[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-563623-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-563623-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","ph-values-of-common-foods-and-ingredients","pH Values of Common Foods and Ingredients","","Reference table listing approximate pH ranges for widely used foods and key ingredients, covering fruits, vegetables, juices, condiments, and plant-based items. Each entry provides an estimated pH interval, with notes that variation occurs due to cultivar differences, growing conditions, and processing methods. A section summarizing pH values for common ingredients and a set of literature references support the dataset, including classic studies and regulatory/technical examination sources.",{"@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/563623/",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/563623.png","ImageObject",442,249,{"name":42,"@type":43},"Rhys","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-27","2026-10-12",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What does the note about variation mean for these pH values?","Question",{"text":63,"@type":64},"The pH values vary between varieties, conditions of growing, and processing methods, so the listed ranges are approximate.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Which types of foods are included in the pH table?",{"text":68,"@type":64},"The table covers common foods such as apples and other fruits, vegetables like cabbage and carrots, juices, pickled items, condiments, and plant-based ingredients.",{"name":70,"@type":61,"acceptedAnswer":71},"Are pH values provided for ingredients as well as full foods?",{"text":72,"@type":64},"Yes. After the food-item ranges, a separate section lists approximate pH ranges for common ingredients such as butter, flour, sugar, and vinegar.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},563623,1792083795,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social 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3.20-3.55 | Brussels sprout | 6.00-6.30 |\n| Apple, eating | 3.30-4.00 | Cabbage | 5.20-6.80 |\n| Apple – Delicious | 3.9 | Cabbage, green | 5.50-6.75 |\n| Apple – Golden Delicious | 3.6 | Cactus | 4.70 |\n| Apple – Jonathan | 3.33 | Cantaloupe | 6.13-6.58 |\n| Apple – McIntosh | 3.34 | Carrots | 5.88-6.40 |\n| Apple Juice | 3.35-4.00 | Cauliflower | 5.6 |\n| Apple Sauce | 3.10-3.60 | Celery | 5.70-6.00 |\n| Apple – Winesap | 3.47 | Cherries, California | 4.01-4.54 |\n| Apricots | 3.30-4.80 | Cherries, red, water pack | 3.25-3.82 |\n| Apricot nectar | 3.78 | Cherries, Royal Ann | 3.80-3.83 |\n| Apricots, pureed | 3.42-3.83 | Corn | 5.90-7.50 |\n| Artichokes | 5.50-6.00 | Cucumbers | 5.12-5.78 |\n| Artichokes, canned, acidified | 4.30-4.60 | Cucumbers, dill pickles | 3.20-3.70 |\n| Artichokes, Jerusalem, cooked | 5.93-6.00 | Cucumbers, pickled | 4.20-4.60 |\n| Asparagus | 6.00-6.70 | Eggplant | 4.5-5.3 |\n| Avocados | 6.27-6.58 | Figs, Calamyrna | 5.05-5.98 |\n| Baby corn | 5.20 | Four bean salad | 5.60 |\n| Bamboo Shoots | 5.10-6.20 | Fruit cocktail | 3.60-4.00 |\n| Bananas | 4.50-5.20 | Grapes, Concord | 2.80-3.00 |\n| Beans | 5.60-6.50 | Grapes, Niagara | 2.80-3.27 |\n| Beans, black | 5.78-6.02 | Grapes, seedless | 2.90-3.82 |\n| Beans, kidney | 5.40-6.00 | Grapefruit | 3.00-3.75 |\n| Beans, lima | 6.50 | Horseradish, ground | 