pH Values of Common Raw Commodities and Food Ingredients
Source: Clemson University- pH Values of Common Foods and Ingredients
| Commodity | Approx. pH Value | Commodity | Approx. pH Value |
|---|---|---|---|
| Apple, baked with sugar | 3.20-3.55 | Cauliflower | 5.6 |
| Apple - Delicious | 3.9 | Celery | 5.70-6.00 |
| Apple - Golden | 3.6 | Cherries | 3.80-4.54 |
| Apple - Jonathan | 3.33 | Corn | 5.90-7.50 |
| Apple - McIntosh | 3.34 | Cucumbers | 5.12-5.78 |
| Apricots | 3.30-4.80 | Cucumbers, dill pickles | 3.20-3.70 |
| Apricot Nectar | 3.78 | Cucumbers, pickled | 4.20-4.60 |
| Apricots, pureed | 3.42-3.83 | Maple syrup | 5.15 |
| Artichokes | 5.50-6.00 | Melon, honeydew | 6.00-6.67 |
| Asparagus | 6.00-6.70 | Mint Jelly | 3.01 |
| Avocados | 6.27-6.58 | Mushrooms | 6.00-6.70 |
| Baby Corn | 5.20 | Nectarines | 3.92-4.18 |
| Bamboo Shoots | 5.10-6.20 | Olives | 6.00-7.00 |
| Bananas | 4.50-5.20 | Onions (red, white, and yellow) | 5.30-5.85 |
| Beans | 5.60-6.50 | Papaya | 5.20-6.00 |
| Beans, black | 5.78-6.02 | Peaches | 3.30-4.05 |
| Beans, kidney | 4.40-6.00 | Pears | 3.50-4.60 |
| Beans, lima | 6.50 | Peas | 6.48-6.80 |
| Beans, soy | 6.00-6.60 | Peppers | 4.65-5.45 |
| Beans, string | 5.60 | Peppers, green | 5.20-5.93 |
| Beans, wax | 5.30-5.70 | Persimmons | 4.42-4.70 |
| Beets | 5.30-6.60 | Pickles | 5.10-5.40 |
| Blackberries | 3.85-4.50 | Pineapple | 3.20-4.00 |
| Blueberries, fresh | 3.12-3.33 | Plums (red and blue) | 2.80-4.30 |
| Blueberries, frozen | 3.11-3.22 | Pomegranate | 2.93-3.20 |
| Broccoli | 6.30-6.85 | Potatoes | 5.40-5.90 |
| Brussel sprouts | 6.00-6.30 | Prunes | 3.63-3.92 |