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pH/PPM/cF values of various Vegetables

pH/PPM/cF values of various Vegetables

Vegetables Ph category cF PPM
Artichoke
6.5-7.5 L 8-18 560-1260
Asparagus
6.0-6.8 L 14-18 980-1260
Bean (Common)
6.0 M 20-40 1400-2800
Beetroot
6.0-6.5 H 8-50 1260-3500
Broad Bean
6.0-6.5 M 18-22 1260-1540
Broccoli
6.0-6.8 H 28-35 1960-2450
Brussels Sprout
6.5 H 25-30 1750-2100
Cabbage
6.5-7.0 H 25-30 1750-2100
Capsicum
6.0-6.5 M 18-22 1260-1540
Carrots
6.3 M 16-20 1120-1400
Cauliflower
6.5-7.0 M 5-20 1050-1400
Celery
6.5 M 18-24 1260-1680
Cucumber
5.5 M 17-25 1190-1750
Eggplant
6.0 H 25-35 1750-2450
Endive
5.5 M 20-24 1400-1680
Fodder
6.0 M 18-20 1260-1400
Garlic
6.0 L 14-18 980-1260
Leek
6.5-7.0 L 14-18 980-1260
Lettuce
6.0-7.0 L 8-12 560-840
Marrow
6.0 M 18-24 1260-1680
Okra
6.5 H 20-24 1400-1680
Onions
6.0-6.7 L 14-18 980-1260
Pak-choi
7.0 M 15-20 1050-1400
Parsnip
6.0 L 14-18 980-1260
Pea
6.0-7.0 L 8-18 980-1260
Pepino
6.0-6.5 H 20-50 1400-3500
Potatoes
5.0-6.0 H 20-25 1400-1750
Pumpkin
5.5-7.5 M 18-24 1260-1680
Radish
6.0-7.0 M 16-22 840-1540
Spinach
60-7.0 M 18-23 1260-1610
Silverbeet
6.0-7.0 M 18-23 1260-1610
SweetCorn
6.0 M 16-24 840-1680
SweetPotato
5.5-6.0 H 20-25 1400-1750
Taro
5.0-5.5 H 25-30 1750-2100
Tomatoes
6.0-6.5 H 20-50 1400-3500
Turnip
6.0-6.5 M 18-24 1260-1680
Zucchini
6.0
M 18-24
1260-1680
L=Low M=Medium H=High