Specific Heat of Food and Foodstuff

Specific heat of common food and foodstuff like apples, bass, beef, pork and many more

The table below can be used to find the specific heat of food and foodstuffs.

For conversion of units, use the Specific heat online unit converter.

See also tabulated values of specific heat of gases, metals and semimetals, common liquids and fluids, common solids and other common substances, as well as values of molar heat capacity of  common organic substances and inorganic substances.

FoodSpecific Heat - liquids (above freezing)Specific Heat - solids (below freezing)
(btu/(lboF))(kJ/(kgoC))(kcal/(kgoC))(btu/(lboF))(kJ/(kgoC))(kcal/(kgoC))
Apples 0.87 3.64 0.87 0.42 1.76 0.42
Apricots. fresh 0.88 3.68 0.88 0.43 1.8 0.43
Artichokes 0.87 3.64 0.87 0.42 1.76 0.42
Asparagus 0.94 3.94 0.94 0.45 1.88 0.45
Asparagus beans 0.88 3.68 0.88 0.43 1.8 0.43
Avocados 0.72 3.01 0.72 0.37 1.55 0.37
Bacon 2.0
Bananas 0.8 3.35 0.8 0.4 1.67 0.4
Barracuda 0.8 3.35 0.8 0.4 1.67 0.4
Bass 0.82 3.43 0.82 0.41 1.72 0.41
Beef, carcass 0.68 2.85 0.68 0.48 2.01 0.48
Beef, flank 0.56 2.34 0.56 0.32 1.34 0.32
Beef, hamburger 3.52
Beef, loin 0.66 2.76 0.66 0.35 1.47 0.35
Beef, rib 0.67 2.81 0.67 0.36 1.51 0.36
Beef, round 0.74 3.1 0.74 0.38 1.59 0.38
Beef, rump 0.62 2.6 0.62 0.34 1.42 0.34
Beef, shanks 0.76 3.18 0.76 0.39 1.63 0.39
Beef, corned 0.63 2.64 0.63 0.34 1.42 0.34
Beets 0.9 3.77 0.9 0.43 1.8 0.43
Blackberry 0.87 3.64 0.87 0.42 1.76 0.42
Blueberries 0.87 3.64 0.87 0.42 1.76 0.42
Brains 0.84 3.52 0.84 0.41 1.72 0.41
Broccoli 0.92 3.85 0.92 0.44 1.84 0.44
Brussels sprouts 0.88 3.68 0.88 0.43 1.8 0.43
Butter 0.65 2.72 0.65 0.34 1.42 0.34
Butter-fish 0.77 3.22 0.77 0.39 1.63 0.39
Cabbage 0.94 3.94 0.94 0.45 1.88 0.45
Candy 0.93 3.89 0.93 0.93 3.89 0.93
Carp 0.82 3.43 0.82 0.41 1.72 0.41
Carrots 0.91 3.81 0.91 0.44 1.84 0.44
Cauliflower 0.93 3.89 0.93 0.44 1.84 0.44
Celery 0.94 3.94 0.94 0.45 1.88 0.45
Chard 0.93 3.89 0.93 0.43 1.8 0.43
Cheese, cottage 3.27
Cherries, sour 0.88 3.68 0.88 0.41 1.72 0.41
Cherries, sweet 0.84 3.52 0.84 0.4 1.67 0.4
Chicken, squab 0.8 3.35 0.8 0.39 1.63 0.39
Chicken, broilers 0.77 3.22 0.77 0.38 1.59 0.38
Chicken, fryers 0.74 3.1 0.74 0.35 1.47 0.35
Chicken, hens 0.65 2.72 0.65 0.44 1.84 0.44
Chicken, capons 0.88 3.68 0.88 0.41 1.72 0.41
Chocolate (aprox.) 1.6
Clams, meat only 0.84 3.52 0.84 0.36 1.51 0.36
Coconut, meat and milk 0.68 2.85 0.68 0.45 1.88 0.45
Coconut, milk only 0.95 3.98 0.95 0.42 1.76 0.42
Codfish 0.86 3.6 0.86 0.39 1.63 0.39
Cod Roe 0.76 3.18 0.76 0.39 1.63 0.39
Cow-peas, fresh 0.73 3.06 0.73 0.22 0.92 0.22
Cow-peas, dry 0.28 1.17 0.28 0.41 1.72 0.41
