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Acid/Alkaline Food Charts

Acid / Alkaline Balance Food Charts

When foods are broken down, they leave certain chemical /metallic residues (sometimes called a noncombustible "ash"), which when combined with body fluids, yield either acid or alkaline solutions

✔ Some foods are "acid-forming"

✔ Some are "alkaline-forming."

Tables show dietary effects on acid-base balance

Data from 2004 IPEV Institute for Prevention and Nutrition

Food Group Tables (showing PRAL Values*):

*PRAL value (Potential renal acid load in mEq /100g)

–    Foodstuffs with a negative PRAL value exert an alkaline effect;

–   Foodstuffs with a positive PRAL value an acidic effect – It is the sulphur in the concentrated protein of meat, fish, eggs and hard cheese, and phosphorous in meat and soft drinks that makes these foods so acidic.

–    Foodstuffs with a 0.0 PRAL value have a neutral effect.

BEVERAGES

PRAL*

Apple juice, unsweetened

-2.2

Beer, draft

-0.2

Beer, pale

0.9

Beer, stout

-0.1

Beetroot juice

-3.9

Carrot juiceB -4

-4.8

Coca-Cola

0.4

Cocoa, made with semi-skimmed milk

-0.4

Coffee, 5 minute infusion

-1.4

EspressoB -2

-2.3

Fruit tea, infusion

-0.3

Grape juice

-1.0

Grape juice, unsweetened

-1.0

Green tea, infusion

-0.3

Herbal tea

-0.2

Lemon juice

-2.5

Mineral water (Apollinaris)

-1,8

Mineral water (Volvic)

-0,1

Orange juice, unsweetened

-2,9

Red wine

-2,4

Tea, Indian, infusion

-0,3

Tomato juice

-,8

Vegetable juice (Tomato, beetroot, carrot)

-3,6

White wine, dry

-1,2

FATS and OILS

PRAL*

Butter

0.6

Margarine

-0.5

Olive oil

0.0

Sunflower seed oil

0.0

NUTS

PRAL*

Hazelnuts

-2.8

Peanuts, plain

8.3

Pistachio

8.5

Sweet almonds

4.3

Walnuts

6.8

FISH and SEAFOOD

PRAL*

Carp

7.9

Cod fillets

7.1

Eel. smoked

11.0

Haddock

6.8

Halibut

7.8

Herring

7.0

Mussels

15.3

Prawn

15.5

Rose-fish

10.0

Salmon

9.4

Salted matie (herring)

8.0

Sardines in oil

13.5

Shrimps

7.6

Sole

7.4

Tiger Prawn

18.2

Trout. steamed

10.9

BREAD

PRAL*

Bread, rye flour

4.1

Bread, rye flour, mixed

4.0

Bread, wheat flour, mixed

3.8

Bread, wheat flour, whole meal

1.8

Bread, white wheat

3.7

Coarse wholemeal bread

5.3

Crispbread, rye

3.3

Pumpernickel

4.2

Rusk

5.9

Wholemeal bread

7.2

CEREALS/FLOUR

PRAL*

Amaranth

7.5

Barley (wholemeal)

5.0

Buckwheat (whole grain)

3.7

Corn (whole grain)

3.8

Cornflakes

6.0

Dried unripe spelt grains (wholemeal)

8.8

Dried unripe spelt grains (wholemeal)

8.8

Millet (whole grain)

8.6

Oat flakes

10.7

Rice, brown

12.5

Rice, white

4.6

Rice, white, boiled

1.7

Rye flour

4.4

Rye flour, wholemeal

5.9

Wheat flour, white

6.9

Wheat flour, wholemeal

7.5

PASTA

PRAL*

Macaroni

6.1

Noodles

6.4

Spaetzle (German sort of pasta)

