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 |