What Is The Ph Of Strawberries

Foodzilla Questions Are Strawberries Acidic?

In accordance with their pH level, strawberries are acidic. The pH range for strawberries is usually 3 to 3.5. A pH value between 0 and 6.99 is regarded as acidic. The number is more acidic the closer it approaches to 0. SPONSORED LINKS Strawberries are roughly as acidic as soda depending on where they go on this scale. Photo by Sahand Babali

Is Strawberry OK for acid reflux?

Foods to Eat on an Acid Reflux Diet –

Milk-based products : Opt for low-fat or dairy alternatives like soy milk products. Noncitrus fruits : Apples, bananas, blueberries, and strawberries are safe bets. Lean chicken and meat : Order or cook it grilled instead of fried. Plain breads and cereals : Skip overly processed carbs with high-fat ingredients like muffins and croissants. Fresh or frozen vegetables : Avoid any veggies that are prepared in super creamy sauces or fried. Low-fat desserts : Sponge cake and angel food cake are two great fluffy alternatives, as are low-fat ice cream and fruit-based desserts.

What is the pH of a banana?

Conclusion – Bananas, the world’s favorite yellow fruit, are not only cherished for their delightful taste and nutritional richness but also for their mild acidity. With pH levels ranging from 4.5 to 5.2, bananas are indeed mildly acidic, with ripeness and variety influencing their acidity levels.

As bananas ripen, their pH values increase, making them less acidic and sweeter in taste. Although mildly acidic, bananas are packed with essential nutrients like dietary fiber, potassium, vitamin C, and vitamin B6, all contributing to a myriad of health benefits. Whether you’re enjoying bananas as a convenient on-the-go snack or incorporating them into your favorite recipes, they are a delicious and nutritious option that can be enjoyed by most people, even those with concerns about acidic foods.

However, if you have any specific concerns about consuming bananas or their acidity due to a medical condition or dietary restrictions, it is always advisable to consult with a healthcare professional or registered dietitian for personalized guidance.

What foods have a pH higher than 7?

Master List of Typical pH and Acid Content of Fruits, Vegetables, Meats, Etc. for Home Canning and Preserving – Click here for a PDF print version Updated for 2023 The pH and/or acidity of a food is generally used to determine the safe home canning methods and conditions. The term “pH” is a measure of acidity; the lower its value, the more acid the food. The equipment used for determining pH was generally pH meters.

Canning methods are described on this page, Some liquids, like lemon juice, lime juice and vinegar, are used as acidifiers, to help lower the pH of foods to increase safety. See this page for an explanation, Understand that in presenting this information, we are not encouraging anyone to invent their own canning recipes – they would still require lab testing to determine their safety.

But this may help with simple substitutions. Canning directions and recipes that are based on this information and tested in a lab are provided here. The approximate ranges of pH values for many common fresh and processed foods are listed below. Keep in mind that considerable variation exists between varieties, condition of growing and processing methods, etc.

  • The data presented is applicable to the edible portion of foods in their normal and natural state, unless otherwise designated.
  • The FDA would like your input to this matter.
  • This list will be updated when new information is available.
  • Acid foods are foods that contain enough acid to have a pH of 4.6 or lower.

They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters. Acidic foods can be processed safely in a boiling water canner, usually without added acid (lemon juice, vinegar or citric acid). This is necessary to control botulinum bacteria.

Acidity may be natural, as in most fruits, or added, as in pickled food. Low-acid canned foods are not acidic enough to prevent the growth of these bacteria. Acid foods contain enough acid to block their growth, or destroy them more rapidly when heated. The acidity level in foods can usually be increased by adding lemon juice, citric acid, or vinegar, although this by itself, does not mean the recipe is safe.

Low-acid foods have pH values higher than 4.6 up to 6.9. (non-acidic, or alkaline foods have pH values of 7.0 or greater),They include red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes. Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods.

In using this table, bear in mind that considerable variation exists between varieties, condition of growing and processing methods, etc. Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated. Where the research found a range of values due to variability in the samples, the range is provided.

Where a single consistent value was determined, that value is provided. If you would like to see the table broken down by categories, see these links:

