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 |
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Food 食品 | Acidity酸度 | Food 食品 | Acidity酸度 | Food 食品 | Alkalinity鹼度 | Food 食品 | Alkalinity鹼度 |
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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 鯛 | 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 鰻 | 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 蝦 | 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 牛蒡根 | 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。 Search this site Problems with website? Please Click here for comment. (Not for inquiry ) Click here for inquiry Copyright Notice 按此看關於版權問題
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