Monk fruit is an acidic food or an alkaline food

Monk fruit is an alkaline food;

Luo Han Guo, the fruit of the perennial vine of the Cucurbitaceae family, also known as Lahan fruit, false bitter gourd, light fruit wood turtle, Jin Buchang, Luohan table, naked turtle, is known as "fairy fruit", its leaves are heart-shaped, dioecious, flowering in summer, fruiting in autumn.

Mainly produced in Guangxi Zhuang Autonomous Region, Guilin City, Yongfu County, Longjiang Township, Longsheng and Baishou Township, Yongfu County and Longsheng County are the hometown of Monk Fruit planting history is relatively long, of which Yongfu planting Monk Fruit has a history of more than 300 years, Longsheng County has a history of more than 200 years, and 90% of China's Monk Fruit is produced in Yongfu County and Longsheng County.

Monk fruit alkaline food is also a cold food, and fruits and vegetables are all alkaline foods.

The fruits and leaves of monk fruit contain triterpenoid saponins, as well as a large amount of fructose, more than 10 essential amino acids, fatty acids, flavonoids, vitamin C, trace elements, etc. As the main ingredient of monk fruit sweetener, monk fruit saponin is a triterpene glucoside with a sweet taste, and its glycoaglycone is triterpene alcohol.

Traditional Chinese medicine believes that monk fruit is sweet, sour, cool, has the effects of clearing heat and cooling blood, relieving cough, smoothing intestine detoxification, rejuvenating the skin and invigorating the skin, moistening the lungs and dissolving phlegm, etc., and can be used for longevity and longevity, rejuvenation and pleasant color, phlegm and heat cough, sore throat, constipation, thirst and irritability.

Monk fruit has the effect of clearing heat and moistening the lungs, but it is not recorded in the literature of traditional Chinese medicine that monk fruit has the effect of nourishing yin. Modern medical research has confirmed that monk fruit contains a sweetener that is 300 times sweeter than sucrose, but it does not produce calories, so it is an ideal alternative drink for people who are not suitable for sugar such as diabetes and obesity. Rich in vitamin C, it has anti-aging, anti-cancer and skin-nourishing beauty effects; It has the effect of lowering blood lipids and **, can assist **hyperlipidemia, improve the image of obese people, and is a must-choose fruit for beauty-loving women.

Alkaline food is also cold food, what our human body pursues is acid-base balance, so eating is something we can't avoid every day, of course, it also includes meat, so brewing a cup of monk fruit tea every day is good for the body, mainly treating throat diseases, and it is very helpful for prevention and consolidation!

Animal foods are acidic foods, such as meat; Most plant foods are alkaline foods such as fruits, vegetables!

So monk fruit is an alkaline food!

Monk fruit is an alkaline food;

Luo Han Guo, the fruit of the perennial vine of the Cucurbitaceae family, also known as Lahan fruit, false bitter gourd, light fruit wood turtle, Jin Buchang, Luohan table, naked turtle, is known as "fairy fruit", its leaves are heart-shaped, dioecious, flowering in summer, fruiting in autumn.

Mainly produced in Guangxi Zhuang Autonomous Region, Guilin City, Yongfu County, Longjiang Township, Longsheng and Baishou Township, Yongfu County and Longsheng County are the hometown of Monk Fruit planting history is relatively long, of which Yongfu planting Monk Fruit has a history of more than 300 years, Longsheng County has a history of more than 200 years, and 90% of China's Monk Fruit is produced in Yongfu County and Longsheng County.

Monk fruit is a common Chinese medicine in daily life, and everyone must have heard of this flavor of Chinese medicine, so do you know whether monk fruit is still cool or hot? Is monk fruit alkaline or acidic?

Monk fruit is not cool.

Monk fruit is the fruit of a perennial vine, and it is cool. The fruit is spherical or oblong, 6-11 cm long and 4-8 cm wide. The skin is thin and the taste is sweet, which is deeply loved by consumers.

Monk fruit is rich in nutritional value, contains a variety of vitamins and minerals, and can prevent and improve a variety of diseases in the human body.

Is monk fruit alkaline or acidic.

Monk fruit is an alkaline food. The acidity and alkalinity of food is determined by the acidity and alkalinity of its metabolites. Although Monk Fruit contains more plant acid, but in the attributes of food, Monk fruit is an alkaline food, mainly Monk Fruit contains calcium, phosphorus, potassium, magnesium, iron and other minerals, especially the content of potassium Tung Tree is also very high.

Physiological characteristics of monk fruit.

Perennial grassy vine, born in the mountains at an altitude of 400 to 1400 m, up to 5 m long. The stems are slender and dark purple. The tendrils 2 bifurcate several to the middle.

Leaves alternate, petioles 2 7 cm long; Leaves heart-ovate, membranous, 8 15 cm long, broad, apex acute or acuminate, base ear-like heart-shaped, entire, pubescent on both sides. The flowers are dioecious, the male inflorescences are raceme-shaped, and the female flowers are solitary; Calyx funnel-shaped, pubescent, 5-lobed, corolla orange-yellow, 5-lobed, apex acuminate, covered with white interspersed with brown pubescence. The gourd fruit is round or oblong, pubescent, with 10 longitudinal lines, and the seeds are pale yellow.

The flowering period is 6 September, and the fruiting period is 9 November.

Medicinal properties of monk fruit.

This product is oval, oval or spherical, long and diameter. The surface is brown, yellowish-brown or greenish-brown, with dark patches and yellow pubescence, some with 6 11 longitudinal stripes. There are remnants of the flower column at the apex, and fruit peduncle marks at the base.

The body is light, brittle, the peel is thin and easy to break. The fruit pulp (mesocarp and endocarp) is spongy and light brown. Seeds oblate, numerous, about long, about wide; Light red to brownish-red, slightly concave in the middle of both sides, surrounded by radial grooves, and grooved edges.

The breath is slight and the taste is sweet.

No--- some contain acidic enzyme active bacteria, such as oranges!!

Not all alkaline fruits: Lemons, oranges, grapefruits, grapes, sugarcane juice, green plums, apples, tomatoes and other fruits can be eaten regularly. Although the taste of these fruits is mostly sour, they become alkaline during metabolism in the body and keep the blood alkaline.

These fruits also "dissolve" toxins that accumulate in cells and are eventually excreted from the body through the excretory system.

High-acid fruits are listed below

Fruit name: plum, plum, lemon.

pH value willow dice, strawberry, lotus mist.

Medium acid fruits are listed in the following table:

Fruit name: pear, papaya, plantain.

pH: apples, grapes, peaches.

Pineapple tomato.

Low-acid fruits are listed below:

Fruit name: Banana, Watermelon, Lychee.

pH pomegranate peach.

Alkaline foods. 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 determined by a simple sense of 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;

Second, seaweed imitation delay;

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.).

List of food acids and bases.

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

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

Weakly acidic foods: white rice, peanuts, beer, seaweed, octopus, chocolate, water pasta, green onions.

Strong alkaline foods: grapes, tea, wine, kelp, citrus, persimmons, cucumbers, carrots.

Medium alkaline foods: soybeans, tomatoes, bananas, strawberries, egg whites, prunes, lemons, spinach, etc.

Weakly alkaline foods: red beans, apples, cabbage, tofu, cabbage, oily vegetables, pears, potatoes.