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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