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    PH of Common Foods

    Uploaded by

    fisayobabs11
    This document lists the approximate pH values of over 100 common foods and ingredients. Foods range from very acidic, such as lemons with a pH of 2.0-2.6, to more alkaline foods like tomatoes with a pH of 4.3-4.9. Most fruits and vegetables have pH values between 3-7, though some like artichokes are slightly more alkaline with a pH of 5.5-6. Common ingredients like butter, flour, sugar and vinegar also have typical pH ranges provided. The pH levels can vary depending on factors like variety, growing conditions and processing methods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    PH of Common Foods

    Uploaded by

    fisayobabs11
    116 views2 pages
    This document lists the approximate pH values of over 100 common foods and ingredients. Foods range from very acidic, such as lemons with a pH of 2.0-2.6, to more alkaline foods like tomatoes with a pH of 4.3-4.9. Most fruits and vegetables have pH values between 3-7, though some like artichokes are slightly more alkaline with a pH of 5.5-6. Common ingredients like butter, flour, sugar and vinegar also have typical pH ranges provided. The pH levels can vary depending on factors like variety, growing conditions and processing methods.

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    Ph of Common Foods

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    This document lists the approximate pH values of over 100 common foods and ingredients. Foods range from very acidic, such as lemons with a pH of 2.0-2.6, to more alkaline foods like tomatoes with a pH of 4.3-4.9. Most fruits and vegetables have pH values between 3-7, though some like artichokes are slightly more alkaline with a pH of 5.5-6. Common ingredients like butter, flour, sugar and vinegar also have typical pH ranges provided. The pH levels can vary depending on factors like variety, growing conditions and processing methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    116 views2 pages

    PH of Common Foods

    Uploaded by

    fisayobabs11
    This document lists the approximate pH values of over 100 common foods and ingredients. Foods range from very acidic, such as lemons with a pH of 2.0-2.6, to more alkaline foods like tomatoes with a pH of 4.3-4.9. Most fruits and vegetables have pH values between 3-7, though some like artichokes are slightly more alkaline with a pH of 5.5-6. Common ingredients like butter, flour, sugar and vinegar also have typical pH ranges provided. The pH levels can vary depending on factors like variety, growing conditions and processing methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    pH Values of Common Foods and Ingredients

    Note: Variation exists between varieties, condition of growing and processing methods.

    Item Approx. pH Item Approx. pH


    Apple, baked with sugar 3.20 - 3.55 Brussels sprout 6.00-6.30
    Apple, eating 3.30-4.00 Cabbage 5.20-6.80
    Apple – Delicious 3.9 Cabbage, green 5.50-6.75
    Apple – Golden Delicious 3.6 Cactus 4.70
    Apple – Jonathan 3.33 Cantaloupe 6.13-6.58
    Apple – McIntosh 3.34 Carrots 5.88-6.40
    Apple Juice 3.35-4.00 Cauliflower 5.6
    Apple Sauce 3.10-3.60 Celery 5.70-6.00
    Apple – Winesap 3.47 Cherries, California 4.01-4.54
    Apricots 3.30-4.80 Cherries, red, water pack 3.25-3.82
    Apricot nectar 3.78 Cherries, Royal Ann 3.80-3.83
    Apricots, pureed 3.42-3.83 Corn 5.90-7.50
    Artichokes 5.50-6.00 Cucumbers 5.12-5.78
    Artichokes, canned, acidified 4.30-4.60 Cucumbers, dill pickles 3.20-3.70
    Artichokes, Jerusalem, cooked 5.93-6.00 Cucumbers, pickled 4.20-4.60
    Asparagus 6.00-6.70 Eggplant 4.5-5.3
    Avocados 6.27-6.58 Figs, Calamyrna 5.05-5.98
    Baby corn 5.20 Four bean salad 5.60
    Bamboo Shoots 5.10-6.20 Fruit cocktail 3.60-4.00
    Bananas 4.50-5.20 Grapes, Concord 2.80-3.00
    Beans 5.60-6.50 Grapes, Niagara 2.80-3.27
    Beans, black 5.78-6.02 Grapes, seedless 2.90-3.82
    Beans, kidney 5.40-6.00 Grapefruit 3.00-3.75
    Beans, lima 6.50 Horseradish, ground 5.35
    Beans, soy 6.00-6.60 Jam, fruit 3.50-4.50
    Beans, string 5.60 Jellies, fruit 3.00-3.50
    Beans, wax 5.30-5.70 Ketchup 3.89-3.92
    Beans, pork & tomato sauce 5.10-5.80 Leeks 5.50-6.17
    Beets 5.30-6.60 Lemon juice 2.00-2.60
    Beets, canned, acidified 4.30-4.60 Lime juice 2.00-2.35
    Blackberries, Washington 3.85-4.50 Lime 2.00-2.80
    Blueberries, Maine 3.12-3.33 Loganberries 2.70-3.50
    Blueberries, frozen 3.11-3.22 Mangoes, ripe 5.80-6.00
    Broccoli 6.30-6.85 Mangoes, green 3.40-4.80
    1
    Item Approx. pH Item Approx. pH
    Maple syrup 5.15 Pomegranate 2.93-3.20
    Melon, Honey dew 6.00-6.67 Potatoes 5.40-5.90
    Mint jelly 3.01 Prunes 3.63-3.92
    Mushrooms 6.00-6.70 Pumpkin 4.990-5.50
    Nectarines 3.92-4.18 Radishes, red 5.85-6.05
    Okra, cooked 5.50-6.60 Radishes, white 5.52-5.69
    Olives, black 6.00-7.00 Raspberries 3.22-3.95
    Olives, green fermented 3.60-4.60 Rhubarb 3.10-3.40
    Olives, ripe 6.00-7.50 Sauerkraut 3.30-3.60
    Onions, pickled 3.70-4.60 Spinach 5.50-6.80
    Onions, red 5.30-5.880 Squash, acorn, cooked 5.18-6.49
    Onions, white 5.37-5.85 Squash, white, cooked 5.52-5.80
    Onions, yellow 5.32-5.60 Squash, yellow, cooked 5.79-6.00
    Oranges, Florida 3.69-4.34 Strawberries 3.00-3.90
    Orange juice, California 3.30-4.19 Sweet potatoes 5.30-5.60
    Orange juice, Florida 3.30-4.15 Three-bean salad 5.40
    Palm, heart of 6.70 Tofu (soybean curd) 7.20
    Papaya 5.20-6.00 Tomatillo 3.83
    Parsnip 5.30-5.70 Tomatoes 4.30-4.90
    Peaches 3.30-4.05 Tomatoes, juice 4.10-4.60
    Pears, Bartlett 3.50-4.60 Tomatoes, paste 3.50-4.70
    Peas, canned 5.70-6.00 Tomatoes, puree 4.30-4.47
    Peas, Garbanzo 6.48-6.80 Tomatoes, vine ripened 4.42-4.65
    Peppers 4.65-5.45 Vinegar 2.40-3.40
    Peppers, green 5.20-5.93 Vinegar, cider 3.10
    Persimmons 4.42-4.70 Watermelon 5.18-5.60
    Pickles, fresh pack 5.10-5.40 Zucchini, cooked 5.69-6.10
    Pimiento 4.40-4.90
    Pineapple 3.20-4.00
    Plums, Blue 2.80-3.40
    Plums, Red 3.60-4.30

    Common Ingredients
    Butter 6.1-6.4 Corn starch 4.0-7.0 Corn syrup 5.0 Flour 6.0-6.3
    Honey 3.9 Molasses 5.0-5.5 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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