pH of Common Foods
page 3.
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). |
|
|
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 |
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