  • pH of fresh fruits, acidic and low acid
  • pH of Vegetables
  • pH of meats, beef, chicken, fish, pork
  • ph of eggs, dairy
  • pH of soups
  • pH of some processed foods
Master List of pH of Foods
Item Approximate pH Lower range Upper range
Abalone 6.30 6.10 6.50
Ackees 5.50
All Bran, cereal 5.89 5.59 6.19
Aloe Juice 6.40 6.00 6.80
Aloe vera 6.10
Anchovies 6.50
Apple Juice 3.68 3.35 4.00
Apple, baked with sugar 3.38 3.20 3.55
Apple, eating 3.65 3.30 4.00
Apples, Golden Delicious 3.60
Apples, Jonathan 3.33
Apples, McIntosh 3.34
Apples, Red Delicious 3.90
Apples, Winesap 3.47
Applesauce 3.35 3.10 3.60
Apricot Nectar 3.78
Apricots, Canned 3.40
Apricots, Canned 3.59 3.40 3.78
Apricots, Dried, stewed 3.41 3.30 3.51
Apricots, fresh 4.05 3.30 4.80
Apricots, Pureed, 3.63 3.42 3.83
Artichokes 5.75 5.50 6.00
Artichokes, canned, acidified 4.45 4.30 4.60
Artichokes, French, cooked 5.80 5.60 6.00
Artichokes, Jerusalem, cooked 5.97 5.93 6.00
Aroniaberries (Aronia) 3.45 3.30 3.90
Asparagus 6.35 6.00 6.70
Asparagus Buds 6.70
Asparagus Stalks 6.10
Asparagus, canned 5.50 5.00 6.00
Asparagus, cooked 6.10 6.03 6.16
Asparagus, frozen, cooked 6.42 6.35 6.48
Asparagus, green, canned 5.26 5.20 5.32
Asparagus, strained 4.95 4.80 5.09
Avocados 6.43 6.27 6.58
Baby corn 5.20
Bamboo Shoots 5.65 5.10 6.20
Bamboo Shoots, preserved 4.05 3.50 4.60
Banana, yellow 5.15 5.00 5.29
Bananas 4.85 4.50 5.20
Bananas, red 4.67 4.58 4.75
Barley, cooked 5.26 5.19 5.32
Basil pesto 4.90
Beans (generic) 6.05 5.60 6.50
Beans, Black beans 5.90 5.78 6.02
Beans, Boston style 5.24 5.05 5.42
Beans, Kidney 5.70 5.40 6.00
Beans, Lima 6.50
Beans, pork & tomato sauce, canned 5.45 5.10 5.80
Beans, refried 5.90
Beans, Soy 6.30 6.00 6.60
Beans, String 5.60
Beans, vegetarian w tomato sauce, canned 5.32
Beans, Wax 5.50 5.30 5.70
Beef 5.55 5.40 5.70
Beets 5.95 5.30 6.60
Beets, canned 5.35 4.90 5.80
Beets, canned, acidified 4.45 4.30 4.60
Beets, chopped 5.44 5.32 5.56
Beets, cooked 5.87 5.23 6.50
Beets, strained 5.44 5.32 5.56
Blackberries, Washington 4.18 3.85 4.50
Blueberries, frozen 3.17 3.11 3.22
Blueberries, Maine 3.23 3.12 3.33
Bluefish (Boston, filet, broiled) 6.30 6.09 6.50
Bluefish, Boston, filet, broiled 6.30 6.09 6.50
Bread Rolls, white 5.49 5.46 5.52
Breadfruit, cooked 5.33
Broccoli Cheese Soup, condensed 5.60
Broccoli, canned 5.60 5.20 6.00
Broccoli, cooked 6.41 6.30 6.52
Broccoli, frozen, (blanched) 6.58 6.30 6.85
Brussels sprout 6.15 6.00 6.30
Buttermilk 4.62 4.41 4.83
Cabbage 6.00 5.20 6.80
Cabbage, Green 6.13 5.50 6.75
Cabbage, Red 5.80 5.60 6.00
Cabbage, Savoy 6.30
Cabbage, White 6.20
Cactus 4.70
Cantaloupe 6.36 6.13 6.58
Capers 6.00
Carp 6.00
Carp 6.00
Carrots 6.14 5.88 6.40
Carrots, canned 5.20 5.18 5.22
Carrots, chopped 5.43 5.30 5.56
Carrots, cooked 5.81 5.58 6.03
Carrots, pureed 5.18 4.55 5.80
Carrots, strained 5.10 5.10 5.10
Cauliflower 5.60
Cauliflower, cooked 6.63 6.45 6.80
Caviar, American 5.85 5.70 6.00
Caviar, American 5.85 5.70 6.00
Celery 5.85 5.70 6.00
Celery Knob, cooked 5.78 5.71 5.85
Celery, cooked 5.65 5.37 5.92
Cereal, strained 6.45 6.44 6.45
Chayote (mirliton), cooked 6.15 6.00 6.30
Cheese (Blue, Brie, Queso Fresco) 6.35 6.20 6.50
Cheese (Gouda, Mozzarella, Colby) 5.25 5.10 5.40
Cheese (Gruyere, Swiss, Fresh Mozzarella) 5.60 5.50 5.70
Cheese Dip 5.80
Cheese, American, mild 4.98
Cheese, Camembert 7.44
Cheese, Cheddar 5.90
Cheese, Cottage 4.89 4.75 5.02
Cheese, Cream, Philadelphia 4.45 4.10 4.79
Cheese, Edem 5.40
Cheese, Feta 4.75 4.60 4.90
Cheese, Old English 6.15
Cheese, Parmesan 5.25 5.20 5.30
Cheese, Roquefort 5.54 5.10 5.98
Cheese, Snippy 5.20 5.18 5.21
Cheese, Stilton 5.70
Cheese, Swiss Gruyere 6.15 5.68 6.62
Cherries, black, canned 3.88 3.82 3.93
Cherries, California 4.28 4.01 4.54
Cherries, frozen 3.35 3.32 3.37
Cherries, Maraschino 3.50 3.47 3.52
Cherries, red, Water pack 3.54 3.25 3.82
Cherries, Royal Ann 3.82 3.80 3.83
Chicken 5.90 5.30 6.50
Chicken Broth 5.80
Chicory 5.98 5.90 6.05
Chili Sauce, acidified 3.24 2.77 3.70
Chives 5.76 5.20 6.31
Chopped Vegetable Soup 5.00 4.98 5.02
Chrysanthemum drink 6.50
Clams 6.55 6.00 7.10
Coconut milk 6.55 6.10 7.00
Coconut preserves 5.40 3.80 7.00
Coconut, fresh 6.65 5.50 7.80
Conch 7.96 7.52 8.40
Congee 6.40
Corn Flakes 5.38
Corn Soup, condensed 6.80
Corn, canned 6.20 5.90 6.50
Corn, fresh 6.60 5.90 7.30
Corn, frozen, cooked 7.51 7.33 7.68
Corn, Golden Bantam, cooked on cob 6.63 6.22 7.04
Crab meat 6.75 6.50 7.00
Crab meat 6.75 6.50 7.00
Crabapple jelly 2.98 2.93 3.02
