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Acid - Alkaline Chart
Vegetables
Try to eat 80% (or more) alkalizing foods and 20% (or less) acidifying foods.
Note: *“Acid but Alkalizing” foods are weak acid foods that contain weak acids. While their pH is acidic, these foods have an alkalizing effect in your body. This is because the weak acids (ie. citric acid) convert to water and carbon dioxide in your body. The carbon dioxide is expelled through your breath.
| Very Alkalizing |
*Acid but Alkalizing |
Slightly Alkalizing |
| avocado |
sour pickles |
artichokes |
| beet greens |
tomato |
brussels sprouts |
| broccoli |
|
cauliflower |
| carrots |
|
lettuce |
| celery stalks |
|
onion |
| chives |
|
peas |
| corn |
|
|
| cucumber |
|
|
| edible gourds |
|
|
| fennel |
|
|
| garlic |
|
|
| grasses (ie wheatgrass) |
|
|
| green beans |
|
|
| green cabbage |
|
|
| leeks |
|
|
| peppers |
|
|
| potato |
|
|
| radish |
|
|
| red beets |
|
|
| red cabbage |
|
|
| rhubarb |
|
|
| salad greens |
|
|
| spinach |
|
|
| squash |
|
|
| sweet potatoes |
|
|
| turnips |
|
|
| watercress |
|
|
| yellow beans |
|
|
| zucchini |
|
|
Raw Fruit
Note: ** The riper a banana gets, the more acidifying it becomes.
| Slightly Alkalizing |
*Acid but Alkalizing |
Slightly Acidifying |
| bananas ** |
grapefruit |
apples |
| coconut |
lemons |
apricots |
| sour cherries |
limes |
blueberries |
| watermelon |
|
cantaloupe |
| |
|
cranberries |
| |
|
dates |
| |
|
figs |
| |
|
gooseberries |
| |
|
grapes |
| |
|
kiwis |
| |
|
mangos |
| |
|
melons |
| |
|
mulberries |
| |
|
nectarines |
| |
|
oranges |
| |
|
papayas |
| |
|
peaches |
| |
|
pears |
| |
|
pineapples |
| |
|
plums |
| |
|
raspberries |
| |
|
red currant |
| |
|
strawberries |
| |
|
sweet cherries |
| |
|
tangerines |
Dried Fruit
| Slightly Alkalizing |
Slightly Acidifying |
| apricots |
apples |
| bananas |
figs |
| dates |
mangos |
| raisins |
peaches |
| |
pears |
| |
pineapple |
| |
prunes |
Beans & Legumes
| Alkalizing |
Slightly Alkalizing |
Slightly Acidifying |
| navy beans |
tofu |
chickpeas
(garbanzo beans) |
| soy beans |
dried peas |
red beans |
| soy nuts |
lentils |
|
| soy sprouts |
kidney beans |
|
| white beans |
mung beans |
|
Cereal Grains & Breads
| Alkalizing |
Slightly Acidifying |
Acidifying |
| buckwheat |
barley |
cakes |
| |
brown rice |
commercial cereals |
| |
dark bread |
cookies |
| |
granola |
couscous |
| |
millet |
crackers (w/ white flour) |
| |
oatmeal |
pasta (w/ white flour) |
| |
oats |
pies |
| |
rye |
semolina |
| |
spelt |
sweetened granola |
| |
whole grain crackers |
wheat |
| |
whole grain pasta |
white bread |
| |
whole grain bread (yeast free) |
white rice |
| |
whole grain cereals |
yeast bread |
Meat & Fish
| Slightly Acidifying |
Acidifying |
Very Acidifying |
| bass |
chicken |
beef |
| flounder |
catfish |
carp |
| liver |
egg yolk |
cold cuts |
| oysters |
halibut |
crab |
| pike |
mahi mahi |
herring |
| salmon |
mussels |
lamb |
| sole |
organ meats |
lobster |
| trout |
tuna |
mackerel |
| walleye |
turkey |
pork |
| |
|
shrimp |
| |
|
veal |
| |
|
whole eggs |
Miscellaneous Foods
Note: ***Apple cider vinegar is alkalizing because the acetic acid in it is a weak acid, and easily exhausted. The remaining components are alkalizing. Raw apple cider vinegar is preferable.
| Alkalizing |
Slightly Acidifying |
Acidifying |
| apple cider vinegar*** |
brown rice syrup |
artifical sweeteners |
| cold pressed vegetable oils |
fructose |
brown sugar |
| green herbs |
heat pressed vegetable oils |
canned & processed foods |
| sea salt |
honey |
capers |
| stevia |
maple syrup |
heated oils |
| |
pickles |
hydrogenated oils |
| |
raw cane sugar |
ketchup |
| |
vinegar |
lard |
| |
|
margarine |
| |
|
mayonnaise |
| |
|
molasses |
| |
|
mushrooms |
| |
|
mustard |
| |
|
white sugar |
Beverages
| Alkalizing |
Slightly Acidifying |
Acidifying |
| almond milk |
filtered water |
beer |
| fresh lemonade |
green tea |
black tea |
| fresh vegetable juice |
tap water (depending on how treated) |
carbonated water |
| fresh whey |
|
cocoa |
| linden tea |
|
coffee |
| mint tea |
|
commercial juices |
| soy milk |
|
commercial lemonade |
| tomato juice |
|
hot chocolate |
| water with a pH of 7+ |
|
liquor |
| |
|
sodas |
| |
|
wine |
Dairy Products
Note: Some refute the fact that dairy products can be alkalizing. This is because they contain lactic acid, which is a weak acid. While it is considered weak, it does contribute to a low oxygen environment and fatigue. The lactic acid in dairy products is produced by bacteria that feed on the sugar (lactose) in it. However, milk contains large amounts of alkaline minerals including calcium, magnesium, and potassium. It also contains phosphorous, which is necessary for calcium utilization. When one of these alkaline minerals, like calcium for example, binds with lactic acid, a neutral salt called calcium lactate is produced. Thus, while milk contains lactic acid, it also contains the minerals required to buffer it... and then some. The fresher the product is, the less amount of lactic acid it will contain, and the more alkalizing it will be.
| Alkalizing |
Slightly Acidifying |
Acidifying |
| acidophilus milk |
brie |
aged brie |
| banana smoothie |
drained cheese |
aged buttermilk |
| fresh butter |
fresh yogurt |
aged cheeses |
| fresh buttermilk |
fruit smoothie |
aged whey |
| fresh cheese |
pasteurized milk |
aged yogurt |
| fresh whey |
provolone |
chocolate milk |
| raw whole milk |
slightly aged whey |
cooked buter |
| |
swiss |
cream |
| |
yogurt drinks (sugar free) |
dextrogyre yogurt |
| |
|
kefir |
| |
|
parmesan cheese |
| |
|
sweetened yogurt with fruit |
| |
|
ultra pasteruized milk |
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