Approximate pH of Common Food: Difference between revisions
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An important ingredient in many cocktails is an acidic component (such as lemon juice or lime juice), which is often balanced with a sweetener of some sort. To help work through recipes, it can often be handy to be able to compare and contrast the acidic nature of various products to understand how they might be able to be used. | An important ingredient in many cocktails is an acidic component (such as lemon juice or lime juice), which is often balanced with a sweetener of some sort. To help work through recipes, it can often be handy to be able to compare and contrast the acidic nature of various products to understand how they might be able to be used. | ||
It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or | It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or | ||
Below is a table that lists the approximate pH of various fruits and vegetables (including many that probably won't ever make their way in to a cocktail). | Below is a table that lists the approximate pH of various fruits and vegetables (including many that probably won't ever make their way in to a cocktail). | ||
Revision as of 12:31, 1 October 2021
An important ingredient in many cocktails is an acidic component (such as lemon juice or lime juice), which is often balanced with a sweetener of some sort. To help work through recipes, it can often be handy to be able to compare and contrast the acidic nature of various products to understand how they might be able to be used.
It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or
Below is a table that lists the approximate pH of various fruits and vegetables (including many that probably won't ever make their way in to a cocktail).
pH versus Acidity
Acidity and pH are not quite the same thing, even though they are related. It is possible to have to ingredients with the same acidity, but with different pH levels.
pH is the measure of the hydrogen ion concentration and can be easily measured at home with either pH strips, or (more accurately) with an inexpensive pH meter. Acidity, on the other hand, is a little more difficult to measure requiring more specialist equipment. [1] [2] [3]
Measuring Tartness
The "tartness" of something is more associated to the type(s) of acid it contains, then it is to the amount of acid it contains. pH is a measure of how much acid something contains, regardless of how it tastes. Acidity (which is measured by Titratable Acidity) is a measure of how strong that acid tastes. [4]
To understand how the acidity level in different products will affect taste, instead of pH, you want to pay attention to the Approximate Acidity of Common Food.
Different Types of Acids
Acidity in fruits can come from a variety of different acids. The most common of them include[5][6]:
- Ascorbic Acid
- (aka Vitamin C) is present in various concentrations in most fruits and vegetables. It is important for human health, and it's presence in lemons and limes was the original treatment for scurvy.
- Citric Acid
- This is the main acid found in various fruits, and is the primary acid found in lemons and limes. It is also found in strawberries, raspberries, and gooseberries.
- Malic Acid
- This is the main acid found in stone fruits such as apricots, cherries, nectarines, and peaches. It is also present in apples, blackberries, blueberries, grapes, pears, plums, and quince. It is quite concentrated in rhubarb, being almost it's singular flavor, and while watermelon is low in acid (5.18 to 5.6), Malic Acid is the main form of acid it contains.
- Tartaric Acid
- This is the main acid in grapes (which also contain Malic Acid), with red grapes having more than green. It is also the primary acid in Avocados as well as Tamarind.