Crabmeat, cooked 6.80 6.62 6.98
Crabmeat, cooked 6.80 6.62 6.98
Cranberry Juice, canned 2.41 2.30 2.52
Cream of Asparagus 6.10
Cream of Asparagus Soup 6.10
Cream of Celery Soup, condensed 6.20
Cream of Coconut Soup 5.69 5.51 5.87
Cream of Coconut, canned 5.69 5.51 5.87
Cream of Mushroom Soup 6.18 5.95 6.40
Cream of Mushroom Soup, condensed 6.10 6.00 6.20
Cream of Pea Soup, canned 5.70
Cream of Potato soup 6.00
Cream of Potato Soup, condensed 5.80
Cream of shrimp Soup, condensed 5.80
Cream of Tomato Soup 4.62
Cream of Wheat, cooked 6.11 6.06 6.16
Cream style corn Soup, condense 5.75 5.70 5.80
Cream, 20 per cent 6.59 6.50 6.68
Cream, 40 per cent 6.62 6.44 6.80
Cucumbers 5.45 5.12 5.78
Cucumbers, Dill pickles 3.45 3.20 3.70
Cucumbers, pickled 4.40 4.20 4.60
Curry Paste,acidified 4.70 4.60 4.80
Curry sauce 6.00
Cuttlefish 6.30
Dates, canned 6.30 6.20 6.40
Dates, Dromedary 4.51 4.14 4.88
Eell 6.20
Egg Whites 7.96
Egg Whites 7.96
Egg Yolk 6.10
Egg Yolk 6.10
Eggplant 6.00 5.50 6.50
Eggs, new-laid, whole 6.58
Eggs, new-laid, whole 6.58
Enchilada sauce 4.55 4.40 4.70
Escarole 5.85 5.70 6.00
Fennel (Anise) 5.68 5.48 5.88
Fennel, cooked 5.91 5.80 6.02
Figs, Calamyrna 5.52 5.05 5.98
Figs, canned 4.96 4.92 5.00
Flounder, boiled 6.50 6.10 6.90
Flounder, fi1et, broiled 6.64 6.39 6.89
Four bean salad 5.60
Fruit cocktail 3.80 3.60 4.00
Garlic 5.80
Gelatin Dessert 2.60
Gelatin, plain jell 6.08
Ginger root 5.75 5.60 5.90
Ginseng, Korean drink 6.25 6.00 6.50
Gooseberries 2.95 2.80 3.10
Graham Crackers 7.51 7.10 7.92
Grapefruit 3.38 3.00 3.75
Grapefruit Juice, canned 3.08 2.90 3.25
Grapefruit, canned 3.20 3.08 3.32
Grapes, canned 4.00 3.50 4.50
Grapes, Concord 2.90 2.80 3.00
Grapes, Lady Finger 3.55 3.51 3.58
Grapes, Malaga 3.75 3.71 3.78
Grapes, Niagara 3.04 2.80 3.27
Grapes, Ribier 3.75 3.70 3.80
Grapes, Seedless 3.36 2.90 3.82
Grapes, Tokyo 3.67 3.50 3.84
Grass jelly 6.50 5.80 7.20
Greens, Mixed, chopped 5.14 5.05 5.22
Greens, Mixed, strained 5.26 5.22 5.30
Grenadine Syrup 2.31
Guava Jelly 3.73
Guava nectar 5.50
Guava, canned 3.74 3.37 4.10
Hearts of Palm 5.70
Hominy, cooked 6.75 6.00 7.50
Honey 3.95 3.70 4.20
Honey Aloe 4.70
Horseradish, freshly ground 5.35
Huckleberries, cooked with sugar 3.41 3.38 3.43
Jackfruit 5.80 4.80 6.80
Jam, (fruit jams) 4.00 3.50 4.50
Jellies, fruit 3.25 3.00 3.50
Jujube 5.20
Kale, cooked 6.58 6.36 6.80
Ketchup 3.91 3.89 3.92
Kippered, Herring, Marshall 5.98 5.75 6.20
Kumquat, Florida 3.95 3.64 4.25
Leeks 5.84 5.50 6.17
Leeks, cooked 5.80 5.49 6.10
Lemon Juice 2.30 2.00 2.60
Lentil Soup 5.80
Lentil Soup 5.80
Lentils, cooked 6.57 6.30 6.83
Lettuce 5.98 5.80 6.15
Lettuce, Boston 5.97 5.89 6.05
Lettuce, Iceberg 5.92 5.70 6.13
Lettuce, Romaine 5.92 5.78 6.06
Lime Juice 2.18 2.00 2.35
Limes 2.40 2.00 2.80
Lobster bisque 6.90 6.90 6.90
Lobster Soup 5.70
Lobster, cooked 7.27 7.10 7.43
Loganberries 3.10 2.70 3.50
Loganberries 3.10 2.70 3.50
Loquat (May be acidified to pH 3.8) 5.10
Lotus Root 6.90
Lychee 4.86 4.70 5.01
Mackerel, canned 6.15 5.90 6.40
Mackerel, King, boiled 6.38 6.26 6.50
Mackerel, Spanish, broiled 6.22 6.07 6.36
Mangoes, green / unripe 4.10 3.40 4.80
Mangoes, ripe 5.90 5.80 6.00
Mangostine 4.75 4.50 5.00
Maple syrup 5.15
Maple syrup, light (Acidified) 4.60
Matzos 5.70
Mayhaw 3.57 3.27 3.86
Melba Toast 5.19 5.08 5.30
Melon, Casaba 5.89 5.78 6.00
Melons, Honey dew 6.34 6.00 6.67
Melons, Persian 6.14 5.90 6.38
Milk, condensed 6.33
Milk, evaporated 6.10 5.90 6.30
Milk, Goat’s 6.48
Minestrone Soup, condensed 5.40
Mint Jelly 3.01
Molasses 5.15 4.90 5.40
Muscadine (A variety of grape) 3.30 3.20 3.40
Mushrooms 6.35 6.00 6.70
Mushrooms, cooked 6.11 6.00 6.22
Mustard 4.78 3.55 6.00
Nata De Coco 5.00
Nectarines 4.05 3.92 4.18
New England Clam Chowder Soup, condensed 6.00
Okra, cooked 6.05 5.50 6.60
Olives, black 6.50 6.00 7.00
Olives, green, fermented 4.10 3.60 4.60
Olives, ripe 6.75 6.00 7.50
Onions, pickled 4.15 3.70 4.60
Onions, red 5.55 5.30 5.80
Onions, white 5.61 5.37 5.85
Onions, yellow 5.46 5.32 5.60
Orange Juice, California 3.75 3.30 4.19
Orange, Juice Florida 3.73 3.30 4.15
Orange, Marmalade 3.17 3.00 3.33
Oranges, Florida 4.02 3.69 4.34
Oranges, Florida “color added” 3.75 3.60 3.90
Oyster mushrooms 5.50 5.00 6.00
Oyster Stew, condensed 6.30
Oysters 5.93 5.68 6.17
Oysters, smoked 6.00
Palm, heart of 6.70
Papaya 5.60 5.20 6.00
Papaya Marmalade 3.77 3.53 4.00
Parsley 5.85 5.70 6.00
Parsnip 5.50 5.30 5.70
Parsnips, cooked 5.55 5.45 5.65
Pate 5.90
Pate 5.90
