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Food

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

 

Page Last Updated: 12/16/2014
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