Nutritional Aspects of Wakame: Alkalinity of the Body

6) Alkalinity of the Body

A healthy human body is normally maintained in a weak alkaline state. However, body fluids and blood can become acidic depending upon how and what one eats. When the body becomes acidic, cell functioning is inhibited and blood vessel activity is weakened. Ultimately, bodily functions are reduced and hypersensitivity sets in-a state called acidosis which is the cause of many diseases. This is why it is important to eat vegetables; not only because they supply vitamins and minerals, but also because they are alkaline foods which neutralize acids. Compared to vegetables, Wakame exhibits superior alkalinity, making it extremely beneficial in helping maintain the natural weak alkalinity of the human body. On the other hand, many other foods such as grains, meat and seafood are acidic.

Acidity and Alkalinity of Foods (100g)
Source: Japan National Institute of Resources, the Science and Technology Agency, Standard Tables of Food Composition in Japan, 1983
Egg yolk 19.2   Wakame 260.8
Tuna 15.3   Kidney beans 18.8
Octopus 12.8   Japanese mushroom 17.5
Chicken 10.4   Spinach 15.6
Sea bream 8.6   Soybeans 10.2
Salmon (raw) 7.9   Banana 8.8
Pork 6.2   Azuki beans 7.3
Peanuts 5.4   Carrot 6.4
Beef 5   Strawberries 5.6
Rice(polished) 4.3   Potatoes 5.4
Cheese 4.3   Cabbage 4.9
Flour 3.5   Pumpkin 4.4
Shrimp 3.2   Apple 3.4
Beer 1.1   Egg white 3.2
Bread 0.4   Cucumber 2.2
Asparagus 0.1   Milk 0.2


Easy ways to enjoy Wakame

Wakame salad Wakame soup Wakame garnishment
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