pH of Common Foods
To 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 (these foods are ideal for overly acidic types). |
|
|
Vegetables Acidic Beans |
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 |
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 |
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 |
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 |
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 |
For more on alkalinity/acidity, read on:
Checklist:
Are You Overly Acidic or a High Alkaline Producer?
Testing Your Own Acid/Alkaline
Balance
Naturally Great
Alkalinizers
Tending Towards Acidity