What are alkaline vegetables? A summary of the latest common types

The acidity or alkalinity of vegetables is not determined simply by taste; it depends on the amount of nutrients and minerals the vegetables contain. Alkaline vegetables usually contain various minerals such as calcium, magnesium, potassium and sodium. After these substances are digested and absorbed by the human body, they are finally converted into alkaline substances through metabolism. Vegetables of this kind are called alkaline vegetables. Now let us take a look at which common alkaline vegetables there are!

What effects do alkaline vegetables have?

Long-term consumption of alkaline vegetables brings many benefits to the body. Nutritionists often call alkaline vegetables the “scavengers” of the blood vessels. Regularly eating alkaline vegetables can improve the state of the blood and remove toxins and various pollutants from the body. For women who love beauty, it can also help with beauty and skincare and delay premature skin aging.

Who is suitable for alkaline vegetables?

1. People who stay up late for a long time: staying up late for a long time causes the body to produce many toxins, and the constitution becomes acidic. Often eating some alkaline vegetables can reduce the harm to a minimum.

2. People who skip breakfast: going without food in the morning leaves you with no energy for the whole day. Over time, this is extremely harmful to the body, so you need to eat more alkaline vegetables.

3. People who sit in the office all day: office workers who sit in the office all day and do not move or digest for long periods benefit greatly from eating some alkaline vegetables.

What common alkaline vegetables are there?

1. Cold-natured alkaline foods: water shield, purslane, houttuynia (fish mint), water spinach, tomato, chayote, zucchini, bottle gourd, calabash gourd, melon, Hami melon, snake melon, bamboo shoots, kelp, etc.

2. Cool-natured alkaline vegetables: lotus root, konjac, arrowhead, beet, radish, celeriac, amaranth, eggplant, lettuce, wild rice stem, bitter melon, rapeseed, spinach, mushroom, romaine lettuce, cauliflower, winter melon, cucumber, loofah, etc.

3. Neutral-natured alkaline vegetables: lily, carrot, kohlrabi, garland chrysanthemum, schizonepeta, Chinese cabbage, cabbage, lion's mane mushroom, wood ear mushroom, shepherd's purse, silver ear fungus, sweet potato, potato, taro, etc.

4. Warm-natured alkaline vegetables: qiapugai (turnip), yam, onion, Chinese onion (wild garlic), Chinese toon, Chinese chives, potherb mustard, coriander, bell pepper, pumpkin, ginger, scallion, etc.

5. Hot-natured alkaline vegetables: chili pepper, garlic, pepper, etc.