Approximate pH of Common Food

An important ingredient in many cocktails is an acidic component (such as lemon juice or lime juice), which is often balanced with a sweetener of some sort. To help work through recipes, it can often be handy to be able to compare and contrast the acidic nature of various products to understand how they might be able to be used.

It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level. As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.

Below is a table that lists the approximate pH of various fruits and vegetables (including many that probably won't ever make their way in to a cocktail).

pH versus Acidity

Acidity and pH are not quite the same thing, even though they are related. It is possible to have to ingredients with the same acidity, but with different pH levels.

pH is the measure of the hydrogen ion concentration and can be easily measured at home with either pH strips, or (more accurately) with an inexpensive pH meter. Acidity, on the other hand, is a little more difficult to measure requiring more specialist equipment.

Measuring Tartness

The "tartness" of something is more associated to the type(s) of acid it contains, then it is to the amount of acid it contains. pH is a measure of how much acid something contains, regardless of how it tastes. Acidity (which is measured by Titratable Acidity) is a measure of how strong that acid tastes.

To understand how the acidity level in different products will affect taste, instead of pH, you want to pay attention to the Approximate Acidity of Common Food.

Different Types of Acids

Acidity in fruits can come from a variety of different acids.

Each acid has a different effect on the taste it imparts, this includes the onset of sourness, the intensity of that sourness, and how long the sourness lingers. Some acids will be percieved as more or less sour than another acid, even at the same pH.

The most common of the acides which might be present in various foods include:

Acetic Acid

This is the primary acid found in vinegar. It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.

Ascorbic Acid

(aka Vitamin C) is present in various concentrations in most fruits and vegetables. It is important for human health, and it's presence in lemons and limes was the original treatment for scurvy.

Citric Acid

This is the main acid found in various fruits, and is the primary acid found in lemons and limes. It is also found in strawberries, raspberries, and gooseberries. It has a clean, bright, and refreshing sourness which dissipates quickly. One of the most widely used flavoring acids, especially in beverages.

Malic Acid

This is the main acid found in stone fruits such as apricots, cherries, nectarines, and peaches. It is also present in apples, blackberries, blueberries, grapes, pears, plums, and quince. It is quite concentrated in rhubarb, being almost it's singular flavor, and while watermelon is low in acid (5.18 to 5.6), Malic Acid is the main form of acid it contains. It is mellow and smooth with persistent sourness. It is a powerful fruit flavor enhancer, works especially well to enhance citrus flavor in beverages.

Tartaric Acid

This is the main acid in grapes (which also contain Malic Acid), with red grapes having more than green. It is also the primary acid in Avocados as well as Tamarind. It has an abrupt sourness that dissipates quickly, with dryness. It enhances wine flavor, and is used in assertive flavors such as grape and cranberry, also often used in marinades.

Fumaric Acid

Has a clean and persistent sourness with dryness. Useful where moisture absorption is a problem.

Succinic Acid

Is present in Apples and some berries

Oxalic Acid

Contained in small amounts in some berries

Benzoic Acid

An acid found in cranberries

Isocitric Acid

Is present in blackberries

Quinic Acid

Is present in plums and kiwi fruit

Lactic Acid

Found primarily in sour milk products such as yogurt and kefir. It has a smooth and persistent sourness with a week dairy aroma. Useful in mild and delicate flavor profiles. It can reduce pH with minimal added sourness.

Approximate pH of Foods and Food Products

This table is based on the FDA document "Approximate pH of Foods and Food Products" which is cited by many online sources, but is apparently no longer up-to-date, or even available from their website. I have listed a link to it at the bottom of the page via Archive.org from the "most recent" version I was able to find online.

