Difference between revisions of "Approximate pH of Common Food"

From Chanticleer Society
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Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref>:
 
Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref>:
  
* [[Citric Acid]]
+
;[[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.
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.
 
  
* [[Malic Acid]]
+
;[[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.
This is the main acid found in stone fruits such as apricots, cherries, nectarines, and peaches. It is also present in apples, and while watermelon is low in acid (5.18 to 5.6), Malic Acid is the main form of acid it contains.
 
  
* [[Tartaric Acid]]
+
;[[Malic Acid]]:This is the main acid found in stone fruits such as apricots, cherries, nectarines, and peaches. It is also present in apples, and while watermelon is low in acid (5.18 to 5.6), Malic Acid is the main form of acid it contains.
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.
 
  
* [[Succinic Acid]]
+
;[[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.
Is present in Apples and some berries
 
  
* [[Oxalic Acid]]
+
;[[Succinic Acid]]:Is present in Apples and some berries
Contained in small amounts in some berries
 
  
* [[Benzoic Acid]]
+
;[[Oxalic Acid]]:Contained in small amounts in some berries
An acid found in cranberries
 
  
* [[Isocitric Acid]]
+
;[[Benzoic Acid]]:An acid found in cranberries
Is present in blackberries
 
  
* [[Quinic Acid]]
+
;[[Isocitric Acid]]:Is present in blackberries
Is present in plums and kiwi fruit
+
 
 +
;[[Quinic Acid]]:Is present in plums and kiwi fruit
 
   
 
   
  

Revision as of 11:57, 21 May 2020

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. 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).

Acidity in fruits can come from a variety of different acids. The most common of them include[1]:

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.
Malic Acid
This is the main acid found in stone fruits such as apricots, cherries, nectarines, and peaches. It is also present in apples, and while watermelon is low in acid (5.18 to 5.6), Malic Acid is the main form of acid it contains.
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.
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


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. [2]

Item From To
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
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
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


References

  1. A Guide to Common Fruit Acids (CompoundChem.com)
  2. Approximate pH of Foods and Food Products (FDA via Archive.org Sept 26, 2009)

External Links