The ratings listed below represent the calcium content divided by the phosphorus content of a specific food. It is a ranking of alkalinity of foods and not an actual pH. The lowest numbers indicate the most acid foods with the lowest pH, and the highest numbers represent the most alkaline foods with the highest pH. The food content information comes from the United States Department of Agriculture Nutrient Database. (Sulfur content should be included in the calculations, but the sulfur content of many foods is not easily available.)
Fruit:
134/012=11.17 Lemon peel, raw
161/021=7.67 Orange peel, raw
363/091=3.99 Grape leaves, raw
035/014=2.50 Fig, raw
040/017=2.35 Orange, Valencia, raw
020/010=2.00 Papaya. raw
037/020=1.85 Mandarins (tangerine), raw
033/018=1.83 Lime, raw
013/008=1.63 Pineapple
026/016=1.63 Lemon, raw, without peel
037/024=1.54 Grape, raw
029/022=1.32 Blackberry, raw
064/062=1.32 Dates.
022/018=1.22 Grapefruit, raw, pink
016/015=1.07 Cherries, sour, red, raw
055/059=0.93 Black currants, raw
011/014=0.79 Mango, raw
009/012=0.75 Pear, raw
020/029=0.69 Kiwifruit, Golden, raw
016/024=0.67 Strawberries, raw
013/023=0.57 Apricot, raw
006/011=0.55 Apples, raw with skin
006/012=0.50 Blueberries, raw
050/101=0.50 Raisons, seedless
005/022=0.23 Banana
Summary #938. nutrientmedicine
