Posted on: 01.11.2023 Posted by: Drlark Comments: 0
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