pH Values for Vegetables
5/12/03
Globe artichoke (7.5 to 8.5)
Asparagus (6 to 8)
Broccoli (6 to 7)
Brussels Sprouts (6 to 7.5)
Cabbage (6 to 7.5)
Carrots (5.5 to 6.5)
Cauliflower (6 to 7.5)
Celeriac (6 to 7)
Celery (6 to 7)
Chinese Cabbage (6 to 7.5)
Collard (6 to 7.5)
Corn (6 to 7)
Cucumber (5.5 to 7)
Eggplant (5.5 to 6.5)
Egyptian Onion (5.8 to 6.5)
Endive (5.8 to 7)
Garlic (5.5 to 8)
Kale (5.5 to 7.5)
Kohlrabi (5.5 to 6.7)
Leek (5.8 to 6.7)
Lettuce (6 to 7)
Okra (6 to 8)
Onion (5.5 to 7)
Parsnip (5.5 to 7)
Peas (6 to 7.5)
Peppers (5.5 to 7)
Potato (4.8 to 5.5)
Pumpkin (5.5 to 7.5)
Radicchio (5.5 to 7.5)
Radish (6 to 7)
Rhubarb (5.5 to 7)
Rutabaga (5.5 to 7)
Salsify (7 to 8)
Scorzonera (7 to 8)
Shallots (5.5 to 7)
Skirret (6 to 8)
Snap Beans (6 to 7.5)
Sorrel (5.5 to 7.5)
Spinach (6 to 7.5)
Sweet Potato (5.2 to 6.7)
Swiss Chard (6 to 7.5)
Tomato (5.5 to 7.5)
Turnip (5.5 to 7)
Watercress (6 to 8)
Winter Squash (6 to 7.5)
Watermelon (7)
Back
|
