☯ TCM Properties
Strengthens the Spleen and Opens the Appetite; Descends Qi; Promotes Bowel Movement; Promotes Digestion and Resolves Food Stagnation
Traditional Chinese Uses
Mi Pi Kang (rice bran) is a neutral, mild food-herb used in Chinese medicine primarily for its Spleen-strengthening and digestive-supporting properties. It addresses poor appetite, loose stools, and Spleen-Qi deficiency, and has been applied historically for certain nutrient-deficiency conditions. As a gentle food substance, it is commonly incorporated into dietary therapy for digestive complaints.
Botanical Description
Oryza sativa L. (Poaceae), Asian rice, is an annual cultivated grass 1-1.8 m tall with hollow culms, linear leaves, and terminal panicles bearing one-seeded grains enclosed by hard husks. Mi Pi Kang is the bran layer, the brown pericarp-and-aleurone fraction removed during milling of brown rice to produce white rice. The bran is rich in B-vitamins (especially thiamine), gamma-oryzanol, phytic acid, dietary fiber, and lipids. In traditional Chinese medicine, Mi Pi Kang is sweet, bland, and neutral, entering the spleen and stomach channels; it tonifies the spleen, harmonizes the middle burner, and supplements qi, used historically for beriberi (thiamine-deficiency edema) and chronic digestive weakness in patients depending on polished rice as a staple. It exemplifies the classical TCM use of food byproducts as medicines for nutritional disorders.
Dosage
| Form | Amount | Frequency | Duration | Population | Notes |
|---|---|---|---|---|---|
| decoction | 3-9g | Daily | — | — | — |
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.
📝 Notes
Public notes from the community and your own private notes on Mi Pi Kang.
No notes yet.