While chocolate has an acidic effect in the human organism, honey and jam are alkaline. Sugar, on the other hand, has a neutral effect. Also neutral in terms of pH are olive oil and sunflower oil.
PH values of sugar, preserves and sweets.
pH table for sugar, preserves, and sweets: 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.
| Sugar and sweets | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Dark chocolate | 0,4 | S |
| Ice cream (mixed fruit ice cream) | -0,6 | B |
| Ice cream (milk ice cream, vanilla) | 0,6 | S |
| Honey | -0,3 | B |
| Jam | -1,5 | B |
| Milk chocolate | 2,4 | S |
| Nut Gugat Cream | -1,4 | B |
| Cane sugar (brown) | -1,2 | B |
| Sand cake | 3,7 | S |
| Sugar (white) | 0,0 | N |
Fats and oils: pH values
Table of pH values for fats and oils: 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.
| Fats and oils | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Butter | 0,6 | S |
| Margarine | -0,5 | B |
| Olive oil | 0,0 | N |
| Sunflower oil | 0,0 | N |
