Food and Foodstuff - pH Values

Approximate pH values for some common food products as apples, butter, wines and more ..

pH is a measure of the activity of hydrogen ions (H+) in a solution and, therefore, its acidity or alkalinity.

Values for some common food and foodstuff products are indicated in the table below:

Product Approximate pH
Abalone 6.1 - 6.5
Aloe Vera 6.1
Apples 3.3 - 3.9
Apricots 3.3 - 4.8
Apricots, canned 3.4 - 3.8
Apricots, nectar 3.8
Artichokes 5.5 - 6.0
Asparagus 6.0 - 6.7
Avocados 6.3 - 6.6
Bananas 4.5 - 5.2
Bass, sea, broiled 6.6 - 6.8
Beans 5.6 - 6.5
Beers 4.0 - 5.0
Beets 5.3 - 6.6
Beets, canned 4.9 - 5.5
Blackberries 3.9 - 4.5
Blueberries 3.1 - 3.4
Bread, white 5.0 - 6.2
Broccoli, cooked 5.3
Butter 6.1 - 6.4
Buttermilk 4.4 - 4.8
Cabbage 5.2 - 5.4
Cactus 4.7
Calamary (squid) 5.8
Capers 6.0
Carp 6.0
Carrots 5.9 - 6.3
Celery 5.7 - 6.0
Cheese 4.8 - 6.4
Cherries 3.2 - 4.5
Chili sauce 2.8 - 3.7
Cider 2.9 - 3.3
Coconut 5.5 - 7.8
Coconut milk 6.1 - 7.0
Cod liver 6.2
Corn 5.9 - 7.3
Crab meat 6.5 - 7.0
Crackers 6.5 - 8.5
Cranberry juice 2.3 - 2.5
Curry sauce 6.0
Cuttlefish 6.3
Dates 6.5 - 8.5
Eel 6.2
Eggs, fresh 7.6 - 8.0
Flour, wheat 5.5 - 6.5
Fruit cocktail 3.6 - 4.0
Gooseberries 2.8 - 3.1
Grapefruit 3.0 - 3.7
Grapes 3.5 - 4.5
Herring 6.1
Hominy (lye) 6.8 - 8.0
Horseradish 5.4
Jams, fruit 3.5 - 4.0
Jellies, fruit 2.8 - 3.4
Ketchup 3.9
Leeks 5.5 - 6.2
Lemons 2.2 - 2.4
Lemon juice 2.0 - 2.6
Limes 1.8 - 2.0
Lime juice 2.0 - 2.4
Mangos 5.8 - 6.0
Maple syrup 4.6 - 5.5
Melons 6.0 - 6.7
Milk 6.4 - 6.8
Molasses 4.9 - 5.4
Mustard 3.5 - 6.0
Nectarines 3.9 - 4.2
Olives, green, fermented 3.6 - 3.6
Olives, black 6.0 - 7.0
Oranges 3.0 - 4.0
Oysters 5.7 - 6.2
Peaches 3.4 - 4.1
Peanut butter 6.3
Pears 3.6 - 4.0
Peas 5.8 - 6.4
Pickles, sour 3.0 - 3.4
Pickles, dill 3.2 - 3.6
Pimento 4.6 - 5.2
Plums 2.8 - 3.0
Potatoes 5.6 - 6.0
Pumpkin 4.8 - 5.2
Raspberries 3.2 - 3.6
Rhubarb 3.1 - 3.2
Salmon 6.1 - 6.3
Sardines 5.7 - 6.6
Sauerkraut 3.4 - 3.6
Sherry 3.4
Shrimp 6.8 - 7.0
Soft drinks 2.0 - 4.0
Soyabean milk 7.0
Soya sauce 4.4 - 5.4
Spinach 5.5 - 6.8
Squash 5.0 - 5.4
Strawberries 3.0 - 3.9
Strawberry jam 3.0 - 3.4
Sweet potatoes 5.3 - 5.6
Tea 7.2
Tomatoes 4.3 - 4.9
Tomatoes, juice 4.1 - 4.6
Tomatoes, puree 4.3 - 4.5
Tuna 5.9 -6.1
Turnips 5.2 - 5.6
Vegetable juice 3.9 - 4.3
Vinegar 2.4 - 3.4
Vinegar, cider 3.1
Water, drinking 6.5 - 8.0
Watermelon 5.2 - 5.6
Wines 2.8 - 3.8
Yams cooked 5.5 - 6.8

Note that there exists a considerable variation between varieties, condition of growing and processing methods of the products.

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