5.35 |\n| Beans, soy | 6.00-6.60 | Jam, fruit | 3.50-4.50 |\n| Beans, string | 5.60 | Jellies, fruit | 3.00-3.50 |\n| Beans, wax | 5.30-5.70 | Ketchup | 3.89-3.92 |\n| Beans, pork & tomato sauce | 5.10-5.80 | Leeks | 5.50-6.17 |\n| Beets | 5.30-6.60 | Lemon juice | 2.00-2.60 |\n| Beets, canned, acidified | 4.30-4.60 | Lime juice | 2.00-2.35 |\n| Blackberries, Washington | 3.85-4.50 | Lime | 2.00-2.80 |\n| Blueberries, Maine | 3.12-3.33 | Loganberries | 2.70-3.50 |\n| Blueberries, frozen | 3.11-3.22 | Mangoes, ripe | 3.40-4.80 |\n| Broccoli | 6.30-6.85 | Mangoes, green | 5.80-6.00 |\n\n\n| Item | Approx. pH | Item | Approx. pH |\n| --- | --- | --- | --- |\n| Maple syrup | 5.15 | Pomegranate | 2.93-3.20 |\n| Melon, Honey dew | 6.00-6.67 | Potatoes | 5.40-5.90 |\n| Mint jelly | 3.01 | Prunes | 3.63-3.92 |\n| Mushrooms | 6.00-6.70 | Pumpkin | 4.990-5.50 |\n| Nectarines | 3.92-4.18 | Radishes, red | 5.85-6.05 |\n| Okra, cooked | 5.50-6.60 | Radishes, white | 5.52-5.69 |\n| Olives, black | 6.00-7.00 | Raspberries | 3.22-3.95 |\n| Olives, green fermented | 3.60-4.60 | Rhubarb | 3.10-3.40 |\n| Olives, ripe | 6.00-7.50 | Sauerkraut | 3.30-3.60 |\n| Onions, pickled | 3.70-4.60 | Spinach | 5.50-6.80 |\n| Onions, red | 5.30-5.880 | Squash, acorn, cooked | 5.18-6.49 |\n| Onions, white | 5.37-5.85 | Squash, white, cooked | 5.52-5.80 |\n| Onions, yellow | 5.32-5.60 | Squash, yellow, cooked | 5.79-6.00 |\n| Oranges, Florida | 3.69-4.34 | Strawberries | 3.00-3.90 |\n| Orange juice, California | 3.30-4.19 | Sweet potatoes | 5.30-5.60 |\n| Orange juice, Florida | 3.30-4.15 | Three-bean salad | 5.40 |\n| Palm, heart of | 6.70 | Tofu (soybean curd) | 7.20 |\n| Papaya | 5.20-6.00 | Tomatillo | 3.83 |\n| Parsnip | 5.30-5.70 | Tomatoes | 4.30-4.90 |\n| Peaches | 3.30-4.05 | Tomatoes, juice | 4.10-4.60 |\n| Pears, Bartlett | 3.50-4.60 | Tomatoes, paste | 3.50-4.70 |\n| Peas, canned | 5.70-6.00 | Tomatoes, puree | 4.30-4.47 |\n| Peas, Garbanzo | 6.48-6.80 | Tomatoes, vine ripened | 4.42-4.65 |\n| Peppers | 4.65-5.45 | Vinegar | 2.40-3.40 |\n| Peppers, green | 5.20-5.93 | Vinegar, cider | 3.10 |\n| Persimmons | 4.42-4.70 | Watermelon | 5.18-5.60 |\n| Pickles, fresh pack | 5.10-5.40 | Zucchini, cooked | 5.69-6.10 |\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\nCommon Ingredients  \nButter 6.1-6.4 Corn starch 4.0-7.0 Corn syrup 5.0 Flour 6.0-6.3  \nHoney 3.9 Molasses 5.0-5.5 Sugar 5.0-6","cbCaieihL4LUPGcV","https://ap.wps.com/l/cbCaieihL4LUPGcV","pdf",214880,"English","# pH Values of Common Foods and Ingredients\n## Notes and Variation\n## pH Ranges by Food Item\n## Common Ingredients\n## References","[{\"question\":\"What does the note about variation mean for these pH values?\",\"answer\":\"The pH values vary between varieties, conditions of growing, and processing methods, so the listed ranges are approximate.\"},{\"question\":\"Which types of foods are included in the pH table?\",\"answer\":\"The table covers common foods such as apples and other fruits, vegetables like cabbage and carrots, juices, pickled items, condiments, and plant-based ingredients.\"},{\"question\":\"Are pH values provided for ingredients as well as full foods?\",\"answer\":\"Yes. After the food-item ranges, a separate section lists approximate pH ranges for common ingredients such as butter, flour, sugar, and vinegar.\"}]","pH Values of Common Foods and Ingredients | PDF",1791836884]