Alkaline fruits: mainly kiwifruit, persimmon, mulberry, fig, sugarcane, banana and water chestnut. Pear, loquat, orange, citrus, mango, Siraitia grosvenorii, apple. Grape, hawthorn, pomegranate, papaya, longan, orange, litchi, lemon. Peaches and cherries.

Weak alkaline food: red beans, radishes, apples, cabbages, onions, tofu, etc.

Moderately alkaline food: dried radish, soybean, carrot, tomato, banana, orange, pumpkin, strawberry, protein, dried plum, lemon, spinach, etc.

Strongly alkaline foods: kohlrabi, grapes, tea, kelp buds, kelp, lemons, etc.

Characteristics of alkaline food:

Alkaline food refers to the chemical composition of ash obtained after food combustion, which mainly contains elements such as potassium, sodium, calcium and magnesium. Dissolve in water to form alkaline solution. This kind of food includes all kinds of vegetables, fruits, beans, almonds and chestnuts in milk and hard fruits.

In a healthy state, the human body is generally not affected by food intake, resulting in changes in acidity and alkalinity. Many statements about "food acidity and alkalinity" actually confuse "ash after food combustion" with "products after food metabolism".

It is an important principle to emphasize the diversification of food and ensure the reasonable collocation of meat and vegetables. Various foods contain different nutrients, have different health care functions and play different health care roles, which is irreplaceable. Only when we live in harmony can we finally get the greatest health benefits. And blindly pursuing so-called "alkaline" food and abandoning "acidic" food can only go from one extreme to the other, resulting in new imbalances. In the long run, the ultimate damage is health.