The pH of Food

 

The following is a list of common foods with an approximate, relative potential of acidity (-) or alkalinity (+), as present in one ounce of food.

This list is designed to complement the general nutrition guide.

Part 1

Vegetables and Low-Sugar Fruits

Peas, ripe +0.5

Asparagus +1.1

Artichokes +1.3

Comfrey +1.5

Green Cabbage (March Harvest) +2.0

Lettuce +2.2

Onion +3.0

Cauliflower +3.1

White Radish (spring) +3.1

Green Cabbage (December Harvest) +4.0

Savoy Cabbage +4.5

Lamb’s Lettuce +4.8

Kohlrabi +5.1

Peas, fresh +5.1

Red Cabbage +6.3

Rhubarb stalks +6.3

Horseradish +6.8

Leeks (bulbs) +7.2

Watercress +7.7

Spinach (March Harvest) +8.0

Turnip +8.0

Lime +8.2

Chives +8.3

Carrot +9.5

Lemon +9.9

Fresh-cut green beans +11.2

Fresh Red Beet +11.2

Sorrel +11.5

Spinach (harvested other than March) +13.1

Garlic +13.2

Celery +13.3

Tomato +13.6

Cabbage lettuce, fresh +14.1

Endive, fresh +14.5

Avocado +15.6

Broccoli +16.2

Red Radish +16.7

Cayenne Pepper +18.8

Straw grass +21.4

Shave grass +21.7

Dog grass +22.6

Dandelion +22.7

Kamut grass +27.6

Barley Grass +28.7

Soy Sprouts +29.5

Sprouted radish seeds +28.4

Sprouted Chia Seeds +28.5

Alfalfa grass +29.3

Cucumber, fresh +31.5

Wheatgrass +33.8

Summer black radish +39.4

Nonstored Organic Grains and Legumes

White rice -18.5

Brown Rice -12.5

Wheat -10.1

Buckwheat Groats -0.5

Millet -0.5

Spelt -0.5

Lentils +0.6

Soy Flour +2.5

Tofu +3.2

Lima Beans +12.0

Soybeans, Fresh +12.0

White Beans (navy beans) +12.1

Granulated soy (cooked, ground soybeans) +12.8

Soy Nuts (soaked soybeans, then air-dried) +26.5

Soy lecithin, pure +38

Nuts and Seeds

Wheat kernel -11.4

Walnuts -8.0

Pumpkin seeds -5.6

Sunflower seeds -5.4

Macadamia Nuts -3.2

Hazelnuts -2.0

Flax Seeds -1.3

Brazil Nuts -0.5

Sesame Seeds +0.5

Cumin Seeds +1.1

Fennel Seeds +1.3

Caraway Seeds +2.3

Almonds +3.6

Hemp Seeds +7.6

Fats (Fresh Cold Pressed Oils)

Sunflower -6.7

Ghee -1.6

Coconut Milk -1.5

Olive Oil +1.0

Pomegranate Oil +3.1

Borage Oil +3.2

Flax Seed Oil +3.5

Evening Primrose Oil +4.1

Hemp Oil +4.7

Marine Lipids +4.7

Part 2

Root Vegetables

Corn -9.6

Stored Potatoes +2.0

Meat, Poultry, and Fish

Pork -38.0

Veal -35.0

Beef -34.5

Ocean Fish -20.0

Chicken -18.0 to -22.0

Eggs -18.0 to -22.0

Oysters -5.0

Liver -3.0

Organ Meats -3.0

Milk and Milk Products

Hard Cheese -18.0

Quark -17.3

Cream -3.9

Homogenized milk -1.0

Buttermilk +3.0

Breads, Biscuits (Stored Grains/Risen Dough)

White Bread -10.0

White Biscuit -6.5

Whole-meal bread -6.5

Whole-grain bread -4.5

Rye Bread -2.5

Nuts

Pistachios -16.6

Peanuts -6.5

Macadamia -11.7

Cashews -9.3

Fats

Margarine -7.6

Corn oil -6.5

Butter -3.9

Sweets

Artificial Sweeteners -26.5

White Sugar (refined cane sugar) -17.6

Beet sugar -15.1

Molasses -14.6

Dr Bronner’s Barley Malt Sweetner -9.8

Dried Cane sugar cane juice (Sucanat) -9.6

Fructose -9.5

Turbinado sugar -9.5

Milk Sugar -9.4

Barley Malt syrup -9.3

Brown rice syrup -8.7

Honey -7.6

Condiments

Vinegar -39.4

Soy sauce -36.2

Mustard -19.2

Mayonnaise -12.5

Ketchup -12.4

Beverages

Liquor -28.6 to -38.7

Fruit juice sweetened with white sugar -33.4

Tea (Black) -27.1

Beer -26.8

Coffee -25.1

Wine -16.4

Fruit Juice, packaged, natural -8.7

The pH of Fruit (acidity (-) and alkalinity (+) )

Rose Hips -15.5

Pineapple -12.6

Mandarin Orange -11.5

Banana, ripe -10.1

Pear -9.9

Peach -9.7

Apricot -9.5

Papaya -9.4

Orange -9.2

Mango -8.7

Tangerine -8.5

Currant -8.2

Gooseberry,ripe -7.7

Grape, ripe -7.6

Cranberry -7.0

Pomegranate -7.0

Black Currant -6.1

Strawberry -5.4

Blueberry -5.3

Raspberry -5.1

Yellow plum -4.9

Italian plum -4.9

Date -4.7

Cherry, sweet -3.6

Cantaloupe -2.5

Fig Juice powder -2.4

Grapefruit -1.7

Watermelon -1.0

Coconut, Fresh +0.5

Cherry, sour +3.5

Banana, unripe +4.8