pH Values of Various Foods

VEGETABLES pH VEGETABLES pH

Artichokes 5.6 Peas 5.8 - 7.0

Canned 5.7 - 6 Frozen 6.4 - 6.7

Asparagus 4 - 6 Canned 5.7 - 6.0

Canned 5.2 - 5.3 Dried 6.5 - 6.8

Buds 6.7 Pepper 5.15

Stalks 6.1 Pimiento 4.6 - 4.9

Beans 5.7 - 6.2 Potatoes 6.1

String 4.6 Tubers 5.7

Lima 6.5 Sweet 5.3 - 5.6

Kidney 5.4 - 6 Pumpkin 4.8 - 5.2

Beets 4.9 - 5.6 Radishes (red) 5.8 - 6.5

S 4.2 - 4.4 (white) 5.5 - 5.7

Canned 4.9 Rhubarb 3.1 - 3.4

Brussel sprouts 6.0 - 6.3 Canned 3.4

Cabbage 5.2 - 6.0 Rice (all cooked)

Green 5.4 - 6.9 Brown 6.2 - 6.7

White 6.2 White 6.0 - 6.7

Red 5.4 - 6.0 Wild 6.0 - 6.4

Savoy 6.3 Sauerkraut 3.4 - 3.6

Carrots 4.9 - 5.2 Sorrel 3.7

Canned 5.18-5.22 Spinach 5.5 - 6.8

Juice 6.4 Cooked 6.6 - 7.2

Cauliflower 5.6 Frozen 6.3 - 6.5

Celery 5.7 - 6.0 Squash (all cooked)

Chives 5.2 - 6.1 Yellow 5.8 - 6.0

Corn 6.0 - 7.5 White 5.5 - 5.7

Canned 6.0 Hubbard 6.0 - 6.2

Sweet 7.3 Tomatoes (whole) 4.2 - 4.9

Cucumbers 5.1 - 5.7 Paste 3.5 - 4.7

Dill pickles 3.2 - 3.5 Canned 3.5 - 4.7

Eggplant 4.5 - 5.3 Juice 4.1 - 4.2

Hominy (cooked) 6.0 Turnips 5.2 - 5.5

Horseradish 5.35 Zucchini (cooked) 5.8 - 6.1

Kale (cooked) 6.4 - 6.8

Kohlrabi (cooked) 5.7 - 5.8 FRUITS

Leeks 5.5 - 6.0 Apples

Lettuce 5.8 - 6.0 Delicious 3.9

Lentils (cooked) 6.3 - 6.8 Golden Delicious 3.6

Mushrooms (cooked) 6.2 Jonathan 3.33

Okra (cooked) 5.5 - 6.4 McIntosh 3.34

Olives (green) 3.6 - 3.8 Winesap 3.47

(ripe) 6.0 - 6.5 Juice 3.4 - 4.0

Onions (red) 5.3 - 5.8 Sauce 3.3 - 3.6

(white) 5.4 - 5.8 Apricots 3.3 - 4.0

(yellow) 5.4 - 5.6 Dried 3.6 - 4.0

Parsley 5.7 - 6.0 Canned 3.74

Parsnip 5.3 Bananas 4.5 - 5.2

FRUITS (contin.) pH MEAT, POULTRY pH

Cantaloupe 6.17-7.13 Beef

Dates 6.3 - 6.6 Ground 5.1 - 6.2

Figs 4.6 Ripened 5.8

Grapefruit 3.0 - 3.3 Unripened 7.0

Canned 3.1 - 3.3 Canned 6.6

Juice 3.0 Tongue 5.9

Lemons 2.2 - 2.4 Ham 5.9 - 6.1

Canned juice 2.3 Lamb 5.4 - 6.7

Limes 1.8 - 2.0 Pork 5.3 - 6.9

Mangos 3.9 - 4.6 Veal 6.0

Melons Chicken 6.5 - 6.7

Cassaba 5.5 - 6.0 Turkey (roasted) 5.7 - 6.8

Honey dew 6.3 - 6.7

Persian 6.0 - 6.3 FISH

Nectarines 3.9 Fish (most fresh) 6.6 - 6.8

Oranges 3.1 - 4.1 Clams 6.5

Juice 3.6 - 4.3 Crabs 7.0

Marmalade 3.0 Oysters 4.8 - 6.3

Papaya 5.2 - 5.7 Tuna fish 5.2 - 6.1

Peaches 3.4 - 3.6 Shrimp 6.8 - 7.0

In jars 4.2 Salmon 6.1 - 6.3

In cans 4.9 Whitefish 5.5

Persimmons 5.4 - 5.8 Freshwater (most) 6.9 - 7.3

Pineapple 3.3 - 5.2 Sturgeon 5.5 - 6.0

Canned 3.5 Herring 6.1 - 6.4

Juice 3.5

Plums 2.8 - 4.6 DAIRY PRODUCTS/EGGS

Pomegranates 3.0 Butter 6.1 - 6.4

Prunes 3.1 - 5.4 Buttermilk 4.5

Juice 3.7 Milk 6.3 - 8.5

Quince (stewed) 3.1 - 3.3 Acidophilus 4.0

Tangerines 4.0 Cream 6.5

Watermelon 5.2 - 5.8 Cheeses

BERRIES Camembert 7.44

Blackberries 3.2 - 4.5 Cheddar 5.9

Blueberries 3.7 Cottage 5.0

Frozen 3.1 - 3.35 Cream cheese 4.88

Cherries 3.2 - 4.1 Edam 5.4

Cranberries Roquefort 5.5 - 5.9

Sauce 2.4 Swiss Gruyer 5.1 - 6.6

Juice 2.3 - 2.5 Eggs

Currants (red) 2.9 White 7.0 - 9.0

Gooseberries 2.8 - 3.1 Yolk 6.4

Grapes 3.4 - 4.5 Egg solids, whites 6.5 - 7.5

Raspberries 3.2 - 3.7 Whole 7.1 - 7.9

Strawberries 3.0 - 3.5 Frozen 8.5 - 9.5

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

Caviar (domestic) 5.4

Cider 2.9 - 3.3

Cocoa 6.3

Corn syrup 5.0

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