Eating fruits or vegetables for breakfast is alkalizing.

Fruits alkaline foods are kiwi, persimmon, mulberry, fig, sugar cane, banana, water chestnut; pear, loquat, orange, mandarin orange, mango, roselle, apple; grapes, hawthorn, pomegranate, papaya, longan (cinnamon), betel nut, oranges, lychee, lemons; peaches, cherries and so on.

Vegetable alkaline foods include Brasenia schrebergeri, Houttuynia cordata, Houttuynia cordata (fishweed), Ipomoea aquatica, tomato, fenugreek, zucchini, huckleberry, gourd, melon, melon (melon), cantaloupe, watermelon, watermelon, vegetable melons, bamboo shoots, kelp, and so on.

Expanded:

The acidity or alkalinity of food is distinguished by the acidity or alkalinity of the ash after the food has been completely burned in air. The acidity or alkalinity of the ash after it is dissolved in water is related to the mineral elements contained in it, e.g., those higher in sulfur and phosphorus are acidic, and those higher in potassium and calcium are alkaline.

According to this theory, meat, eggs, cereals, vegetable oils belong to the "acidic food", fruits, vegetables, milk, bacteria and algae belong to the "alkaline food".

The fact that the food itself is acidic or alkaline does not mean that the pH value of the food when taken into the body is certain. Most alkaline foods are alkaline when taken into the body, but some are less alkaline or even more acidic. Taking milk as an example, the ash after burning calcium ions is a strong alkali when it meets water to form hydroxide. However, in the human body, more than 90% of calcium exists in solid form, and although alkaline is strong, it is not manifested. ?

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