Crabs 0.84 3.52 0.84 0.41 1.72 0.41
Crab apples 0.85 3.56 0.85 0.43 1.8 0.43
Cranberries 0.9 3.77 0.9 0.38 1.59 0.38
Cream 0.9 3.77 0.9 0.45 1.88 0.45
Cucumber 0.98 4.1 0.98 0.45 1.88 0.45
Currants 0.97 4.06 0.97 0.45 1.88 0.45
Dandelion greens 0.88 3.68 0.88 0.43 1.8 0.43
Dates 0.2 0.84 0.2 0.01 0.03 0.01
Eels 0.77 3.22 0.77 0.39 1.63 0.39
Eggs 0.76 3.18 0.76 0.4 1.67 0.4
Eggplant 0.94 3.94 0.94 0.45 1.88 0.45
Endive 0.95 3.98 0.95 0.45 1.88 0.45
Figs, fresh 0.82 3.43 0.82 0.41 1.72 0.41
Figs, dried 0.39 1.63 0.39 0.26 1.09 0.26
Figs, candied 0.37 1.55 0.37 0.26 1.09 0.26
Fish, canned 3.35
Fish, fresh 3.6
Flounders 0.86 3.6 0.86 0.42 1.76 0.42
Flour 0.38 1.59 0.38 0.28 1.17 0.28
Frogs, legs 0.88 3.68 0.88 0.44 1.84 0.44
Garlic 0.79 3.31 0.79 0.4 1.67 0.4
Gizzards 0.78 3.27 0.78 0.39 1.63 0.39
Goose 0.61 2.55 0.61 0.34 1.42 0.34
Gooseberry 0.86 3.6 0.86 0.42 1.76 0.42
Granadilla 0.84 3.52 0.84 0.41 1.72 0.41
Grapefruit 0.91 3.81 0.91 0.44 1.84 0.44
Grapes 0.86 3.6 0.86 0.42 1.76 0.42
Grape juice 0.82 3.43 0.82 0.41 1.72 0.41
Guavas 0.86 3.6 0.86 0.42 1.76 0.42
Guinea hen 0.75 3.14 0.75 0.38 1.59 0.38
Haddock 0.85 3.56 0.85 0.42 1.76 0.42
Halibut 0.8 3.35 0.8 0.4 1.67 0.4
Herring, smoked 0.71 2.97 0.71 0.37 1.55 0.37
Horseradish, fresh 0.79 3.31 0.79 0.4 1.67 0.4
Horseradish, prepared 0.88 3.68 0.88 0.43 1.8 0.43
Ice cream 0.74 3.1 0.74 0.4 1.67 0.4
Kale 0.89 3.73 0.89 0.43 1.8 0.43
Kidneys 0.81 3.39 0.81 0.4 1.67 0.4
Kidney beans, dried 0.28 1.17 0.28 0.23 0.96 0.23
Kohlrabi 0.92 3.85 0.92 0.44 1.84 0.44
Kumquats 0.85 3.56 0.85 0.41 1.72 0.41
Lamb, carcass 0.73 3.06 0.73 0.38 1.59 0.38
Lamb, leg 0.71 2.97 0.71 0.37 1.55 0.37
Lamb, rib cut 0.61 2.55 0.61 0.34 1.42 0.34
Lamb, shoulder 0.67 2.81 0.67 0.35 1.47 0.35
Lard 0.54 2.26 0.54 0.31 1.3 0.31
Leeks 0.91 3.81 0.91 0.44 1.84 0.44
Lemons 0.91 3.81 0.91 0.44 1.84 0.44
Lemon juice 0.92 3.85 0.92 0.44 1.84 0.44
Lettuce 0.96 4.02 0.96 0.45 1.88 0.45
Lima beans 0.73 3.06 0.73 0.38 1.59 0.38
Limes 0.89 3.73 0.89 0.43 1.8 0.43
Lime juice 0.93 3.89 0.93 0.44 1.84 0.44
Litchi fruits, dried 0.39 1.63 0.39 0.26 1.09 0.26
Liver, raw beef 3.5
Lobsters 0.82 3.43 0.82 0.41 1.72 0.41
Loganberries 0.86 3.6 0.86 0.42 1.76 0.42
Loganberry juice 0.91 3.81 0.91 0.44 1.84 0.44
Milk, cow - whole pasteurized 0.9 3.77 0.9 0.47 1.97 0.47
Milk, dry no fat 1.52
Mushrooms, fresh 0.93 3.89 0.93 0.44 1.84 0.44
Mushrooms, dried 0.3 1.26 0.3 0.23 0.96 0.23
Muskmelons 0.94 3.94 0.94 0.45 1.88 0.45
Nectarines 0.86 3.6 0.86 0.42 1.76 0.42
Nuts 0.28 1.17 0.28 0.24 1 0.24
Olives, green 0.8 3.35 0.8 0.4 1.67 0.4
Onions 0.9 3.77 0.9 0.43 1.8 0.43
Onion, Welsh 0.91 3.81 0.91 0.44 1.84 0.44
