[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-564475-105":53,"doc-detail-564475-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","what-is-the-ph-of-food-food-ph-reference-table","What is the pH of food - Food pH reference table","","Comprehensive reference table listing pH ranges for many foods across categories including vegetables, fruits, meats, fish, dairy products, eggs, berries, baking products, and miscellaneous items. Each entry provides a specific pH value or a start–end range, enabling quick selection of acidity levels for ingredients used in cooking and preservation. The material also includes contact information for TERRA Food-Tech® related to pH control of preserves.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/what-is-the-ph-of-food-food-ph-reference-table/564475/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/what-is-the-ph-of-food-food-ph-reference-table/564475.png","ImageObject",442,249,{"name":88,"@type":89},"Alexandar","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-30","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",7,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What information does the document provide about food pH?","Question",{"text":109,"@type":110},"It provides pH values or pH ranges for a wide list of foods, organized by category such as vegetables, fruits, meats, fish, dairy, eggs, berries, baking products, and more.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"How are vegetables and other foods presented in the table?",{"text":114,"@type":110},"Vegetables and other categories list each food name with either a single pH number or a range (e.g., for cooked items or different preparations).",{"name":116,"@type":107,"acceptedAnswer":117},"How can the pH information be used for preserves?",{"text":118,"@type":110},"The document emphasizes pH control for preserves and directs readers to TERRA Food-Tech® for food consultancy on maintaining appropriate acidity levels.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},564475,1792107679,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":76},962090768658,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","What is the pH of food?  \nVEGETABLES & pH  \n\n| Sprouts | 6.7 |\n| --- | --- |\n| Cooked | 6.6-7.2 |\n| Dried | 6.5-6.8 |\n| Crescent bean | 6.5 |\n| Kale | 6.4-6.8 |\n| Frozen | 6.4-6.7 |\n| Cooked lentils | 6.3-6.8 |\n| Cooked mushrooms | 6.2 |\n| Stems | 6.1 |\n| Potatoes | 6.1 |\n| Corn | 6.0-7.5 |\n| Brussels sprouts | 6.0-6.3 |\n| Ground corn (cooked) | 6.0 |\n| Peas | 5.8-7.0 |\n| Red radishes | 5.8-6.5 |\n| Cooked zucchini | 5.8-6.1 |\n| Lettuce | 5.8-6.0 |\n| Beans | 5.7-6.2 |\n| Celery | 5.7-6.0 |\n| Parsley | 5.7-6.0 |\n| Canned artichokes | 5.7-6 |\n| Cooked rutabaga | 5.7-5.8 |\n| Tubers | 5.7 |\n| Artichokes | 5.6 |\n| Cauliflower | 5.6 |\n\n\n| Spinach | 5.5-6.8 |\n| --- | --- |\n| Kimbombó | 5.5-6.4 |\n| Leeks | 5.5-6.0 |\n| Kidney beans | 5.4-6 |\n| Horseradish | 5.35 |\n| Red onions | 5.3-5.8 |\n| Parsnip | 5.3 |\n| Chives | 5.2-6.1 |\n| Cabbage | 5.2-6.0 |\n| Turnip | 5.2-5.5 |\n| Canned asparagus | 5.2-5.3 |\n| Canned carrots | 5.18-5.22 |\n| Pepper | 5.15 |\n| Cucumbers | 5.1-5.7 |\n| Beets | 4.9-5.6 |\n| Carrots | 4.9-5.2 |\n| Canned beets | 4.9 |\n| Pumpkins | 4.8-5.2 |\n| Bell pepper | 4.6-4.9 |\n| String beans | 4.6 |\n| Eggplants | 4.5-5.3 |\n| Whole tomatoes | 4.2-4.9 |\n| Asparagus | 4-6 |\n| Sorrel | 3.7 |\n| Green olives | 3.6-3.8 |\n\n\n| Sauerkraut | 3.4-3.6 |\n| --- | --- |\n| Pickles | 3.2-3.5 |\n| Rhubarb | 3.1-3.4 |\n\nFRUITS & pH  \n\n| Honeydew melon | 6.3-6.7 |\n| --- | --- |\n| Dates fruit | 6.3-6.6 |\n| Cantalupos | 6.17-7.13 |\n| Persians | 6.0-6.3 |\n| Cassaba | 