pH Values of Foods List

Article by Diet Bites

 


pH Values of Foods Ranges

The pH values of foods significantly varies - even when foods are of similar type. A good example is the apple which has pH values ranging from 3.33 and above.

A minimum value is at the acidic end of the range while a maximum value is at the basic end.

When the values exceed either the maximum or minimum range, microbial growth slows.

The shifting of pH values in foods may be a reflection of microbial activity.

Temperature will also impact the rate or potential for microbial growth.

Importance of Washing Fresh Fruits & Vegetables

Even when the packaging states: Prewashed, ready to eat - the foods should still be thoroughly washed before consumption.

pH Values of Foods List for Vegetables, Dairy, Fruits, Proteins & Grains

Vegetables pH Values

Artichokes: 5.6
Canned: 5.7 - 6.0

Asparagus: 4.0 - 6.0
Canned: 5.2 - 5.3
Buds: 6.7
Stalks: 6.1

Beans: 5.7 - 6.2
String Beans: 4.6
Kidney Beans: 6.5
Lima Beans:  5.4 - 6.0

Beets: 4.9 - 5.6
Steamed: 4.2 - 4.4
Canned, no pickling: 4.9

Brussel Sprouts: 6.0 - 6.3

Cabbage: 5.2 - 6.0
Green: 5.4 - 6.9
White: 6.2
Red: 5.4 - 6.0
Savoy: 6.3

Carrots: 4.9 - 5.2
Canned: 5.18 - 5.22
Juice: 6.4

Cauliflower: 5.6

Celery: 5.7 - 6.0

Chives: 5.2 - 6.1

Corn: 6.0 - 7.5
Canned: 6.0
Sweet: 7.3

Cucumbers: 5.1 - 5.7 
Dill Pickles: 3.2 - 3.5

Eggplant: 4.5 - 5.3

Hominy, cooked: 6.0

Horseradish: 5.35

Kale, cooked: 6.4 - 6.8

Kohlrabi, cooked: 5.7 - 5.8

Leeks: 5.5 - 6.0

Lettuce: 5.8 - 6.0

Lentils, cooked: 6.3 - 6.8

Mushrooms: 6.2

Okra, cooked: 5.5 - 6.4

Olives, green: 3.6 - 3.8
Ripe: 6.0 - 6.5

Onions: 5.3 - 5.8 
Red: 5.3 - 5.8 

White: 5.4 - 5.8
Yellow: 5.4 - 5.6

Parsley: 5.7 - 6.0

Parsnip: 5.3

Peas: 5.8 - 7.0
Frozen: 6.4 - 6.7
Canned: 5.7 - 6.0
Dried: 6.5 - 6.8

Pepper: 5.15

Pimento: 4.6 - 4.9

Potatoes: 6.1
Tubers: 5.7
Sweet Potatoes: 5.3 - 5.6

Pumpkin: 4.8 - 5.2

Radishes: 5.5 - 6.5
White: 5.5 - 5.7
Red: 5.8 - 6.5

Rhubarb: 3.1 - 3.4
Canned: 3.4

Rice, cooked, all: 6.0 - 6.7
Brown: 6.2 -6.7
White: 6.0 - 6.7
Wild: 6.0 - 6.4

Sauerkraut: 3.4 - 3.6

Sorrel: 3.7

Spinach: 5.5 -6.8
Cooked: 6.6 - 7.2
Frozen: 6.3 - 6.5

Squash, cooked, all: 5.5 - 6.2
Yellow: 5.8 - 6.0
White: 5.5 - 5.7
Hubbard: 6.0 - 6.2

Tomatoes, whole: 4.2 - 4.9
Paste: 3.5 - 4.7 
Canned: 3.5 - 4.7
Juice: 4.1 - 4.2

Turnips: 5.2 - 5.5

Zucchini, cooked: 5.8 - 6.1

Fruits pH Values

Apples: 3.33 - 4.0
Delicious: 3.9
Golden Delicious: 3.6
Jonathan: 3.33
McIntosh: 3.34
Winesap: 3.47
Apple Juice: 3.4 - 4.0
Applesauce: 3.3 - 3.6

