Ph Values Of Common Foods And Ingredients Page 2

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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
3.01
Mint jelly
Prunes
3.63-3.92
6.00-6.70
Mushrooms
Pumpkin
4.990-5.50
Nectarines
3.92-4.18
Radishes, red
5.85-6.05
5.50-6.60
Okra, cooked
Radishes, white
5.52-5.69
6.00-7.00
Olives, black
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
3.70-4.60
Onions, pickled
Spinach
5.50-6.80
5.30-5.880
Onions, red
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
3.69-4.34
Oranges, Florida
Strawberries
3.00-3.90
3.30-4.19
Orange juice, California
Sweet potatoes
5.30-5.60
Orange juice, Florida
3.30-4.15
Three-bean salad
5.40
6.70
Palm, heart of
Tofu (soybean curd)
7.20
5.20-6.00
Papaya
Tomatillo
3.83
Parsnip
5.30-5.70
Tomatoes
4.30-4.90
Peaches
3.30-4.05
Tomatoes, juice
4.10-4.60
3.50-4.60
Pears, Bartlett
Tomatoes, paste
3.50-4.70
5.70-6.00
Peas, canned
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
5.20-5.93
Peppers, green
Vinegar, cider
3.10
4.42-4.70
Persimmons
Watermelon
5.18-5.60
Pickles, fresh pack
5.10-5.40
Zucchini, cooked
5.69-6.10
Pimiento
4.40-4.90
3.20-4.00
Pineapple
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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