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What is the pH of foods ?

Below some average pH values of common foods.


VEGETABLES

pH

Artichokes

5.6

Canned

5.7 - 6

Asparagus

4 - 6

Canned

5.2 - 5.3

Buds

6.7

Stalks

6.1

Beans

5.7 - 6.2

String

4.6

Lima

6.5

Kidney

5.4 - 6

Beets

4.9 - 5.6

Canned

4.9

Brussel sprouts

6.0 - 6.3

Cabbage

5.2 - 6.0

Green

5.4 - 6.9

White

6.2

Red

5.4 - 6.0

Savoy

6.3

Carrots

4.9 - 5.2

Canned

5.18 - 5.22

Juice

6.4

Cauliflower

5.6

Celery

5.7 - 6.0

Chives

5.2 - 6.1

Corn

6.0 - 7.5

Canned

6.0

Sweet

7.3

Cucumbers

5.1 - 5.7

Dill pickles

3.2 - 3.5

Eggplant

4.5 - 5.3

Hominy (cooked)

6.0

Horseradish

5.35

Kale (cooked)

6.4 - 6.8

Kohlrabi (cooked)

5.7 - 5.8

Leeks

5.5 - 6.0

Lettuce

5.8 - 6.0

Lentils (cooked)

6.3 - 6.8

Mushrooms (cooked)

6.2

Okra (cooked)

5.5 - 6.4

Olives (green)

3.6 - 3.8

(ripe)

6.0 - 6.5

Onions (red)

5.3 - 5.8

(white)

5.4 - 5.8

(yellow)

5.4 - 5.6

Parsley

5.7 - 6.0

Parsnip

5.3

Peas

5.8 - 7.0

Frozen

6.4 - 6.7

Canned

6.7 - 6.0

Dried

6.5 - 6.8

Pepper

5.15

Pimiento

4.6 - 4.9

Potatoes

6.1

Tubers

5.7

Sweet

5.3 - 5.6

Pumpkin

4.8 - 5.2

Radishes (red)

5.8 - 6.5

(white)

5.5 - 5.7

Rhubarb

3.1 - 3.4

Canned

3.4

Rice (all cooked)

Brown

6.2 - 6.7

White

6.0 - 6.7

Wild

6.0 - 6.4

Sauerkraut

3.4 - 3.6

Sorrel

3.7

Spinach

5.5 - 6.8

Cooked

6.6 - 7.2

Frozen

6.3 - 6.5

Squash (all cooked)

Yellow

5.8 - 6.0

White

5.5 - 5.7

Hubbard

6.0 - 6.2

Tomatoes (whole)

4.2 - 4.9

Paste

3.5 - 4.7

Canned

3.5 - 4.7

Juice

4.1 - 4.2

Turnips

5.2 - 5.5

Zucchini (cooked)

5.8 - 6.1

 

FRUITS

pH

Apples

Delicious

3.9

Golden Delicious

3.6

Jonathan

3.33

McIntosh

3.34

Winesap

3.47

Juice

3.4 - 4.0

Sauce

3.3 - 3.6

Apricots

3.3 - 4.0

Dried

3.6 - 4.0

Canned

3.74

Bananas

4.5 - 5.2

Cantaloupe

6.17-7.13

Dates

6.3 - 6.6

Figs

4.6

Grapefruit

3.0 - 3.3

Canned

3.1 - 3.3

Juice

3.0

Lemons

2.2 - 2.4

Canned juice

2.3

Limes

1.8 - 2.0

Mangos

3.9 - 4.6

Melons

Cassaba

5.5 - 6.0

Honey dew

6.3 - 6.7

Persian

6.0 - 6.3

Nectarines

3.9

Oranges

3.1 - 4.1

Juice

3.6 - 4.3

Marmalade

3.0

Papaya

5.2 - 5.7

Peaches

3.4 - 3.6

In jars

4.2

In cans

4.9

Persimmons

5.4 - 5.8

Pineapple

3.3 - 5.2

Canned

3.5

Juice

3.5

Plums

2.8 - 4.6

Pomegranates

3.0

Prunes

3.1 - 5.4

Juice

3.7

Quince (stewed)

3.1 - 3.3

Tangerines

4.0

Watermelon

5.2 - 5.8

 

MEAT, POULTRY

pH

Beef

Ground

5.1 6.2

Ripened

5.8

Unripened

7.0

Canned

6.6

Tongue

5.9

Ham

5.9 6.1

Lamb

5.4 6.7

Pork

5.3 6.9

Veal

6.0

Chicken

6.5 6.7

Turkey (roasted)

5.7 6.8

 

FISH

pH

Fish (most fresh)

6.6 - 6.8

Clams

6.5

Crabs

7.0

Oysters

4.8 - 6.3

Tuna fish

5.2 - 6.1

Shrimp

6.8 - 7.0

Salmon

6.1 - 6.3

Whitefish

5.5

Freshwater (most)

6.9 - 7.3

Sturgeon

5.5 - 6.0

Herring

6.1 - 6.4

 

DAIRY PRODUCTS

pH

Butter

6.1 - 6.4

Buttermilk

4.5

Milk

6.3 - 8.5

Acidophilus

4.0

Cream

6.5

Cheeses

Camembert

7.44

Cheddar

5.9

Cottage

5.0

Cream cheese

4.88

Edam

5.4

Roquefort

5.5 - 5.9

Swiss Gruyere

5.1 - 6.6

 

EGGS

pH

White

7.0 - 9.0

Yolk

6.4

Egg solids, whites

6.5 - 7.5

Whole

7.1 - 7.9

Frozen

8.5 - 9.5

 

BERRIES

pH

Blackberries

3.2 4.5

Blueberries

3.7

Frozen

3.1 - 3.35

Cherries

3.2 - 4.1

Cranberries

Sauce

2.4

Juice

2.3 - 2.5

Currants (red)

2.9

Gooseberries

2.8 - 3.1

Grapes

3.4 - 4.5

Raspberries

3.2 - 3.7

Strawberries

3.0 - 3.5

Frozen

2.3 - 3.0

 

BAKERY PRODUCTS

pH

Bread

5.3 - 5.8

Eclairs

4.4 - 4.5

Napoleons

4.4 - 4.5

Biscuits

7.1 - 7.3

Crackers

7.0 - 8.5

Cakes

Angel food

5.2 - 5.6

Chocolate

7.2 - 7.6

Devil's food

7.5 - 8.0

Pound

6.6 - 7.1

Sponge

7.3 - 7.6

White layer

7.1 - 7.4

Yellow layer

6.7 - 7.1

Flour

6.0 - 6.3

 

MISCELLANEOUS

pH

Caviar (domestic)

5.4

Cider

2.9 - 3.3

Cocoa

6.3

Corn syrup

5.0

Corn starch

4.0 - 7.0

Ginger ale

2.0 - 4.0

Honey

3.9

Jams/Jellies

3.1 - 3.5

Mayonnaise

4.2 - 4.5

Molasses

5.0 - 5.5

Raisins

3.8 - 4.0

Sugar

5.0 - 6.0

Vinegar

2.0 - 3.4

Yeast

3.0 - 3.5

 

 

 


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