PH Values Of Foods - Vegetables
VEGETABLES | pH |
Artichokes | 5.6 |
Canned | 5.7 - 6 |
Asparagus | 4 -6 |
Canned | 5.2 - 5.3 |
Buds | 6.7 |
Stalks | 6.1 |
Beans | 5.7 - 6.2 |
String | 4.6 |
Lima | 6.5 |
Kidney | 5.4 - 6 |
Beets | 4.9 - 5.6 |
S | 4.2 - 4.4 |
Canned | 4.9 |
Brussel sprouts | 6.0 - 6.3 |
Cabbage | 5.2 - 6.0 |
Green | 5.4 - 6.9 |
White | 6.2 |
Red | 5.4 - 6.0 |
Savoy | 6.3 |
Carrots | 4.9 - 5.2 |
Canned | 5.18-5.22 |
Juice | 6.4 |
Cauliflower | 5.6 |
Celery | 5.7 - 6.0 |
Chives | 5.2 - 6.1 |
Corn | 6.0 - 7.5 |
Canned | 6 |
Sweet | 7.3 |
Cucumbers | 5.1 - 5.7 |
Dill pickles | 3.2 - 3.5 |
Eggplant | 4.5 - 5.3 |
Hominy (cooked) | 6 |
Horseradish | 5.35 |
Kale (cooked) | 6.4 - 6.8 |
Kohlrabi (cooked) | 5.7 - 5.8 |
Leeks | 5.5 - 6.0 |
Lettuce | 5.8 - 6.0 |
Lentils (cooked) | 6.3 - 6.8 |
Mushrooms (cooked) | 6.2 |
Okra (cooked) | 5.5 - 6.4 |
Olives | |
(green) | 3.6 - 3.8 |
(ripe) | 6.0 - 6.5 |
Onions | |
(red) | 5.3 - 5.8 |
(white) | 5.4 - 5.8 |
(yellow) | 5.4 - 5.6 |
Parsley | 5.7 - 6.0 |
Parsnip | 5.3 |
Peas | 5.8 - 7.0 |
Frozen | 6.4 - 6.7 |
Canned | 5.7 - 6.0 |
Dried | 6.5 - 6.8 |
Pepper | 5.15 |
Pimiento | 4.6 - 4.9 |
Potatoes | 6.1 |
Tubers | 5.7 |
Sweet | 5.3 - 5.6 |
Pumpkin | 4.8 - 5.2 |
Radishes | |
(red) | 5.8 - 6.5 |
(white) | 5.5 - 5.7 |
Rhubarb | 3.1 - 3.4 |
Canned | 3.4 |
Rice (all cooked) | |
Brown | 6.2 - 6.7 |
White | 6.0 - 6.7 |
Wild | 6.0 - 6.4 |
Sauerkraut | 3.4 - 3.6 |
Sorrel | 3.7 |
Spinach | 5.5 - 6.8 |
Cooked | 6.6 - 7.2 |
Frozen | 6.3 - 6.5 |
Squash (all cooked) | |
Yellow | 5.8 - 6.0 |
White | 5.5 - 5.7 |
Hubbard | 6.0 - 6.2 |
Tomatoes (whole) | 4.2 - 4.9 |
Paste | 3.5 - 4.7 |
Canned | 3.5 - 4.7 |
Juice | 4.1 - 4.2 |
Turnips | 5.2 - 5.5 |
Zucchini (cooked) | 5.8 - 6.1 |
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