The ratings listed below represent the calcium content divided by the phosphorus content of the 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.)
Sweeteners:
102/002=51.0 Maple syrup.
205/031=6.61 Blackstrap molasses.
018/011=1.64 Corn syrup, dark.
006/004=1.50 Honey.
001/001=1.00 Agave, sweet syrup.
028/287=0.10 Sorghum, syrup.
Spices:
1002/064=15.66 Cinnamon, ground.
632/104=6.08 Cloves.
661/113=5.85 Allspice, ground.
031/011=2.82 Black pepper.
1246/481=2.59 Coriander, leaf, dried.
383/178=2.15 Cardamom.
931/499=1.87 Cumin seed.
183/268=0.68 Turmeric, ground.
Culinary Herbs:
1597/148=33.27 Oregano, dried.
1652/091=18.15 Sage, ground.
2132/140=15.23 Savory, ground.
019/002=9.50 Thyme, dried.
834/113=7.38 Bay leaf.
1990/306=6.50 Marjoram dried.
1516/277=5.47 Dill seed.
317/066=4.80 Rosemary, fresh.
007/002=3.50 Tarragon, dried.
243/073=3.33 Peppermint, fresh.
1784/543=3.29 Dill, weed, dry.
177/056=3.16 Basil, fresh.
138/058=2.38 Parsley, fresh.
092/058=1.59 Chives, raw, fresh.
Summary #939. nutrientmedicine