5.5-6.0 |\n| Khakis | 5.4-5.8 |\n| Watermelon | 5.2-5.8 |\n| Papaya | 5.2-5.7 |\n| Canned peaches | 4.9 |\n| Figs | 4.6 |\n| Bananas | 4.5-5.2 |\n| Bottled peaches | 4.2 |\n| Mandarins | 4.0 |\n| Mango | 3.9-4.6 |\n| Nectarines | 3.9 |\n| Canned fruits | 3.74 |\n| Dried fruit | 3.6-4.0 |\n| Apple Winesap | 3.47 |\n| Peaches | 3.4-3.6 |\n| Pineapples | 3.3-5.2 |\n| Apricot | 3.3-4.0 |\n| Prunes | 3.1-5.4 |\n| Oranges | 3.1 -4.1 |\n| Quince (cooked) | 3.1-3.3 |\n| Grapefruit | 3.0-3.3 |\n\n\n| Grenades | 3.0 |\n| --- | --- |\n| Marmalade | 3.0 |\n| Plums | 2.8-4.6 |\n| Canned juice | 2.3 |\n| Lemons | 2.2-2.4 |\n| Lime | 1.8-2.0 |\n\nMEATS & pH  \n\n| Unripened meat | 7.0 |\n| --- | --- |\n| Canned | 6.6 |\n| Chicken | 6.5 – 6.7 |\n| Beef | 6.0 |\n| Ham | 5.9 – 6.1 |\n| Tongue | 5.9 |\n| Matured meat | 5.8 |\n| Roast turkey | 5.7 – 6.8 |\n| Lamb | 5.4 – 6.7 |\n| Pork | 5.3 – 6.9 |\n| Ground beef | 5.1 – 6.2 |\n\nFISH & pH  \n\n| Crabs | 7.0 |\n| --- | --- |\n| Freshwater fish | 6.9-7.3 |\n| Prawns | 6.8-7.0 |\n| Fresh fish | 6.6-6.8 |\n| Clams | 6.5 |\n| Herring | 6.1-6.4 |\n| Salmon | 6.1-6.3 |\n| Sturgeon | 5.5-6.0 |\n| Whitefish | 5.5 |\n| Tuna | 5.2-6.1 |\n| Oysters | 4.8-6.3 |\n\nDAIRY PRODUCTS & pH  \n\n| Camembert | 7.44 |\n| --- | --- |\n| Cream | 6.5 |\n| Milk | 6.3-8.5 |\n| Butter | 6.1-6.4 |\n| Cheddar | 5.9 |\n| Roquefort | 5.5-5.9 |\n| Edam | 5.4 |\n| Swiss Gruyer | 5.1-6.6 |\n| Cottage | 5.0 |\n| Cream cheese | 4.88 |\n| Buttermilk | 4.5 |\n\nEGGS & pH  \n\n| Frozen eggs | 8.5-9.5 |\n| --- | --- |\n| Whole eggs | 7.1-7.9 |\n| White eggs | 7.0-9.0 |\n| Hard-boiled eggs | 6.5-7.5 |\n| Egg yolk | 6.4 |\n\nBERRIES & pH  \n\n| Blueberries | 3.7 |\n| --- | --- |\n| Grapes | 3.4-4.5 |\n| Blackberries | 3.2 – 4.5 |\n| Cherries | 3.2-4.1 |\n| Raspberries | 3.2-3.7 |\n| Frozen berries | 3.1-3.35 |\n| Strawberries | 3.0-3.5 |\n| Redcurrant | 2.9 |\n| Currants | 2.8-3.1 |\n| Compote | 2.4 |\n| Juice | 2.3-2.5 |\n\nBAKING PRODUCTS & pH  \n\n| Cake | 7.3-7.6 |\n| --- | --- |\n| Chocolate | 7.2-7.6 |\n| Cookies | 7.1-7.3 |\n| Crackers cookies | 7.0-8.5 |\n| Ground | 6.6-7.1 |\n| Flour | 6.0-6.3 |\n| Bread | 5.3-5.8 |\n| Angel food (wafers) | 5.2-5.6 |\n| Chocolate lightning | 4.4-4.5 |\n| Thousand sheet cake (Napoleon) | 4.4-4.5 |\n\nMISCELÁNEOS & pH  \n\n| Cocoa | 6.3 |\n| --- | --- |\n| Caviar (doméstico) | 5.4 |\n| Azúcar | 5.0-6.0 |\n| Melazas | 5.0-5.5 |\n| Jarabe de maíz | 5.0 |\n| Mayonesa | 4.2-4.5 |\n| Almidón de maíz | 4.0-7.0 |\n| Miel | 3.9 |\n| Pasas | 3.8-4.0 |\n| Mermeladas/ Jaleas | 3.1-3.5 |\n| Levadura | 3.0-3.5 |\n| Sidra | 2.9-3.3 |\n| Gaseosa dejengibre | 2.0-4.0 |\n| Vinagre | 2.0-3.4 |\n\nAt TERRA Food-T","cbCaiaEUmzRqJfmt","https://ap.wps.com/l/cbCaiaEUmzRqJfmt","pdf",4123164,8,"English","# Food pH by category\n## Vegetables\n## Fruits\n## Meats\n## Fish\n## Dairy products\n## Eggs\n## Berries\n## Baking products\n## Miscellaneous","[{\"question\":\"What information does the document provide about food pH?\",\"answer\":\"It provides pH values or pH ranges for a wide list of foods, organized by category such as vegetables, fruits, meats, fish, dairy, eggs, berries, baking products, and more.\"},{\"question\":\"How are vegetables and other foods presented in the table?\",\"answer\":\"Vegetables and other categories list each food name with either a single pH number or a range (e.g., for cooked items or different preparations).\"},{\"question\":\"How can the pH information be used for preserves?\",\"answer\":\"The document emphasizes pH control for preserves and directs readers to TERRA Food-Tech® for food consultancy on maintaining appropriate acidity levels.\"}]","What is the pH of food - Food pH reference table | PDF",1791842452]