1/11/12
New York State Department of Agriculture and Markets
Acidit /Alkalinit (pH) Values of Various Foods
The De a
e
H OF VARIOUS FOODS
Di i i
*Table 6. H RANGE OF A FEW SELECTED COMMERCIALLY CANNED FOODS
P ga
F
di g O
Fa
Lice
i g & Regi
Pe
& P b ica i
Fai
C
i ie
KIND OF FOOD
& Ma e Sea ch
&E e
ac U
A-Z I de
Re a ed Li
Sec i
N ice
ai
A
H RANGE,
APPROXIMATE
e
KIND OF FOOD
H RANGE,
APPROXIMATE
C
Wh e
3.4 - 3.5
O -The-C b
6.1 - 6.8
J ice
3.3 - 3.5
C ea S e
5.9 - 6.5
5.0 - 5.8
Wh e G ai , B i e Pac ed
5.8 - 6.5
Vac
6.0 - 6.4
A
a ag
, G ee
Bea
Pac ed
Ba ed
4.8 - 5.5
C ab A
G ee
4.9 - 5.5
C a be
Li a
5.4 - 6.3
J ice
2.5 - 2.7
S
6.0 - 6.6
Sa ce
2.3 - 2.3
5.1 - 5.8
C
5.5 - 6.0
Da e
6.2 - 6.4
Bee , Wh e
4.9 - 5.8
D c
6.0 - 6.1
B ac be ie
3.2 - 3.5
Fig
4.9 - 5.0
B ebe ie
3.0 - 4.2
Fa f
B
3.0 - 3.3
F i C c ai
3.6 - 4.0
G
2.8 - 3.1
Bea
ihP
Beef, C
ed, Ha h
e be ie
B ead
a
e , S iced
J ice
e
ebe ie
3.3 - 3.7
3.0 - 3.0
6.2 - 6.2
Whi e
5.0 - 6.0
G a ef i
Da e a d N
5.1 - 5.6
J ice
2.9 - 3.4
B cc i
5.2 - 6.0
P
3.4 - 3.4
5.3 - 5.6
Sec i
3.0 - 3.5
5.2 - 5.8
Ga e
3.5 - 4.5
Ha , S iced
6.0 - 6.3
Ca
, Ch
Ca
, J ice
ed
Chee e
Pa
e a
5.2 - 5.3
H
,L e
6.9 - 7.9
R
ef
4.7 - 4.8
H c ebe ie
2.8 - 2.9
3.4 - 3.6
Ja , F i
3.5 - 4.0
6.2 - 6.4
Je ie , F i
3.0 - 3.5
6.2 - 6.7
Le
2.2 - 2.4
5.4 - 5.6
Le
Cide
2.9 - 3.3
Li e J ice
2.2 - 2.4
Ca
5.9 - 7.1
L ga be ie
2.7 - 3.5
C d Fi h
6.0 - 6.1
Mac e e
5.9 - 6.2
M h
6.3 - 6.7
O
6.5 - 6.9
Che
J ice
Chic e
Chic e
Ch
ihN
S e
de
Mi
C
, Wh e
www.agriculture.n .gov/FS/industr /phvalues.html
6.4 - 6.8
i
J ice
e
2.2 - 2.6
1/2
1/11/12
New York State Department of Agriculture and Markets
E a
a ed
5.9 - 6.3
Pea
M a
e
5.0 - 5.4
T
a
4.2 - 5.2
M h
6.0 - 6.5
T
e
5.2 - 5.3
O i e , Ri e
5.9 - 7.3
Vege ab e
4.7 - 5.6
O a ge J ice
3.0 - 4.0
S i ach
4.8 - 5.8
O
6.3 - 6.7
S
a h
5.0 - 5.8
Peache
3.4 - 4.2
S a be ie
3.0 - 3.9
Pea
3.8 - 4.6
S ee P a e
5.3 - 5.6
5.6 - 6.5
T
a e
4.1 - 4.4
T
a
3.9 - 4.4
a
e
(Ba e )
Pea
Pic e
5.7 - 6.2
J ice
Di
2.6 - 3.8
T
S
3.0 - 3.5
T
i G ee
5.4 - 5.6
S ee
2.5 - 3.0
Vege ab e J ice
3.9 - 4.3
Pi e
4.3 - 4.9
Vege ab e , Mi ed
5.4 - 5.6
Vi ega
2.4 - 3.4
Y
3.0 - 3.7
Pi ea
C
e,
hed
3.2 - 4.0
5.9 - 6.1
gbe ie
S iced
3.5 - 4.1
J ice
3.4 - 3.7
Bee
4.0 - 5.0
P
2.8 - 3.0
Gi ge A e
2.0 - 4.0
P a e
O he Mi ce a e
H
a
Whi e, Wh e
5.4 - 5.9
B
d Pa
Ma hed
5.1- 5.1
D
de a C
P a
3.9 - 4.6
Fece
3.7 - 4.3
Ga
5.2 - 5.5
Mi
6.6 - 7.6
2.9 - 3.7
Sa i a
6.0 - 7.6
Rh ba b
2.9 - 3.3
Ui e
4.8 - 8.4
Sa
6.1 - 6.5
Mag e ia, Mi
Sa di e
5.7 - 6.6
Wa e
3.1 - 3.7
Di i ed, CO2
6.8 - 7.
3.3 - 3.4
Mi e a
6.2 - 9.4
6.8 - 7.0
Sea Wa e
8.0 - 8.4
Wi e
2.3 - 3.8
P
Sa ad
e J ice
P
Ra
i
be ie
Sa e
a
Sa e
a
J ice
Sh i
S
Bea
Beef B
D c
www.agriculture.n .gov/FS/industr /phvalues.html
7.3 - 7.5
e
4.8 - 8.2
4.6 - 8.4
ic C
e
1.0 - 3.0
f
10.0 - 10.5
5.7 - 5.8
h
Chic e N
Ca Ch
a
P d c
6.0 - 6.2
de
de
5.5 - 6.5
5.6 - 5.9
5.0 - 5.7
2/2