1, cold alkaline vegetables: water shield, horsetail, water shield (houttuynia cordata), water shield, tomato, bergamot, zucchini, cucurbitaceae, gourd, cantaloupe, cucumber, bamboo shoots, etc. Kelp and so on. ?
2. Cool alkaline vegetables: lotus root, konjac, arrowhead, kudzu root, beet (seaweed head), radish, kohlrabi, celery, amaranth, eggplant, lettuce (lettuce), water bamboo, bitter gourd, rape, spinach, mushrooms, lettuce, cauliflower, Flammulina velutipes, wax gourd, etc. ?
3. Plain and alkaline vegetables: lily, carrot, kohlrabi, chrysanthemum, Schizonepeta, Chinese cabbage, cabbage, Hericium erinaceus, auricularia auricula, shepherd's purse, tremella, sweet potato (sweet potato), potato (potato), taro, etc. ?
4. Warm alkaline vegetables: Chamagu, yam, onion, Allium macrostemon Bunge (wild garlic), Toona sinensis, leek, mustard seed, coriander, sweet pepper, pumpkin, ginger, onion, etc. ?
5, hot alkaline vegetables: garlic, pepper, pepper and so on.
Alkaline fruit:
1, cold and alkaline fruits: kiwi, mulberry, fig, sugarcane, banana, water chestnut, melon (cantaloupe), cantaloupe, etc.
2. Cool alkaline fruits: pears, loquats, oranges, oranges, mangoes, Siraitia grosvenorii, apples, etc. ?
3, flat alkaline fruits: grapes, hawthorn, pomegranate, papaya, longan, betel nut, orange, litchi, lemon and so on. ?
4. Hot alkaline fruits: peaches, cherries, etc.
Extended data:
In nutrition, foods are generally divided into two categories: acidic foods and alkaline foods. The acidity and alkalinity of food has nothing to do with the PH value of the food itself (sour food is not necessarily acidic food), which is mainly defined by the fact that food is digested, absorbed and metabolized in the human body and eventually becomes acidic or alkaline. Those that produce acidic substances are called acidic foods, such as animal viscera, muscles and plant seeds (grains). Alkaline substances are called alkaline foods, such as vegetables, melons and beans, tea and dairy products.
Animal viscera, muscle, fat, protein and grain are rich in sulfur (S), phosphorus (P) and chlorine (Cl), which are metabolized in human body to produce sulfuric acid, hydrochloric acid, phosphoric acid and lactic acid, which are the sources of acidic substances in human body. However, most vegetables, fruits, kelp, beans and dairy products contain many elements such as calcium (Ca), potassium (K), sodium (Na) and magnesium (Mg), which can become alkaline substances after metabolism in the body.
Alkaline food refers to the food that is digested and absorbed by human body and produced by offspring as alkaline substances. The acidity and alkalinity of general food is determined by the types and contents of minerals contained in food, not by the taste of food. Alkaline food is rich in a variety of trace elements, including potassium, sodium, calcium, magnesium, iron, phosphorus, chlorine and sulfur. Because food contains these metal cations, after food enters the human body, it undergoes decomposition and metabolism, and the final product makes the body fluid alkaline, so it is an alkaline food.
General alkaline foods include vegetables, fruits and beans. From the point of view of nutrition, the reasonable combination of acidic food and alkaline food is the guarantee of good health. Common alkaline foods in daily life can be divided into strongly alkaline foods, moderately alkaline foods and weakly alkaline foods according to the degree of alkalinity.
References:
Health: Can you have a boy if you eat more alkaline food? Overview of alkaline food-People's Network