| Figs | 30.0 | Potatoes | 2.0 |
| Soy Beans | 12.0 | Pineapple | 2.0 |
| Lima Beans | 12.0 | Cabbage | 1.8 |
| Apricots | 9.5 | Grapefruit | 1.7 |
| Spinach | 8.0 | Tomatoes | 1.7 |
| Turnip/Beettops | 8.0 | Peaches | 1.5 |
| Raisins | 7.0 | Apples | 1.0 |
| Almonds | 3.6 | Grapes | 1.0 |
| Carrots | 3.5 | Bananas | 1.0 |
| Dates | 3.0 | Watermelon | 1.0 |
| Celery | 2.5 | Millet | 0.5 |
| Cucumber | 2.5 | Brazil nuts | 0.5 |
| Cantaloupe | 2.5 | Coconuts | 0.5 |
| Lettuce | 2.2 | Buckwheat | 0.5 |
| Watercress | 2.0 |  | |
| milk | | Vegetable oils | |
| Butter | | White sugar | |
| Oysters | 5.0 | Rice | 2.5 |
| Veal | 3.5 | W.Wheat/Rye bread | 2.5 |
| Most Fish | 3.5 | Most nuts (X-almond/brazil nut) | 2.0 |
| Organ meats | 3.0 | Natural Cheese | 1.5 |
| Liver | 3.0 | Lentils | 1.5 |
| Chicken | 3.0 | Peanuts | 1.0 |
| Fowl | 3.0 | Eggs | 3.0 |
| Most Grains | 3.0 | | |
All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.
