Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Tang ● (about 1174 years ago) 《食医心鉴》 |
|---|---|
| Traditional knowledge – formula |
郁李仁15克，白米50克。 |
| TKRC | Z01A/D217033038(欧李) / Z01A/D217033043(郁李) / Z01A/D217033062(长梗扁桃) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 郁李仁粥 1.00 (1) | 五仁丸 1.00 (1) | 五通散 1.00 (1) | 槟榔饼子 1.00 (1) | 红丸子 0.50 (1) |
| 郁李仁丹 0.50 (1) | 银砂丸 0.50 (1) | 凉惊丸 0.50 (1) | 郁李仁煎 0.50 (1) | 糯米粥 0.50 (1) |
| 槟榔汤 0.50 (1) | 郁李仁粥 0.50 (1) | 黑豆饮 0.50 (1) | 芎黄散 0.50 (1) | 金花散 0.50 (1) |
| 郁李仁丸 0.50 (1) | 防己槟榔丸 0.50 (1) | 香脐散 0.50 (1) | 郁李仁饮 0.50 (1) | 鳖甲散 0.33 (1) |
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