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Food

BBB - pH Values of Various Foods

Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook
pH Values of Various Foods

VEGETABLESpH
Artichokes5.6
Canned5.7 - 6
Asparagus4 -6
Canned5.2 - 5.3
Buds6.7
Stalks6.1
Beans5.7 - 6.2
String4.6
Lima6.5
Kidney5.4 - 6
Beets4.9 - 5.6
S4.2 - 4.4
Canned4.9
Brussel sprouts6.0 - 6.3
Cabbage5.2 - 6.0
Green5.4 - 6.9
White6.2
Red5.4 - 6.0
Savoy6.3
Carrots4.9 - 5.2
Canned5.18-5.22
Juice6.4
Cauliflower5.6
Celery5.7 - 6.0
Chives5.2 - 6.1
Corn6.0 - 7.5
Canned6
Sweet7.3
Cucumbers5.1 - 5.7
Dill pickles3.2 - 3.5
Eggplant4.5 - 5.3
Hominy (cooked)6
Horseradish5.35
Kale (cooked)6.4 - 6.8
Kohlrabi (cooked)5.7 - 5.8
Leeks5.5 - 6.0
Lettuce5.8 - 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
Parsley5.7 - 6.0
Parsnip5.3
Peas5.8 - 7.0
Frozen6.4 - 6.7
Canned5.7 - 6.0
Dried6.5 - 6.8
Pepper5.15
Pimiento4.6 - 4.9
Potatoes6.1
Tubers5.7
Sweet5.3 - 5.6
Pumpkin4.8 - 5.2
Radishes 
(red)5.8 - 6.5
(white)5.5 - 5.7
Rhubarb3.1 - 3.4
Canned3.4
Rice (all cooked) 
Brown6.2 - 6.7
White6.0 - 6.7
Wild6.0 - 6.4
Sauerkraut3.4 - 3.6
Sorrel3.7
Spinach5.5 - 6.8
Cooked6.6 - 7.2
Frozen6.3 - 6.5
Squash (all cooked) 
Yellow5.8 - 6.0
White5.5 - 5.7
Hubbard6.0 - 6.2
Tomatoes (whole)4.2 - 4.9
Paste3.5 - 4.7
Canned3.5 - 4.7
Juice4.1 - 4.2
Turnips5.2 - 5.5
Zucchini (cooked)5.8 - 6.1

FruitspH
Apples 
Delicious3.9
Golden Delicious3.6
Jonathan3.33
McIntosh3.34
Winesap3.47
Juice3.4 - 4.0
Sauce3.3 - 3.6
Apricots3.3 - 4.0
Dried3.6 - 4.0
Canned3.74
Bananas4.5 - 5.2
Cantaloupe6.17-7.13
Dates6.3 - 6.6
Figs4.6
Grapefruit3.0 - 3.3
Canned3.1 - 3.3
Juice3
Lemons2.2 - 2.4
Canned juice2.3
Limes1.8 - 2.0
Mangos3.9 - 4.6
Melons 
Casaba5.5 - 6.0
Honey dew6.3 - 6.7
Persian6.0 - 6.3
Nectarines3.9
Oranges3.1 - 4.1
Juice3.6 - 4.3
Marmalade3
Papaya5.2 - 5.7
Peaches3.4 - 3.6
In jars4.2
In cans4.9
Persimmons5.4 - 5.8
Pineapple3.3 - 5.2
Canned3.5
Juice3.5
Plums2.8 - 4.6
Pomegranates3
Prunes3.1 - 5.4
Juice3.7
Quince (stewed)3.1 - 3.3
Tangerines4
Watermelon5.2 - 5.8

BERRIESpH
Blackberries3.2 - 4.5
Blueberries3.7
Frozen3.1 - 3.35
Cherries3.2 - 4.1
Cranberries 
Sauce2.4
Juice2.3 - 2.5
Currants (red)2.9
Gooseberries2.8 - 3.1
Grapes3.4 - 4.5
Raspberries3.2 - 3.7
Strawberries3.0 - 3.5
Frozen2.3 - 3.0

BAKERY PRODUCTSpH
Bread5.3 - 5.8
Eclairs4.4 - 4.5
Napoleons4.4 - 4.5
Biscuits7.1 - 7.3
Crackers7.0 - 8.5
Cakes 
Angel food5.2 - 5.6
Chocolate7.2 - 7.6
Devil's food7.5 - 8.0
Pound6.6 - 7.1
Sponge7.3 - 7.6
White layer7.1 - 7.4
Yellow layer6.7 - 7.1
Flour6.0 - 6.3

MISCELLANEOUSpH
Caviar (domestic)5.4
Cider2.9 - 3.3
Cocoa6.3
Corn syrup5
Corn starch4.0 - 7.0
Ginger ale2.0 - 4.0
Honey3.9
Jams/Jellies3.1 - 3.5
Mayonnaise4.2 - 4.5
Molasses5.0 - 5.5
Raisins3.8 - 4.0
Sugar5.0 - 6.0
Vinegar2.0 - 3.4
Yeast3.0 - 3.5

MEAT, POULTRYpH
Beef 
Ground5.1 - 6.2
Ripened5.8
Unripened7
Canned6.6
Tongue5.9
Ham5.9 - 6.1
Lamb5.4 - 6.7
Pork5.3 - 6.9
Veal6
Chicken6.5 - 6.7
Turkey (roasted)5.7 - 6.8

FISHpH;
Fish (most fresh)6.6 - 6.8
Clams6.5
Crabs7
Oysters4.8 - 6.3
Tuna fish5.2 - 6.1
Shrimp6.8 - 7.0
Salmon6.1 - 6.3
Whitefish5.5
Freshwater (most)6.9 - 7.3
Sturgeon5.5 - 6.0
Herring6.1 - 6.4

DAIRY PRODUCTS/EGGSpH
Butter6.1 - 6.4
Buttermilk4.5
Milk6.3 - 8.5
Acidophilus4
Cream6.5
Cheeses 
Camembert7.4
Cheddar5.9
Cottage5
Cream cheese4.88
Edam5.4
Roquefort5.5 - 5.9
Swiss Gruyere5.1 - 6.6
Eggs 
White7.0 - 9.0
Yolk6.4
Egg solids, whites6.5 - 7.5
Whole7.1 - 7.9
Frozen8.5 - 9.5

Page Last Updated: 05/20/2015
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