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The table also groups “Common Ingredients” separately and provides cited references at the end.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/ph-values-of-common-foods-and-ingredients-reference-table/564474/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/ph-values-of-common-foods-and-ingredients-reference-table/564474.png","ImageObject",442,249,{"name":42,"@type":43},"Marglet","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-25","2026-10-12",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",7,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Do the pH values vary between different food varieties?","Question",{"text":63,"@type":64},"Yes. The note states that variation exists between varieties, condition of growing, and processing methods.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What kinds of items are included in the table?",{"text":68,"@type":64},"The document lists approximate pH ranges for many common foods (including juices and cooked/canned preparations) and a separate section for common ingredients such as butter, flour, sugar, honey, molasses, and vinegar.",{"name":70,"@type":61,"acceptedAnswer":71},"Where can the source information be found?",{"text":72,"@type":64},"A references section at the end lists four sources with author names and publication 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|\n| Apple – Delicious | 3.9 |\n| Apple – Golden Delicious | 3.6 |\n| Apple – Jonathan | 3.33 |\n| Apple – McIntosh | 3.34 |\n| Apple Juice | 3.35-4.00 |\n| Apple Sauce | 3.10-3.60 |\n| Apple – Winesap | 3.47 |\n| Apricots | 3.30-4.80 |\n| Apricot nectar | 3.78 |\n| Apricots, pureed | 3.42-3.83 |\n| Artichokes | 5.50-6.00 |\n| Artichokes, canned, acidified | 4.30-4.60 |\n| Artichokes, Jerusalem, cooked | 5.93-6.00 |\n| Asparagus | 6.00-6.70 |\n| Avocados | 6.27-6.58 |\n| Baby corn | 5.20 |\n| Bamboo Shoots | 5.10-6.20 |\n| Bananas | 4.50-5.20 |\n| Beans | 5.60-6.50 |\n| Beans, black | 5.78-6.02 |\n| Beans, kidney | 5.40-6.00 |\n| Beans, lima | 6.50 |\n| Beans, soy | 6.00-6.60 |\n| Beans, string | 5.60 |\n| Beans, wax | 5.30-5.70 |\n| Beans, pork & tomato sauce | 5.10-5.80 |\n| Beets | 5.30-6.60 |\n| Beets, canned, acidified | 4.30-4.60 |\n| Blackberries, Washington | 3.85-4.50 |\n| Blueberries, Maine | 3.12-3.33 |\n| Blueberries, frozen | 3.11-3.22 |\n| Broccoli | 6.30-6.85 |\n| Brussels sprout | 6.00-6.30 |\n| Cabbage | 5.20-6.80 |\n\n\n| Cabbage, green | 5.50-6.75 |\n| --- | --- |\n| Cactus | 4.70 |\n| Cantaloupe | 6.13-6.58 |\n| Carrots | 5.88-6.40 |\n| Cauliflower | 5.6 |\n| Celery | 5.70-6.00 |\n| Cherries, California | 4.01-4.54 |\n| Cherries, red, water pack | 3.25-3.82 |\n| Cherries, Royal Ann | 3.80-3.83 |\n| Corn | 5.90-7.50 |\n| Cucumbers | 5.12-5.78 |\n| Cucumbers, dill pickles | 3.20-3.70 |\n| Cucumbers, pickled | 4.20-4.60 |\n| Eggplant | 4.5-5.3 |\n| Figs, Calamyrna | 5.05-5.98 |\n| Four bean salad | 5.60 |\n| Fruit cocktail | 3.60-4.00 |\n| Grapes, Concord | 2.80-3.00 |\n| Grapes, Niagara | 2.80-3.27 |\n| Grapes, seedless | 2.90-3.82 |\n| Grapefruit | 3.00-3.75 |\n| Horseradish, ground | 5.35 |\n| Jam, fruit | 3.50-4.50 |\n| Jellies, fruit | 3.00-3.50 |\n| Ketchup | 3.89-3.92 |\n| Leeks | 5.50-6.17 |\n| Lemon juice | 2.00-2.60 |\n| Lime juice | 2.00-2.35 |\n| Lime | 2.00-2.80 |\n| Loganberries | 2.70-3.50 |\n| Mangoes, ripe | 5.80-6.00 |\n| Mangoes, green | 3.40-4.80 |\n| Maple syrup | 5.15 |\n| Melon, Honey dew | 6.00-6.67 |\n| Mint jelly | 3.01 |\n| Mushrooms | 6.00-6.70 |\n| Nectarines | 3.92-4.18 |\n\n\n| Okra, cooked | 5.50-6.60 |\n| --- | --- |\n| Olives, black | 6.00-7.00 |\n| Olives, green fermented | 3.60-4.60 |\n| Olives, ripe | 6.00-7.50 |\n| Onions, pickled | 3.70-4.60 |\n| Onions, red | 5.30-5.880 |\n| Onions, white | 5.37-5.85 |\n| Onions, yellow | 5.32-5.60 |\n| Oranges, Florida | 3.69-4.34 |\n| Orange juice, California | 3.30-4.19 |\n| Orange juice, Florida | 3.30-4.15 |\n| Palm, heart of | 6.70 |\n| Papaya | 5.20-6.00 |\n| Parsnip | 5.30-5.70 |\n| Peaches | 3.30-4.05 |\n| Pears, Bartlett | 3.50-4.60 |\n| Peas, canned | 5.70-6.00 |\n| Peas, Garbanzo | 6.48-6.80 |\n| Peppers | 4.65-5.45 |\n| Peppers, green | 5.20-5.93 |\n| Persimmons | 4.42-4.70 |\n| Pickles, fresh pack | 5.10-5.40 |\n| Pimiento | 4.40-4.90 |\n| Pineapple | 3.20-4.00 |\n| Plums, Blue | 2.80-3.40 |\n| Plums, Red | 3.60-4.30 |\n| Pomegranate | 2.93-3.20 |\n\nCommon Ingredients  \n\n| Item | Approx. pH |\n| --- | --- |\n| Butter | 6.1-6.4 |\n| Corn starch | 4.0-7.0 |\n| Corn syrup | 5.0 |\n| Flour | 6.0-6.3 |\n| Honey | 3.9 |\n| Molasses | 5.0-5.5 |\n| Sugar | 5.0-6.0 |\n| Vinegar | 2.0-3.4 |\n\n\n| Potatoes | 5.40-5.90 |\n| --- | --- |\n| Prunes | 3.63-3.92 |\n| Pumpkin | 4.990-5.50 |\n| Radishes, red | 5.85-6.05 |\n| Radishes, white | 5.52-5.69 |\n| Raspberries | 3.22-3.95 |\n| Rhubarb | 3.10-3.40 |\n| Sauerkraut | 3.30-3.60 |\n| Spinach | 5.50-6.80 |\n| Squash, acorn, cooked | 5.18-6.49 |\n| Squash, white, cooked | 5.52-5.80 |\n| Squash, yellow, cooked | 5.79-6.00 |\n| Strawberries | 3.00-3.90 |\n| Sweet potatoes | 5.30-5.60 |\n| Three-bean salad | 5.40 |\n| Tofu (soybean curd) | 7.20 |\n| Tomatillo | 3.83 |\n| Tomatoes | 4.30-4.90 |\n| Tomatoes, juice | 4.10-4.60 |\n| Tomatoes, paste | 3.50-4.70 |\n| Tomatoes, puree | 4.30-4.47 |\n| Tomat","cbCairtl7BPGcAr3","https://ap.wps.com/l/cbCairtl7BPGcAr3","pdf",132093,"English","# pH values of common foods and ingredients\n## Common foods (approx. pH ranges)\n## Common ingredients (approx. pH values)\n## References","[{\"question\":\"Do the pH values vary between different food varieties?\",\"answer\":\"Yes. The note states that variation exists between varieties, condition of growing, and processing methods.\"},{\"question\":\"What kinds of items are included in the table?\",\"answer\":\"The document lists approximate pH ranges for many common foods (including juices and cooked/canned preparations) and a separate section for common ingredients such as butter, flour, sugar, honey, molasses, and vinegar.\"},{\"question\":\"Where can the source information be found?\",\"answer\":\"A references section at the end lists four sources with author names and publication details.\"}]","pH Values of Common Foods and Ingredients - Reference table | PDF",1791842449]