Item	From	To
Strong Acids	0	3
Lemon Juice	2	2.6
Lime Juice	2	2.35
Lime	2	2.8
Cranberry Juice, canned	2.3	2.52
Grenadine Syrup	2.31
Vinegar	2.4	3.4
Gelatin Dessert	2.6
Loganberries	2.7	3.5
Chili Sauce, acidified	2.77	3.7
Gooseberries	2.8	3.1
Grapes, Concord	2.8	3
Grapes, Niagara	2.8	3.27
Plums, Blue	2.8	3.4
Raspberry Jam	2.87	3.17
Grapes, Seedless	2.9	3.82
Grapefruit Juice, canned	2.9	3.25
Plums, Damson	2.9	3.1
Crabapple Jelly, corn	2.93	3.02
Pomegranate	2.93	3.2
Grapefruit	3	3.75
Jellies, fruit	3	3.5
Orange, Marmalade	3	3.33
Strawberries	3	3.9
Strawberry Jam	3	3.4
Tamarind	3
Yangsberries, frozen	3	3.7
Mint Jelly	3.01
Grapefruit, canned	3.08	3.32
Applesauce	3.1	3.6
Red Pepper Relish	3.1	3.62
Rhubarb	3.1	3.4
Vinegar, cider	3.1
Blueberries, frozen	3.11	3.22
Blueberries, Maine	3.12	3.33
Quince, fresh, stewed	3.12	3.4
Raspberries, frozen	3.18	3.26
Apple, baked with sugar	3.2	3.55
Cucumbers, Dill pickles	3.2	3.7
Muscadine (A variety of grape)	3.2	3.4
Pineapple	3.2	4
Rhubarb, California, stewed	3.2	3.34
Strawberries, frozen	3.21	3.32
Plums, Frozen	3.22	3.42
Plums, Green Gage, canned	3.22	3.32
Raspberries	3.22	3.95
Cherries, red, Water pack	3.25	3.82
Mayhaw	3.27	3.86
Peaches, frozen	3.28	3.35
Apple, eating	3.3	4
Apricots	3.3	4.8
Apricots, Dried, stewed	3.3	3.51
Orange Juice, California	3.3	4.19
Orange, Juice Florida	3.3	4.15
Peaches	3.3	4.05
Pineapple Juice, canned	3.3	3.6
Sauerkraut	3.3	3.6
Cherries, frozen	3.32	3.37
Strawberries, California	3.32	3.5
Tangerine	3.32	4.48
Apples, Jonathan	3.33
Apples, McIntosh	3.34
Apple Juice	3.35	4
Pineapple, canned	3.35	4.1
Guava, canned	3.37	4. 10
Sherry-wine	3.37
Huckleberries, cooked with sugar	3.38	3.43
Apricots, Canned	3.4	3.78
Mangoes, green (unripe)	3.4	4.8
Rhubarb, Canned	3.4
Apricots, Pureed,	3.42	3.83
Plum Nectar	3.45
Apples, Winesap	3.47
Cherries, Maraschino	3.47	3.52
Bamboo Shoots, preserved	3.5	4.6
Grapes, canned	3.5	4.5
Grapes, Tokyo	3.5	3.84
Jam, fruit	3.5	4.5
Pears, Bartlett	3.5	4.6
Raspberries, New Jersey	3.5	3.82
Tomatoes, canned	3.5	4.7
Tomatoes, Paste	3.5	4.7
Grapes, Lady Finger	3.51	3.58
Papaya Marmalade	3.53	4
Mustard	3.55	6
Peaches, cooked with sugar	3.55	3.72
Prune, strained	3.58	3.83
Apples, Golden Delicious	3.6
Fruit cocktail	3.6	4
Olives, green, fermented	3.6	4.6
Oranges, Florida "color added"	3.6	3.9
Plums, Green Gage	3.6	4.3
Plums, Red	3.6	4.3
Prune, pureed	3.6	4.3
Prunes, dried, stewed	3.63	3.92
Worcestershire sauce	3.63	4
Kumquat, Florida	3.64	4.25
Plums, spiced	3.64
Oranges, Florida	3.69	4.34
Sherbet, raspberry	3.69
Grapes, Ribier	3.7	3.8
Honey	3.7	4.2
Onions, pickled	3.7	4.6
Peaches, canned	3.7	4.2
Quince Jelly	3.7
Grapes, Malaga	3.71	3.78
Apricots, Strained	3.72	3.95
Guava Jelly	3.73
Apricots, Nectar	3.78
Cherries, Royal Ann	3.8	3.83
