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The pH and/or acidity of a many processed foods, homemade or commercial is presented below. 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.
In using this table, bear in mind that considerable variation exists between brands, varieties, recipes, formulations and processing methods, etc. 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 pH for other food categories, see these links:
|Item||Approximate pH||Lower range||Upper range|
|Bluefish (Boston, filet, broiled)||6.30||6.09||6.50|
|Flounder, fi1et, broiled||6.64||6.39||6.89|
|Kippered, Herring, Marshall||5.98||5.75||6.20|
|Mackerel, King, boiled||6.38||6.26||6.50|
|Mackerel, Spanish, broiled||6.22||6.07||6.36|
|Pollack, filet, broiled||6.77||6.72||6.82|
|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|
|Sheep, Marino, biceps femoris||6.13||5.65||6.60|
|Turkey meat, dark||6.10|
|Turkey meat, white||5.70|
The research upon which our analysis and the resultant table above relies is from FDA and other university institution that have conducted research about the pH of foods.
Above is the
2020 version of
the Ball Blue Book