The ratings listed below represent the calcium content divided by the phosphorus content of a specific food. It is a ranking of alkalinity of the foods and not an actual pH. The lowest numbers indicate the most acid foods with the lowest pH, and the highest numbers represent the most alkaline foods with the highest pH. The food content information comes from the United States Department of Agriculture Nutrient Database. (Sulfur content should be included in the calculations, but the sulfur content of many foods is not easily available.)
047/148=0.32 Amaranth seeds, cooked.
011/054=0.20 Barley, pearled, cooked.
920/150=0.13 Rice, brown, cooked.
054/523=0.11 Oats, cooked.
054/474=0.11 Oatmeal, Quaker instant.
017/152=0.11 Quinoa, cooked.
035/321=0.11 Triticale, flour, whole grain.
033/323=0.10 Wheat, whole grain flour.
007/070=0.10 Buckwheat, groats, cooked.
010/098=0.10 Rice, flour, white.
003/037=0.08 Rice, white, cooked, med. gr.
073/1013=0.07 Wheat, bran, crude.
027/401=0.07 Spelt, cooked.
037/499=0.07 Rye, flour, dark.
039/842=0.05 Wheat, germ, crude.
057/1677=0.03 Rice, bran, crude.
003/100=0.03 Millet, cooked.
002/073=0.03 Grits, corn, dry, yellow.
040/005=8.00 Arrowroot flour.
348/070=4.41 Carob, powder.
120/118=1.02 Spirulina, dried.
062/260=0.24 Chocolate, 66-69% cacao.
Summary #943. nutrientmedicine