- Succinic Acid
- Is present in Apples and some berries
- Oxalic Acid
- Contained in small amounts in some berries
- Benzoic Acid
- An acid found in cranberries
- Isocitric Acid
- Is present in blackberries
- Quinic Acid
- Is present in plums and kiwi fruit
Approximate pH of Foods and Food Products
This table is based on the FDA document "Approximate pH of Foods and Food Products" which is cited by many online sources, but is apparently no longer up-to-date, or even available from their website. I have listed a link to it at the bottom of the page via Archive.org from the "most recent" version I was able to find online. [7]
| Item | From | To |
|---|---|---|
| Lemon Juice | 2 | 2.6 |
| Lime Juice | 2 | 2.35 |
| Lime | 2 | 2.8 |
| Cranberry Juice, canned | 2.3 | 2.52 |
| Grenadine Syrup | 2.31 | |
| Vinegar | 2.4 | 3.4 |
| Gelatin Dessert | 2.6 | |
| Loganberries | 2.7 | 3.5 |
| Chili Sauce, acidified | 2.77 | 3.7 |
| Gooseberries | 2.8 | 3.1 |
| Grapes, Concord | 2.8 | 3 |
| Grapes, Niagara | 2.8 | 3.27 |
| Plums, Blue | 2.8 | 3.4 |
| Raspberry Jam | 2.87 | 3.17 |
| Grapes, Seedless | 2.9 | 3.82 |
| Grapefruit Juice, canned | 2.9 | 3.25 |
| Plums, Damson | 2.9 | 3.1 |
| Crabapple Jelly, corn | 2.93 | 3.02 |
| Pomegranate | 2.93 | 3.2 |
| Grapefruit | 3 | 3.75 |
| Jellies, fruit | 3 | 3.5 |
| Orange, Marmalade | 3 | 3.33 |
| Strawberries | 3 | 3.9 |
| Strawberry Jam | 3 | 3.4 |
| Tamarind | 3 | |
| Yangsberries, frozen | 3 | 3.7 |
| Mint Jelly | 3.01 | |
| Grapefruit, canned | 3.08 | 3.32 |
| Applesauce | 3.1 | 3.6 |
| Red Pepper Relish | 3.1 | 3.62 |
| Rhubarb | 3.1 | 3.4 |
| Vinegar, cider | 3.1 | |
| Blueberries, frozen | 3.11 | 3.22 |
| Blueberries, Maine | 3.12 | 3.33 |
| Quince, fresh, stewed | 3.12 | 3.4 |
| Raspberries, frozen | 3.18 | 3.26 |
| Apple, baked with sugar | 3.2 | 3.55 |
| Cucumbers, Dill pickles | 3.2 | 3.7 |
| Muscadine (A variety of grape) | 3.2 | 3.4 |
| Pineapple | 3.2 | 4 |
| Rhubarb, California, stewed | 3.2 | 3.34 |
| Strawberries, frozen | 3.21 | 3.32 |
| Plums, Frozen | 3.22 | 3.42 |
| Plums, Green Gage, canned | 3.22 | 3.32 |
| Raspberries | 3.22 | 3.95 |
| Cherries, red, Water pack | 3.25 | 3.82 |
| Mayhaw | 3.27 | 3.86 |
| Peaches, frozen | 3.28 | 3.35 |
| Apple, eating | 3.3 | 4 |
| Apricots | 3.3 | 4.8 |
| Apricots, Dried, stewed | 3.3 | 3.51 |
| Orange Juice, California | 3.3 | 4.19 |
| Orange, Juice Florida | 3.3 | 4.15 |
| Peaches | 3.3 | 4.05 |
| Pineapple Juice, canned | 3.3 | 3.6 |
| Sauerkraut | 3.3 | 3.6 |
| Cherries, frozen | 3.32 | 3.37 |
| Strawberries, California | 3.32 | 3.5 |
| Tangerine | 3.32 | 4.48 |
| Apples, Jonathan | 3.33 | |
