Gān 肝 — Wood / green foods
Sour and green food affinity
TCM food-therapy tables associate the Liver and Wood phase with a green colour family and sour flavour tendency. The upper-abdominal point is a target-organ projection for food classification, not a claim that green foods anatomically travel to the liver or that colour alone determines therapeutic effect.
Point 1 of 5 in Wǔ Xíng Food Therapy — Five-Phase Dietetics
Cross-tradition overlaps
No overlapping points are registered for this point.
Sources
Yinshan Zhengyao (飲膳正要) (primary_canonical)
The Yuan court dietetic manual gives food preparation, regimen, and therapeutic diet guidance; its food classifications ground the food-therapy frame used here, while the five-organ colour layout is an editorial synthesis with Neijing correspondences.
Huangdi Neijing · Suwen (黃帝內經素問) (primary_canonical)
Suwen ch. 23 (Xuanming wuqi) discusses the five qi and five flavors in relation to the zang; ch. 5 supplies the wider five-phase correspondence frame. This is the canonical basis for the flavor-to-organ affinities represented here.
Bob Flaws, The Tao of Healthy Eating (secondary)
A modern English-language food-therapy guide that organises dietary choices through TCM pattern and food-property language; it is used for the accessible explanatory layer, not as a classical anatomical map.