Another alkaline/acidic chart from the health department... for your reference...

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
Neutral (near/neutral) Ash Foods
milk		Vegetable oils
Butter		White sugar
Acid-Forming Foods
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

Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.

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.

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