| Apples, McIntosh | 3.34 | |
| Apple Juice | 3.35 | 4 |
| Pineapple, canned | 3.35 | 4.1 |
| Guava, canned | 3.37 | 4. 10 |
| Sherry-wine | 3.37 | |
| Huckleberries, cooked with sugar | 3.38 | 3.43 |
| Apricots, Canned | 3.4 | 3.78 |
| Mangoes, green (unripe) | 3.4 | 4.8 |
| Rhubarb, Canned | 3.4 | |
| Apricots, Pureed, | 3.42 | 3.83 |
| Plum Nectar | 3.45 | |
| Apples, Winesap | 3.47 | |
| Cherries, Maraschino | 3.47 | 3.52 |
| Bamboo Shoots, preserved | 3.5 | 4.6 |
| Grapes, canned | 3.5 | 4.5 |
| Grapes, Tokyo | 3.5 | 3.84 |
| Jam, fruit | 3.5 | 4.5 |
| Pears, Bartlett | 3.5 | 4.6 |
| Raspberries, New Jersey | 3.5 | 3.82 |
| Tomatoes, canned | 3.5 | 4.7 |
| Tomatoes, Paste | 3.5 | 4.7 |
| Grapes, Lady Finger | 3.51 | 3.58 |
| Papaya Marmalade | 3.53 | 4 |
| Mustard | 3.55 | 6 |
| Peaches, cooked with sugar | 3.55 | 3.72 |
| Prune, strained | 3.58 | 3.83 |
| Apples, Golden Delicious | 3.6 | |
| Fruit cocktail | 3.6 | 4 |
| Olives, green, fermented | 3.6 | 4.6 |
| Oranges, Florida "color added" | 3.6 | 3.9 |
| Plums, Green Gage | 3.6 | 4.3 |
| Plums, Red | 3.6 | 4.3 |
| Prune, pureed | 3.6 | 4.3 |
| Prunes, dried, stewed | 3.63 | 3.92 |
| Worcestershire sauce | 3.63 | 4 |
| Kumquat, Florida | 3.64 | 4.25 |
| Plums, spiced | 3.64 | |
| Oranges, Florida | 3.69 | 4.34 |
| Sherbet, raspberry | 3.69 | |
| Grapes, Ribier | 3.7 | 3.8 |
| Honey | 3.7 | 4.2 |
| Onions, pickled | 3.7 | 4.6 |
| Peaches, canned | 3.7 | 4.2 |
| Quince Jelly | 3.7 | |
| Grapes, Malaga | 3.71 | 3.78 |
| Apricots, Strained | 3.72 | 3.95 |
| Guava Jelly | 3.73 | |
| Apricots, Nectar | 3.78 | |
| Cherries, Royal Ann | 3.8 | 3.83 |
| Coconut preserves | 3.8 | 7 |
| Raisins, seedless | 3.8 | 4.1 |
| Cherries, black, canned | 3.82 | 3.93 |
| Tomatillos | 3.83 | |
| Blackberries, Washington | 3.85 | 4.5 |
| Ketchup | 3.89 | 3.92 |
| Apples, Delicious | 3.9 | |
| Plums, Yellow | 3.9 | 4.45 |
| Vegetable Juice | 3.9 | 4.3 |
| Nectarines | 3.92 | 4.18 |
| Prune Juice | 3.95 | 3.97 |
| Pears, canned | 4 | 4.07 |
| Cherries, California | 4.01 | 4.54 |
| Pear Nectar | 4.03 | |
| Pears, Sickle cooked w/sugar | 4.04 | 4.21 |
| Milk, Acidophilus | 4.09 | 4.25 |
| Cheese, Cream, Philadelphia | 4.1 | 4.79 |
| Tomatoes, Juice | 4.1 | 4.6 |
| Dates, Dromedary | 4.14 | 4.88 |
| Cucumbers, pickled | 4.2 | 4.6 |
| Artichokes, canned, acidified | 4.3 | 4.6 |
| Beets, canned, acidified | 4.3 | 4.6 |
| Tomatoes | 4.3 | 4.9 |
| Tomatoes, Puree | 4.3 | 4.47 |
| Tomatoes, Strained | 4.32 | 4.58 |
| Enchalada sauce | 4.4 | 4.7 |
| Pimiento | 4.4 | 4.9 |
| Pimento, canned, acidified | 4.4 | 4.6 |
| Soy Sauce | 4.4 | 5.4 |
| Buttermilk | 4.41 | 4.83 |
