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The ideal ratio, according to Dr. Ragnar Berg, the world's foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, is about 80% alkali-producing foods and 20% acid-producing foods.
Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food:
Based on consumption of 1 ounce | |||
| Figs | 30.0 | Pineapple | 2.0 |
| Molasses | 18.0 | Coconut | 2.0 |
| Olives (green or ripe) | 16.0 | Pomegranate | 2.0 |
| Lima beans | 12.0 | Beans, baked | 2.0 |
| Soybeans | 12.0 | Nectarines | 1.8 |
| Apricots (dried) | 9.5 | Cabbage | 1.8 |
| Turnip or beet greens | 8.0 | Cherries | 1.8 |
| Spinach | 8.0 | Sauerkraut | 1.7 |
| Dandelion greens | 8.0 | Grapefruit | 1.7 |
| Mustard greens | 8.0 | Tomatoes | 1.7 |
| Raisins | 7.0 | Radish | 1.7 |
| Kale | 7.0 | Currents (dried) | 1.7 |
| Swiss chard | 5.0 | Cauliflower | 1.5 |
| Almond | 3.6 | Lemon | 1.6 |
| Parsnips | 3.6 | String beans | 1.6 |
| Carrots | 3.5 | Peaches | 1.5 |
| Beets | 3.5 | Mushrooms | 1.2 |
| Dates | 3.0 | Squash | 1.0 |
| Celery | 2.5 | Watermelon | 1.0 |
| Rutabaga | 2.5 | Grapes | 1.0 |
| Endives | 2.2 | Buttermilk | 0.7 |
| Cantaloupe | 2.2 | Whole milk | 0.5 |
| Lettuce | 2.2 | Millet | 0.5 |
| Parsley | 2.2 | Brazil nuts | 0.5 |
| Watercress | 2.0 | Buckwheat | 0.5 |
| Apricots (fresh) | 2.0 | Onions | 0.4 |
| Potatoes (sweet, white) | 2.0 | Green peas | 0.3 |
Based on consumption of 1 ounce | |||
| Egg yolk | 7.5 | Bacon | 3.0 |
| Herring | 5.5 | Lamb | 3.0 |
| Oysters | 4.5 | Duck | 3.0 |
| Crab | 4.5 | Whole egg | 3.0 |
| Lobster | 4.0 | Spaghetti | 3.0 |
| Oatmeal | 3.6 | Organ Meats | 3.0 |
| Veal | 3.5 | Rice | 2.8 |
| Sardines | 3.4 | Bread (wheat or rye) | 2.5 |
| Perch | 3.3 | Haddock | 2.5 |
| Salmon | 3.3 | Crackers | 2.3 |
| Swordfish | 3.3 | Bread (white) | 2.2 |
| Most other fish | 3.3 | Most nuts | 2.0 |
| Most meats & fowl | 3.2 | Egg whites | 1.7 |
| Liver | 3.0 | Dry corn | 1.6 |
| Chicken | 3.0 | Corn meal | 1.6 |
| Pork | 3.0 | Zwieback | 1.6 |
| Ham (smoked) | 3.0 | American cheese | 1.6 |
| Macaroni | 3.0 | Natural cheese | 1.5 |
| Most grains | 3.0 | Lentils | 1.5 |
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.