The concentration of acid is lower in vegetables than it is in fruits. Tomatoes are the vegetables with the highest concentration of acid with a pH of 4.0 to 4.6. Most vegetables fall within the pH range of 5 to 5.6 and are considered low acid. Potatoes, peas and corn are least acidic with a pH of 6.1 to 6.3.
wheat grass tops the list followed fresh cucumbers, sprouted chia seeds, sprouted radish seeds, dandelion, avocado, fresh endive and tomato. Non-acidic vegetables are plentiful and easily available such as celery, fresh red beets, carrots, chives, turnips, watercress, leeks, zucchini and fresh peas. All of the varieties of cabbage are non-acidic including red, green, white, purple, savoy and Chinese. One of the girls that I was chatting on (dream marriage) also mentioned lettuce, onions, asparagus, Okra, artichokes and cauliflower are non-acidic vegetables.
milk
Its a good acidic food. Acidic food are also helpful for the immune system.
Fruit
milk
This drink is very acidic This food doesn't suit well to my taste as it is very acidic
The fluids in the stomach have to be acidic to digest and break down food that comes in.
yes
Frequent vomiting, drinking and eating very acidic food.
Only if the food coloring is itself acidic.
saliva is an acidic because it helps break down food before you swallow it
saliva is an acidic because it helps break down food before you swallow it
pH is activity of hydrogen ions in food.if it is low then food will be acidic in nature and shelf life of food increase because microorganisms cant grow in acidic environment it is high then food will be alkaline and shelf life of food will be decreased.
HCL makes the food acidic.