Fish and meat and sausage products have an acidic effect on the human organism, with mussels, crabs, liver and especially rabbit achieving particularly high pH values. In contrast, haddock and duck (with fat and skin) are the least acidifying in comparison.
Fish pH values
Fish pH table: estimated potential renal acid load (PRAL in mEq/100g) of 114 commonly consumed foods and beverages (based on 100 g). Modified from Remer and Manz, Journal of the American Dietetic Association 1995; 95:791-797.
| Fish | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Eel, smoked | 11,0 | S |
| Trout, steamed | 10,8 | S |
| Shrimp | 18,2 | S |
| Halibut | 7,8 | S |
| Herring | 7,0 | S |
| Cod fillet | 7,1 | S |
| Carp | 7,9 | S |
| Crabs | 15,5 | S |
| Salmon | 9,4 | S |
| Matjeshering | 8,0 | S |
| Mussels | 15,3 | S |
| Redfish | 10,0 | S |
| Sardines in oil | 13,5 | S |
| Haddock | 6,8 | S |
| Sole | 7,4 | S |
| Shrimp | 7,6 | S |
| Zander | 7,1 | S |
PH values of meat and sausage products
Table of pH values for meat and sausage products: Estimated potential renal acid load (PRAL in mEq/100g) of 114 commonly consumed foods and beverages (based on 100 g). Modified from Remer and Manz, Journal of the American Dietetic Association 1995; 95:791-797.
| Meat and sausages | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Beer ham | 8,3 | S |
| Cervelat sausage | 8,9 | S |
| Corned beef, canned | 13,2 | S |
| Duck (with fat and skin) | 4,1 | S |
| Duck (pure muscle meat) | 8,4 | S |
| Meat sausage | 7,0 | S |
| Frankfurt | 6,7 | S |
| Breakfast meat, canned | 10,2 | S |
| Goose (pure muscle meat) | 13,0 | S |
| Chicken | 8,7 | S |
| Hunting sausage | 7,2 | S |
| Veal | 9,0 | S |
| Rabbit (pure muscle meat) | 19,0 | S |
| Lamb (lean) | 7,6 | S |
| Liver (calf) | 14,2 | S |
| Liver (beef) | 15,4 | S |
| Liver (pig) | 15,7 | S |
| Liverwurst | 10,6 | S |
| Beef (lean) | 7,8 | S |
| Rump steak (lean and fat) | 8,8 | S |
| Salami | 11,6 | S |
| Pork (lean) | 7,9 | S |
| Turkey meat | 9,9 | S |
| Vienna sausage | 7,7 | S |
