Least alkalinizing: Artichoke, celery, leek, lettuce (it’s mostly water), okra, scallions Moderately alkalinizing: Asparagus, cauliflower, celery, parsley, spinach Very alkalinizing: Bell peppers, broccoli, cabbage, eggplant, endive, garlic, kale, lentils, mustard greens, onion, pumpkin, seaweed, sweet potato
