Acid and Alkaline Ash Food Groups - Graph
Taken from Prof. Veith's book Diet and Health, pg. 145
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High Acid (15-40)
Meats
bacon, beef, chicken, crabs, eggs, fish, ham, lamb, liver, lobster, mutton, oyster, pork, turkey, veal.
|
High alkaline (16-37)
Dried fruits
apricots, figs, raisins Fruits
olives Sweetner
molasses Vegetables
beet greens, Swiss chard, dandelion greens. |
|
Medium acid (2.0-11)
Grains and legumes
barley, corn, lentils, oats, peanuts, rice, rye, wheat. Nuts
Brazil nuts, walnuts. Dairy products
cheese (hard and soft) |
Medium alkalinity (5-15)
Fresh fruits
Most fruits including: apricots, bananas, blackberries, cantaloupe, cherries, currants, dates (dried), lemons, limes, loganberries, mango, nectarines, oranges, peach, persimmons, pineapple, raspberry, tangerine. Vegetables
Most vegetables including: beets, carrots, celery, cucumber, kale, kohirabi, lettuce, parsnips, potato, pumpkin, sauerkraut, sweet potato, tomatoes, water cress. Legumes
lima beans, navy beans, peas. Nuts
almonds, chestnuts, coconuts. |
|
Low acid (1-2)
Fruits
cranberries, plums. Fats
butter, cream, oils. |
Low alkalinity (0.1-5)
Fresh fruits
apple, blue berries, gooseberries, pear, strawberries, watermelon. Grains
millet, sorghum. Legumes
kidney beans, snap beans, soya beans. Vegetables
asparagus, broccoli, cabbage, cauliflower, eggplant, okra, onions, peppers, radish, squash, turnip. |
More Extensive Graph
Table 7.3. Acid and alkaline ash food groups. The figures in brackets represents the percentage alkalinity or acidity. The grouping of fruits and vegetables is listed according to common usage and not biological classification. (From reference 19 and 20)