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

Red Meat (Moderately Acidic)	pH
Dry Sausage	4.4-5.6

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