Coconut preserves	3.8	7
Raisins, seedless	3.8	4.1
Cherries, black, canned	3.82	3.93
Tomatillos	3.83
Blackberries, Washington	3.85	4.5
Ketchup	3.89	3.92
Apples, Delicious	3.9
Plums, Yellow	3.9	4.45
Vegetable Juice	3.9	4.3
Nectarines	3.92	4.18
Prune Juice	3.95	3.97
Week Acid	4	6
Pears, canned	4	4.07
Cherries, California	4.01	4.54
Pear Nectar	4.03
Pears, Sickle cooked w/sugar	4.04	4.21
Milk, Acidophilus	4.09	4.25
Cheese, Cream, Philadelphia	4.1	4.79
Tomatoes, Juice	4.1	4.6
Dates, Dromedary	4.14	4.88
Cucumbers, pickled	4.2	4.6
Artichokes, canned, acidified	4.3	4.6
Beets, canned, acidified	4.3	4.6
Tomatoes	4.3	4.9
Tomatoes, Puree	4.3	4.47
Tomatoes, Strained	4.32	4.58
Enchalada sauce	4.4	4.7
Pimiento	4.4	4.9
Pimento, canned, acidified	4.4	4.6
Soy Sauce	4.4	5.4
Buttermilk	4.41	4.83
Persimmons	4.42	4.7
Tomatoes, Wine ripened	4.42	4.65
Bananas	4.5	5.2
Herring, Pickled	4.5	5
Mangostine ?	4.5	5
Taro syrup	4.5
Carrots, pureed	4.55	5.8
Bananas, red	4.58	4.75
Curry Paste,acidified	4.6	4.8
Maple syrup, light (Acidified)	4.6
Tomato Soup, Cream of, canned	4.62
Peppers	4.65	5.45
Cactus	4.7
Honey Aloe	4.7
Lychee	4.7	5.01
Milk, Sour, fine curd	4.7	5.65
Cheese, Cottage	4.75	5.02
Asparagus, strained	4.8	5.09
Jackfruit	4.8	6.8
Zwiebach	4.84	4.94
Basil pesto	4.9
Beets, canned	4.9	5.8
Corn Flakes	4.9	5.38
Molasses	4.9	5.4
Peas, pureed	4.9	5.85
Pumpkin	4.9	5.5
Rambutan (Thailand)	4.9
Straw mushroom	4.9
Figs, canned	4.92	5
Sauce, Fish	4.93	5.02
Cheese, American, mild	4.98
Vegetable soup, chopped	4.98	5.02
Vegetable soup, strained	4.99	5
Wheat Krispice	4.99	5.62
Abalone mushroom	5
Asparagus, canned	5	6
Banana, yellow	5	5.29
Bread, white	5	6.2
Nata De Coco	5
Oyster mushrooms	5	6
Satay sauce	5
Shrimp Paste	5	6.77
Wheaties	5	5.12
Beans, Boston style	5.05	5.42
Figs, Calamyrna	5.05	5.98
Greens, Mixed, chopped	5.05	5.22
Melba Toast	5.08	5.3
Bamboo Shoots +	5.1	6.2
Beans, pork & tomato sauce, canned	5.1	5.8
Carrots, strained	5.1	5.1
Cheese, Roquefort	5.1	5.98
Loquat (May be acidified to pH 3.8)	5.1
Macaroni, cooked	5.1	6.41
Pickles, fresh pack	5.1	5.4
Potatoes, Mashed	5.1
Cucumbers	5.12	5.78
Maple syrup	5.15
Vegetable soup, canned	5.16
Carrots, canned	5.18	5.22
Cheese, Snippy	5.18	5.2l
Squash, acorn, cooked	5.18	6.49
Watermelon	5.18	5.6
Barley, cooked	5.19	5.32
Asparagus, green, canned	5.2	5.32
Baby corn	5.2
Bread, Rye	5.2	5.9
Broccoli, canned	5.2	6
Cabbage	5.2	6.8
Cheese, Parmesan	5.2	5.3
Chives	5.2	6.31
Jujube	5.2
Papaya	5.2	6
Peppers, green	5.2	5.93
Rattan, Thailand	5.2
Greens, Mixed, strained	5.22	5.3
Beets, cooked	5.23	6.5
Puffed Wheat	5.26	5.77
Turnips	5.29	5.9
Beans, Wax	5.3	5.7
Beets	5.3	6.6
Carrots, chopped	5.3	5.56
Codfish, boiled	5.3	6.1
Milkfish	5.3
Onions, red	5.3	5.8
Parsnip	5.3	5.7
Sweet Potatoes	5.3	5.6
Shallots, cooked	5.3	5.7
