o search for a particular food and see where it lies on the acid/alkaline spectrum, click on the food group. The values listed here are for the foods in their natural state. Some have slightly different effects on your body after they are digested, but this will give you an idea. The foods are listed by:
| Acidic (pH from 1.0-4.6), |
| Moderately Acidic (pH from 3.1-5.6) |
| Less Acidic and more alkaline |
| Beverages (Acidic) | pH |
| Ginger ale | 2.0-4.0 |
| Lime juice | 2.2-2.4 |
| Lemon juice | 2.2-2.6 |
| Wines | 2.3-3.8 |
| Cranberry juice | 2.5-2.7 |
| Cider | 2.9-3.3 |
| Grapefruit juice | 2.9-3.4 |
| Currant juice | 3.0 |
| Orange juice | 3.0-4.0 |
| Apple juice | 3.3-3.5 |
| Pineapple juice | 3.4-3.7 |
| Prune juice | 3.7-4.3 |
| Tomato juice | 3.9-4.3 |
| Beverages (Moderately Acidic ) |
pH |
| Beer | 4.0-5.0 |
| Beverages (Less Acidic) |
pH |
| Coffee | 4.9-5.2 |
| Mineral water | 6.2-9.4 |
| Distilled water | 6.8-7.0 |
Fruit (Acidic) |
pH |
| Lime | 1.8-2.0 |
| Lemon | 2.2-2.4 |
| Cranberry sauce | 2.3 |
| Gooseberries | 2.8-3.1 |
| Loquats | 2.8-4.0 |
| Orange | 2.8-4.2 |
| Plum | 2.8-4.6 |
| Rhubarb | 2.9-3.4 |
| Apple | 2.9-3.5 |
| Raspberries | 2.9-3.7 |
| Grapefruit | 2.9-4.0 |
| Boysenberries | 3.0-3.3 |
| Grapefruit sections | 3.0-3.5 |
| Strawberries | 3.0-4.2 |
| Blackberries | 3.0-4.2 |
| Kumquat | 3.1-3.5 |
| Quince | 3.2 |
| Blueberries | 3.2-3.6 |
| Pineapple, crushed | 3.2-4.0 |
| Crab apples, spiced | 3.3-3.7 |
| Kiwi | 3.3-3.8 |
| Apple sauce | 3.4-3.5 |
| Apricots | 3.5-4.0 |
| Pineapple, sliced | 3.5-4.1 |
| Fruit cocktail | 3.6-4.0 |
| Raisins | 3.6-4.2 |
| Fruit (Moderately Acidic) |
pH |
| Peach | 3.1-4.7 |
| Cherries | 3.2-4.7 |
| Pear | 3.4-4.7 |
| Mango | 3.9-4.6 |
| Asian pear | 4.2-4.6 |
| Guava | 4.3-4.7 |
| Banana | 4.5-5.2 |
| Fruit (Less Acidic) |
pH |
| Figs | 4.6-5.0 |
| Papaya | 5.2-5.7 |
| Persimmon | 5.4-5.8 |
| Avocado | 5.5-6.0 |
| Dates | 6.2-6.4 |
| Cantaloupe | 6.2-6.5 |
| Melon | 6.3-6.7 |
Vegetables and Beans (Acidic) |
pH |
| Sauerkraut | 3.1-3.7 |
| Cucumber | 3.1-3.8 |
| Tomatillo | 3.9-4.1 |
Vegetables and Beans (Moderately Acidic) |
pH |
| Tomato | 3.7-4.9 |
| Eggplant | 4.5-4.7 |
| String beans | 4.6 |
Vegetables and Beans (Less Acidic) |
pH |
| Pumpkin | 4.8-5.5 |
| Sweet pepper | 4.8-6.0 |
| Spinach | 4.8-6.8 |
| Carrot | 4.9-6.3 |
| Squash | 5.0-5.4 |
| Asparagus | 5.0-6.1 |
| Turnip | 5.2-5.6 |
| Cabbage | 5.2-6.3 |
| Broccoli | 5.2-6.5 |
| Parsnip | 5.3 |
| Sweet Potato | 5.3-5.6 |
| Onion | 5.3-5.8 |
| Peas | 5.3-6.8 |
| Turnip greens | 5.4-5.6 |
| White potato | 5.4-6.3 |
| Artichoke | 5.6 |
