Broccoli is not high in acidity, but green vegetables such as broccoli are slightly acidic. Since its pH is around 6.5-6.8, it does qualify as very slightly acidic. However, when digested in the body, it actually works to make the environment more alkaline.
Green vegetables such as broccoli, asparagus, leafy greens, peas, cucumbers, and Brussels sprouts are known to prevent and alleviate acid reflux. In addition to being very low in fat, these vegetables are also high in alkaline content. The low pH offsets the high pH of the stomach acid.
Broccoli
It's high on the pH scale, meaning that it's alkaline and not acidic.
Cruciferous vegetables like cauliflower and broccoli are known to balance alkaline pH in the system. They contain immense amounts of vitamins A, C, k and folate and phytochemicals plant compounds that are valuable in lowering inflammation and avert the risk of cancer.
Carrots are mildly acidic, but interestingly, they have an alkalizing impact on the body — making them a friendly veggie for people who have acid reflux. Some acidic foods have an alkalizing effect on the body once they're digested.
Blueberries have a pH of 3.1 - 3.3 which makes them much more acidic than most fruit, though certainly not lemons. Fortunately, the good significantly outweighs the bad when it comes to the pH of blueberries.
Cauliflower is another alkaline vegetable that helps to neutralize stomach acid. Fennel, an alkaline vegetable in the carrot family that has a licorice-like flavor, has also been shown to help soothe an upset stomach, and may help relieve heartburn, as well as other reflux symptoms.
Apples, avocados, cantaloupes, bananas, and dates are a few examples of alkaline fruits. These fruits are rich in alkaline water content. When eaten regularly, they aid in weight loss, promote eye health, promote digestion, boost brain health, and reduce cholesterol levels.
Meat, dairy, eggs, starches, grains, and sugars are acidic foods that aren't included in an alkaline diet.
Eggs are neither good nor bad for acid reflux. They won't help your symptoms but are not known to trigger symptoms either (However trigger foods can differ from person to person, so if eggs cause you problems I would limit your intake.)
Foods That Help Reduce Acid Reflux
Root vegetables, like carrots and beets. Green vegetables, including broccoli, cucumbers or green beans. High-fiber foods, such as oatmeal and brown rice. Alkaline foods – which have a higher pH and are the opposite of acidic foods – including melons, cauliflower and bananas.
The pH of bananas generally falls between 4.5 and 5.2, making them low in acid. However, the ripeness of the banana can also affect its acidity. As bananas ripen, their pH level increases, making them less acidic and sweeter.
There are different types of blueberries, and the pH level also varies. However, the scale usually falls between 3.11 and 3.35. As a result, these fruits are classified as acidic.
The pH level of cheese, which measures its acidity or alkalinity, depends on the type of cheese and the aging process. Generally, cheese falls within the acidic range on the pH scale. Some cheeses like cottage cheese, feta, and mozzarella tend to have a higher acidity leve, with a pH ranging from 4.9 to 5.5.
Foods to Eat on an Acid Reflux Diet
Noncitrus fruits: Apples, bananas, blueberries, and strawberries are safe bets. Lean chicken and meat: Order or cook it grilled instead of fried. Plain breads and cereals: Skip overly processed carbs with high-fat ingredients like muffins and croissants.
Whole grains — High fiber, whole-grains like brown rice, oatmeal, and whole grain breads help stop symptoms of acid reflux. They are a good source of fiber and may help absorb stomach acid. Lean protein — Low-fat, lean sources of protein also reduce symptoms. Good choices are chicken, seafood, tofu, and egg whites.
Cruciferous Vegetables
Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.