Sweet Potatoes	5.3	5.6
Truffle	5.3	6.5
Beans, veg., tomato sauce, canned	5.32
Beets, chopped	5.32	5.56
Beets, strained	5.32	5.56
Onions, yellow	5.32	5.6
Shredded Ralston	5.32	5.6
Breadfruit, cooked	5.33
Horseradish, freshly ground	5.35
Salmon, fresh, broiled	5.36	6.4
Celery, cooked	5.37	5.92
Onion white	5.37	5.85
Spinach, chopped	5.38	5.52
Beans, Kidney	5.4	6
Bread, pumpernickel	5.4
Cheese, Edem	5.4
Potatoes	5.4	5.9
Rice Krispies	5.4	5.73
Soup	5.4	6.2
Three-Bean Salad	5.4
Turnip, greens, cooked	5.4	6.2
Sardine, Portuguese, in olive oil	5.42	5.93
Walnuts, English	5.42
Bread, Cracked wheat	5.43	5.5
Bran Flakes	5.45	5.67
Parsnips, cooked	5.45	5.65
Bread Rolls, white	5.46	5.52
Bread, whole wheat	5.47	5.85
Fennel (Anise)	5.48	5.88
Leeks, cooked	5.49	6.1
Ackees	5.5
Artichokes	5.5	6
Cabbage, Green	5.5	6.75
Coconut, fresh	5.5	7.8
Eggplant	5.5	6.5
Guava nectar	5.5
Leeks	5.5	6.17
Okra, cooked	5.5	6.6
Red Ginseng	5.5
Sauce, Enchilada	5.5
Spinach	5.5	6.8
Spinach, pureed	5.5	6.22
Yams, cooked	5.5	6.81
Cream of Coconut, canned	5.51	5.87
Radishes, white	5.52	5.69
Squash, white, cooked	5.52	5.8
Turnip, yellow, cooked	5.57	5.82
Carrots, cooked	5.58	6.03
Bran - All Bran	5.59	6.19
Antipesto	5.6
Artichokes, French, cooked	5.6	6
Beans	5.6	6.5
Beans, Stringbeans	5.6
Cabbage, Red	5.6	6
Cauliflower	5.6
Four bean salad	5.6
Ginger	5.6	5.9
Spinach, strained	5.63	5.79
Soda Crackers	5.65	7.32
Yeast	5.65
Cheese, Swiss Gruyere	5.68	6.62
Oysters	5.68	6.17
Zucchini, cooked	5.69	6.1
Caviar, American	5.7	6
Celery	5.7	6
Cheese, Stilton	5.7
Escarolle	5.7	6
Hearts of Palm	5.7
Lettuce, Iceberg	5.7	6.13
Lobster soup	5.7
Matzos	5.7
Parsley	5.7	6
Peas, canned	5.7	6
Pea Soup, Cream of, Canned	5.7
Pork & Beans, rts.	5.7
Yams - Tubers	5.7
Sardines	5.7	6.6
Shad Roe, sauted	5.7	5.9
Celery Knob, cooked	5.71	5.85
Kippered, Herring, Marshall	5.75	6.2
Turnip, white, cooked	5.76	5.85
Beans, Black	5.78	6.02
Melon, Casaba	5.78	6
Romaine lettuce	5.78	6.06
Squash, yellow, cooked	5.79	6
Calamary (Squid)	5.8
Cheese Dip	5.8
Fennel, cooked	5.8	6.02
Garlic	5.8
Grass jelly	5.8	7.2
Lentil Soup	5.8
Lettuce	5.8	6.15
Mangoes, ripe	5.8	6
Vermicelli, cooked	5.8	6.5
Radishes, red	5.85	6.05
Salmon, fresh, boiled	5.85	6.5
Wheatnena	5.85	6.08
Carrots	5.88	6.4
Watercress	5.88	6.18
Lettuce, Boston	5.89	6.05
Beans, refried	5.9
Cheese, Cheddar	5.9
Chicory	5.9	6.05
Corn	5.9	7.3
Corn, canned	5.9	6.5
Mackerel, canned	5.9	6.4
Melons, Persian	5.9	6.38
Milk, evaporated	5.9	6.3
Pate	5.9
Potato Soup	5.9
Tuna Fish, canned	5.9	6.2
Peas, strained	5.91	6.12
Scotch Broth.	5.92
Artichokes, Jerusalem, cooked	5.93	6
Baby Food Soup, unstrained	5.95	6.05
Mushroom Soup, Cream of, canned	5.95	6.4
Spaghetti, cooked	5.97	6.4
Aloe Juice	6	6.8
Asparagus	6	6.7
Soy beans	6	6.6
Brussels sprout	6	6.3
Capers	6
