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High acidic foods list

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Mugilah Mugilah
Mugilah Mugilah

The pH level determines the acidity or alkalinity of foods, with pH 7 being neutral. Foods below pH 7 are acidic, and foods above pH 7 are basic or alkaline. Acidic foods help prevent the growth of deadly botulism bacteria. Common pH levels for preserved fruits include 3.5-4.5 for jam, 3-3.5 for jelly, and 3.5 for Indian pickles. The pH level depends on factors like the food type, variety, and soil conditions. The document provides a table of approximate pH levels for various foods.

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pH level of Foods The pH level determines acidity of foods. pH level 7 is neutral. Foods lower than pH 7 are acidic. Foods higher than pH 7 are Basic or Alkaline Acid prevents the growth of spores of deadly botulism bacteria. Typical pH level for commercially packed preserved fruits are: Fruit Jam 3.5 to 4.5 | Fruit Jelly 3 to 3.5 | Indian Pickles: 3.5 The pH level depends on the food, variety of food, and the growing conditions such as the soil pH level. I have generated following table pertinent to making Chutney Murabba and Pickles. Most (not all) of the detailed data is available at US-FDA- Center for Food Safety & Applied Nutrition Item Approximate pH Pure Water 7.0 Apple 3.30 - 4.00 Apricots 3.30 - 4.80 Artichokes 5.50 - 6.00 Baby corn 5.20 - Bananas 4.50 - 5.20 Bass, sea, broiled 6.58 - 6.78 Bass, striped, broiled 6.50 - 6.70 Beans Chickpeas (Cholay) 6.48 - 6.8 Beans Kidney (Rajmah) 5.40 - 6.00 Beans String 5.6 Blackberries, Washington 3.85 - 4.50 Blueberries, Maine 3.12 - 3.33 Broccoli, cooked 6.30 - 6.52 Brussels sprout 6.00 - 6.30 Buttermilk 4.41 - 4.83 Cabbage 5.20 - 6.80 Cantaloupe 6.13 - 6.58 Carrots 5.88 - 6.40 Cauliflower 5.60 Cherries, California 4.01 - 4.54 Coconut, fresh 5.50 - 7.80 Coconut milk 6.10 - 7.00 Cranberry Juice, canned 2.30 - 2.52 Cucumbers 5.12 - 5.78 Dates, Dromedary 4.14 - 4.88 Garlic 5.80 Ginger 5.60 - 5.90
Gooseberries (Amla?) 2.80 - 3.10 Grapes, Concord 2.80 - 3.00 Grapes, Seedless 2.90 - 3.82 Grapefruit 3.00 - 3.75 Guava, canned 3.37 - 4. 10 Honey 3.70 - 4.20 Horseradish, freshly ground 5.35 Raspberry 6.27 Kumquat, Florida 3.64 - 4.25 Leeks 5.50 - 6.17 Lemon Juice 2.00 - 2.60 Lime Juice 2.00 - 2.35 Lime 2.00 - 2.80 Loganberries 2.70 - 3.50 Loquat (May be acidified to pH 3.8) 5.10 Lotus Root 6.90 - Lychee 4.70 - 5.01 Mangoes, ripe 3.40 - 4.80 Mangoes, green 5.80 - 6.00 Mayhaw (a variety of strawberry) 3.27 - 3.86 Melon, Casaba 5.78 - 6.00 Melons, Honey dew 6.00 - 6.67 Melons, Persian 5.90 - 6.38 Molasses 4.90 - 5.40 Muscadine (A variety of grape) 3.20 - 3.40 Mushrooms 6.00 - 6.70 Mustard 3.55 - 6.00 Nectarines 3.92 - 4.18 Okra, cooked 5.50 - 6.60 Onions, red 5.30 - 5.80 Onion white 5.37 - 5.85 Onions, yellow 5.32 - 5.60 Oranges, Florida 3.69 - 4.34 Papaya 5.20 - 6.00 Parsley 5.70 - 6.00 Parsnip 5.30 - 5.70 Peaches 3.30 - 4.05 Peppers 4.65 - 5.45 Peppers, green 5.20 - 5.93 Persimmons 4.42 - 4.70
Pineapple 3.20 - 4.00 Plums, Blue 2.80 - 3.40 Plums, Damson 2.90 - 3.10 Plums, Green Gage 3.60 - 4.30 Plums, Green Gage, canned 3.22 - 3.32 Plums, Red 3.60 - 4.30 Pomegranate 2.93 - 3.20 Prunes, dried, stewed 3.63 - 3.92 Sweet 5.30 - 5.60 Pumpkin 4.90 - 5.50 Raisins, seedless 3.80 - 4.10 Raspberries 3.22 - 3.95 Scallion 6.20 - Shrimp 6.50 - 7.00 Spinach 5.50 - 6.80 Squash, Hubbard, cooked 6.00 - 6.20 Strawberries 3.00 - 3.90 Tamarind 3.00 - Tangerine 3.32 - 4.48 Tomatillo (resembling Cherry tomatoes)3.83 Tomatoes 4.30 - 4.90 Turnips 5.29 - 5.90 Vinegar 2.40 - 3.40 Vinegar, cider 3.10 Walnuts, English 5.42 Watermelon 5.18 - 5.60
High acidic foods list
High acidic foods list
High acidic foods list

