Vegetables basically have an alkaline character. The absolute front-runner here is spinach. Among legumes, green beans also have an alkalizing effect, while peas and dried lentils have an acidic effect.
PH values of vegetables
Vegetable 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.
| Vegetables | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Eggplant | -3,4 | B |
| Cauliflower | -4,0 | B |
| Broccoli | -1,2 | B |
| Chicory | -2,0 | B |
| Iceberg lettuce | -1,6 | B |
| Pickles | -1,6 | B |
| Lamb’s lettuce | -5,0 | B |
| Fennel | -7,9 | B |
| Kale | -7,8 | B |
| Cucumbers | -0,8 | B |
| Carrots, young | -4,9 | B |
| Potatoes | -4,0 | B |
| Garlic | -1,7 | B |
| Kohlrabi | -5,5 | B |
| Lettuce, average of four varieties | -2,5 | B |
| Leek (Leek) | -1,8 | B |
| Peppers | -1,4 | B |
| Mushrooms | -1,4 | B |
| Radish | -3,7 | B |
| Brussels sprouts | -4,5 | B |
| Ruccola | -7,5 | B |
| Sauerkraut | -3,0 | B |
| Celery | -5,2 | B |
| Soybeans (seeds) | -3,4 | B |
| Soy milk | -0,8 | B |
| Asparagus | -0,4 | B |
| Spinach | -14,0 | B |
| Tofu (soybean, steamed) | -0,8 | B |
| Tomatoes | -3,1 | B |
| Zucchini | -4,6 | B |
| Onions | -1,5 | B |
Legumes and their pH values.
Legume 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.
| Legumes | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Beans, green | -3,1 | B |
| Peas | 1,2 | S |
| Lentils, green and brown, dried | 3,5 | S |
