Are Tomatoes Acidic or Alkaline? A Detailed Look at Tomato pH

Have you ever bitten into a tangy, tart tomato and pondered – why is this fruit so sour? Or maybe you’ve crafted a rich, savory tomato sauce and asked yourself…are tomatoes acidic or alkaline? You’re not alone! Many people are confused about the true nature of tomato pH. Keep reading to get to the bottom of this produce puzzle.

What Determines If a Food Is Acidic or Alkaline?

Before diving into tomatoes specifically, it helps to understand what makes any food acidic or alkaline.

The pH scale measures how acidic or alkaline/basic a substance is. It ranges from 0 to 14, with 0-6 being acidic, 7 neutral, and 8-14 alkaline. Pure water has a neutral pH of 7.

The mineral content of a food determines where it falls on the pH scale. Foods containing more alkaline-forming minerals like calcium, magnesium, and potassium tend to be more alkaline. Foods with more acid-forming minerals like sulfur and phosphorus are generally more acidic.

For example, lemons contain citric acid and have a pH of around 2, making them highly acidic. On the other hand, spinach contains alkaline nutrients like calcium and iron, giving it a pH of around 7.5.

A food’s pH can also be impacted by soil health and ripeness. Healthier soils contain more nutrients, which can lead to more alkaline produce. Unripe fruits tend to be more acidic than ripe ones.

Now that we understand the factors that make foods acidic or alkaline, let’s look specifically at tomatoes.

Are Tomatoes Acidic or Alkaline?

So what’s the real deal – are tomatoes acidic or alkaline?

The answer is that tomatoes are mildly acidic, with a pH ranging from 4.3 to 4.9. This makes them only slightly acidic, less so than citrus fruits, vinegar, and soft drinks.

However, tomatoes contain citric and malic acid, which contribute to their tangy flavor. This acidity is why tomatoes can be preserved more easily than other vegetables.

What Makes Tomatoes Tangy and Tart?

A few culprits are to blame for tomatoes’ mild acidity:

• Citric and malic acid – These organic acids are naturally present in tomatoes and give them tartness.
• Soil quality – Healthier, mineral-rich soils produce less acidic tomatoes than depleted soils.
• Ripeness – Unripe green tomatoes are more acidic than ripe red tomatoes. As they ripen, acidity decreases.
• Tomato variety – Smaller cherry and grape tomatoes tend to be less acidic than larger slicing tomatoes.
• Processing – Turning tomatoes into products like ketchup, sauce, or juice concentrates the existing acids, increasing acidity.

In summary, many factors collude to influence tomato acidity. It’s a complex produce puzzle! Next, let’s bust some common myths about tomatoes and acidity.

The acidity level of different Tomato varieties( PH level)

The summary is:

• Generally, smaller tomato varieties tend to be less acidic than full-sized tomatoes.
• Unripe, green tomatoes are more acidic than ripe, red tomatoes.
• Processing tomatoes into products like juice, sauce, and paste concentrates the existing acids and increases acidity.
• Heirloom tomatoes have variable acidity depending on the specific variety.
• Tomato color alone does not necessarily indicate acidity level.

Tomato Acidity Myths and Misconceptions

Misinformation about tomato acidity abounds! Let’s separate fact from fiction.

Myth: Tomatoes Cause Acid Reflux

This is a very common myth, but there is little scientific evidence that tomatoes trigger acid reflux.

According to Healthline, most reflux patients tolerate tomatoes well. Tomatoes’ acid content is not usually high enough to aggravate symptoms. Spicy or fatty foods are more likely to cause problems.

So unless you know tomatoes personally give you issues, you can likely enjoy them in moderation.

Myth: Cooking Tomatoes Reduces Acidity

Many people insist that cooking tomatoes makes them less acidic. However, studies show the opposite is true.

Research in the Journal of the Science of Food and Agriculture found that simmering and baking increased tomato acidity slightly. This happens because water evaporates during cooking, concentrating existing acids.

So while cooked tomatoes may taste less tart, their pH remains the same or increases through processing. For lower acidity, go raw.

Myth: Vine-ripened tomatoes Are More Alkaline

You may have heard that vine-ripened tomatoes are less acidic than commercially harvested ones. This is partly true – but vine ripening alone does not change pH significantly.

Allowing tomatoes to fully ripen on the vine does increase sweetness and reduce tart green flavors. But vine ripening doesn’t affect the acids and minerals that constitute pH.

For the lowest acidity, choose fully ripe heirloom tomatoes grown in mineral-rich soil. How the tomatoes ripen plays less of a role in acidity.

Myth: Adding Baking Soda Reduces Acidity

Does baking soda reduce tomato acidity? It briefly lowers pH, but not for long.

Baking soda is alkaline and will neutralize acids upon contact. However, this reaction also changes tomatoes’ flavor and nutritional value. Any pH reduction will reverse over time as well.

A better way to balance tomato acidity is by blending them with alkaline foods in recipes. For example, enjoy tomatoes with avocado, basil, spinach, or cauliflower.

Tips for People with Acid Reflux or GERD

If you have acid reflux, GERD, or sensitivities to acidic foods, you may still be able to enjoy tomatoes in moderation. Here are some tips:

• Try the Cherry Sweet variety for a sweeter, less acidic cherry tomato.
• Cook tomatoes into sauces and soups, which can make them easier to digest.
• Limit high-acid tomato sauces and opt for fresh tomatoes when possible.
• Ask your doctor about medications to better manage reflux symptoms.
• Avoid known triggers like spicy foods, citrus, caffeine, and chocolate.

Every reflux patient has unique triggers and tolerances. Observe your own reactions and adjust your tomato intake accordingly.

Can You Alkalize Your Body with Tomatoes?

Some sources claim tomatoes can alkalize the body after digestion despite being acidic. Is this possible?

While tomatoes do contain trace alkaline minerals like calcium and iron, the amounts are negligible. The malic and citric acids far outweigh any alkaline effects.

Per popular myth debunker Snopes, there is no reliable evidence that acidic foods like tomatoes confer net alkaline effects after metabolizing.

For reliably alkaline foods, stick to spinach, broccoli, almonds, legumes, and non-citrus fruits. Tomatoes are likely too acidic to significantly alkalize the body.