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High acidic foods list

  • 1. pH level of Foods The pH level determines acidity of foods. pH level 7 is neutral. Foods lower than pH 7 are acidic. Foods higher than pH 7 are Basic or Alkaline Acid prevents the growth of spores of deadly botulism bacteria. Typical pH level for commercially packed preserved fruits are: Fruit Jam 3.5 to 4.5 | Fruit Jelly 3 to 3.5 | Indian Pickles: 3.5 The pH level depends on the food, variety of food, and the growing conditions such as the soil pH level. I have generated following table pertinent to making Chutney Murabba and Pickles. Most (not all) of the detailed data is available at US-FDA- Center for Food Safety & Applied Nutrition Item Approximate pH Pure Water 7.0 Apple 3.30 - 4.00 Apricots 3.30 - 4.80 Artichokes 5.50 - 6.00 Baby corn 5.20 - Bananas 4.50 - 5.20 Bass, sea, broiled 6.58 - 6.78 Bass, striped, broiled 6.50 - 6.70 Beans Chickpeas (Cholay) 6.48 - 6.8 Beans Kidney (Rajmah) 5.40 - 6.00 Beans String 5.6 Blackberries, Washington 3.85 - 4.50 Blueberries, Maine 3.12 - 3.33 Broccoli, cooked 6.30 - 6.52 Brussels sprout 6.00 - 6.30 Buttermilk 4.41 - 4.83 Cabbage 5.20 - 6.80 Cantaloupe 6.13 - 6.58 Carrots 5.88 - 6.40 Cauliflower 5.60 Cherries, California 4.01 - 4.54 Coconut, fresh 5.50 - 7.80 Coconut milk 6.10 - 7.00 Cranberry Juice, canned 2.30 - 2.52 Cucumbers 5.12 - 5.78 Dates, Dromedary 4.14 - 4.88 Garlic 5.80 Ginger 5.60 - 5.90
  • 2. Gooseberries (Amla?) 2.80 - 3.10 Grapes, Concord 2.80 - 3.00 Grapes, Seedless 2.90 - 3.82 Grapefruit 3.00 - 3.75 Guava, canned 3.37 - 4. 10 Honey 3.70 - 4.20 Horseradish, freshly ground 5.35 Raspberry 6.27 Kumquat, Florida 3.64 - 4.25 Leeks 5.50 - 6.17 Lemon Juice 2.00 - 2.60 Lime Juice 2.00 - 2.35 Lime 2.00 - 2.80 Loganberries 2.70 - 3.50 Loquat (May be acidified to pH 3.8) 5.10 Lotus Root 6.90 - Lychee 4.70 - 5.01 Mangoes, ripe 3.40 - 4.80 Mangoes, green 5.80 - 6.00 Mayhaw (a variety of strawberry) 3.27 - 3.86 Melon, Casaba 5.78 - 6.00 Melons, Honey dew 6.00 - 6.67 Melons, Persian 5.90 - 6.38 Molasses 4.90 - 5.40 Muscadine (A variety of grape) 3.20 - 3.40 Mushrooms 6.00 - 6.70 Mustard 3.55 - 6.00 Nectarines 3.92 - 4.18 Okra, cooked 5.50 - 6.60 Onions, red 5.30 - 5.80 Onion white 5.37 - 5.85 Onions, yellow 5.32 - 5.60 Oranges, Florida 3.69 - 4.34 Papaya 5.20 - 6.00 Parsley 5.70 - 6.00 Parsnip 5.30 - 5.70 Peaches 3.30 - 4.05 Peppers 4.65 - 5.45 Peppers, green 5.20 - 5.93 Persimmons 4.42 - 4.70
  • 3. Pineapple 3.20 - 4.00 Plums, Blue 2.80 - 3.40 Plums, Damson 2.90 - 3.10 Plums, Green Gage 3.60 - 4.30 Plums, Green Gage, canned 3.22 - 3.32 Plums, Red 3.60 - 4.30 Pomegranate 2.93 - 3.20 Prunes, dried, stewed 3.63 - 3.92 Sweet 5.30 - 5.60 Pumpkin 4.90 - 5.50 Raisins, seedless 3.80 - 4.10 Raspberries 3.22 - 3.95 Scallion 6.20 - Shrimp 6.50 - 7.00 Spinach 5.50 - 6.80 Squash, Hubbard, cooked 6.00 - 6.20 Strawberries 3.00 - 3.90 Tamarind 3.00 - Tangerine 3.32 - 4.48 Tomatillo (resembling Cherry tomatoes)3.83 Tomatoes 4.30 - 4.90 Turnips 5.29 - 5.90 Vinegar 2.40 - 3.40 Vinegar, cider 3.10 Walnuts, English 5.42 Watermelon 5.18 - 5.60