I see a lot of differences in acid/alkaline food charts on the internet. I think that you should be careful on which chart you use for defining a food’s chemical solution. For example; I have seen tomatoes being labelled as an alkaline forming food, which is clearly an acid forming food.
For a couple of years, there has been a boom (propaganda) when it comes to soybeans. It has been stated as a “great solution” for people who are getting on a vegetarian diet. When these kind of products come to the market, so fast and cheap, one has to question and consider where (or rater from who) this is coming from. The thing is that soybeans are not fit for human consumption. If you look closely on what happens when it gets into your system, then you will actually realize how bad it is for your body. Soybeans are acid forming, they are high in phytic acid (blocks mineral absorption, especially zinc), full of enzyme inhibitors, hard to digest, mostly GMO (85%), full of hemaglutin (a cloth causing compound), allergy causing and has extremely high levels of aluminium (very toxic to the brain and nerve tissue). Go figure!
Because the scale (in this chart 1 pH to 7 pH) is logarithmic, a change of just one unit of pH represents a tenfold change in concentration. An example; the chart above shows that a carrot has a pH of 6, but if you don’t feel like eating that and want to eat let’s say peanuts with a pH of 2, you have to calculate it like this; every step is a tenfold, so 10 x 10 x 10 x 10 (4 steps) = 100.000. So it is 100.000 more chemically concentrated (hotter, thus more damaging to the cells) than a carrot. That makes a significant difference. Remember that both sides of chemistry can equally burn our cells just as fast when we are too far of a balanced approach. Although it is very hard to be too alkaline in the world we live in today.
For the exact measurement of pH, look on The pH of Food Products on this website.