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
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
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
1
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
Approx. pH
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
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
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
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
4.40-4.90
3.20-4.00
2.80-3.40
3.60-4.30
Common Ingredients
Butter 6.1-6.4
Honey 3.9
Corn starch
Molasses
4.0-7.0
5.0-5.5
Corn syrup
5.0
Sugar
5.0-6.0
Flour 6.0-6.3
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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