pH of Common Foods, page 3

Posted on: 16.11.2021 Posted by: Drlark Comments: 0
 

June 11, 2004
 

pH of Common Foods

page 3.

Beverages

Fruit

Vegetables and Beans

Nuts and Seeds

Red Meat

Fish and Shellfish

Poultry

Condiments and Seasonings

Dairy Products

Grains

Baked Goods

Sweeteners

Condiments and Seasonings

(Acidic)

pH
Vinegar 2.4-3.4
Pickles, sweet 2.5-3.0
Pickles, dill 2.6-3.8
Pickles, sour 3.0-3.5
Fermented olives 3.5
Mayonnaise 3.8-4.0

Condiments and Seasonings

(Moderately Acidic)

pH
Fermented vegetables 3.9-5.1
Red pimento 4.3-5.2

Condiments and Seasonings

(Less Acidic)

pH
Hot peppers 4.8-6.0
Garlic 5.3-6.3
Cocoa 5.5-6.0
Ripe, canned olives 5.9-7.3
Dutch processed chocolate 7.0-8.0

Dairy Products

(Acidic)

pH
Yogurt 3.8-4.2

Dairy Products

(Moderately Acidic)

 pH
Cottage cheese 4.1-5.4

Dairy Products

(Less Acidic)

pH
Roquefort cheese 4.7-4.8
Most cheeses 5.0-6.1
Parmesan cheese 5.2-5.3
Evaporated milk 5.9-6.3
Whole cow’s milk 6.0-6.8
Butter 6.1-6.4
Camembert 6.1-7.0

Grains

(Less Acidic)

pH
Wheat >6.0
Rice >6.0
Barley >6.0
Oats >6.0
Rye >6.0
Millet >6.0
Quinoa >6.0
Amaranth >6.0
Hominy 6.9-7.9

Baked Goods

(Less Acidic)

pH
White bread 5.0-6.0
Date-nut bread 5.1-6.0
Soda crackers 6.5-8.5

Sweeteners

(Acidic)

pH
Fruit jellies 3.0-3.5
Fruit jams 3.5-4.0

Sweeteners

(Less Acidic)

pH
Molasses 5.0-5.4
Glucose syrup 5.2
Honey 6.0-6.8
Brown-rice syrup 6.1-6.4
Maple syrup 6.5-7.0

 

 

 
 

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