98% of plants are alkaline. Almost all fresh vegetables and fruits are alkaline foods. Strongly alkaline foods include grapes, tea, wine, kelp, and natural green algae. Weakly alkaline red beans, radishes, apples, cabbage, onions, tofu, etc. Medium alkaline: dried radish, soybeans, carrots, tomatoes, bananas, oranges, pumpkins, strawberries, egg whites, prunes, lemons, spinach, etc.

General metal elements such as sodium, calcium, magnesium, etc., their oxides are alkaline in the human body. Foods containing more of these elements are alkaline foods, such as soybeans, tofu, spinach, lettuce, and radish. , potatoes, lotus roots, onions, kelp, watermelon, bananas, pears, apples, milk, etc. Because some foods taste sour, people mistakenly regard them as acidic foods, such as wild plants, tomatoes, vinegar, etc. In fact, these foods are typical alkaline foods.

The standard for classifying food acidity and alkalinity in nutrition is not based on the taste of the food, but on the acidity and alkalinity of the final metabolites decomposed by the food in the human body. All the final metabolites decomposed in the body If the product is acidic, it is called acidic food, and vice versa is called alkaline food.

Nutritionists believe that fish, meat, poultry, eggs, rice, flour, oil, sugar, etc. are all acidic foods; while vegetables, fruits, soy products, milk, etc. are all alkaline foods. Although vinegar is acidic, it does not produce acidic substances during human metabolism. Instead, it produces CO2 and H2O, so vinegar is also an alkaline food.