Apricots: 3.33 - 4.0
Dried: 3.6 - 4.0
Canned: 3.74

Bananas: 4.5 - 5.2

Cantaloupe: 6.17 - 7.13

Dates: 6.3 - 6.6

Figs: 4.6

Grapefruit: 3.0 - 3.3
Canned: 3.1 - 3.3
Grapefruit Juice: 3.0

Lemons: 2.2 - 2.4
Bottled Lemon Juice: 2.3

Limes: 1.8 - 2.0

Mangos: 3.9 - 4.6

Melons: 5.5 - 6.7
Casaba: 5.5 - 6.0
Honeydew: 6.3 - 6.7
Persian: 6.0 - 6.3

Nectarines: 3.9

Oranges: 3.1 - 4.1
Orange Juice: 3.6 - 4.3
Orange Marmalade: 3.0

Papaya: 5.2 - 5.7

Peaches: 3.4 - 3.6
Jarred: 4.2
Canned: 4.9

Persimmons: 5.4 - 5.8

Pineapple: 3.3 - 5.2
Canned: 3.5
Pineapple Juice: 3.5

Plums: 2.8 - 4.6

Pomegranates: 3.0

Prunes: 3.1 - 5.4
Prune Juice: 3.7

Quince, stewed: 3.1 - 3.3

Tangerines: 4.0

Watermelon: 5.2 - 5.8

 

Berries pH Values

Blackberries: 3.2 - 4.5

Blueberries: 3.7
Frozen: 3.1 - 3.35

Cherries: 3.2 - 4.1

Cranberries: 2.3 - 2.5
Cranberry Sauce: 2.4
Cranberry Juice: 2.3 - 2.5

Currants, red: 2.9

Gooseberries: 2.8 - 3.1

Grapes: 3.4 - 4.5

Raspberries: 3.2 - 3.7

Strawberries: 3.0 - 3.5
Frozen: 2.3 - 3.0

 

Bakery Items pH Values

Bread, all: 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: 5.2 - 8.0
Angel Food: 5.2 - 5.6
Chocolate: 7.2 - 7.6
Devil's Food: 7.5 - 8.0
Pound Cake: 6.6 - 7.1
Sponge Cake: 7.3 - 7.6
White Layer: 7.1 - 7.4
Yellow Layer: 6.7 - 7.1

Flour, white & wheat: 6.0 - 6.3

Protein pH Values

Beef: 5.1 - 7.0
Ground Beef: 5.1 - 6.2
Ripened: 5.8
Unripened: 7.0
Canned: 6.6
Beef Tongue: 5.9

Pork: 5.3 - 6.9
Ham: 5.9 - 6.1

Lamb: 5.4 - 6.7

Veal: 6.0

Chicken: 6.5 - 6.7

Turkey, roasted: 5.7 - 6.8

Fish, most fresh species: 6.6 - 6.8

Clams: 6.5

Crabs: 7.0

Oysters: 4.8 - 6.3

Tuna: 5.2 - 6.1

Shrimp: 6.8 - 7.0

Salmon: 6.1 - 6.3

Whitefish: 5.5

Freshwater Fish, most species: 6.9 - 7.3

Sturgeon: 5.5 - 6.0

Herring: 6.1 - 6.4

 

Dairy Foods, pH Values

Butter: 6.1 - 6.4

Buttermilk: 4.5

Milk: 6.3 - 8.5

Acidophilus: 4.0

Cream: 6.5

Cheese: 5.0 - 7.4
Camembert: 7.4
Cheddar: 5.9
Cottage Cheese: 5.0
Cream Cheese: 4.8
Edam: 5.4
Roquefort: 5.5 - 5.9
Swiss Gruyere: 5.1 - 6.6

Eggs: 6.4 - 9.5
White: 7.0 - 9.0
Yolk: 6.4
Egg Solids, Whites: 6.5 - 7.5
Whole Egg: 7.1 - 7.9
Frozen Egg: 8.5 - 9.5

 

Miscellaneous Foods, pH Values

Caviar, Domestic: 5.4

Cider: 2.9 - 3.3

Cocoa: 6.3

Corn Syrup: 5.0

Cornstarch: 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, White Distilled: 2.0 - 3.4

Yeast: 3.0 - 3.5

 

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