1. Alkaline vegetables: beans (eat pods, green beans), green cauliflower, cabbage, carrots, celery, cucumber, eggplant, chicory, garlic, leek, lettuce, onion, Dutch Celery, peppers (green, red), radish, potatoes, spinach, pumpkin, etc.

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