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