What are the alkaline vegetablesAre tomatoes considered alkaline?

Generally, common alkaline vegetables are divided according to the four qi and five flavors of traditional Chinese medicine, and belong to cool alkaline vegetables: lotus root, mushroom, seaweed, radish, eggplant, lettuce, bitter gourd, rape, spinach, mushroom, lettuce, cauliflower, enoki mushroom, winter melon, cucumber, loofah, etc. Alkaline vegetables that belong to the flat nature:

There are lilies, carrots, kohlrabi, chrysanthemum, cabbage, cabbage, black fungus, white fungus, potatoes and taro. Alkaline vegetables that belong to the warm are: onions, yams, pumpkins, leeks, coriander, green onions, ginger and so on.

Eating alkaline vegetables does not affect the pH value of the body, that is, acidity and alkalinity, because the body's own acidity and alkalinity are regulated by a powerful system, and there will be no obvious changes due to eating alkaline vegetables.

The acidity and alkalinity of the body is the acidity and alkalinity within a reasonable range that relies on the strong respiratory system and urinary system to maintain the balance of the body. Therefore, do not think that the intake of alkaline vegetables can make the body more alkaline, which is good for the body, this theory is relatively inappropriate. Alkaline vegetables are more from a chemical point of view, and the metabolites of vegetables are alkaline in water and cannot affect the acidity and alkalinity of the body.

Tomatoes are alkaline vegetables, foods containing more sodium, potassium, calcium, magnesium and other elements, which are oxidized in the human body to form alkaline oxides, which are physiologically called alkaline foods.

There are lotus roots, mushrooms, seaweed heads, radish, eggplant, lettuce, bitter gourd, rape, spinach, mushrooms, lettuce, cauliflower, enoki mushrooms, winter melon, cucumbers, loofahs and other tomatoes are considered alkaline fruits.

Foods that are weakly alkaline include citrus, watermelon, grapes, bananas, strawberries, persimmons, etc. It should be noted that there are some foods that people mistakenly think of as acidic foods because they taste sour, such as hawthorn, tomatoes, plums, etc., when in fact these things are typical alkaline foods. Foods containing more sodium, potassium, calcium, magnesium and other elements are oxidized in the human body to form alkaline oxides, which are physiologically called alkaline foods.

Food is divided into acidity and alkalinity, which can be divided into strong acidity, medium acidity, weak acidity, strong alkaline, medium alkaline, and weak alkaline. Are tomatoes an alkaline food？What are the functions of alkaline foods?

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Tomatoes are alkaline foods. List of food acids and alkalis ---

1. Strong acidic foods: egg yolks, cheese, desserts, sugar, tuna, flounder.

2. Medium acidic food: ham, bacon, chicken, pork, eel, beef, bread, wheat.

3. Weakly acidic food: white rice, peanuts, beer, seaweed, octopus, chocolate, hollow flour, green onions.

4. Strong alkaline food: grapes, tea, wine, kelp, citrus, persimmon, cucumber, carrot.

5. Medium alkaline food: soybeans, tomatoes (tomatoes), bananas, strawberries, egg whites, prunes, lemons, spinach, etc.

6. Weak alkaline food: red beans, apples, cabbage, tofu, cabbage, rape, pear, potato.

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

The acidity and alkalinity of food depends on the type and amount of minerals contained in the food: potassium, sodium, calcium, magnesium, and iron enter the human body and show an alkaline reaction; Phosphorus, chlorine, and sulfur are acidic when they enter the human body.

Alkaline foods are mainly divided into: 1. Vegetables and fruits; 2. Seaweeds; 3. Nuts; 4. Sprouted cereals and legumes. Avoid or reduce the intake of the following acidic foods:

1. Starch; 2. Animal food; 3. Sweets; 4. Refined and processed foods (such as white bread, etc.); 5. Fried food or cream; 6. Legumes (such as peanuts, etc.).

As we age, our blood vessels slowly deteriorate and age, and deposits such as plaque increase. Therefore, some "alkaline foods" that are beneficial to blood vessels can be appropriately supplemented in life.

Alkaline food does not refer to the taste or the chemical properties of the food itself, but the food containing more minerals such as potassium, sodium, calcium, magnesium, etc., and their final metabolites in the body are often alkaline, such as vegetables, fruits, dairy products, fungi, soy products and some aquatic products, etc., tomatoes, oranges and other vegetables and fruits that taste sour are also alkaline foods; Animal foods such as meat, sweets, and fried foods are mostly acidic.

On the one hand, alkaline foods are low in calories and rich in vitamins, dietary fiber and other nutrients; On the other hand, the trace elements in it play an indispensable role in protecting cardiovascular and cerebrovascular diseases.

