Tomatoes are one of the world’s most popular fruits. They may be found in a variety of foods, including pasta and pizza, as well as burgers, salads, and even beverages. Because of their many culinary uses, the US Supreme Court even recognized them as a vegetable.

While their taxonomy is debatable (botanists believe they are a fruit), their acidity is not. They remain on the acidic side of the pH scale whether we eat them raw in sandwiches and salads or cooked in sauces and soups.

On the other hand, they are high in fiber, a food that absorbs excess acid in the stomach, so eating them in moderation may help with digestion.

Let’s look at the pH levels of several tomato types and products and talk about some strategies to make them less acidic.

pH Value of Tomatoes

Tomatoes have a pH of 4.3 4.9, putting them on the acidic side of the pH scale. This scale, which spans from 0 to 14, categorizes meals into three groups: acidic, neutral, and alkaline.

Acidic meals have a pH value ranging from 0 to 6. Mangoes, for example, have a pH of 5.8 to 6, making them acidic, like tomatoes. Seven, like popcorn and water, is considered neutral. Alkaline foods include most meat, shellfish, and green vegetables.

pH Value of Different Types of Tomatoes

There are about 19,000 types in the globe. They come in a variety of forms, sizes, and colors, ranging from little cherry types to massive beefsteak kinds.

Because the most popular cultivars have a similar pH range, it doesn’t matter which one you pick.

What Makes Tomatoes Acidic?

Tomatoes are acidic because they contain four weak organic acids: folic, citric, ascorbic, and malic acids.

The acidity of these fruits is proportional to their ripeness. A mature specimen has a higher pH, while an unripe specimen has a lower pH.

Malic acid makes up the bulk of the acids present while they are unripe, and citric acid becomes more prominent as they mature. Unripe ones should be avoided since they contain higher levels of acids, particularly if you have heartburn problems.

Do Tomatoes Cause Acid Reflux and GERD?

While the pH of these fruits is not as low as that of strawberries (pH of 3 3.5), they may nevertheless cause stomach acid to be produced, resulting in acid reflux and perhaps GERD.

Acid reflux occurs when the contents of the stomach rise and enter the esophagus. A burning feeling in the chest, commonly known as heartburn, is mentioned, followed by regurgitation and an acidic taste in the back of the mouth. If it happens regularly, it may lead to a chronic illness known as Gastroesophageal Reflux Disease (GERD).

Tomatoes include malic and citric acid, which may cause GERD in those who are sensitive to acids. Even if you don’t often have heartburn, it’s better to consume them in moderation.

Can Tomato Products Cause Acid Reflux and GERD?

Because of the ingredients, tomato products might trigger acid reflux and GERD symptoms.

Canned tomatoes, puree, juice, and soup are the four most common tomato products.

The acidity of these items varies according to the additives used and the cooking techniques used. Tomato soup has the lowest pH level, ranging from 4.62 to 5.50.

The pH values of puree and tomato juice are comparable, ranging from 4.1 to 4.6. With a pH of roughly 3.5, canned tomatoes are the most acidic.

How to Reduce the pH Value of Tomatoes?

There are a few techniques to reduce their acidity, such as removing their seeds or eating them alongside alkaline meals.

If you don’t want to give up these delectable fruits, here are a few tricks to reduce their acidity:

• Baking powder The easiest way to reduce acidity is to balance it with an alkaline chemical such as baking soda. This method is useful for making tomato-based sauces and soups. If you’re making a sauce with six tomatoes, add around a tablespoon of baking soda to neutralize the acidity.
• Remove the seeds; since the seeds contain the most acids, removing them lessens the overall acidity of the fruit.
• Avoid overcooking them. The lower the pH value, the longer you cook them;
• Combine them with alkaline meals. Salads may be made by combining them with alkaline foods such as spinach, onions, and carrots.

Conclusion

The pH of tomatoes ranges from 4.3 to 4.9. Their acidity varies according on how ripe they are and how they are cooked.

Tomato products, such as soups and purees, are more acidic as a result of chemicals used to extend their shelf life.

You may lessen the acidity of these fruits by eating them alongside alkaline meals, cooking them for a shorter period of time, or removing the seeds.