I found this list online at the FDA site. HOWEVER, do not let those dangerous Meats fool you. Initially they are high pH, but according to "The pH Miracle" by Young and Young, Meats are "Low pH Reactive". Reactive pH is how your body handles them. The most "Acidic Reactive" items being the Meats, next the Dairy, then Fruits are only slightly acidic reactive, followed by the best things you can eat for you pH are Raw Veggies, and lots of Water (not at meal time). I have left the FDA list unaltered, but do check out The pH Miracle by Young and Young (very popular book, should be in most libraries and bookstores, with charts clearing explaining what I have just said. It would only take 5 minutes of viewing the book to verify it.
U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition
Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook
pH Values of Various Foods
VEGETABLES pH VEGETABLES pH
Artichokes 5.6 Peas 5.8 - 7.0
Canned 5.7 - 6 Frozen 6.4 - 6.7
Asparagus 4 - 6 Canned 5.7 - 6.0
Canned 5.2 - 5.3 Dried 6.5 - 6.8
Buds 6.7 Pepper 5.15
Stalks 6.1 Pimiento 4.6 - 4.9
Beans 5.7 - 6.2 Potatoes 6.1
String 4.6 Tubers 5.7
Lima 6.5 Sweet 5.3 - 5.6
Kidney 5.4 - 6 Pumpkin 4.8 - 5.2
Beets 4.9 - 5.6 Radishes (red) 5.8 - 6.5
??? data lost 4.2 - 4.4 (white) 5.5 - 5.7
Canned ??? 4.9 Rhubarb 3.1 - 3.4
Brussel sprouts 6.0 - 6.3 Canned 3.4
Cabbage 5.2 - 6.0 Rice (all cooked)
Green 5.4 - 6.9 Brown 6.2 - 6.7
White 6.2 White 6.0 - 6.7
Red 5.4 - 6.0 Wild 6.0 - 6.4
Savoy 6.3 Sauerkraut 3.4 - 3.6
Carrots 4.9 - 5.2 Sorrel 3.7
Canned 5.18-5.22 Spinach 5.5 - 6.8
Juice 6.4 Cooked 6.6 - 7.2
Cauliflower 5.6 Frozen 6.3 - 6.5
Celery 5.7 - 6.0 Squash (all cooked)
Chives 5.2 - 6.1 Yellow 5.8 - 6.0
Corn 6.0 - 7.5 White 5.5 - 5.7
Canned 6.0 Hubbard 6.0 - 6.2
Sweet 7.3 Tomatoes (whole) 4.2 - 4.9
Cucumbers 5.1 - 5.7 Paste 3.5 - 4.7
Dill pickles 3.2 - 3.5 Canned 3.5 - 4.7
Eggplant 4.5 - 5.3 Juice 4.1 - 4.2
Hominy (cooked) 6.0 Turnips 5.2 - 5.5
Horseradish 5.35 Zucchini (cooked) 5.8 - 6.1
Kale (cooked) 6.4 - 6.8
Kohlrabi (cooked)5.7 - 5.8 FRUITS
Leeks 5.5 - 6.0 Apples
Lettuce 5.8 - 6.0 Delicious 3.9
Lentils (cooked) 6.3 - 6.8 Golden Delicious 3.6
Mushrooms (cooked) 6.2 Jonathan 3.33
Okra (cooked) 5.5 - 6.4 McIntosh 3.34
Olives (green) 3.6 - 3.8 Winesap 3.47
(ripe) 6.0 - 6.5 Juice 3.4 - 4.0
Onions (red) 5.3 - 5.8 Sauce 3.3 - 3.6
(white) 5.4 - 5.8 Apricots 3.3 - 4.0
(yellow) 5.4 - 5.6 Dried 3.6 - 4.0
