Transcription of pH Values of Common Foods and Ingredients - Clemson …
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pH Values of Common Foods and Ingredients - Clemson …
PH Values of Common Foods and Ingredients Note: Variation exists between varieties, condition of growing and processing methods. Item Approx. pH Item Approx. pH. Apple, baked with sugar - Brussels sprout Apple, eating Cabbage Apple Delicious Cabbage, green Apple Golden Delicious Cactus Apple Jonathan Cantaloupe Apple McIntosh Carrots Apple Juice Cauliflower Apple Sauce Celery Apple Winesap Cherries, California Apricots Cherries, red, water pack Apricot nectar Cherries, Royal Ann Apricots, pureed Corn Artichokes Cucumbers Artichokes, canned, acidified Cucumbers, dill pickles Artichokes, Jerusalem, cooked Cucumbers, pickled Asparagus Eggplant Avocados Figs, Calamyrna Baby corn Four bean salad Bamboo Shoots Fruit cocktail Bananas Grapes, Concord Beans Grapes, Niagara Beans, black Grapes.
1 pH Values of Common Foods and Ingredients N. o. te: Variation exists between varieties, condition of growing and processing methods. Item Approx. pH Item Approx. pH
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