Table 4. Potential acid as sulfate from sulfur-containing amino acids. |
| Food |
mEq per g of protein |
| Oatmeal |
.82 |
| Egg |
.80 |
| Walnuts |
.74 |
| Pork |
.73 |
| Wheat (whole) |
.69 |
| White Rice |
.68 |
| Barley |
.68 |
| Tuna |
.65 |
| Chicken |
.65 |
| Corn |
.61 |
| Beef |
.59 |
| Milk |
.55 |
| Cheddar |
.46 |
| Soy |
.40 |
| Peanuts |
.40 |
| Millet |
.31 |
| Almonds |
.23 |
| Potato |
.23 |
|
|