Ph Values Of Common Foods And Ingredients

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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
3.30-4.00
Apple, eating
Cabbage
5.20-6.80
Apple – Delicious
3.9
Cabbage, green
5.50-6.75
3.6
Apple – Golden Delicious
Cactus
4.70
3.33
Apple – Jonathan
Cantaloupe
6.13-6.58
3.34
Apple – McIntosh
Carrots
5.88-6.40
3.35-4.00
Apple Juice
Cauliflower
5.6
Apple Sauce
3.10-3.60
Celery
5.70-6.00
3.47
Apple – Winesap
Cherries, California
4.01-4.54
3.30-4.80
Apricots
Cherries, red, water pack
3.25-3.82
3.78
Apricot nectar
Cherries, Royal Ann
3.80-3.83
3.42-3.83
Apricots, pureed
Corn
5.90-7.50
Artichokes
5.50-6.00
Cucumbers
5.12-5.78
4.30-4.60
Artichokes, canned, acidified
Cucumbers, dill pickles
3.20-3.70
Artichokes, Jerusalem, cooked
5.93-6.00
Cucumbers, pickled
4.20-4.60
6.00-6.70
Asparagus
Eggplant
4.5-5.3
6.27-6.58
Avocados
Figs, Calamyrna
5.05-5.98
Baby corn
5.20
Four bean salad
5.60
5.10-6.20
Bamboo Shoots
Fruit cocktail
3.60-4.00
4.50-5.20
Bananas
Grapes, Concord
2.80-3.00
Beans
5.60-6.50
Grapes, Niagara
2.80-3.27
5.78-6.02
Beans, black
Grapes, seedless
2.90-3.82
Beans, kidney
5.40-6.00
Grapefruit
3.00-3.75
6.50
Beans, lima
Horseradish, ground
5.35
6.00-6.60
Beans, soy
Jam, fruit
3.50-4.50
5.60
Beans, string
Jellies, fruit
3.00-3.50
5.30-5.70
Beans, wax
Ketchup
3.89-3.92
Beans, pork & tomato sauce
5.10-5.80
Leeks
5.50-6.17
5.30-6.60
Beets
Lemon juice
2.00-2.60
Beets, canned, acidified
4.30-4.60
Lime juice
2.00-2.35
3.85-4.50
Blackberries, Washington
Lime
2.00-2.80
3.12-3.33
Blueberries, Maine
Loganberries
2.70-3.50
Blueberries, frozen
3.11-3.22
Mangoes, ripe
3.40-4.80
6.30-6.85
Broccoli
Mangoes, green
5.80-6.00
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