Meat, Poultry and Fish:

Pork -38
Veal -35
Beef -34.5
Ocean fish -20
Chicken -18 to -22
Eggs -18.0 to -22.0
Fresh water fish -11.8
Oysters -5.0
liver -3.0
Organ meats -3.0

Bread, Biscuits
(Stored Grains / Risen Dough):

White bread -10
White biscuit -6.5
Whole-meal bread -6.5
Whole-grain bread -4.5
Rye bread -2.5


Sweets & Sweeteners:

Artificial sweeteners -26.5
White sugar -17.6
Beet sugar -15.1
Molasses -14.6
Dried sugar cane juice -9.6
Barley malt syrup -9.3
Fructose -9.5
Milk sugar -9.4
Brown rice syrup -8.7
Agave nectar -7.9
Honey -7.6

PH Scale

Milk and Milk Products:

Hard cheese -18.1
Quark -17.3
Cream -3.9
Homogenized milk -1.0

Root Vegetables:

Stored potatoes +2.0
White radish (spring) +3.1
Rutabaga +3.1
Kohlrabi +5.1
Horse radish +6.8
Turnip +8.0
Carrot +9.5
Red beet, fresh +11.3
Red radish  +16.7
Summer black radish  +39.4

Fruit:

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
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
Red currant -2.4
Fig juice powder -2.4
Grapefruit -1.7
Watermelon -1.0
Coconut, fresh +0.5
Cherry, sour +3.5
Banana, unripe +4.8
Limes +8.2
Lemon, fresh +9.9
Tomato +13.6
Avocado +15.6

Understanding the PH

Vegetables:

Brussels sprouts -1.5
Peas, ripe +0.5
Asparagus +1.1
Artichokes +1.3
Comfrey +1.5
Green cabbage (spring harvest) +2.0
lettuce +2.2
Onion +3.0
Cauliflower +3.1
White cabbage +3.3
Green cabbage (winter harvest) +4.0
Savoy cabbage +4.5
lamb's lettuce +4.8
Peas, fresh +5.1
Zucchini +5.7
Red cabbage +6.3
Rhubarb stalks +6.3
leeks (bulbs) +7.2
Watercress +7.7
Spinach (spring harvest) +8.0
Chives +8.3

French cut beans (green beans) +11.2
Sorrel +11.5
Spinach (other than spring harvest) +13.1
Garlic +13.2
Celery +13.3
Cabbage lettuce, fresh +14.1
Endive, fresh +14.5
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
Wheat grass +33.8

PH Strips / Litmus Paper

Grains and Legumes
​(organic & non-stored):

Brown rice -12.5
Wheat -10.1
Buckwheat groats +0.5
Spelt +0.5
Lentils +0.6
Soy flour +2.5
Tofu +3.2
Lima beans +12
Soybeans, fresh +12
White beans +12.1
Granulated soy (cooked, ground soy beans) +12.8
Soy nuts (soaked soy beans, then air dried) +26.5
Soy lecithin, pure +38

Nuts:

Pistachios -16.6
Peanuts -12.8
Cashews -9.3
Walnuts -8.0
Hazelnut -2.0
Brazil nuts -0.5
Almond +3.6

Seeds:

Pumpkin seeds -5.6
Sunflower seeds -5.4
Flax seeds -1.3
Sesa me seeds +0.5
Cumin seeds +1.1
Fennel seeds +1.3
Caraway seeds +2.3

comprendiendo el  PH

The following is a list of common foods, indicating the acid-forming (-) or alkaline-forming (+) potential present in one ounce of food. These values are based on the food ash content.

Fats:

Margarine -7.5
Sunflower oil -6.7
Corn oil -6.5
Butter -3.9
Ghee -1.6
Olive oil (fresh, cold-pressed) +1.0
Borage oil (fresh, cold-pressed) +3.2
Flax seed oil (fresh, cold-pressed) +3.5
Evening primrose oil (fresh, cold-pressed) +4.1
Marine lipids (cold-pressed) +4.7

Condiments:

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, fresh, unsweetened -8.7