Pea Soup, Cream of, Canned 5.70
Peaches 3.68 3.30 4.05
Peaches, canned 3.95 3.70 4.20
Peaches, cooked with sugar 3.64 3.55 3.72
Peaches, frozen 3.32 3.28 3.35
Peanut Butter 6.28
Peanut Soup 7.50
Peanut Soup 7.50
Pear Nectar 4.03
Pears, Bartlett 4.05 3.50 4.60
Pears, canned 4.04 4.00 4.07
Pears, Sickle cooked w/sugar 4.13 4.04 4.21
Peas, canned 5.85 5.70 6.00
Peas, Chick, Garbanzo 6.64 6.48 6.80
Peas, cooked 6.55 6.22 6.88
Peas, dried (split green), cooked 6.63 6.45 6.80
Peas, dried (split yellow), cooked 6.53 6.43 6.62
Peas, frozen, cooked 6.55 6.40 6.70
Peas, pureed 5.38 4.90 5.85
Peas, strained 6.02 5.91 6.12
Peppers 5.05 4.65 5.45
Peppers, green 5.57 5.20 5.93
Persimmons 4.56 4.42 4.70
Pickles, fresh pack 5.25 5.10 5.40
Pimento, canned, acidified 4.50 4.40 4.60
Pimiento 4.65 4.40 4.90
Pineapple 3.60 3.20 4.00
Pineapple Juice, canned 3.45 3.30 3.60
Pineapple, canned 3.73 3.35 4.10
Plum Nectar 3.45
Plums, Blue 3.10 2.80 3.40
Plums, Damson 3.00 2.90 3.10
Plums, Frozen 3.32 3.22 3.42
Plums, Green Gage 3.95 3.60 4.30
Plums, Green Gage, canned 3.27 3.22 3.32
Plums, Red 3.95 3.60 4.30
Plums, spiced 3.64
Plums, Yellow 4.18 3.90 4.45
Pollack, filet, broiled 6.77 6.72 6.82
Pollack, filet, broiled 6.77 6.72 6.82
Pomegranate 3.07 2.93 3.20
Porgy, broiled 6.45 6.40 6.49
Pork 5.65 5.60 5.70
Potato Soup 5.90
Potato Soup 5.90
Potatoes 5.65 5.40 5.90
Potatoes (fresh tubers) 5.70
Potatoes, Mashed 5.10
Prune Juice 3.96 3.95 3.97
Prune, pureed 3.95 3.60 4.30
Prune, strained 3.71 3.58 3.83
Prunes, dried, stewed 3.78 3.63 3.92
Puffed Rice 6.34 6.27 6.40
Puffed Wheat 5.52 5.26 5.77
Pumpkin 5.20 4.90 5.50
Quince Jelly 3.70
Quince, fresh, stewed 3.26 3.12 3.40
Radishes, red 5.95 5.85 6.05
Radishes, white 5.61 5.52 5.69
Raisins, seedless grape raisins 3.95 3.80 4.10
Rambutan (Thailand) 4.90
Raspberries 3.59 3.22 3.95
Raspberries, frozen 3.22 3.18 3.26
Raspberries, New Jersey 3.66 3.50 3.82
Raspberry Jam 3.02 2.87 3.17
Rattan, Thailand 5.20
Razor shell (sea asparagus) 6.00
Red Ginseng 5.50
Red Pepper Relish 3.36 3.10 3.62
Rhubarb 3.25 3.10 3.40
Rhubarb, California, stewed 3.27 3.20 3.34
Rice (all types, when cooked)
Rice Krispies 5.57 5.40 5.73
Rice, Brown 6.50 6.20 6.80
Rice, White 6.35 6.00 6.70
Rice, Wild 6.25 6.00 6.50
Salmon, fresh fillet 6.29 6.23 6.35
Salmon, fresh, boiled 6.18 5.85 6.50
Salmon, fresh, broiled 5.88 5.36 6.40
Salmon, Red Alaska, canned 6.12 6.07 6.16
Salsa (tomato based)
Sauerkraut 3.45 3.30 3.60
Scallion 6.20
Scallops 6.00
Shallots, cooked 5.50 5.30 5.70
Shredded Wheat 6.27 6.05 6.49
Shrimp 6.75 6.50 7.00
Shrimp Paste 5.89 5.00 6.77
Smelts, Sauted 6.79 6.67 6.90
Soda Crackers 6.49 5.65 7.32
Soup Cream of Potato 6.00
Soy infant formula 6.80 6.60 7.00
Soy Sauce 4.90 4.40 5.40
Soybean milk 7.00
Spinach 6.15 5.50 6.80
Spinach, chopped 5.45 5.38 5.52
Spinach, cooked 6.89 6.60 7.18
Spinach, frozen, cooked 6.41 6.30 6.52
Spinach, pureed 5.86 5.50 6.22
Spinach, strained 5.71 5.63 5.79
Squash, acorn, cooked 5.84 5.18 6.49
Squash, Kubbard, cooked 6.10 6.00 6.20
Squash, white, cooked 5.66 5.52 5.80
Squash, yellow, cooked 5.90 5.79 6.00
Squid 6.00 6.50
Strained Vegetable Soup 5.00 4.99 5.00
Straw mushroom 4.90
Strawberries 3.45 3.00 3.90
Strawberries, California 3.41 3.32 3.50
Strawberries, frozen 3.27 3.21 3.32
Strawberry Jam 3.20 3.00 3.40
Sweet Potatoes 5.45 5.30 5.60
Swiss Chard, cooked 6.48 6.17 6.78
Tamarind 3.00
Tangerine 3.90 3.32 4.48
Taro syrup 4.50
Tea 7.20
Three-Bean Salad 5.40
Tofu (aka, Soy bean curd) 7.20
Tofu (soybean Curd) 7.20
Tomatillo (resembling Cherry tomatoes) 3.83
Tomato Rice Soup, condensed 5.50
Tomato Soup, Cream of, canned 4.62
Tomatoes 4.60 4.30 4.90
Tomatoes, canned 4.10 3.50 4.70
Tomatoes, Juice 4.35 4.10 4.60
Tomatoes, Paste 4.10 3.50 4.70
Tomatoes, Puree 4.39 4.30 4.47
Tomatoes, Strained 4.45 4.32 4.58
Tomatoes, Vine ripened 4.54 4.42 4.65
Truffle 5.90 5.30 6.50
Tuna Fish, canned 6.05 5.90 6.20
Turnip, greens, cooked 5.80 5.40 6.20
Turnip, white, cooked 5.81 5.76 5.85
Turnip, yellow, cooked 5.70 5.57 5.82
Turnips 5.60 5.29 5.90
Vegetable Juice 4.10 3.90 4.30
Vegetable Soup, canned 5.16
Vinegar 2.90 2.40 3.40
Vinegar, cider 3.10
Walnuts, English 5.42
Water Chestnut 6.10 6.00 6.20
Watercress 6.03 5.88 6.18
Watermelon 5.39 5.18 5.60
Wax gourd drink 7.20
Whole milk 6.65 6.40 6.90
Yams, cooked 6.16 5.50 6.81
Yangsberries, frozen 3.35 3.00 3.70
Yeast 5.65
Yoghurt 4.60 4.40 4.80
Zucchini, cooked 5.90 5.69 6.10
Zwiebach 4.89 4.84 4.94
You might be interested:  How Much Is A Horse