Carp	6
Chayote (mirliton), cooked	6	6.3
Clams	6	7.1
Cream of Potato soup	6
Curry sauce	6
Ginseng , Korean drink	6	6.5
Hominy, cooked	6	7.5
Melons, Honey dew	6	6.67
Mushrooms	6	6.7
Mushrooms, cooked	6	6.22
Mussels	6	6.85
Octopus	6	6.5
Olives, black	6	7
Olives, ripe	6	7.5
Oyster, smoked	6
Razor shell (sea asparagus)	6
Rice, White , cooked	6	6.7
Rice, Wild, cooked	6	6.5
Scallop	6
Sea Snail (Top shell)	6
Squash, Kubbard, cooked	6	6.2
Squid	6	6.5
Water Chestnut	6	6.2
Asparagus, cooked	6.03	6.16
Shredded Wheat	6.05	6.49
Cream of Wheat, cooked	6.06	6.16
Mackerel, Spanish, broiled	6.07	6.36
Salmon, Red Alaska, canned	6.07	6.16
Gelatin, plain jell	6.08
Noodles, boiled	6.08	6.5
Bluefish, Boston, filet, broiled	6.09	6.5
Abalone	6.1	6.5
Aloe vera	6.1
Asparagus Stalks	6.1
Coconut milk	6.1	7
Cream of Asparagus	6.1
Egg Yolk	6.1
Flounder, boiled	6.1	6.9
Herring	6.1
Cantaloupe	6.13	6.58
Cheese, Old English	6.15
Haddock, Filet, broiled	6.17	6.82
Swiss Chard, cooked	6.17	6.78
Cabbage, White	6.2
Cod liver	6.2
Dates, canned	6.2	6.4
Eel	6.2
Oatmeal, cooked	6.2	6.6
Razor Clams	6.2
Rice, Brown, cooked	6.2	6.8
Scallion	6.2
Sturgeon	6.2
Trout, Sea, sauted	6.2	6.33
Corn, cooked on cob	6.22	7.04
Peas, cooked	6.22	6.88
Mackerel, King, boiled	6.26	6.5
Avocados	6.27	6.58
Puffed Rice	6.27	6.4
Peanut Butter	6.28
Broccoli, cooked	6.3	6.52
Broccoli, frozen, cooked	6.3	6.85
Cabbage, Savoy	6.3
Cuttlefish	6.3
Kelp	6.3
Lentils, cooked	6.3	6.83
Spinach, frozen, cooked	6.3	6.52
Milk, condensed	6.33
Asparagus, frozen, cooked	6.35	6.48
Kale, cooked	6.36	6.8
Arrowroot Cruel	6.37	6.87
Flounder, fi1et, broiled	6.39	6.89
Clam Chowder, New England	6.4
Congee	6.4
Milk, cow	6.4	6.8
Peas, frozen, cooked	6.4	6.7
Porgy, broiled	6.4	6.49
Peas, dried (split yellow), cooked	6.43	6.62
Cereal, strained	6.44	6.45
Cream, 40 per cent	6.44	6.8
Cauliflower, cooked	6.45	6.8
Peas, dried (split green), cooked	6.45	6.8
Milk, Goat's	6.48
Peas, Chick, Garbanzo	6.48	6.8
Anchovies	6.5
Bass, striped, broiled	6.5	6.7
Beans, Lima	6.5
Crab meat	6.5	7
Cream, 20 per cent	6.5	6.68
Chrysanthemum drink	6.5
Shrimp	6.5	7
Bread, Boston, brown	6.53
Bass, sea, broiled	6.58	6.78
Eggs, new-laid, whole	6.58
Soy infant formula	6.6	7
Spinach, cooked	6.6	7.18
Crabmeat, cooked	6.62	6.98
Arrowroot Crackers	6.63	6.8
Smelts, Sauted	6.67	6.9
Asparagus Buds	6.7
Palm, heart of	6.7
Pollack, filet, broiled	6.72	6.82
Lobster bisque	6.9
Lotus Root	6.9
Neutral pH	7	7
Soybean milk	7
Sauce, Shrimp	7.01	7.27
Graham Crackers	7.1	7.92
Lobster, cooked	7.1	7.43
Milk, peptonized	7.1
Bird's nest soup	7.2	7.6
Soy bean curd (tofu)	7.2
Tea	7.2
Tofu (soybean Curd)	7.2
Wax gourd drink	7.2
Corn, frozen, cooked	7.33	7.68
Cheese, Camembert	7.44
Peanut Soup	7.5
Conch	7.52	8.4
Egg White	7.96
Weak Alkali	8	10
Strong Alkali	11	14