Julia Chen

Condiments and Seasonings

(Acidic)

pH

Vinegar

2.4-3.4

Pickles,
sweet

2.5-3.0

Pickles,
dill

2.6-3.8

Pickles,
sour

3.0-3.5

Fermented
olives

3.5

Mayonnaise

3.8-4.0

Condiments and Seasonings

(Moderately Acidic)

pH

Fermented
vegetables

3.9-5.1

Red
pimento

4.3-5.2

Condiments and Seasonings

(Less Acidic)

pH

Hot
peppers

4.8-6.0

Garlic

5.3-6.3

Cocoa

5.5-6.0

Ripe,
canned olives

5.9-7.3

Dutch
processed chocolate

7.0-8.0

Dairy Products

(Acidic)

pH

Yogurt

3.8-4.2

Dairy Products

(Moderately Acidic)

pH

Cottage
cheese

4.1-5.4

Dairy Products

(Less Acidic)

pH

Roquefort
cheese

4.7-4.8

Most
cheeses

5.0-6.1

Parmesan
cheese

5.2-5.3

Evaporated
milk

5.9-6.3

Whole
cow's milk

6.0-6.8

Butter

6.1-6.4

Camembert

6.1-7.0

Grains

(Less Acidic)

pH

Wheat

>6.0

Rice

>6.0

Barley

>6.0

Oats

>6.0

Rye

>6.0

Millet

>6.0

Quinoa

>6.0

Amaranth

>6.0

Hominy

6.9-7.9

Baked Goods

(Less Acidic)

pH

White
bread

5.0-6.0

Date-nut
bread

5.1-6.0

Soda
crackers

6.5-8.5

Sweeteners

(Acidic)

pH

Fruit
jellies

3.0-3.5

Fruit
jams

3.5-4.0

Sweeteners

(Less Acidic)

pH

Molasses

5.0-5.4

Glucose
syrup

5.2

Honey

6.0-6.8

Brown-rice
syrup

6.1-6.4

Maple
syrup

6.5-7.0