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Engineering ToolBox > Food and Foodstuff - pH Values
The ph values of some common food and foodstuff can be found in the table below:
| Product | Approximate pH |
| Abalone | 6.1 - 6.5 |
| Aloe Vera | 6.1 |
| Apples | 3.3 - 3.9 |
| Apricots | 3.3 - 4.8 |
| Apricots, canned | 3.4 - 3.8 |
| Apricots, nectar | 3.8 |
| Artichokes | 5.5 - 6.0 |
| Asparagus | 6.0 - 6.7 |
| Avocados | 6.3 - 6.6 |
| Bananas | 4.5 - 5.2 |
| Bass, sea, broiled | 6.6 - 6.8 |
| Beans | 5.6 - 6.5 |
| Beers | 4.0 - 5.0 |
| Beets | 5.3 - 6.6 |
| Blackberries | 3.9 - 4.5 |
| Blueberries | 3.1 - 3.4 |
| Bread, white | 5.0 - 6.2 |
| Beets | 4.9 - 5.5 |
| Broccoli, cooked | 5.3 |
| Butter | 6.1 - 6.4 |
| Buttermilk | 4.4 - 4.8 |
| Cabbage | 5.2 - 5.4 |
| Cactus | 4.7 |
| Calamary (squid) | 5.8 |
| Capers | 6.0 |
| Carp | 6.0 |
| Carrots | 5.9 - 6.3 |
| Celery | 5.7 - 6.0 |
| Cheese | 4.8 - 6.4 |
| Cherries | 3.2 - 4.5 |
| Chili sauce | 2.8 - 3.7 |
| Cider | 2.9 - 3.3 |
| Coconut | 5.5 - 7.8 |
| Coconut milk | 6.1 - 7.0 |
| Cod liver | 6.2 |
| Corn | 5.9 - 7.3 |
| Crab meat | 6.5 - 7.0 |
| Crackers | 6.5 - 8.5 |
| Cranberry juice | 2.3 - 2.5 |
| Curry sauce | 6.0 |
| Cuttlefish | 6.3 |
| Dates | 6.5 - 8.5 |
| Eell | 6.2 |
| Eggs, fresh | 7.6 - 8.0 |
| Flour, wheat | 5.5 - 6.5 |
| Fruit cocktail | 3.6 - 4.0 |
| Gooseberries | 2.8 - 3.1 |
| Grapefruit | 3.0 - 3.7 |
| Grapes | 3.5 - 4.5 |
| Herring | 6.1 |
| Hominy (lye) | 6.8 - 8.0 |
| Horseradish | 5.4 |
| Jams, fruit | 3.5 - 4.0 |
| Jellies, fruit | 2.8 - 3.4 |
| Ketchup | 3.9 |
| Leeks | 5.5 - 6.2 |
| Lemons | 2.2 - 2.4 |
| Lemon juice | 2.0 - 2.6 |
| Limes | 1.8 - 2.0 |
| Lime juice | 2.0 - 2.4 |
| Mangos | 5.8 - 6.0 |
| Maple syrup | 4.6 - 5.5 |
| Melons | 6.0 - 6.7 |
| Milk | 6.4 - 6.8 |
| Molasses | 4.9 - 5.4 |
| Mustard | 3.5 - 6.0 |
| Nectarines | 3.9 - 4.2 |
| Olives, green, fermented | 3.6 - 3.6 |
| Olives, black | 6.0 - 7.0 |
| Oranges | 3.0 - 4.0 |
| Oysters | 5.7 - 6.2 |
| Peaches | 3.4 - 4.1 |
| Peanut butter | 6.3 |
| Pears | 3.6 - 4.0 |
| Peas | 5.8 - 6.4 |
| Pickles, sour | 3.0 - 3.4 |
| Pickles, dill | 3.2 - 3.6 |
| Pimento | 4.6 - 5.2 |
| Plums | 2.8 - 3.0 |
| Potatoes | 5.6 - 6.0 |
| Pumpkin | 4.8 - 5.2 |
| Raspberries | 3.2 - 3.6 |
| Rhubarb | 3.1 - 3.2 |
| Salmon | 6.1 - 6.3 |
| Sardines | 5.7 - 6.6 |
| Sauerkraut | 3.4 - 3.6 |
| Sherry | 3.4 |
| Shrimp | 6.8 - 7.0 |
| Soft drinks | 2.0 - 4.0 |
| Soyabean milk | 7.0 |
| Soya sauce | 4.4 - 5.4 |
| Spinach | 5.5 - 6.8 |
| Squash | 5.0 - 5.4 |
| Strawberries | 3.0 - 3.9 |
| Strawberry jam | 3.0 - 3.4 |
| Sweet potatoes | 5.3 - 5.6 |
| Tea | 7.2 |
| Tomatoes | 4.3 - 4.9 |
| Tomatoes, juice | 4.1 - 4.6 |
| Tomatoes, puree | 4.3 - 4.5 |
| Tuna | 5.9 -6.1 |
| Turnips | 5.2 - 5.6 |
| Vegetable juice | 3.9 - 4.3 |
| Vinegar | 2.4 - 3.4 |
| Vinegar, cider | 3.1 |
| Water, drinking | 6.5 - 8.0 |
| Watermelon | 5.2 - 5.6 |
| Wines | 2.8 - 3.8 |
| Yams cooked | 5.5 - 6.8 |
Note that considerable variation may exist between varieties, condition of growing and processing methods of the products.