Foods that contain more minerals such as potassium, sodium, calcium and magnesium are often alkaline in the final metabolites in the body, such as vegetables, fruits, dairy, soybeans and mushrooms. Appropriate combinations with alkaline foods can help maintain the acid-base balance in the body. The acidity or alkalinity of food has nothing to do with its own pH value (food that tastes acidic is not necessarily acidic), but is mainly defined by the fact that the food is digested, absorbed, and metabolized, and then finally becomes acidic or alkaline in the human body. Foods that produce acidic substances are called acidic foods, such as animal organs, muscles, and plant seeds (grains and cereals). Those that produce alkaline substances are called alkaline foods, such as vegetables, melons and beans, and teas.

Strongly alkaline foods: chamagra, tea, cabbage, persimmons, cucumbers, carrots, spinach, cabbage, lettuce, taro, kelp, citrus, figs, watermelon, grapes, raisins, chestnuts, coffee, wine and so on.

Weakly alkaline food: tofu, peas, soybeans, green beans, bamboo shoots, potatoes, mushrooms, mushrooms, greens, pumpkin, celery, sweet potatoes, lotus root, onions, eggplant, pumpkin, radish, milk, apples, pears, bananas, cherries and so on.