| Persimmons | 4.42 | 4.7 |
| Tomatoes, Wine ripened | 4.42 | 4.65 |
| Bananas | 4.5 | 5.2 |
| Herring, Pickled | 4.5 | 5 |
| Mangostine ? | 4.5 | 5 |
| Taro syrup | 4.5 | |
| Carrots, pureed | 4.55 | 5.8 |
| Bananas, red | 4.58 | 4.75 |
| Curry Paste,acidified | 4.6 | 4.8 |
| Maple syrup, light (Acidified) | 4.6 | |
| Tomato Soup, Cream of, canned | 4.62 | |
| Peppers | 4.65 | 5.45 |
| Cactus | 4.7 | |
| Honey Aloe | 4.7 | |
| Lychee | 4.7 | 5.01 |
| Milk, Sour, fine curd | 4.7 | 5.65 |
| Cheese, Cottage | 4.75 | 5.02 |
| Asparagus, strained | 4.8 | 5.09 |
| Jackfruit | 4.8 | 6.8 |
| Zwiebach | 4.84 | 4.94 |
| Basil pesto | 4.9 | |
| Beets, canned | 4.9 | 5.8 |
| Corn Flakes | 4.9 | 5.38 |
| Molasses | 4.9 | 5.4 |
| Peas, pureed | 4.9 | 5.85 |
| Pumpkin | 4.9 | 5.5 |
| Rambutan (Thailand) | 4.9 | |
| Straw mushroom | 4.9 | |
| Figs, canned | 4.92 | 5 |
| Sauce, Fish | 4.93 | 5.02 |
| Cheese, American, mild | 4.98 | |
| Vegetable soup, chopped | 4.98 | 5.02 |
| Vegetable soup, strained | 4.99 | 5 |
| Wheat Krispice | 4.99 | 5.62 |
| Abalone mushroom | 5 | |
| Asparagus, canned | 5 | 6 |
| Banana, yellow | 5 | 5.29 |
| Bread, white | 5 | 6.2 |
| Nata De Coco | 5 | |
| Oyster mushrooms | 5 | 6 |
| Satay sauce | 5 | |
| Shrimp Paste | 5 | 6.77 |
| Wheaties | 5 | 5.12 |
| Beans, Boston style | 5.05 | 5.42 |
| Figs, Calamyrna | 5.05 | 5.98 |
| Greens, Mixed, chopped | 5.05 | 5.22 |
| Melba Toast | 5.08 | 5.3 |
| Bamboo Shoots + | 5.1 | 6.2 |
| Beans, pork & tomato sauce, canned | 5.1 | 5.8 |
| Carrots, strained | 5.1 | 5.1 |
| Cheese, Roquefort | 5.1 | 5.98 |
| Loquat (May be acidified to pH 3.8) | 5.1 | |
| Macaroni, cooked | 5.1 | 6.41 |
| Pickles, fresh pack | 5.1 | 5.4 |
| Potatoes, Mashed | 5.1 | |
| Cucumbers | 5.12 | 5.78 |
| Maple syrup | 5.15 | |
| Vegetable soup, canned | 5.16 | |
| Carrots, canned | 5.18 | 5.22 |
| Cheese, Snippy | 5.18 | 5.2l |
| Squash, acorn, cooked | 5.18 | 6.49 |
| Watermelon | 5.18 | 5.6 |
| Barley, cooked | 5.19 | 5.32 |
| Asparagus, green, canned | 5.2 | 5.32 |
| Baby corn | 5.2 | |
| Bread, Rye | 5.2 | 5.9 |
| Broccoli, canned | 5.2 | 6 |
| Cabbage | 5.2 | 6.8 |
| Cheese, Parmesan | 5.2 | 5.3 |
| Chives | 5.2 | 6.31 |
| Jujube | 5.2 | |
| Papaya | 5.2 | 6 |
| Peppers, green | 5.2 | 5.93 |
| Rattan, Thailand | 5.2 | |
| Greens, Mixed, strained | 5.22 | 5.3 |
| Beets, cooked | 5.23 | 6.5 |
| Puffed Wheat | 5.26 | 5.77 |
| Turnips | 5.29 | 5.9 |
| Beans, Wax | 5.3 | 5.7 |
| Beets | 5.3 | 6.6 |
| Carrots, chopped | 5.3 | 5.56 |
| Codfish, boiled | 5.3 | 6.1 |
| Milkfish | 5.3 | |
| Onions, red | 5.3 | 5.8 |
| Parsnip | 5.3 | 5.7 |
| Sweet Potatoes | 5.3 | 5.6 |
