（宋《嘉 》）
【释名】饭豆。
【集解】诜曰∶白豆苗，嫩者可作菜食，生食亦妙。
颖曰∶浙东一种味甚胜，用以作酱、作腐极佳。北方水白豆，相似而不及也。
原曰∶白豆即饭豆也，粥饭皆可拌食。
时珍曰∶饭豆，小豆之白者也，亦有土黄色者。豆大如绿豆而长。四、五月种之。苗叶
似赤小豆而略大，可食，荚亦似小豆。一种 豆，叶如大豆，可作饭、作腐，亦其类也。
【气味】甘，平，无毒。原曰∶咸，平。
【主治】补五脏，调中，助十二经脉（孟诜）。暖肠胃（《日华》）。杀鬼气。肾之谷，肾
病宜食之（思邈）。
叶
【主治】煮食，利五脏，下气（《日华》）。
（《拾遗》，音吕）
【释名】时珍曰∶ 乃自生稻名也。此豆原是野生，故名。今人亦种之于下地矣。
【集解】藏器曰∶ 豆生田野，小而黑，堪作酱。《尔雅》戎菽一名驴豆，古名 豆，
是也。
瑞曰∶ 豆，即黑豆中最细者。
时珍曰∶此即黑小豆也。小科细粒，霜后乃熟。陈氏指为戎菽，误矣。《尔雅》亦无此
文。戎菽乃胡豆。 豆乃鹿豆，见菜部。并四月熟。
【气味】甘，温，无毒。
【主治】去贼风风痹，妇人产后冷血，炒令焦黑，及热投酒中，渐渐饮之（藏器）。
（出自宋代《嘉祐本草》）
【释名】饭豆。
【集解】孟诜说：白豆的幼苗，嫩的时候可以作为蔬菜食用，生吃也很好。
颖说：浙东地区有一种味道非常好，用来制作酱料、豆腐极佳。北方的水白豆，外形相似但品质不如它。
李原说：白豆就是饭豆，煮粥或做饭时都可以拌着吃。
李时珍说：饭豆，是小豆中白色的品种，也有土黄色的。豆子大小像绿豆但形状较长。四、五月种植。苗叶比赤小豆略大，可以食用，豆荚也像小豆。还有一种菉豆，叶子像大豆，可以用来做饭、做豆腐，也属于同类。
【气味】味甘，性平，无毒。李原说：味咸，性平。
【主治】补益五脏，调和脾胃，辅助十二经脉运行（孟诜）。温暖肠胃（《日华子本草》）。驱除鬼气。是肾脏对应的谷物，肾病适宜食用（孙思邈）。
叶
【主治】煮熟食用，通利五脏，降气（《日华子本草》）。
（出自《开宝本草拾遗》，音lǚ）
【释名】李时珍说：驴豆是自生的稻类名称。这种豆子原本是野生的，所以得名。现在人们也在低洼地里种植它了。
【集解】陈藏器说：驴豆生长在田野间，颗粒小而黑，适合制作酱料。《尔雅》中戎菽又名驴豆，古称驴豆，指的就是这个。
瑞说：驴豆，就是黑豆中最细小的品种。
李时珍说：这就是黑小豆。植株矮小，颗粒细小，霜降后才成熟。陈氏将其指认为戎菽，是错误的。《尔雅》中也没有这篇文章。戎菽是指胡豆。驴豆即鹿豆，见菜部记载。都在四月成熟。
【气味】味甘，性温，无毒。
【主治】祛除贼风及风痹症，治疗妇人产后冷血积聚，炒至焦黑，趁热投入酒中，慢慢饮用（陈藏器）。
(Sourced from the Song Dynasty *Jiayou Bencao*)
[Names] Fan Dou (Rice Bean).
[Collected Explanations] Meng Xuan stated: The seedlings of Bai Dou (White Bean) can be eaten as vegetables when tender, and eating them raw is also excellent.
Ying stated: There is a variety in eastern Zhejiang with an exceptionally good taste, which is excellent for making sauces and tofu. The Shui Bai Dou (Water White Bean) of the north is similar but inferior in quality.
Li Yuan stated: Bai Dou is indeed Fan Dou; it can be mixed with porridge or rice meals.
Li Shizhen stated: Fan Dou refers to the white varieties of Xiao Dou (Small Beans), some of which are earth-yellow. The beans are as large as Lv Dou (Mung Beans) but longer. They are planted in April and May. The seedlings and leaves are slightly larger than Chi Xiao Dou (Red Adzuki Beans) and edible; the pods are also similar to those of small beans. There is another variety, Lu Dou (Green Bean), whose leaves resemble those of Da Dou (Soybeans); it can be used to make rice and tofu, and belongs to the same category.
[Flavor and Properties] Sweet, neutral, non-toxic. Li Yuan stated: Salty, neutral.
[Main Treatments] Tonifies the five Zang organs, harmonizes the middle Jiao (Middle Burner/Spleen and Stomach), and assists the twelve primary meridians (Meng Xuan). Warms the intestines and stomach (*Ri Hua Ben Cao*). Expels "ghost qi" (pathogenic factors causing sudden mental or physical disturbances). It is the grain corresponding to the Kidney; suitable for consumption by those with kidney diseases (Sun Simiao).
Leaves
[Main Treatments] Boiled and eaten, benefits the five Zang organs, and directs Qi downward (*Ri Hua Ben Cao*).
(Sourced from *Kaibao Bencao Shiyi*, pronounced lǚ)
[Names] Li Shizhen stated: Lü Dou is a name for self-sown rice types. This bean was originally wild, hence the name. Nowadays, people also cultivate it in low-lying lands.
[Collected Explanations] Chen Cangqi stated: Lü Dou grows in fields; the grains are small and black, suitable for making sauces. In *Er Ya*, Rong Shu is also called Lü Dou, and in ancient times it was named Lü Dou, referring to this plant.
Rui stated: Lü Dou is the finest variety among Hei Dou (Black Beans).
Li Shizhen stated: This is actually Hei Xiao Dou (Small Black Beans). The plants are short with fine seeds, ripening only after frost. Chen's identification of it as Rong Shu is incorrect. *Er Ya* does not contain this text. Rong Shu refers to Hu Dou (Broad Beans). Lü Dou is Lu Dou (Deer Bean), as recorded in the Vegetable section. Both ripen in April.
[Flavor and Properties] Sweet, warm, non-toxic.
[Main Treatments] Dispels "zei feng" (thieving wind/exogenous pathogenic wind) and wind-bi syndrome (painful obstruction), treats cold blood accumulation postpartum in women. Stir-fry until charred black, then add to hot wine while still hot, and drink slowly (Chen Cangqi).