Reason:

Most people have a vague understanding of the acidity and alkalinity of food, and think that lemon that tastes sour is acidic. In fact, the acidity and alkalinity of food is not simply judged by taste. The so-called acidity and alkalinity of food refers to whether the inorganic salts in food are acidic or alkaline.

The acidity and alkalinity of food depends on the type and content ratio of minerals contained in food: potassium, sodium, calcium, magnesium and iron react in an alkaline way after entering the human body; Phosphorus, chlorine and sulfur are acidic after entering the human body.

Although tomatoes are sour and sweet, they are alkaline in nature, so friends who like to eat tomatoes can make themselves healthier and live longer by eating tomatoes frequently.

Extended data:

Weakly acidic food:

White rice, peanuts, beer, seaweed, octopus, chocolate, hollow powder, onion. Strongly alkaline foods: grapes, tea, wine, kelp, oranges, persimmons, cucumbers and carrots. Moderately alkaline food: soybean, tomato, banana, strawberry, protein, dried plum, lemon, spinach, etc. Weak alkaline food: red beans, apples, Chinese cabbage, tofu, cabbage, rape, pears, potatoes.

References:

How to distinguish the acidity and alkalinity of food-Xinhuanet