| Commodity | Approx. pH Value |
Commodity | Approx. pH Value |
|---|---|---|---|
| Cabbage (red and green) | 4.70 | Pumpkin | 4.99-5.50 |
| Cactus | 4.70 | Radish (red and white) | 5.52-6.05 |
| Cantaloupe | 6.13-6.58 | Raspberries | 3.22-3.95 |
| Carrots | 5.88-6.40 | Rhubarb | 3.10-3.40 |
| Eggplant | 4.5-5.3 | Sauerkraut | 3.30-3.60 |
| Figs | 5.05-5.98 | Spinach | 5.50-6.80 |
| Grapes (red, green, and black) | 2.80-3.82 | Strawberries | 3.00-3.90 |
| Grapefruit | 3.00-3.75 | Sweet Potatoes | 5.30-5.60 |
| Horseradish, ground | 5.35 | Tofu | 7.20 |
| Jam, fruit | 3.50-4.50 | Tomatillo | 3.83 |
| Jellies, fruit | 3.00-3.50 | Tomatoes | 4.30-4.90 |
| Ketchup | 3.89-3.92 | Tomatoes, vine ripened | 4.42-4.65 |
| Lemon | 2.00-2.60 | Vinegar | 3.10 |
| Lime | 2.00-2.80 | Watermelon | 5.18-5.60 |
| Loganberries | 2.70-3.50 | Zucchini | 5.8-6.1 |
| Mangoes, ripe | 5.80-6.00 | ||
| Mangoes, green | 3.40-4.80 |
Additional common ingredients used in home-based vendor products:
| Commodity | Approx. pH Value |
Commodity | Approx. pH Value |
|---|---|---|---|
| Butter | 6.1-6.4 | Corn Syrup | 5.0 |
| Honey | 3.9 | Sugar | 5.0-6.0 |
| Corn starch | 4.0-7.0 | Flour | 6.0-6.3 |