Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
萝卜子三两（ 炒令黄） 紫苏子六两（ 微炒） 消渴后变成水气。 |
| TKRC | Z01D1/79(消渴) / Z01A/D13007900101(茴茴苏) / Z01A/D13007900102(野生紫苏) / |
| IPC | A61K36/53(唇形科，例如百里香，迷迭香或熏衣草) / A61K36/535(紫苏属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 麻子苏子粥 1.00 (1) | 二子饮 1.00 (1) | 润肠粥 1.00 (1) | 紫苏粥 1.00 (1) | 苏积散 1.00 (1) |
| 紫苏子粥 1.00 (1) | 化积串 1.00 (1) | 鹿角胶煎 1.00 (1) | 小地黄煎丸 1.00 (1) | 紫苏子酒 1.00 (1) |
| 小地黄煎丸 1.00 (1) | 杏仁煎 0.50 (1) | 姜酥膏 0.50 (1) | 薏苡饮 0.50 (1) | 香苏汤 0.50 (1) |
| 五子丸 0.50 (1) | 生地黄煎 0.50 (1) | 赤苏汤 0.50 (1) | 紫苏粥 0.50 (1) | 生地黄煎 0.50 (1) |
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