Why is Strawberry acidic?

Balancing the taste – As consumers, we look for the right combination of sweetness, acidity and flavour in our strawberries. The flavour depends on the balance between several molecules. As strawberries ripen, their sugar content rises from about 5% in unripe green fruit to 6-9% on ripening.

Are strawberries too acidic?

Foodzilla Questions Are Strawberries Acidic?

In accordance with their pH level, strawberries are acidic. The pH range for strawberries is usually 3 to 3.5. A pH value between 0 and 6.99 is regarded as acidic. The number is more acidic the closer it approaches to 0. SPONSORED LINKS Strawberries are roughly as acidic as soda depending on where they go on this scale. Photo by Sahand Babali

Which fruit is least acidic?

When to Talk to Your Doctor About Acid Reflux – Our digestive health experts can help with the latest diagnostic and treatment options. It’s a good idea to speak with your doctor if the best foods for acid reflux do not relieve your symptoms, Dr. Khaitan says.

What is the pH of broccoli?

Broccoli (pH: 6.30-6.85 )

What is the pH of yogurt?

Table 4. – Physiochemical properties and mineral contents of commercial drinking yogurts

Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Mean±SD
Soluble solids content (°Bx) 17.68±0.21 b 12.47±0.08 d 10.13±0.07 e 13.61±0.03 c 17.72±0.02 b 18.36±0.09 a 15.00±3.20
Titratable acidity (%) 0.64±0.01 a 0.52±0.02 c 0.55±0.01 c 0.64±0.02 a 0.59±0.02 b 0.55±0.02 c 0.58±0.05
pH 4.20±0.01 c 4.34±0.01 b 4.34±0.01 b 4.12±0.01 d 4.10±0.01 e 4.52±0.01 a 4.27±0.15
Color measurements
 L* 92.02±0.03 a 91.76±0.01 c 91.96±0.01 b 91.05±0.02 d 90.60±0.03 e 88.88±0.01 f 91.05±1.13
 a* −2.93±0.01 b −3.03±0.01 c −3.44±0.01 e −3.44±0.01 e −3.22±0.01 d −2.51±0.01 a −3.10±0.33
 b* 7.87±0.02 e 6.67±0.03 f 8.07±0.03 c 7.96±0.02 d 8.39±0.02 b 9.79±0.01 a 8.12±0.95
Mineral contents (mg/100 g)
 Ca 148.39±10.3 a 130.51±6.83 b,c 142.06±1.95 a 121.83±6.93 c 121.42±4.29 c 139.29±2.65 a,b 133.92±11.67
 K 157.23±0.95 a 141.43±0.12 c 148.78±0.61 b 134.32±0.26 d 123.01±2.59 e 156.41±1.18 a 143.53±12.59
 Na 46.74±0.07 a 38.63±0.27 e 39.77±0.28 d 40.91±0.36 c 34.34±0.58 f 44.78±0.12 b 40.86± 4.18
 P 100.70±3.82 b 87.63±3.48 c 97.46±0.48 b 87.45±3.71 c 84.03±1.76 c 112.28±0.39 a 94.93±10.27

Granata and Morr (1996) reported that pH values between 4.0 and 4.4 are considered as necessary for flavor and texture in good-quality yogurts. The six yogurt samples tested in this study showed average pH values between 4.0 and 4.4, indicating that these yogurts are good quality. Regarding TA and pH, the results were slightly different among yogurt samples. Besides the CIE L*a*b* data, the color difference (△ E ) values were computed, where Δ E = 1/2 ). Between the highest L* value (Sample 1) and the lowest L* value (Sample 6), Δ E was 3.7, which denotes an obvious color difference since Δ E values above 3.0 can be easily detected by the naked eye ( Mezquita et al., 2015 ). Among the other samples, Δ E was less than 2.0. A possible explanation for the variations in SSC, TA, pH, and color between yogurt samples is the different compositions, such as sugars and organic acids. In addition, the storage conditions, such as refrigeration temperature, influence the pH and TA ( Hassan and Amjad, 2010 ). Sichani et al. (2014) observed an increase in the TA of yogurts stored under refrigeration condition with increased storage duration. Furthermore, the continuation of post-acidification by bacteria in the yogurts could contribute to the changes in SSC, TA, and pH during storage. Among the macro-minerals (Ca, K, Na, and P) analyzed, the contents decreased in the trend K>Ca>P>Na, although all were plentiful in each of the six yogurt samples ( Table 4 ). It is well known that yogurt contains several other minerals, such as zinc and magnesium. However, the mineral contents are hardly changed during the milk fermentation process ( Buttriss, 1997 ). Hernandez and Park (2014) reported that Na is a major mineral in commercial goat milk yogurt. In the current study, although the concentration of Na was lower than that of the other minerals, Na was detected as a major mineral in the commercial yogurts tested in this study.

What is the pH of an egg?

1. In the newly laid egg of the domestic fowl the pH values of the albumen and yolk are about 7.6 and 6.0 respectively.2. When the egg is stored in air there is a loss of carbon dioxide from the albumen and the pH of this fluid rises to a maximum value of about 9.5.

