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U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins Handbook |
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pH Values of Various Foods
VEGETABLES pH VEGETABLES pH
Artichokes 5.6 Peas 5.8 - 7.0
Canned 5.7 - 6 Frozen 6.4 - 6.7
Asparagus 4 - 6 Canned 5.7 - 6.0
Canned 5.2 - 5.3 Dried 6.5 - 6.8
Buds 6.7 Pepper 5.15
Stalks 6.1 Pimiento 4.6 - 4.9
Beans 5.7 - 6.2 Potatoes 6.1
String 4.6 Tubers 5.7
Lima 6.5 Sweet 5.3 - 5.6
Kidney 5.4 - 6 Pumpkin 4.8 - 5.2
Beets 4.9 - 5.6 Radishes (red) 5.8 - 6.5
S 4.2 - 4.4 (white) 5.5 - 5.7
Canned 4.9 Rhubarb 3.1 - 3.4
Brussel sprouts 6.0 - 6.3 Canned 3.4
Cabbage 5.2 - 6.0 Rice (all cooked)
Green 5.4 - 6.9 Brown 6.2 - 6.7
White 6.2 White 6.0 - 6.7
Red 5.4 - 6.0 Wild 6.0 - 6.4
Savoy 6.3 Sauerkraut 3.4 - 3.6
Carrots 4.9 - 5.2 Sorrel 3.7
Canned 5.18-5.22 Spinach 5.5 - 6.8
Juice 6.4 Cooked 6.6 - 7.2
Cauliflower 5.6 Frozen 6.3 - 6.5
Celery 5.7 - 6.0 Squash (all cooked)
Chives 5.2 - 6.1 Yellow 5.8 - 6.0
Corn 6.0 - 7.5 White 5.5 - 5.7
Canned 6.0 Hubbard 6.0 - 6.2
Sweet 7.3 Tomatoes (whole) 4.2 - 4.9
Cucumbers 5.1 - 5.7 Paste 3.5 - 4.7
Dill pickles 3.2 - 3.5 Canned 3.5 - 4.7
Eggplant 4.5 - 5.3 Juice 4.1 - 4.2
Hominy (cooked) 6.0 Turnips 5.2 - 5.5
Horseradish 5.35 Zucchini (cooked) 5.8 - 6.1
Kale (cooked) 6.4 - 6.8
Kohlrabi (cooked) 5.7 - 5.8 FRUITS
Leeks 5.5 - 6.0 Apples
Lettuce 5.8 - 6.0 Delicious 3.9
Lentils (cooked) 6.3 - 6.8 Golden Delicious 3.6
Mushrooms (cooked) 6.2 Jonathan 3.33
Okra (cooked) 5.5 - 6.4 McIntosh 3.34
Olives (green) 3.6 - 3.8 Winesap 3.47
(ripe) 6.0 - 6.5 Juice 3.4 - 4.0
Onions (red) 5.3 - 5.8 Sauce 3.3 - 3.6
(white) 5.4 - 5.8 Apricots 3.3 - 4.0
(yellow) 5.4 - 5.6 Dried 3.6 - 4.0
Parsley 5.7 - 6.0 Canned 3.74
Parsnip 5.3 Bananas 4.5 - 5.2
FRUITS (contin.) pH MEAT, POULTRY pH
Cantaloupe 6.17-7.13 Beef
Dates 6.3 - 6.6 Ground 5.1 - 6.2
Figs 4.6 Ripened 5.8
Grapefruit 3.0 - 3.3 Unripened 7.0
Canned 3.1 - 3.3 Canned 6.6
Juice 3.0 Tongue 5.9
Lemons 2.2 - 2.4 Ham 5.9 - 6.1
Canned juice 2.3 Lamb 5.4 - 6.7
Limes 1.8 - 2.0 Pork 5.3 - 6.9
Mangos 3.9 - 4.6 Veal 6.0
Melons Chicken 6.5 - 6.7
Cassaba 5.5 - 6.0 Turkey (roasted) 5.7 - 6.8
Honey dew 6.3 - 6.7
Persian 6.0 - 6.3 FISH
Nectarines 3.9 Fish (most fresh) 6.6 - 6.8
Oranges 3.1 - 4.1 Clams 6.5
Juice 3.6 - 4.3 Crabs 7.0
Marmalade 3.0 Oysters 4.8 - 6.3
Papaya 5.2 - 5.7 Tuna fish 5.2 - 6.1
Peaches 3.4 - 3.6 Shrimp 6.8 - 7.0
In jars 4.2 Salmon 6.1 - 6.3
In cans 4.9 Whitefish 5.5
Persimmons 5.4 - 5.8 Freshwater (most) 6.9 - 7.3
Pineapple 3.3 - 5.2 Sturgeon 5.5 - 6.0
Canned 3.5 Herring 6.1 - 6.4
Juice 3.5
Plums 2.8 - 4.6 DAIRY PRODUCTS/EGGS
Pomegranates 3.0 Butter 6.1 - 6.4
Prunes 3.1 - 5.4 Buttermilk 4.5
Juice 3.7 Milk 6.3 - 8.5
Quince (stewed) 3.1 - 3.3 Acidophilus 4.0
Tangerines 4.0 Cream 6.5
Watermelon 5.2 - 5.8 Cheeses
BERRIES Camembert 7.44
Blackberries 3.2 - 4.5 Cheddar 5.9
Blueberries 3.7 Cottage 5.0
Frozen 3.1 - 3.35 Cream cheese 4.88
Cherries 3.2 - 4.1 Edam 5.4
Cranberries Roquefort 5.5 - 5.9
Sauce 2.4 Swiss Gruyer 5.1 - 6.6
Juice 2.3 - 2.5 Eggs
Currants (red) 2.9 White 7.0 - 9.0
Gooseberries 2.8 - 3.1 Yolk 6.4
Grapes 3.4 - 4.5 Egg solids, whites 6.5 - 7.5
Raspberries 3.2 - 3.7 Whole 7.1 - 7.9
Strawberries 3.0 - 3.5 Frozen 8.5 - 9.5
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
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
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. Am. J. Digest. Dis. Nutr. 9:440-449.
FDA Bacteriological Analytical Manual, 6th Ed. 1984. Chapter 23,
Table 11.
January 1992
M. Walderhaug
Hypertext last updated by las/ear 2007-DEC-28