| Shallots, cooked | 5.3 | 5.7 |
| Sweet Potatoes | 5.3 | 5.6 |
| Truffle | 5.3 | 6.5 |
| Beans, veg., tomato sauce, canned | 5.32 | |
| Beets, chopped | 5.32 | 5.56 |
| Beets, strained | 5.32 | 5.56 |
| Onions, yellow | 5.32 | 5.6 |
| Shredded Ralston | 5.32 | 5.6 |
| Breadfruit, cooked | 5.33 | |
| Horseradish, freshly ground | 5.35 | |
| Salmon, fresh, broiled | 5.36 | 6.4 |
| Celery, cooked | 5.37 | 5.92 |
| Onion white | 5.37 | 5.85 |
| Spinach, chopped | 5.38 | 5.52 |
| Beans, Kidney | 5.4 | 6 |
| Bread, pumpernickel | 5.4 | |
| Cheese, Edem | 5.4 | |
| Potatoes | 5.4 | 5.9 |
| Rice Krispies | 5.4 | 5.73 |
| Soup | 5.4 | 6.2 |
| Three-Bean Salad | 5.4 | |
| Turnip, greens, cooked | 5.4 | 6.2 |
| Sardine, Portuguese, in olive oil | 5.42 | 5.93 |
| Walnuts, English | 5.42 | |
| Bread, Cracked wheat | 5.43 | 5.5 |
| Bran Flakes | 5.45 | 5.67 |
| Parsnips, cooked | 5.45 | 5.65 |
| Bread Rolls, white | 5.46 | 5.52 |
| Bread, whole wheat | 5.47 | 5.85 |
| Fennel (Anise) | 5.48 | 5.88 |
| Leeks, cooked | 5.49 | 6.1 |
| Ackees | 5.5 | |
| Artichokes | 5.5 | 6 |
| Cabbage, Green | 5.5 | 6.75 |
| Coconut, fresh | 5.5 | 7.8 |
| Eggplant | 5.5 | 6.5 |
| Guava nectar | 5.5 | |
| Leeks | 5.5 | 6.17 |
| Okra, cooked | 5.5 | 6.6 |
| Red Ginseng | 5.5 | |
| Sauce, Enchilada | 5.5 | |
| Spinach | 5.5 | 6.8 |
| Spinach, pureed | 5.5 | 6.22 |
| Yams, cooked | 5.5 | 6.81 |
| Cream of Coconut, canned | 5.51 | 5.87 |
| Radishes, white | 5.52 | 5.69 |
| Squash, white, cooked | 5.52 | 5.8 |
| Turnip, yellow, cooked | 5.57 | 5.82 |
| Carrots, cooked | 5.58 | 6.03 |
| Bran - All Bran | 5.59 | 6.19 |
| Antipesto | 5.6 | |
| Artichokes, French, cooked | 5.6 | 6 |
| Beans | 5.6 | 6.5 |
| Beans, Stringbeans | 5.6 | |
| Cabbage, Red | 5.6 | 6 |
| Cauliflower | 5.6 | |
| Four bean salad | 5.6 | |
| Ginger | 5.6 | 5.9 |
| Spinach, strained | 5.63 | 5.79 |
| Soda Crackers | 5.65 | 7.32 |
| Yeast | 5.65 | |
| Cheese, Swiss Gruyere | 5.68 | 6.62 |
| Oysters | 5.68 | 6.17 |
| Zucchini, cooked | 5.69 | 6.1 |
| Caviar, American | 5.7 | 6 |
| Celery | 5.7 | 6 |
| Cheese, Stilton | 5.7 | |
| Escarolle | 5.7 | 6 |
| Hearts of Palm | 5.7 | |
| Lettuce, Iceberg | 5.7 | 6.13 |
| Lobster soup | 5.7 | |
| Matzos | 5.7 | |
| Parsley | 5.7 | 6 |
| Peas, canned | 5.7 | 6 |
| Pea Soup, Cream of, Canned | 5.7 | |
| Pork & Beans, rts. | 5.7 | |
| Yams - Tubers | 5.7 | |
| Sardines | 5.7 | 6.6 |
| Shad Roe, sauted | 5.7 | 5.9 |
| Celery Knob, cooked | 5.71 | 5.85 |
| Kippered, Herring, Marshall | 5.75 | 6.2 |
| Turnip, white, cooked | 5.76 | 5.85 |
| Beans, Black | 5.78 | 6.02 |
| Melon, Casaba | 5.78 | 6 |
| Romaine lettuce | 5.78 | 6.06 |