What pH are carrots?

Proteins that are acid-sensitive may coagulate and precipitate when the pH is shifted from natural carrot pH (6.2) to 4.4.

What is the pH of milk?

The pH value of milk and milk products is one important parameter when checking the quality of your milk.E.g., the pH value of fresh milk should lie between 6.6 – 6.8. A higher pH value indicates a mastitis infection in the cow and a pH of below 6.5 indicates towards acidification of the sample.

How acidic is coffee?

As one of the most popular beverages in the world, coffee is here to stay. Still, even coffee lovers may be curious about whether this beverage is acidic and how its acidity may impact their health. This article reviews whether coffee is acidic, its effects on certain health conditions, and some ways to modify its acidity.

  1. In general, acidity is determined using the pH scale, which specifies how basic or acidic a water based solution is.
  2. The scale ranges from 0 to 14.
  3. Any solution registering from 0 to 7 on the scale is considered acidic, whereas a solution registering from 7 to 14 is considered basic ( 1 ).
  4. Most coffee varieties are acidic, with an average pH value of 4.85 to 5.10 ( 2 ).

Among the countless compounds in this beverage, the brewing process releases nine major acids that contribute to its unique flavor profile. Here are the nine major acids in coffee, listed from highest concentration to lowest: chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic ( 3 ).

Is Yogurt acidic?

Foodzilla Questions Internet Asks: “Is Yogurt Acidic?”

Yogurt is often touted as a healthy food due to its probiotic content and other nutritional benefits. But is yogurt acidic in nature? Let’s explore the pH level of yogurt and how it affects our health. SPONSORED LINKS According to various sources, the pH level of yogurt can vary depending on the type and brand.

Are eggs acidic?

The alkaline diet may support health by limiting processed foods and promoting more whole foods. But it does not help fight disease by affecting your body’s pH levels. The alkaline diet is based on the idea that replacing acid-forming foods with alkaline foods can improve your health.

Overall score: 2.13 Weight loss: 2.5 Healthy eating: 1.75 Sustainability: 2.5 Whole body health: 0.5 Nutrition quality: 3.5 Evidence based: 2

BOTTOM LINE: The Alkaline Diet is said to fight disease and cancer, but its claims aren’t backed by science. Although it may aid your health by restricting junk foods and promoting more plant foods, this has nothing to do with your body’s pH levels. The alkaline diet is also known as the acid-alkaline diet or alkaline ash diet.

Its premise is that your diet can alter the pH value — the measurement of acidity or alkalinity — of your body. Your metabolism — the conversion of food into energy — is sometimes compared to fire. Both involve a chemical reaction that breaks down a solid mass. However, the chemical reactions in your body happen in a slow and controlled manner.

When things burn, an ash residue is left behind. Similarly, the foods you eat leave an “ash” residue known as metabolic waste. This metabolic waste can be alkaline, neutral, or acidic. Proponents of this diet claim that metabolic waste can directly affect your body’s acidity.

  1. In other words, if you eat foods that leave acidic ash, it makes your blood more acidic.
  2. If you eat foods that leave alkaline ash, it makes your blood more alkaline.
  3. According to the acid-ash hypothesis, acidic ash is thought to make you vulnerable to illness and disease, whereas alkaline ash is considered protective.

By choosing more alkaline foods, you should be able to “alkalize” your body and improve your health. Food components that leave an acidic ash include protein, phosphate, and sulfur, while alkaline components include calcium, magnesium, and potassium ( 1, 2 ).

Acidic: meat, poultry, fish, dairy, eggs, grains, alcohol Neutral: natural fats, starches, and sugars Alkaline: fruits, nuts, legumes, and vegetables

Summary According to proponents of the alkaline diet, the metabolic waste — or ash — left from the burning of foods can directly affect the acidity or alkalinity of your body. When discussing the alkaline diet, it’s important to understand pH. Put simply, pH is a measurement of how acidic or alkaline something is. The pH value ranges from 0–14:

Acidic: 0.0–6.9 Neutral: 7.0 Alkaline (or basic): 7.1–14.0

Many proponents of this diet suggest that people monitor the pH of their urine to ensure that it is alkaline (over 7) and not acidic (below 7). However, it’s important to note that pH varies greatly within your body. While some parts are acidic, others are alkaline — there is no set level.

Your stomach is loaded with hydrochloric acid, giving it a pH of 2–3.5, which is highly acidic. This acidity is necessary to break down food. On the other hand, human blood is always slightly alkaline, with a pH of 7.36–7.44 ( 3 ). When your blood pH falls out of the normal range, it can be fatal if left untreated ( 4 ).

However, this only happens during certain disease states, such as ketoacidosis caused by diabetes, starvation, or alcohol intake ( 5, 6, 7 ). Summary The pH value measures a substance’s acidity or alkalinity. For example, stomach acid is highly acidic, while blood is slightly alkaline.

  • It’s critical for your health that the pH of your blood remains constant.
  • If it were to fall outside of the normal range, your cells would stop working and you would die very quickly if untreated.
  • For this reason, your body has many effective ways to closely regulate its pH balance.
  • This is known as acid-base homeostasis.

In fact, it’s nearly impossible for food to change the pH value of blood in healthy people, although tiny fluctuations can occur within the normal range. However, food can change the pH value of your urine — though the effect is somewhat variable ( 1, 8 ).

Excreting acids in your urine is one of the main ways your body regulates its blood pH. If you eat a large steak, your urine will be more acidic several hours later as your body removes the metabolic waste from your system. Therefore, urine pH is a poor indicator of overall body pH and general health.

It can also be influenced by factors other than your diet. Summary Your body tightly regulates blood pH levels. In healthy people, diet doesn’t significantly affect blood pH, but it can change urine pH. Osteoporosis is a progressive bone disease characterized by a decrease in bone mineral content.

It’s particularly common among postmenopausal women and can drastically increase your risk of fractures. Many alkaline-diet proponents believe that to maintain a constant blood pH, your body takes alkaline minerals, such as calcium from your bones, to buffer the acids from the acid-forming foods you eat.

