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U.S. Department of Health and Human Services

Food

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CFSAN - Bad Bug Book - pH Values of Various Foods

Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook

pH Values of Various Foods

 

VEGETABLES                     pH

Artichokes            5.6
  Canned              5.7 - 6
	
Asparagus             4 -6
  Canned              5.2 - 5.3
  Buds                6.7
  Stalks              6.1
  
Beans                 5.7 - 6.2
  String              4.6
  Lima                6.5
  Kidney              5.4 - 6

Beets                 4.9 - 5.6
  S                    4.2 - 4.4
  Canned               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
  Sweet                7.3
                    
Cucumbers              5.1 - 5.7
  Dill pickles         3.2 - 3.5
                    
Eggplant               4.5 - 5.3
                    
Hominy (cooked)        6
                    
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 (cooked)     6.2
                    
Okra (cooked)          5.5 - 6.4
                    
Olives 
  (green)              3.6 - 3.8
  (ripe)               6.0 - 6.5
                    
Onions 
  (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
                    
Pimiento               4.6 - 4.9
                    
Potatoes               6.1
  Tubers               5.7
  Sweet                5.3 - 5.6
                    
Pumpkin                4.8 - 5.2
                    
Radishes 
  (red)                5.8 - 6.5
                    
  (white)              5.5 - 5.7
                    
Rhubarb                3.1 - 3.4
  Canned               3.4
                    
Rice (all cooked)                    
  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 (all cooked)                    
  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

Apples                    

  Delicious            3.9
  Golden Delicious     3.6
  Jonathan             3.33
  McIntosh             3.34
  Winesap              3.47
  Juice                3.4 - 4.0
  Sauce                3.3 - 3.6
                    
Apricots               3.3 - 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
  Juice                3
                    
Lemons                 2.2 - 2.4
  Canned juice         2.3
                    
Limes                  1.8 - 2.0
                    
Mangos                 3.9 - 4.6
                    
Melons                   
  Casaba               5.5 - 6.0
  Honey dew            6.3 - 6.7
  Persian              6.0 - 6.3
                    
Nectarines             3.9
                    
Oranges                3.1 - 4.1
  Juice                3.6 - 4.3
  Marmalade            3
                    
Papaya                 5.2 - 5.7
                    
Peaches                3.4 - 3.6
  In jars              4.2
  In cans              4.9
                    
Persimmons             5.4 - 5.8
                    
Pineapple              3.3 - 5.2
  Canned               3.5
  Juice                3.5
                    
Plums                  2.8 - 4.6
                    
Pomegranates           3
                    
Prunes                 3.1 - 5.4
  Juice                3.7
                    
Quince (stewed)        3.1 - 3.3
                    
Tangerines             4
                    
Watermelon             5.2 - 5.8

BERRIES                               pH

Blackberries           3.2 - 4.5
                    
Blueberries            3.7
  Frozen               3.1 - 3.35
                    
Cherries               3.2 - 4.1
                    
Cranberries                
  Sauce                2.4
  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 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                pH 

Caviar (domestic)      5.4
                    
Cider                  2.9 - 3.3
                    
Cocoa                  6.3
                    
Corn syrup             5
                    
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

MEAT, POULTRY                  pH

Beef                    
  Ground               5.1 - 6.2
  Ripened              5.8
  Unripened            7
  Canned               6.6
  Tongue               5.9
                    
Ham                    5.9 - 6.1
                    
Lamb                   5.4 - 6.7
                    
Pork                   5.3 - 6.9
                    
Veal                   6
                    
Chicken                6.5 - 6.7
                    
Turkey (roasted)       5.7 - 6.8

FISH                                      pH 

Fish (most fresh)      6.6 - 6.8
                    
Clams                  6.5
                    
Crabs                  7
                    
Oysters                4.8 - 6.3
                    
Tuna fish              5.2 - 6.1
                    
Shrimp                 6.8 - 7.0
                    
Salmon                 6.1 - 6.3
                    
Whitefish              5.5
                    
Freshwater (most)      6.9 - 7.3
                    
Sturgeon               5.5 - 6.0
                    
Herring                6.1 - 6.4

DAIRY PRODUCTS/EGGS   pH

                    
Butter                 6.1 - 6.4
                    
Buttermilk             4.5
                    
Milk                   6.3 - 8.5
                    
Acidophilus            4
                    
Cream                  6.5
                    
Cheeses                 
  Camembert            7.4
  Cheddar              5.9
  Cottage              5
  Cream cheese         4.88
  Edam                 5.4
  Roquefort            5.5 - 5.9
  Swiss Gruyere        5.1 - 6.6
                    
Eggs                    
  White                7.0 - 9.0
  Yolk                 6.4
  Egg solids, whites   6.5 - 7.5
  Whole                7.1 - 7.9
  Frozen               8.5 - 9.5