9.4

Spaghetti, white

6.5

Spaghetti, wholemeal

7.3

MILK, DAIRY, EGGS

PRAL*

Buttermilk

0.5

Camembert

14.6

Cheddar-type, reduced fat

26.4

Cottage cheese, plain

8.7

Cream, fresh, sour

1.2

Curd cheese

0.9

Edam Cheese full fat

19.4

Egg, chicken, whole

8,2

Egg, white

1,1

Egg, yolk

23.4

Emmental Cheese full fat

21,1

Fresh cheese (Quark)

11,1

Full-fat soft cheese

4,3

Gouda

18.6

Hard cheese

19.2

Kefir Cheese full fat

0,0

Milk, whole, evaporated

1,1

Milk, whole, pasteurised and sterilized

0,7

Parmesan

34.2

Processed cheese, plain

28.7

Rich creamy full fat cheese

13.2

Skimmed Milk

0,7

Whey

-1.6

Yogurt, whole milk, fruit

1.2

Yogurt, whole milk, plain

1.5

MEAT

PRAL*

Beef, lean only

7.8

Chicken, meat only

8.7

Corned beef, canned

13.2

Duck

4.1

Duck, lean only

8.4

Frankfurters

6.7

Goose, lean only

13.0

Lamb, lean only

7.6

Liver (veal)

14.2

Liver sausage

10.6

Luncheon meat, canned

10.2

Ox liver

15.4

Pig's Liver

15.7

Pork sausage

7.0

Pork sausage (Wiener)

7.7

Pork, lean only

7.9

Rabbit, lean only

19.0

Rump steak, lean and fat

8.8

Salami

11.6

Slicing sausage containing ham

8.3

Turkey, meat only

9.9

Veal, fillet

9.0

VEGETABLES

PRAL*

Asparagus

-0,4

Beans, green, French

-3.1

Broccoli, green

-1,2

Brussel sprouts

-4,5

Carrots

-4,9

Cauliflower

-4,0

Celery

-5,2

Chicory

-2,0

Cucumber

-0,8

Eggplant

-3,4

Fennel

-7,9

Garlic

-1,7

Gherkin, pickeld

-1,6

Kale

-7,8

Kohlrabi

-5,5

Lamb's lettuce

-5,0

Leeks

-1,8

Lettuce

-2,5

Lettuce, iceberg

-1,6

Mushrooms, common

-1,4

Onions

-1,5

Peppers, Capsicum, green

-1,4

Potatoes

-4,0

Radish, red

-3,7

Ruccola

-7,5

Sauerkraut

-3,0

Spinach

-14,0

Tofu

-0,8

Tomato

-3,1

Zucchini

-4,6

LEGUMES/PEAS

PRAL*

Lentils, green and brown, whole, dried

3,5

Peas

1,2

Soy beans

-3,4

Soy milk

-0,8

FRUIT

PRAL*

Apples

-2,2

Apricots

-4,8

Bananas

-5,5

Black currants

-6,5

Cherries

-3,6

Figs, dried

-18,1

Grapefruit

-3,5

Grapes

-3,9

Kiwi fruit

-4,1

Lemon

-2,6

Mango

-3,3

Orange

-2,7

Peache

-2,4

Pear

-2,9

Pineapple

-2,7

Raisins

-21,0

Strawberries

-2,2

Watermelon

-1,9

HERBS and VINEGAR

PRAL*

Apple vinegar

-2,3

Basil

-7,3

Chives

-5,3

Parsley

-12,0

Wine vinegar, balamico

-1,6

SWEETS

PRAL*

Chocolate, bitter

0,4

Chocolate, milk

2,4

Honey

-0,3

Ice cream, dairy, vanilla

0,6

Ice cream, fruit, mixed

-0,6

Madeira cake

3,7

Marmalade

-1,5

Nougat hazelnut cream

-1,4

Sugar, brown

-1,2

Sugar, white

0,0

Acid/Alkaline Links

ACID/ALKALINE BALANCE

RELATED LINKS:

ACID / ALKALINE BALANCE

- Acidity health problems

- Acid/Alkaline Food Charts

- What does pH mean?

- Acid Buffering Systems