Oranges, fresh 0.9 3.77 0.9 0.43 1.8 0.43
Orange juice 0.89 3.73 0.89 0.43 1.8 0.43
Oysters 0.84 3.52 0.84 0.41 1.72 0.41
Peaches, Georgina 0.87 3.64 0.87 0.42 1.76 0.42
Peaches, North Carolina 0.89 3.73 0.89 0.43 1.8 0.43
Peaches, Maryland 0.9 3.77 0.9 0.43 1.8 0.43
Peaches, New Jersey 0.91 3.81 0.91 0.44 1.84 0.44
Peach juice fresh 0.89 3.73 0.89 0.43 1.8 0.43
Pears, Bartlet 0.89 3.73 0.89 0.43 1.8 0.43
Pears, Beurre Bosc 0.85 3.56 0.85 0.41 1.72 0.41
Pears. dried 0.39 1.63 0.39 0.26 1.09 0.26
Peas, young 0.85 3.56 0.85 0.41 1.72 0.41
Peas, medium 0.81 3.39 0.81 0.4 1.67 0.4
Peas, old 0.88 3.68 0.88 0.43 1.8 0.43
Peas, split 0.28 1.17 0.28 0.23 0.96 0.23
Peppers, ripe 0.91 3.81 0.91 0.44 1.84 0.44
Perch 0.82 3.43 0.82 0.41 1.72 0.41
Persimmons 0.72 3.01 0.72 0.37 1.55 0.37
Pheasant 0.75 3.14 0.75 0.36 1.51 0.36
Pickerel 0.84 3.52 0.84 0.41 1.72 0.41
Pickles, sweet 0.82 3.43 0.82 0.41 1.72 0.41
Pickles, sour and dill 0.96 4.02 0.96 0.45 1.88 0.45
Pickles, sweet mixed 0.78 3.27 0.78 0.29 1.21 0.29
Pickles, sour mixed 0.95 3.98 0.95 0.45 1.88 0.45
Pig's feet, pickled 0.5 2.09 0.5 0.31 1.3 0.31
Pike 0.84 3.52 0.84 0.41 1.72 0.41
Pineapple, fresh 0.88 3.68 0.88 0.43 1.8 0.43
Pineapple, sliced or crushed 0.82 3.43 0.82 0.41 1.72 0.41
Pineapple, juice 0.9 3.77 0.9 0.43 1.8 0.43
Plums 0.89 3.73 0.89 0.43 1.8 0.43
Pomegranate 0.85 3.56 0.85 0.41 1.72 0.41
Pompano 0.77 3.22 0.77 0.39 1.63 0.39
Porgy 0.81 3.39 0.81 0.4 1.67 0.4
Pork, bacon 0.36 1.51 0.36 0.25 1.05 0.25
Pork, ham 0.62 2.6 0.62 0.34 1.42 0.34
Pork, loin 0.66 2.76 0.66 0.35 1.47 0.35
Pork, shoulder 0.59 2.47 0.59 0.33 1.38 0.33
Pork, spareribs 0.62 2.6 0.62 0.34 1.42 0.34
Pork, smoked ham 0.65 2.72 0.65 0.35 1.47 0.35
Pork, salted 0.31 1.3 0.31 0.24 1 0.24
Potatoes 0.82 3.43 0.82 0.41 1.72 0.41
Prickly pears 0.91 3.81 0.91 0.43 1.81 0.43
Prunes 0.81 3.39 0.81 0.4 1.67 0.4
Pumpkin 0.92 3.85 0.92 0.44 1.84 0.44
Quinces 0.88 3.68 0.88 0.43 1.8 0.43
Rabbit 0.76 3.18 0.76 0.39 1.63 0.39
Radishes 0.95 3.98 0.95 0.45 1.88 0.45
Raisins 0.39 1.63 0.39 0.26 1.09 0.26
Raspberries, black 0.85 3.56 0.85 0.41 1.72 0.41
Raspberries, red 0.89 3.73 0.89 0.43 1.8 0.43
Raspberry juice, black 0.91 3.81 0.91 0.44 1.84 0.44
Raspberry juice, red 0.93 3.89 0.93 0.44 1.84 0.44
Reindeer 0.73 3.06 0.73 0.37 1.55 0.37
Rhubarb 0.96 4.03 0.96 0.45 1.88 0.45
Rice, 10% moisture 0.37 0.37
Rose Apple 0.89 3.73 0.89 0.43 1.8 0.43
Rutabagas 0.91 3.81 0.91 0.44 1.84 0.44
Salmon 0.71 2.97 0.71 0.37 1.55 0.37
Sand dab 0.86 3.6 0.86 0.42 1.76 0.42
Sapodilla 0.91 3.81 0.91 0.44 1.84 0.44
Sapote 0.73 3.06 0.73 0.37 1.55 0.37
Sauerkraut 0.93 3.89 0.93 0.44 1.84 0.44