According to this theory, acid-forming diets, such as the standard Western diet, will cause a loss in bone mineral density. This theory is known as the “acid-ash hypothesis of osteoporosis.” However, this theory ignores the function of your kidneys, which are fundamental to removing acids and regulating body pH.

  1. The kidneys produce bicarbonate ions that neutralize acids in your blood, enabling your body to closely manage blood pH ( 9 ).
  2. Your respiratory system is also involved in controlling blood pH.
  3. When bicarbonate ions from your kidneys bind to acids in your blood, they form carbon dioxide, which you breathe out, and water, which you pee out.

The acid-ash hypothesis also ignores one of the main drivers of osteoporosis — a loss in the protein collagen from bone ( 10, 11 ). Ironically, this loss of collagen is strongly linked to low levels of two acids — orthosilicic acid and ascorbic acid, or vitamin C — in your diet ( 12 ).

  • Eep in mind that scientific evidence linking dietary acid to bone density or fracture risk is mixed.
  • While many observational studies have found no association, others have detected a significant link ( 13, 14, 15, 16, 17 ).
  • Clinical trials, which tend to be more accurate, have concluded that acid-forming diets have no impact on calcium levels in your body ( 9, 18, 19 ).

If anything, these diets improve bone health by increasing calcium retention and activating the IGF-1 hormone, which stimulates the repair of muscle and bone ( 20, 21 ). As such, a high-protein, acid-forming diet is likely linked to better bone health — not worse.

  1. Summary Although evidence is mixed, most research does not support the theory that acid-forming diets harm your bones.
  2. Protein, an acidic nutrient, even seems to be beneficial.
  3. Many people argue that cancer only grows in an acidic environment and can be treated or even cured with an alkaline diet.
  4. However, comprehensive reviews on the relationship between diet-induced acidosis — or increased blood acidity caused by diet — and cancer concluded that there is no direct link ( 22, 23 ).

First, food doesn’t significantly influence blood pH ( 8, 24 ). Second, even if you assume that food could dramatically alter the pH value of blood or other tissues, cancer cells are not restricted to acidic environments. In fact, cancer grows in normal body tissue, which has a slightly alkaline pH of 7.4.

Many experiments have successfully grown cancer cells in an alkaline environment ( 25 ). And while tumors grow faster in acidic environments, tumors create this acidity themselves. It is not the acidic environment that creates cancer cells, but cancer cells that create the acidic environment ( 26 ). Summary There is no link between an acid-forming diet and cancer.

Cancer cells also grow in alkaline environments. Examining the acid-alkaline theory from both an evolutionary and scientific perspective reveals discrepancies. One study estimated that 87% of pre-agricultural humans ate alkaline diets and formed the central argument behind the modern alkaline diet ( 27 ).

More recent research approximates that half of pre-agricultural humans ate net alkaline-forming diets, while the other half ate net acid-forming diets ( 28 ). Keep in mind that our remote ancestors lived in vastly different climates with access to diverse foods. In fact, acid-forming diets were more common as people moved further north of the equator, away from the tropics ( 29 ).

Although around half of hunter-gatherers were eating a net acid-forming diet, modern diseases are believed to have been much less common ( 30 ). Summary Current studies suggest that about half of ancestral diets were acid-forming, especially among people who lived far from the equator.

The alkaline diet is quite healthy, encouraging a high intake of fruits, vegetables, and healthy plant foods while restricting processed junk foods. However, the notion that the diet boosts health because of its alkalizing effects is suspect. These claims haven’t been proven by any reliable human studies.

Some studies suggest positive effects in a very small subset of the population. Specifically, a low-protein alkalizing diet may benefit people with chronic kidney disease ( 31 ). In general, the alkaline diet is healthy because it’s based on whole and unprocessed foods,

Are apples alkaline?

Possible Side Effects And Allergies Of Alkaline Fruits – Everything has its pros and cons. Let us glance at some of the possible side effects and allergies that may arise due to these fruits.

  • Fruits such as bananas, avocados, and dates are high in fiber. While fiber is great for improving bowel movements, research suggests that consuming high amounts of fiber may lead to bloating, belching, and flatulence ( 25 ).
  • Research indicates that fruits such as dates and melons are potential allergens and may cause allergic reactions. In such a case it is best to avoid consuming them and choose other fruits such as bananas and apples ( 26 ), ( 27 ).
  • If you are someone who has migraines often, it is best to avoid bananas because research has indicated that they may play a role in triggering migraines ( 28 ).

They are gaining popularity slowly. Apples, avocados, cantaloupes, bananas, and dates are a few examples of alkaline fruits. These fruits are rich in alkaline water content. When eaten regularly, they aid in weight loss, promote eye health, promote digestion, boost brain health, and reduce cholesterol levels.

Are bananas acidic?

Bananas. This low-acid fruit can help neutralize stomach acid by coating an irritated esophageal lining. And not only are bananas alkaline, they’re also rich in pectin — a soluble fiber that helps keeps food flowing nicely through the digestive tract.

Is apple acidic?

In answering that question, we’re going to get a little technical at first. Apples have a pH level of around 3.5 (moderately acidic) and are slightly less acidic than lemons and other citrus fruits; however, they are more acidic than bananas and grapes.

Is honey acidic?

How Acidic Is Honey? – The acids contained in honey (which we’ll explore more below) make it relatively acidic (probably more so than you might guess): “Honey contains a number of acids which include amino acids (0.05-0.1%) and organic acids (0.57%, range: 0.17-1.17%). For comparison, honey is generally slightly more acidic than coffee (4.85 to 5.10) and tomato juice (4.05-4.65), Despite its relatively low pH score, honey actually “softens” the sour taste of other acidic food products like lemon juice – one of the many reasons for its culinary popularity.

  • Honey’s acidity will increase (and its pH score will decrease) over time as the acids inside the honey age and it begins the fermentation process : “The high microorganism count can increase the acidity in honeys.
  • Osmophilic yeasts ferment honey by acting on the glucose and fructose, forming alcohol and carbon dioxide.

Alcohol, in the presence of oxygen, can be broken down into acetic acid and water, which makes the fermented honey more acidic,” Fermentation is the same process by which homemade wine often turns into vinegar. If you so desire, you can prevent the fermentation and consequent acidification of your honey by pasteurizing it,* This process works by killing the bacteria inside the honey that feed on its sugars.

