PH Values of Common Foods and Ingredients
pH Values of Common Foods and Ingredients
Note: Variation exists between varieties, condition of growing and processing methods.
Item Apple, baked with sugar Apple, eating Apple ? Delicious Apple ? Golden Delicious Apple ? Jonathan Apple ? McIntosh Apple Juice Apple Sauce Apple ? Winesap Apricots Apricot nectar Apricots, pureed Artichokes Artichokes, canned, acidified Artichokes, Jerusalem, cooked Asparagus Avocados Baby corn Bamboo Shoots Bananas Beans Beans, black Beans, kidney Beans, lima Beans, soy Beans, string Beans, wax Beans, pork & tomato sauce Beets Beets, canned, acidified Blackberries, Washington Blueberries, Maine Blueberries, frozen Broccoli
Approx. pH 3.20 - 3.55 3.30-4.00
3.9 3.6 3.33 3.34 3.35-4.00 3.10-3.60 3.47 3.30-4.80 3.78 3.42-3.83 5.50-6.00 4.30-4.60 5.93-6.00 6.00-6.70 6.27-6.58 5.20 5.10-6.20 4.50-5.20 5.60-6.50 5.78-6.02 5.40-6.00 6.50 6.00-6.60 5.60 5.30-5.70 5.10-5.80 5.30-6.60 4.30-4.60 3.85-4.50 3.12-3.33 3.11-3.22 6.30-6.85
Item Brussels sprout Cabbage Cabbage, green Cactus Cantaloupe Carrots Cauliflower Celery Cherries, California Cherries, red, water pack Cherries, Royal Ann Corn Cucumbers Cucumbers, dill pickles Cucumbers, pickled Eggplant Figs, Calamyrna Four bean salad Fruit cocktail Grapes, Concord Grapes, Niagara Grapes, seedless Grapefruit Horseradish, ground Jam, fruit Jellies, fruit Ketchup Leeks Lemon juice Lime juice Lime Loganberries Mangoes, ripe Mangoes, green
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Approx. pH 6.00-6.30 5.20-6.80 5.50-6.75
4.70 6.13-6.58 5.88-6.40
5.6 5.70-6.00 4.01-4.54 3.25-3.82 3.80-3.83 5.90-7.50 5.12-5.78 3.20-3.70 4.20-4.60
4.5-5.3 5.05-5.98
5.60 3.60-4.00 2.80-3.00 2.80-3.27 2.90-3.82 3.00-3.75
5.35 3.50-4.50 3.00-3.50 3.89-3.92 5.50-6.17 2.00-2.60 2.00-2.35 2.00-2.80 2.70-3.50 5.80-6.00 3.40-4.80
Item Maple syrup Melon, Honey dew Mint jelly Mushrooms Nectarines Okra, cooked Olives, black Olives, green fermented Olives, ripe Onions, pickled Onions, red Onions, white Onions, yellow Oranges, Florida Orange juice, California Orange juice, Florida Palm, heart of Papaya Parsnip Peaches Pears, Bartlett Peas, canned Peas, Garbanzo Peppers Peppers, green Persimmons Pickles, fresh pack Pimiento Pineapple Plums, Blue Plums, Red
Approx. pH 5.15
6.00-6.67 3.01
6.00-6.70 3.92-4.18 5.50-6.60 6.00-7.00 3.60-4.60 6.00-7.50 3.70-4.60 5.30-5.880 5.37-5.85 5.32-5.60 3.69-4.34 3.30-4.19 3.30-4.15
6.70 5.20-6.00 5.30-5.70 3.30-4.05 3.50-4.60 5.70-6.00 6.48-6.80 4.65-5.45 5.20-5.93 4.42-4.70 5.10-5.40 4.40-4.90 3.20-4.00 2.80-3.40 3.60-4.30
Item Pomegranate Potatoes Prunes Pumpkin Radishes, red Radishes, white Raspberries Rhubarb Sauerkraut Spinach Squash, acorn, cooked Squash, white, cooked Squash, yellow, cooked Strawberries Sweet potatoes Three-bean salad Tofu (soybean curd) Tomatillo Tomatoes Tomatoes, juice Tomatoes, paste Tomatoes, puree Tomatoes, vine ripened Vinegar Vinegar, cider Watermelon Zucchini, cooked
Approx. pH 2.93-3.20 5.40-5.90 3.63-3.92 4.990-5.50 5.85-6.05 5.52-5.69 3.22-3.95 3.10-3.40 3.30-3.60 5.50-6.80 5.18-6.49 5.52-5.80 5.79-6.00 3.00-3.90 5.30-5.60
5.40 7.20 3.83 4.30-4.90 4.10-4.60 3.50-4.70 4.30-4.47 4.42-4.65 2.40-3.40 3.10 5.18-5.60 5.69-6.10
Common Ingredients
Butter 6.1-6.4
Corn starch
Honey 3.9
Molasses
4.0-7.0 5.0-5.5
Corn syrup 5.0 Flour 6.0-6.3
Sugar
5.0-6.0 Vinegar 2.0-3.4
References: Anon. 1962. pH values of food products. Food Eng. 34(3): 98-99. Bridges, M. A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods, American J. Digestive Diseases, 9:440-449. Warren L. Landry , et al. 1995. Examination of canned foods. FDA BAM, AOAC International. Grahn M.A. 1984. Acidified and low acid foods from Southeast Asia. FDA-LIB
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