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Last update: Aug 6, 2012; 7:28 a.m. LAH

 

Food Acidity and Alkalinity  (in English and Chinese 中英文)

Translated by: Joe Hing kwok Chu

A diet rich in alkaline-producing fruits and vegetables may help preserve muscle mass.[5]

富於鹼性的食物,如水果和蔬菜可能對保持身體的肌肉健康有助。[5]

A study of Nishizaki Kotaro Ph.D of Japan on food acidity and alkalinity

酸鹼性食物表,日本的國立健康栄養研究所西崎弘太郎博士研究報導

Acid Food 酸性食 物

Alkaline Food 鹼性食物

Food 食品

Acidity酸度

Food 食品

Acidity酸度

Food 食品

Alkalinity鹼度

Food 食品

Alkalinity鹼度

DAIRY PRODUCT, EGGS:乳製品、雞蛋:

 

soy sauce醬油

0

MILK, EGGS:乳.雞蛋:

 

onion        洋蔥

1.7

egg yolk        蛋黃

19.17

VEGETABLES:蔬菜類

 

egg white蛋白

3.21

royal fern  薇

1.6

cheese         乳酪

4.3

arrowhead root     慈菇

1.7

human milk       人乳

0.5

MUSHROOMS:   菇類:

 

FISH & SHELL FISH:

魚貝類:

 

white asparagus      白蘆荀

0.1

cow milk  牛乳

0.2

shitake     香菇

17.5

dried bonito slices               鰹魚片

37.1

Sea Weed      海藻類

 

BEAN, BEAN PRODUTS:豆.豆製品類:

 

Brazilian mushroom     姬松茸 *

6.4

seabream  rue      鯛魚卵

29.8

紫菜(乾燥)

5.3

hyacinth bean        扁豆

18.82

shimeji mushroom**     玉蕈

3.7

cuttle fish          魷魚

29.6

Grain   穀物:

 

soy bean 大豆

10.2

SEA WEEDS:     海藻類

 

little dried fish  小魚干

24.0

rice husk         米糠

85.2

azuki bean赤 小豆

7.34

Asian kelp     裙帶菜 ***

260.8

peanut 落花生 5.4

little tuna          鮪魚

15.3

wheat husk     麥糠

36.4

sweet pea豌豆夾

1.1

kelp    昆布

39.9

octapus              章魚

12.8

oat 燕麥

17.8

tofu  豆腐

0.1

PICKLED VEGETALBES      醬菜類:

 

carp                  鯉魚

8.8

sprouted rice  胚芽米

15.5

Vegetables        蔬菜類:

 

yellow daikon pickle  黃蘿葡

5.0

  brown rice 玄米[3]15.47    

seabream 

8.6

cracked wheat碎麥

9.9

konjac flour

蒟蒻粉(魔芋粉)

56.2

mix pickled vegetables     福神菜 (什錦醬菜)

1.3

oyster     牡犡

8.0

buckwheat flour蕎麥粉

7.72

red ginger 紅薑

21.1

 

 

raw salmon         生鮭魚

7.9

white rice  白米

4.3

spinach    菠菜

15.6

FRUIT:                  水果類類:

 

ell

7.5

barley   大麥

3.5

turnip green, field mustard               撮菜 [4]

10.6

banana     香蕉

8.8

clam 蛤蜊

7.5

flour    麵粉

3.44

taro芋

7.7

chestnut    栗子

8.3

dried scallop 干貝

6.6

wheat bran     麩

3.0

lettuce 萵苣

7.2

strawberries  草莓

5.6

fish rue  魚卵

5.4

bread              麵包

0.6

carrot       紅蘿蔔

6.4

tangerine  橘子

3.6

pond loach    泥 鳅

5.3

additives        嗜好品

 

rape                     小松菜 (油菜)

6.4

apple 蘋果

3.4

abalone   鮑魚

3.6

wine lees 酒糟

12.1

Japanese cabbage  京 菜 [2]

6.2

persimmon    柿子

2.7

shrimp  

3.2

beer 啤酒

1.1

lily bulb    百合

6.2

pear   梨

2.6

meat   肉類:

 

clear rice wine 清酒

0.5

codonopsis root 三葉菜(黨参) [1]

5.8

grape 葡萄

2.3

chicken meat 雞肉

10.41

FAT:                油脂類:

 

potato      馬鈴薯

5.4

water melon  西瓜

2.1

horse meat 馬肉

6.6

butter  奶油

0.4

burdock root          牛蒡

5.1

HOBBIES:           嗜好品:

 

pork 豬肉

6.16

 

 

cabbage  高麗菜

4.9

grape wine    葡萄酒

2.4

beef 牛肉

5.0

daikon     蘿蔔

4.53

coffee  咖啡

1.9

carrot       紅蘿卜

4.6

tea  茶

1.6

chicken soup 雞肉湯

0.6

kabocha  南瓜

4.4

BEAN:                                 豆類:

 

 

 

bamboo shoot        竹荀

4.3

 

 

peanut  落花生

5.4

 

 

sweet potato       甘薯

4.3

 

 

fava bean (broad bean) 蠶豆

4.4

turnip   蕪菁

4.2

pea 豌豆

2.5

little taro   小芋

4.1

fried tofu 油炸豆腐

0.5

lotus root 蓮藕

3.8

slightly fried tofu 略炸豆腐

0.2

 

 

large cucumber  大黃瓜

2.2

 

 

miso 味噌

0

eggplant 茄子

1.9

Note: The source is from the study of Nishizaki Kotaro Ph.D of Japan. The measurement is using the standardized amount of acid or alkaline to neutralize the ashes of 100 grams of food.

See food high in histamine    回到高組織胺的食物頁。

See  food high in oxalic acid .回到高草酸的食物頁。

See characteristics of food: hot food, cold food 回到食物的性質。.

註:摘自西崎弘太郎博士的測定報告。從一百公克的食品得到的灰 分,用一規定的酸或鹼中和 ,而所用的酸或鹼毫升。就稱為該 食品的鹼度或酸度。

*Brazilian mushroom 姬松茸: Agaricus subrufescens Peck or Agaricus blazei Murrill

**shimeji mushroom, 玉蕈: Lyophyllum shimeji (Kawam.) Hongo

*** Asian kelp undaria pinnatifida (Sur.) Harriott.  裙 蔕菜

[1] This can be Codonopsis pilosula (Franch.) Nannf. 三葉菜可能是指党参。

[2] Japanese cabbage,京菜:Brassica rapa L. var. laciniifolia Kitam.

[3] unpolished rice, meaning with bran on. 未磨光的米。

[4]The sprouts of radishes (Raphanus sativus L.), 撮菜, 蕪青芽:

[5] http://www.ars.usda.gov/is/pr/2008/080523.htm

Among the essential elements, that have close relationship with the acidity and alkalinity of food, are potassium, sodium, calcium, magnesium, iron, phosphorus, chlorine, and sulfur. The first 5 elements, after entering the human body as food, show alkalinity; so they are considered as alkaline elements.

必要元素中,與食物的酸鹼性有密切關係者有八種:鉀、鈉、鈣、鎂、鐵、磷、氯、硫。前五種,到了人體之後,就呈現鹼性,稱為為鹼性元素。

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