Food and Foodstuff - pH Values
pH in common food products - like apples, butter, wines and more.
pH is a measure of the hydrogen ion (H+) activity in a solution and, therefore, its acidity or alkalinity.
Values for some common food and foodstuff products:
Product | Approximate pH |
---|---|
Abalone | 6.1 - 6.5 |
Aloe Vera | 6.1 |
Apples | 2.9 - 3.3 |
Apricots | 3.6 - 4.0 |
Apricots, canned | 3.4 - 3.8 |
Apricots, nectar | 3.8 |
Artichokes | 5.5 - 6.0 |
Asparagus | 5.4 - 5.8 |
Avocados | 6.3 - 6.6 |
Bananas | 4.5 - 4.7 |
Bass, sea, broiled | 6.6 - 6.8 |
Beans | 5.0 - 6.0 |
Beers | 4.0 - 5.0 |
Beets | 4.9 - 5.5 |
Beets, canned | 4.9 - 5.5 |
Blackberries | 3.2 - 3.6 |
Blueberries | 3.1 - 3.4 |
Bread, white | 5.0 - 6.0 |
Broccoli, cooked | 5.3 |
Butter | 6.1 - 6.4 |
Buttermilk | 4.4 - 4.8 |
Cabbage | 5.2 - 5.4 |
Cactus | 4.7 |
Calamari (squid) | 5.8 |
Capers | 6.0 |
Carp | 6.0 |
Carrots | 4.9 - 5.3 |
Celery | 5.7 - 6.0 |
Cheese | 4.8 - 6.4 |
Cherries | 3.2 - 4.0 |
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 | 6.0 - 6.5 |
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 - 3.0 |
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 |
Mango | 5.8 - 6.0 |
Maple syrup | 6.5 - 7.0 |
Melons | 6.0 - 6.7 |
Milk, cows | 6.3 - 6.6 |
Molasses | 4.9 - 5.4 |
Mustard | 3.5 - 6.0 |
Nectarines | 3.9 - 4.2 |
Olives, green, fermented | 3.6 - 4.6 |
Olives, black | 6.0 - 7.0 |
Oranges | 3.0 - 4.0 |
Oysters | 6.1 - 6.7 |
Peaches | 3.4 - 3.6 |
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 |
Soybean milk | 7.0 |
Soy sauce | 4.4 - 5.4 |
Spinach | 5.1 - 5.7 |
Squash | 5.0 - 5.4 |
Strawberries | 3.0 - 3.5 |
Strawberry jam | 3.0 - 3.4 |
Sweet potatoes | 5.3 - 5.6 |
Tea | 7.2 |
Tomatoes | 4.0 - 4.4 |
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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