| Cauliflower | 5.6-6.7 |
| Parsley | 5.7-6.0 |
| Celery | 5.7-6.1 |
| Alfalfa tops | 5.9 |
| Corn | 5.9-7.3 |
| Lettuce | 6.0-6.4 |
| Mushrooms | 6.0-6.5 |
| Brussels sprouts | 6.3-6.6 |
| Baked beans | 4.8-5.5 |
| Dried beans | 4.9-5.5 |
| Kidney beans | 5.2-5.4 |
| Lima beans | 5.4-6.5 |
| Soybeans | 6.0-6.6 |
Nuts and Seeds (Less Acidic) |
pH |
| Walnuts | 5.4-5.5 |
| Almonds | >6.0 |
| Flax seeds | >6.0 |
| Hazelnuts | >6.0 |
| Pecans | >6.0 |
| Poppy seeds | >6.0 |
| Pumpkin seeds | >6.0 |
| Sesame seeds | >6.0 |
| Sunflower seeds | >6.0 |
Red Meat (Moderately Acidic) |
pH |
| Dry Sausage | 4.4-5.6 |
Red Meat (Less Acidic) |
pH |
| Beef | 5.3-6.2 |
| Pork | 5.3-6.4 |
| Corned-beef hash | 5.5-6.0 |
| Spiced ham | 6.0-6.3 |
| Hot dogs | 6.2 |
Fish and Shellfish (Less Acidic) |
pH |
| Halibut | 5.5-5.8 |
| Sardines | 5.7-6.6 |
| Tuna | 5.9-6.1 |
| Mackerel | 5.9-6.2 |
| Oysters | 5.9-6.7 |
| Clams | 5.9-7.1 |
| Codfish (canned) | 6.0-6.1 |
| Salmon | 6.1-6.5 |
| Haddock | 6.2-6.7 |
| Whiting | 6.2-7.1 |
| Catfish | 6.6-7.0 |
| Scallops | 6.8-7.1 |
| Crab | 6.8-8.0 |
| Shrimp | 6.8-8.2 |
Poultry (Less Acidic) |
pH |
| Chicken and turkey | 5.5-6.4 |
| Duck | 6.0-6.1 |
| Egg yolk | 6.0-6.3 |
| Egg white | 7.9-9.5 |
Condiments and Seasonings (Acidic) |
pH |
| Vinegar | 2.4-3.4 |
| Pickles, sweet | 2.5-3.0 |
| Pickles, dill | 2.6-3.8 |
| Pickles, sour | 3.0-3.5 |
| Fermented olives | 3.5 |
| Mayonnaise | 3.8-4.0 |
Condiments and Seasonings (Moderately Acidic) |
pH |
| Fermented vegetables | 3.9-5.1 |
| Red pimento | 4.3-5.2 |
Condiments and Seasonings (Less Acidic) |
pH |
| Hot peppers | 4.8-6.0 |
| Garlic | 5.3-6.3 |
| Cocoa | 5.5-6.0 |
| Ripe, canned olives | 5.9-7.3 |
| Dutch processed chocolate | 7.0-8.0 |
Dairy Products (Acidic) |
pH |
| Yogurt | 3.8-4.2 |
Dairy Products (Moderately Acidic) |
pH |
| Cottage cheese | 4.1-5.4 |
Dairy Products (Less Acidic) |
pH |
| Roquefort cheese | 4.7-4.8 |
| Most cheeses | 5.0-6.1 |
| Parmesan cheese | 5.2-5.3 |
| Evaporated milk | 5.9-6.3 |
| Whole cow’s milk | 6.0-6.8 |
| Butter | 6.1-6.4 |
| Camembert | 6.1-7.0 |
Grains (Less Acidic) |
pH |
| Wheat | >6.0 |
| Rice | >6.0 |
| Barley | >6.0 |
| Oats | >6.0 |
| Rye | >6.0 |
| Millet | >6.0 |
| Quinoa | >6.0 |
| Amaranth | >6.0 |
| Hominy | 6.9-7.9 |
Baked Goods (Less Acidic) |
pH |
| White bread | 5.0-6.0 |
| Date-nut bread | 5.1-6.0 |
| Soda crackers | 6.5-8.5 |
Sweeteners (Acidic) |
pH |
| Fruit jellies | 3.0-3.5 |
| Fruit jams | 3.5-4.0 |
Sweeteners (Less Acidic) |
pH |
| Molasses | 5.0-5.4 |
| Glucose syrup | 5.2 |
| Honey | 6.0-6.8 |
| Brown-rice syrup | 6.1-6.4 |
| Maple syrup | 6.5-7.0 |