Sausage, beef and pork 0.56 2.34 0.56 0.32 1.34 0.32
Sausage, Bratwurst 0.71 2.97 0.71 0.37 1.55 0.37
Sausage, Bologna 0.71 2.97 0.71 0.37 1.55 0.37
Sausage, Frankfurter 0.69 2.89 0.69 0.36 1.51 0.36
Sausage, salami 0.45 1.88 0.45 0.28 1.17 0.28
Sardines 0.77 3.22 0.77 0.39 1.63 0.39
Shad 0.76 3.18 0.76 0.39 1.63 0.39
Shrimp 0.83 3.48 0.83 0.41 1.72 0.41
Skim milk 4.0
Spanish mackerel 0.73 3.06 0.73 0.39 1.63 0.39
Starch 1.75
Strawberries 0.95 3.98 0.95 0.45 1.88 0.45
Strawberry juice 0.79 3.31 0.79 0.39 1.63 0.39
String beans 0.91 3.81 0.91 0.44 1.84 0.44
Sturgeon, raw 0.83 3.48 0.83 0.41 1.72 0.41
Sturgeon, smoked 0.71 2.97 0.71 0.37 1.55 0.37
Sugar apple, fresh 0.79 3.31 0.79 0.39 1.63 0.39
Sweet potatoes 0.75 3.14 0.75 0.38 1.59 0.38
Swordfish 0.8 3.35 0.8 0.4 1.67 0.4
Terrapin 0.8 3.35 0.8 0.4 1.67 0.4
Tomatoes, red 0.95 3.98 0.95 0.45 1.88 0.45
Tomatoes, green 0.96 4.02 0.96 0.45 1.88 0.45
Tomato, juice 0.95 3.98 0.95 0.45 1.88 0.45
Tongue, beef 0.74 3.1 0.74 0.38 1.59 0.38
Tongue, calf 0.79 3.31 0.79 0.4 1.67 0.4
Tongue, lamb 0.76 3.18 0.76 0.38 1.59 0.38
Tongue, pork 0.74 3.1 0.74 0.39 1.63 0.39
Tongue, sheep 0.69 2.89 0.69 0.36 1.51 0.36
Tomato soup, concentrate 3.67
Tripe, beef 0.83 3.48 0.83 0.41 1.72 0.41
Tripe, pickled 0.89 3.73 0.89 0.43 1.8 0.43
Trout 0.82 3.43 0.82 0.41 1.72 0.41
Tuna 0.76 3.18 0.76 0.39 1.63 0.39
Turkey 0.67 2.81 0.67 0.35 1.47 0.35
Turnips 0.93 3.89 0.93 0.44 1.84 0.44
Turtle 0.84 3.52 0.84 0.41 1.72 0.41
Veal, carcass 0.74 3.1 0.74 0.38 1.59 0.38
Veal, flank 0.65 2.72 0.65 0.35 1.47 0.35
Veal, loin 0.75 3.14 0.75 0.38 1.59 0.38
Veal, rib 0.73 3.06 0.73 0.37 1.54 0.37
Veal, shank 0.77 3.22 0.77 0.39 1.63 0.39
Veal, quarter 0.74 3.1 0.74 0.38 1.59 0.38
Venison 0.78 3.27 0.78 0.39 1.63 0.39
Watercress 0.95 3.98 0.95 0.45 1.88 0.45
Watermelon 0.94 3.94 0.94 0.45 1.88 0.45
Whitefish 0.76 3.18 0.76 0.39 1.63 0.39
Yams 0.78 3.27 0.78 0.39 1.63 0.39
  • 1 Btu/(lbm oF) = 4186.8 J/ (kg K) = 1 kcal/(kg oC)

For conversion of units, use the Specific heat online unit converter.

See also tabulated values of specific heat of gases, metals and semimetals, common liquids and fluids, common solids and other common substances, as well as values of molar heat capacity of  common organic substances and inorganic substances.

Related Topics

  • Heating - Heating systems - capacity and design of boilers, pipelines, heat exchangers, expansion systems and more
  • Material Properties - Material properties for gases, fluids and solids - densities, specific heats, viscosities and more
  • Thermodynamics - Effects of work, heat and energy on systems

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