Product | Approximate pH |
Abalone | 6.1 - 6.5 |
Aloe Vera | 6.1 |
Apples | 3.3 - 3.9 |
Apricots | 3.3 - 4.8 |
Apricots, canned | 3.4 - 3.8 |
Apricots, nectar | 3.8 |
Artichokes | 5.5 - 6.0 |
Asparagus | 6.0 - 6.7 |
Avocados | 6.3 - 6.6 |
Bananas | 4.5 - 5.2 |
Bass, sea, broiled | 6.6 - 6.8 |
Beans | 5.6 - 6.5 |
Beers | 4.0 - 5.0 |
Beets | 5.3 - 6.6 |
Blackberries | 3.9 - 4.5 |
Blueberries | 3.1 - 3.4 |
Bread, white | 5.0 - 6.2 |
Beets | 4.9 - 5.5 |
Broccoli, cooked | 5.3 |
Butter | 6.1 - 6.4 |
Buttermilk | 4.4 - 4.8 |
Cabbage | 5.2 - 5.4 |
Cactus | 4.7 |
Calamary (squid) | 5.8 |
Capers | 6.0 |
Carp | 6.0 |
Carrots | 5.9 - 6.3 |
Celery | 5.7 - 6.0 |
Cheese | 4.8 - 6.4 |
Cherries | 3.2 - 4.5 |
Chili sauce | 2.8 - 3.7 |
Cider | 2.9 - 3.3 |
Coconut | 5.5 - 7.8 |
Coconut milk | 6.1 - 7.0 |
Cod liver | 6.2 |
Corn | 5.9 - 7.3 |
Crab meat | 6.5 - 7.0 |
Crackers | 6.5 - 8.5 |
Cranberry juice | 2.3 - 2.5 |
Curry sauce | 6.0 |
Cuttlefish | 6.3 |
Dates | 6.5 - 8.5 |
Eell | 6.2 |
Eggs, fresh | 7.6 - 8.0 |
Flour, wheat | 5.5 - 6.5 |
Fruit cocktail | 3.6 - 4.0 |
Gooseberries | 2.8 - 3.1 |
Grapefruit | 3.0 - 3.7 |
Grapes | 3.5 - 4.5 |
Herring | 6.1 |
Hominy (lye) | 6.8 - 8.0 |
Horseradish | 5.4 |
Jams, fruit | 3.5 - 4.0 |
Jellies, fruit | 2.8 - 3.4 |
Ketchup | 3.9 |
Leeks | 5.5 - 6.2 |
Lemons | 2.2 - 2.4 |
Lemon juice | 2.0 - 2.6 |
Limes | 1.8 - 2.0 |
Lime juice | 2.0 - 2.4 |
Mangos | 5.8 - 6.0 |
Maple syrup | 4.6 - 5.5 |
Melons | 6.0 - 6.7 |
Milk | 6.4 - 6.8 |
Molasses | 4.9 - 5.4 |
Mustard | 3.5 - 6.0 |
Nectarines | 3.9 - 4.2 |
Olives, green, fermented | 3.6 - 3.6 |
Olives, black | 6.0 - 7.0 |
Oranges | 3.0 - 4.0 |
Oysters | 5.7 - 6.2 |
Peaches | 3.4 - 4.1 |
Peanut butter | 6.3 |
Pears | 3.6 - 4.0 |
Peas | 5.8 - 6.4 |
Pickles, sour | 3.0 - 3.4 |
Pickles, dill | 3.2 - 3.6 |
Pimento | 4.6 - 5.2 |
Plums | 2.8 - 3.0 |
Potatoes | 5.6 - 6.0 |
Pumpkin | 4.8 - 5.2 |
Raspberries | 3.2 - 3.6 |
Rhubarb | 3.1 - 3.2 |
Salmon | 6.1 - 6.3 |
Sardines | 5.7 - 6.6 |
Sauerkraut | 3.4 - 3.6 |
Sherry | 3.4 |
Shrimp | 6.8 - 7.0 |
Soft drinks | 2.0 - 4.0 |
Soyabean milk | 7.0 |
Soya sauce | 4.4 - 5.4 |
Spinach | 5.5 - 6.8 |
Squash | 5.0 - 5.4 |
Strawberries | 3.0 - 3.9 |
Strawberry jam | 3.0 - 3.4 |
Sweet potatoes | 5.3 - 5.6 |
Tea | 7.2 |
Tomatoes | 4.3 - 4.9 |
Tomatoes, juice | 4.1 - 4.6 |
Tomatoes, puree | 4.3 - 4.5 |
Tuna | 5.9 -6.1 |
Turnips | 5.2 - 5.6 |
Vegetable juice | 3.9 - 4.3 |
Vinegar | 2.4 - 3.4 |
Vinegar, cider | 3.1 |
Water, drinking | 6.5 - 8.0 |
Watermelon | 5.2 - 5.6 |
Wines | 2.8 - 3.8 |
Yams cooked | 5.5 - 6.8 |
NFCL thankful to beloved SIRS-Shri K.S RAJU, Shri US JHA Chairman, Shri RAHUL RAJU–MD , SHRI RM DESHPANDE, Shri R.RAGHAVAN, Shri GVS ANAND, SHRI VIJAY KUMAR (Site Incharge), Shri G.B.Rao Shri PVSN Raju, Dr. V. Sunny John, Shri KS Gunasekhar , Shri IVSN Raju.Shri MSRKS Prasad, Shri D.Mohanty , Shri Uma Maheswar Rao, Shri. LVV RAO, Shri. DV Reddy, Promotion- EHSQ-Industry by Dr. A.N. GIRI- SPECIAL THANKS TO BELOVED DYNAMIC MD-SHRI RAHUL RAJU SIR-25.1 LAKHS EHSQ Viewed.
Monday 26 November 2012
pH values of some common food and foodstuff product
pHvalues of some common food and foodstuff products can be found in the table below:
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