| 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 |