| Squash, yellow, cooked | 5.79 | 6 |
| Calamary (Squid) | 5.8 | |
| Cheese Dip | 5.8 | |
| Fennel, cooked | 5.8 | 6.02 |
| Garlic | 5.8 | |
| Grass jelly | 5.8 | 7.2 |
| Lentil Soup | 5.8 | |
| Lettuce | 5.8 | 6.15 |
| Mangoes, ripe | 5.8 | 6 |
| Vermicelli, cooked | 5.8 | 6.5 |
| Radishes, red | 5.85 | 6.05 |
| Salmon, fresh, boiled | 5.85 | 6.5 |
| Wheatnena | 5.85 | 6.08 |
| Carrots | 5.88 | 6.4 |
| Watercress | 5.88 | 6.18 |
| Lettuce, Boston | 5.89 | 6.05 |
| Beans, refried | 5.9 | |
| Cheese, Cheddar | 5.9 | |
| Chicory | 5.9 | 6.05 |
| Corn | 5.9 | 7.3 |
| Corn, canned | 5.9 | 6.5 |
| Mackerel, canned | 5.9 | 6.4 |
| Melons, Persian | 5.9 | 6.38 |
| Milk, evaporated | 5.9 | 6.3 |
| Pate | 5.9 | |
| Potato Soup | 5.9 | |
| Tuna Fish, canned | 5.9 | 6.2 |
| Peas, strained | 5.91 | 6.12 |
| Scotch Broth. | 5.92 | |
| Artichokes, Jerusalem, cooked | 5.93 | 6 |
| Baby Food Soup, unstrained | 5.95 | 6.05 |
| Mushroom Soup, Cream of, canned | 5.95 | 6.4 |
| Spaghetti, cooked | 5.97 | 6.4 |
| Aloe Juice | 6 | 6.8 |
| Asparagus | 6 | 6.7 |
| Soy beans | 6 | 6.6 |
| Brussels sprout | 6 | 6.3 |
| Capers | 6 | |
| Carp | 6 | |
| Chayote (mirliton), cooked | 6 | 6.3 |
| Clams | 6 | 7.1 |
| Cream of Potato soup | 6 | |
| Curry sauce | 6 | |
| Ginseng , Korean drink | 6 | 6.5 |
| Hominy, cooked | 6 | 7.5 |
| Melons, Honey dew | 6 | 6.67 |
| Mushrooms | 6 | 6.7 |
| Mushrooms, cooked | 6 | 6.22 |
| Mussels | 6 | 6.85 |
| Octopus | 6 | 6.5 |
| Olives, black | 6 | 7 |
| Olives, ripe | 6 | 7.5 |
| Oyster, smoked | 6 | |
| Razor shell (sea asparagus) | 6 | |
| Rice, White , cooked | 6 | 6.7 |
| Rice, Wild, cooked | 6 | 6.5 |
| Scallop | 6 | |
| Sea Snail (Top shell) | 6 | |
| Squash, Kubbard, cooked | 6 | 6.2 |
| Squid | 6 | 6.5 |
| Water Chestnut | 6 | 6.2 |
| Asparagus, cooked | 6.03 | 6.16 |
| Shredded Wheat | 6.05 | 6.49 |
| Cream of Wheat, cooked | 6.06 | 6.16 |
| Mackerel, Spanish, broiled | 6.07 | 6.36 |
| Salmon, Red Alaska, canned | 6.07 | 6.16 |
| Gelatin, plain jell | 6.08 | |
| Noodles, boiled | 6.08 | 6.5 |
| Bluefish, Boston, filet, broiled | 6.09 | 6.5 |
| Abalone | 6.1 | 6.5 |
| Aloe vera | 6.1 | |
| Asparagus Stalks | 6.1 | |
| Coconut milk | 6.1 | 7 |
| Cream of Asparagus | 6.1 | |
| Egg Yolk | 6.1 | |
| Flounder, boiled | 6.1 | 6.9 |
| Herring | 6.1 | |
| Cantaloupe | 6.13 | 6.58 |
| Cheese, Old English | 6.15 | |
| Haddock, Filet, broiled | 6.17 | 6.82 |
| Swiss Chard, cooked | 6.17 | 6.78 |
| Cabbage, White | 6.2 | |
| Cod liver | 6.2 | |
| Dates, canned | 6.2 | 6.4 |
| Eel | 6.2 | |
| Oatmeal, cooked | 6.2 | 6.6 |
| Razor Clams | 6.2 | |
| Rice, Brown, cooked | 6.2 | 6.8 |