The study found that people with an average daily intake of less calcium had a twice as high risk of high blood pressure than those who consumed 1400 to 1500 mg of calcium; Magnesium helps regulate heart activity, lowers blood pressure, and reduces the risk of heart disease; Potassium helps the heart maintain a regular heartbeat and promotes the excretion of sodium.

Alkaline food refers to the chemical composition of the ash obtained by the combustion of food, which mainly contains potassium, sodium, calcium, magnesium and other elements, which are dissolved in water to form alkaline solution, such foods include various vegetables, fruits, beans, milk and almonds, chestnuts and so on in hard fruits.

The pH of the human body and the pH of food are two completely different concepts, the pH of the human body is adjusted by the lungs, kidneys, and blood rather than food, and it is impossible for food to change the pH of the human body. Long-term, large-scale, and single intake of a certain food will only increase the load on the body, and ultimately affect the acid-base metabolic balance.

Tomatoes are alkaline foods.

The acidity and alkalinity of general food refers to whether the inorganic salts in the food are acidic or alkaline, and the acidity and alkalinity of food depends on the type and content of minerals contained in the food. Phosphorus, chlorine, and sulfur are acidic when they enter the human body.

Tomatoes contain a lot of phytoacids and minerals, which give people a sweet and sour taste when eaten, but their final product is alkaline, so tomatoes are alkaline foods.

Category introduction

Tomato variety, color, ripeness, sweetness, and even the production season are all important factors that determine the lycopene content in them.

Tomatoes of the yellow variety contain very little lycopene, containing only milligrams per 100 grams; Red varieties of tomatoes are more abundant, generally containing 2-3 mg per 100 grams, and can reach up to 20 mg.

In general, the redder the color of the tomatoes, the higher the lycopene content, and the lower lycopene content of unripe and semi-ripe green tomatoes. There is also a pink tomato on the market, and the lycopene content is not as high as that of red.

Whether tomatoes are acidic or alkaline？Tomatoes are alkaline foods. Pregnant women have symptoms of pregnancy vomiting, which can be relieved by eating tomatoes, and pregnant women should pay attention to eating ripe tomatoes when eating tomatoes, and should not eat them on an empty stomach.

Tomatoes are alkaline foods. Tomatoes taste sour but the metabolites in the body are alkaline, so tomatoes are alkaline foods.

For the distinction between acidic and alkaline foods, everyone may have a misconception, thinking that it is tasted by the tongue and judged by taste to be sour or astringent; Or take litmus test paper, according to the physical and chemical characteristics, to see the change of its color, turn blue to alkaline, red to acidic; Or based on the experience of daily diet, it is thought that lemons, vinegar, oranges, apples and other foods taste acidic, so they are acidic foods. In short, there are different opinions. In fact, the acidity and alkalinity of food depends on the type and amount of minerals contained in the food.

There are some foods that people mistakenly think of as acidic foods because they taste sour, such as hawthorn and tomatoes, but these things are actually typical alkaline foods.

There are many benefits to eating tomatoes for pregnant women.

1. Tomatoes are rich in nutrients and have a variety of functions, and are known as the fruit of the miraculous dish. The malic acid, citric acid and sugars contained in it can increase the acidity of gastric juice, aid digestion, and adjust gastrointestinal function.

2. Relieve pregnancy vomiting, promote digestion, and the sweet and sour taste of tomatoes helps to improve appetite. Relieves pregnancy sickness.

3. The malic acid or citric acid contained in tomatoes helps the digestion of fat and protein by gastric juice, and can enhance the appetite of pregnant mothers.

4. Prevention of gestational hypertension. Lycopene, which is unique to tomatoes, has the effect of resisting oxidative damage and protecting the lining of blood vessels, which is very helpful in preventing gestational hypertension.

5. Prevent and treat gingival bleeding, and drive away pregnant mothers who often have dental bleeding or subcutaneous bleeding due to pregnancy spots. Eating some tomatoes can help improve symptoms. Tomatoes are rich in vitamin CIt can help pregnant mothers prevent pregnancy spots and stretch marks.

6. The lycopene contained in it has strong antioxidant activity, anti-aging, reducing the risk of cardiovascular disease, and anti-cancer and anti-cancer pharmacological effects.

There are three things to keep in mind when eating tomatoes:

1. Pay attention to eating tomatoes: choose a large, round, plump, and most floating appearance to eat. Do not eat tomatoes that have growths on them, as this growth is a tumor.

2. Don't eat immature tomatoes: Because green tomatoes contain a lot of toxic tomatoine, pregnant women will experience nausea, vomiting, general fatigue and other poisoning symptoms after eating, which is harmful to the development of the fetus.

3. Don't eat on an empty stomach: Tomatoes contain a lot of Kaisan's gum, fruit, persimmon powder, soluble astringents and other ingredients. These substances tend to react chemically with gastric acid and form non-soluble lumps, blocking the gastric outlet and causing abdominal pain.