Parsley 5.7 - 6.0 Canned 3.74
Parsnip 5.3 Bananas 4.5 - 5.2
FRUITS (contin.) pH MEAT, POULTRY pH
Cantaloupe 6.17-7.13 Beef
Dates 6.3 - 6.6 Ground 5.1 - 6.2
Figs 4.6 Ripened 5.8
Grapefruit 3.0 - 3.3 Unripened 7.0
Canned 3.1 - 3.3 Canned 6.6
Juice 3.0 Tongue 5.9
Lemons 2.2 - 2.4 Ham 5.9 - 6.1
Canned juice 2.3 Lamb 5.4 - 6.7
Limes 1.8 - 2.0 Pork 5.3 - 6.9
Mangos 3.9 - 4.6 Veal 6.0
Melons Chicken 6.5 - 6.7
Cassaba 5.5 - 6.0 Turkey (roasted)5.7 - 6.8
Honey dew 6.3 - 6.7
Persian 6.0 - 6.3 FISH
Nectarines 3.9 Fish (most fresh)6.6 - 6.8
Oranges 3.1 - 4.1 Clams 6.5
Juice 3.6 - 4.3 Crabs 7.0
Marmalade 3.0 Oysters 4.8 - 6.3
Papaya 5.2 - 5.7 Tuna fish 5.2 - 6.1
Peaches 3.4 - 3.6 Shrimp 6.8 - 7.0
In jars 4.2 Salmon 6.1 - 6.3
In cans 4.9 Whitefish 5.5
Persimmons 5.4 - 5.8 Freshwater (most)6.9 - 7.3
Pineapple 3.3 - 5.2 Sturgeon 5.5 - 6.0
Canned 3.5 Herring 6.1 - 6.4
Juice 3.5
Plums 2.8 - 4.6 DAIRY PRODUCTS/EGGS
Pomegranates 3.0 Butter 6.1 - 6.4
Prunes 3.1 - 5.4 Buttermilk 4.5
Juice 3.7 Milk 6.3 - 8.5
Quince (stewed) 3.1 - 3.3 Acidophilus 4.0
Tangerines 4.0 Cream 6.5
Watermelon 5.2 - 5.8 Cheeses
BERRIES Camembert 7.44
Blackberries 3.2 - 4.5 Cheddar 5.9
Blueberries 3.7 Cottage 5.0
Frozen 3.1 - 3.35 Cream cheese 4.88
Cherries 3.2 - 4.1 Edam 5.4
Cranberries Roquefort 5.5 - 5.9
Sauce 2.4 Swiss Gruyer 5.1 - 6.6
Juice 2.3 - 2.5 Eggs
Currants (red) 2.9 White 7.0 - 9.0
Gooseberries 2.8 - 3.1 Yolk 6.4
Grapes 3.4 - 4.5 Egg solids, whites 6.5 - 7.5
Raspberries 3.2 - 3.7 Whole 7.1 - 7.9
Strawberries 3.0 - 3.5 Frozen 8.5 - 9.5
Frozen 2.3 - 3.0
BAKERY PRODUCTS pH
Bread 5.3 - 5.8
Eclairs 4.4 - 4.5
Napoleons 4.4 - 4.5
Biscuits 7.1 - 7.3
Crackers 7.0 - 8.5
Cakes
Angel food 5.2 - 5.6
Chocolate 7.2 - 7.6
Devil's food 7.5 - 8.0
Pound 6.6 - 7.1
Sponge 7.3 - 7.6
White layer 7.1 - 7.4
Yellow layer 6.7 - 7.1
Flour 6.0 - 6.3
MISCELLANEOUS
Caviar (domestic) 5.4
Cider 2.9 - 3.3
Cocoa 6.3
Corn syrup 5.0
Corn starch 4.0 - 7.0
Ginger ale 2.0 - 4.0
Honey 3.9
Jams/Jellies 3.1 - 3.5
Mayonnaise 4.2 - 4.5
Molasses 5.0 - 5.5
Raisins 3.8 - 4.0
Sugar 5.0 - 6.0
Vinegar 2.0 - 3.4
Yeast 3.0 - 3.5
(a)pH values were derived from the following references:
Anon. 1962. pH values of food products. Food Eng. 34(3):98-99.
Bridges, M.A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods. Am. J. Digest. Dis. Nutr. 9:440-449.
FDA Bacteriological Analytical Manual, 6th Ed. 1984. Chapter 23, Table 11.
January 1992