Is Avocado an acidic fruit?

Avocados. Avocados go down easy in more ways than one: These low-acidic fruits (yes, they are actually fruit) are smooth and creamy, making for an easy passage down your esophagus—important for people with acid reflux who often experience inflammation or irritation of their esophageal lining.

Are potatoes acidic?

Understanding the pH scale – The pH scale ranges from 0 to 14, with 7 being neutral. Foods with a pH below 7 are considered acidic, while those with a pH above 7 are alkaline. Potatoes, with their pH range of 5.1 to 5.9, fall into the category of mildly acidic to neutral foods.

Are strawberries sweet or acidic?

Michael Mosley tests why strawberries taste sweet when they’re low in sugar

Strawberries are one of the most luscious and versatile fruits, distinctively loved around the world for their sweet flavour.Ironically, the strawberry is also regarded as a health food that can be consumed in large proportions compared to other sweet-tasting fruits because of its low sugar content.According to, one cup of raw strawberry halves only contains 49 calories and seven grams of sugar.Science journalist, Dr Michael Mosley tests the actual sweetness of strawberries the new SBS three-part series Michael Mosley’s Secrets of Your Food by conducting an experiment to compare the sugar content of blueberries to strawberries in episode two.

“That means contains nearly half as much sugar per gram as there is in blueberries: I’m genuinely surprised by that.” Dr Mosley squeezes a few drops of juice out of each handful of ripe fruit into a petri dish. He then uses a refractometer to test the sugar level of fresh strawberry and blueberry juice.

What happens when light passes through any liquid is that it gets bent,” Dr Mosley says in episode two (scroll on down to watch the entire episode online via SBS On Demand). “The more sugar there is in that liquid, the more will get bent.” He first tests blueberry juice, which yields a sugar score of 13.

Strawberry juice is then tested, producing a score of eight. “That means contains nearly half as much sugar per gram as there is in blueberries: I’m genuinely surprised by that. So why is it that a strawberry tastes so sweet when it contains that much sugar?” The answer is complicated but fascinating.

  1. Botanist and show co-host, James Wong, explains that strawberries actually have a very high acid content.
  2. Wong measures the pH of fresh strawberry juice to test its acidity.
  3. With seven being perfectly neutral and one being very acidic, strawberries sit at 3.5.
  4. Strawberries reap the same acidic measure as grapefruit, despite tasting a lot sweeter.

To put this figure in perspective, vinegar yields a pH of 2.9 and black coffee has a pH value of five. “Strawberries have a cunning ability to hide their acidity,” says Wong. He adds that strawberries also don’t start out as sweet red-coloured fruits.

  • Strawberry plants have specifically evolved this sweet succulent fruit to encourage animals to eat them,” explains Wong.
  • That’s because when these seeds pass through the digestive tracts of an animal, they are deposited – with a bit of fertiliser – far and wide, helping the strawberries’ empire grow.” “Strawberries have a cunning ability to hide their acidity.” But, he says, this only works when the seed is fully mature and ready to sprout.

Up until this point, strawberries are green and full of acid that makes them taste sour. The sour flavour of an unripe strawberry is a deliberate animal deterrent. “The brain interprets this taste as unpleasant and a sign that the food could be spoilt or unfit to eat,” says Wong.

  • It’s a biological reaction that plants use to their own ends: a taste strong and repellent enough to put most animals off.
  • But just at the right moment when the seeds have matured, the strawberry needs to mask this acidity to make it more palatable.
  • All the acid is still there but the fruit becomes flooded with sugar, produced when hormones from the seeds announce they are ready to be eaten.

The sugars react with other plant molecules and make attractive red pigments that say ‘eat me’.” It’s estimated that the sugar content of strawberries increase from five percent in unripe green fruit up to nine per cent when fully ripe, according to an article in based on studies from University of Birmingham.

Are strawberry smoothies good for acid reflux?

Before developing problems with acid reflux, I would often drink fruit smoothies. I would always choose one that peaked my interests and taste buds, not thinking too much of its ingredients. Soon after developing acid reflux, I realized that choosing any smoothie I wanted like before wasn’t possible.

  • While I, unfortunately, had to learn the hard way, you hopefully won’t have to.
  • To put it simply, many fruits are highly acidic and should be avoided for someone with acid reflux.
  • Luckily, if you do suffer from acid reflux, there are ways to enjoy all fruits, especially in smoothies.
  • Typical smoothies with the likes of bananas, berries, and made with an orange juice base, are going to be acidic and bad for someone with acid reflux.

In this case, it is primarily because of the orange juice base that is making the drink a poor choice for acid reflux suffers. So, as you might imagine, having an alkaline base neutralizes the acidic effects of any fruits and even someone with bad acid reflux can enjoy it without any adverse effects.

Now I am sure you’re asking yourself what are the smoothie base options that are out there. The best options would be almond milk, soy milk, and water just to name a few. Out of these options, the almond milk base is my personal favorite. Not only is it highly alkaline, but it’s highly nutritious because almonds are loaded with vitamins and minerals and are a great source of fiber.

There is also soy milk which you can try if you prefer a creamier taste. Another option is water – water is a lighter option that isn’t as creamy or has as much body as the alternative milk options, but it can be really refreshing when made with certain fruits.

The Juicery is full of menu items that would fit the bill of acid reflux friendly smoothies. A great option that would work is the “Faster than Light” specialty smoothie. This is made with banana, almond butter, spinach, dates, sunflower seeds, ginger/carrot, and most importantly, almond milk. Remember to look for menu items with a liquid base.

If there are menu items with a mixture of bases, kindly ask the Team Member to make it only with the more alkaline base. For example, The Juicery offers the “Kali Mango” smoothie which it is made from 2 bases: orange juice and almond milk. What Is The Ph Of Strawberries Ask the Team Member to switch the drink to only almond milk and you’ll get to enjoy the taste and nutrition of the fruits you love without any heartburn or acid reflux. As a long-term lover of fruit and smoothies, I wanted to show acid reflux suffers that there is, in fact, a way to enjoy all fruits. I hope this has taught you something new that you, a friend, or family member can enjoy!

Posted in FAQ