VEGETABLES

pH

Artichokes

5.6

Canned

5.7 - 6

Asparagus

4 - 6

Canned

5.2 - 5.3

Buds

6.7

Stalks

6.1

Beans

5.7 - 6.2

String

4.6

Lima

6.5

Kidney

5.4 - 6

Beets

4.9 - 5.6

Canned

4.9

Brussel sprouts

6.0 - 6.3

Cabbage

5.2 - 6.0

Green

5.4 - 6.9

White

6.2

Red

5.4 - 6.0

Savoy

6.3

Carrots

4.9 - 5.2

Canned

5.18 - 5.22

Juice

6.4

Cauliflower

5.6

Celery

5.7 - 6.0

Chives

5.2 - 6.1

Corn

6.0 - 7.5

Canned

6.0

Sweet

7.3

Cucumbers

5.1 - 5.7

Dill pickles

3.2 - 3.5

Eggplant

4.5 - 5.3

Hominy (cooked)

6.0

Horseradish

5.35

Kale (cooked)

6.4 - 6.8

Kohlrabi (cooked)

5.7 - 5.8

Leeks

5.5 - 6.0

Lettuce

5.8 - 6.0

Lentils (cooked)

6.3 - 6.8

Mushrooms (cooked)

6.2

Okra (cooked)

5.5 - 6.4

Olives (green)

3.6 - 3.8

(ripe)

6.0 - 6.5

Onions (red)

5.3 - 5.8

(white)

5.4 - 5.8

(yellow)

5.4 - 5.6

Parsley

5.7 - 6.0

Parsnip

5.3

Peas

5.8 - 7.0

Frozen

6.4 - 6.7

Canned

6.7 - 6.0

Dried

6.5 - 6.8

Pepper

5.15

Pimiento

4.6 - 4.9

Potatoes

6.1

Tubers

5.7

Sweet

5.3 - 5.6

Pumpkin

4.8 - 5.2

Radishes (red)

5.8 - 6.5

(white)

5.5 - 5.7

Rhubarb

3.1 - 3.4

Canned

3.4

Rice (all cooked)

Brown

6.2 - 6.7

White

6.0 - 6.7

Wild

6.0 - 6.4

Sauerkraut

3.4 - 3.6

Sorrel

3.7

Spinach

5.5 - 6.8

Cooked

6.6 - 7.2

Frozen

6.3 - 6.5

Squash (all cooked)

Yellow

5.8 - 6.0

White

5.5 - 5.7

Hubbard

6.0 - 6.2

Tomatoes (whole)

4.2 - 4.9

Paste

3.5 - 4.7

Canned

3.5 - 4.7

Juice

4.1 - 4.2

Turnips

5.2 - 5.5

Zucchini (cooked)

5.8 - 6.1

FRUITS

pH

Apples

Delicious

3.9

Golden Delicious

3.6

Jonathan

3.33

McIntosh

3.34

Winesap

3.47

Juice

3.4 - 4.0

Sauce

3.3 - 3.6

Apricots

3.3 - 4.0

Dried

3.6 - 4.0

Canned

3.74

Bananas

4.5 - 5.2

Cantaloupe

6.17-7.13

Dates

6.3 - 6.6

Figs

4.6

Grapefruit

3.0 - 3.3

Canned

3.1 - 3.3

Juice

3.0

Lemons

2.2 - 2.4

Canned juice

2.3

Limes

1.8 - 2.0

Mangos

3.9 - 4.6

Melons

Cassaba

5.5 - 6.0

Honey dew

6.3 - 6.7

Persian

6.0 - 6.3

Nectarines

3.9

Oranges

3.1 - 4.1

Juice

3.6 - 4.3

Marmalade

3.0

Papaya

5.2 - 5.7

Peaches

3.4 - 3.6

In jars

4.2

In cans

4.9

Persimmons

5.4 - 5.8

Pineapple

3.3 - 5.2

Canned

3.5

Juice

3.5

Plums

2.8 - 4.6

Pomegranates

3.0

Prunes

3.1 - 5.4

Juice

3.7

Quince (stewed)

3.1 - 3.3

Tangerines

4.0

Watermelon

5.2 - 5.8

MEAT, POULTRY

pH

Beef

Ground

5.1 – 6.2

Ripened

5.8

Unripened

7.0

Canned

6.6

Tongue

5.9

Ham

5.9 – 6.1

Lamb

5.4 – 6.7

Pork

5.3 – 6.9

Veal

6.0

Chicken

6.5 – 6.7

Turkey (roasted)

5.7 – 6.8

FISH

pH

Fish (most fresh)

6.6 - 6.8

Clams

6.5

Crabs

7.0

Oysters

4.8 - 6.3

Tuna fish

5.2 - 6.1

Shrimp

6.8 - 7.0

Salmon

6.1 - 6.3

Whitefish

5.5

Freshwater (most)

6.9 - 7.3

Sturgeon

5.5 - 6.0

Herring

6.1 - 6.4

DAIRY PRODUCTS

pH

Butter

6.1 - 6.4

Buttermilk

4.5

Milk

6.3 - 8.5

Acidophilus

4.0

Cream

6.5

Cheeses

Camembert

7.44

Cheddar

5.9

Cottage

5.0

Cream cheese

4.88

Edam

5.4

Roquefort

5.5 - 5.9

Swiss Gruyere

5.1 - 6.6

EGGS

pH

White

7.0 - 9.0

Yolk

6.4

Egg solids, whites

6.5 - 7.5

Whole

7.1 - 7.9

Frozen

8.5 - 9.5

BERRIES

pH

Blackberries

3.2 – 4.5

Blueberries

3.7

Frozen

3.1 - 3.35

Cherries

3.2 - 4.1

Cranberries

Sauce

2.4

Juice

2.3 - 2.5

Currants (red)

2.9

Gooseberries

2.8 - 3.1

Grapes

3.4 - 4.5

Raspberries

3.2 - 3.7

Strawberries

3.0 - 3.5

Frozen

2.3 - 3.0

BAKERY PRODUCTS

pH

Bread

5.3 - 5.8

Eclairs

4.4 - 4.5

Napoleons

4.4 - 4.5

Biscuits

7.1 - 7.3

Crackers

7.0 - 8.5

Cakes

Angel food

5.2 - 5.6

Chocolate

7.2 - 7.6

Devil's food

7.5 - 8.0

Pound

6.6 - 7.1

Sponge

7.3 - 7.6

White layer

7.1 - 7.4

Yellow layer

6.7 - 7.1

Flour

6.0 - 6.3

MISCELLANEOUS

pH

Caviar (domestic)

5.4

Cider

2.9 - 3.3

Cocoa

6.3

Corn syrup

5.0

Corn starch

4.0 - 7.0

Ginger ale

2.0 - 4.0

Honey

3.9

Jams/Jellies

3.1 - 3.5

Mayonnaise

4.2 - 4.5

Molasses

5.0 - 5.5

Raisins

3.8 - 4.0

Sugar

5.0 - 6.0

Vinegar

2.0 - 3.4

Yeast

3.0 - 3.5