| Scallion | 6.2 | |
| Sturgeon | 6.2 | |
| Trout, Sea, sauted | 6.2 | 6.33 |
| Corn, cooked on cob | 6.22 | 7.04 |
| Peas, cooked | 6.22 | 6.88 |
| Mackerel, King, boiled | 6.26 | 6.5 |
| Avocados | 6.27 | 6.58 |
| Puffed Rice | 6.27 | 6.4 |
| Peanut Butter | 6.28 | |
| Broccoli, cooked | 6.3 | 6.52 |
| Broccoli, frozen, cooked | 6.3 | 6.85 |
| Cabbage, Savoy | 6.3 | |
| Cuttlefish | 6.3 | |
| Kelp | 6.3 | |
| Lentils, cooked | 6.3 | 6.83 |
| Spinach, frozen, cooked | 6.3 | 6.52 |
| Milk, condensed | 6.33 | |
| Asparagus, frozen, cooked | 6.35 | 6.48 |
| Kale, cooked | 6.36 | 6.8 |
| Arrowroot Cruel | 6.37 | 6.87 |
| Flounder, fi1et, broiled | 6.39 | 6.89 |
| Clam Chowder, New England | 6.4 | |
| Congee | 6.4 | |
| Milk, cow | 6.4 | 6.8 |
| Peas, frozen, cooked | 6.4 | 6.7 |
| Porgy, broiled | 6.4 | 6.49 |
| Peas, dried (split yellow), cooked | 6.43 | 6.62 |
| Cereal, strained | 6.44 | 6.45 |
| Cream, 40 per cent | 6.44 | 6.8 |
| Cauliflower, cooked | 6.45 | 6.8 |
| Peas, dried (split green), cooked | 6.45 | 6.8 |
| Milk, Goat's | 6.48 | |
| Peas, Chick, Garbanzo | 6.48 | 6.8 |
| Anchovies | 6.5 | |
| Bass, striped, broiled | 6.5 | 6.7 |
| Beans, Lima | 6.5 | |
| Crab meat | 6.5 | 7 |
| Cream, 20 per cent | 6.5 | 6.68 |
| Chrysanthemum drink | 6.5 | |
| Shrimp | 6.5 | 7 |
| Bread, Boston, brown | 6.53 | |
| Bass, sea, broiled | 6.58 | 6.78 |
| Eggs, new-laid, whole | 6.58 | |
| Soy infant formula | 6.6 | 7 |
| Spinach, cooked | 6.6 | 7.18 |
| Crabmeat, cooked | 6.62 | 6.98 |
| Arrowroot Crackers | 6.63 | 6.8 |
| Smelts, Sauted | 6.67 | 6.9 |
| Asparagus Buds | 6.7 | |
| Palm, heart of | 6.7 | |
| Pollack, filet, broiled | 6.72 | 6.82 |
| Lobster bisque | 6.9 | |
| Lotus Root | 6.9 | |
| Soybean milk | 7 | |
| Sauce, Shrimp | 7.01 | 7.27 |
| Graham Crackers | 7.1 | 7.92 |
| Lobster, cooked | 7.1 | 7.43 |
| Milk, peptonized | 7.1 | |
| Bird's nest soup | 7.2 | 7.6 |
| Soy bean curd (tofu) | 7.2 | |
| Tea | 7.2 | |
| Tofu (soybean Curd) | 7.2 | |
| Wax gourd drink | 7.2 | |
| Corn, frozen, cooked | 7.33 | 7.68 |
| Cheese, Camembert | 7.44 | |
| Peanut Soup | 7.5 | |
| Conch | 7.52 | 8.4 |
| Egg White | 7.96 |
References
- ↑ Acids, Bases, and the pH Scale (ScienceBuddies.org)
- ↑ pH and acidity – their difference and importance in vinegar (Supreme Vinegar)
- ↑ Acidity Of Different Vinegars (Preserve & Pickle)
- ↑ In Plain English: The Difference Between pH and Titratable Acidity In Wine (HomeBrewing.org)
- ↑ A Guide to Common Fruit Acids (CompoundChem.com)
- ↑ Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)
- ↑ Approximate pH of Foods and Food Products (FDA via Archive.org Sept 26, 2009)
