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pH of Soups

pH of Soups

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The pH and/or acidity of a many soups, 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:

 

 

pH of Soups, etc.

Item Approximate pH Lower range Upper range
Broccoli Cheese Soup, condensed 5.60    
Chicken Broth 5.80    
Chopped Vegetable Soup 5.00 4.98 5.02
Corn Soup, condensed 6.80    
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 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 style corn soup, condensed 5.75 5.70 5.80
Lentil Soup 5.80    
Lobster bisque 6.90 6.90 6.90
Lobster Soup 5.70    
Minestrone Soup, condensed 5.40    
New England Clam Chowder Soup, condensed 6.00    
Oyster Stew, condensed 6.30    
Peanut Soup 7.50    
Potato Soup 5.90    
Strained Vegetable Soup 5.00 4.99 5.00
Tomato Rice Soup, condensed 5.50    
Tomato Soup, Cream of, canned 4.62    
Vegetable Soup, canned 5.16    

 

References:

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.

  1. U.S. FDA and the Center for Food Safety and Applied Nutrition
  2. Anon. 1962. pH values of food products. Food Eng. 34(3): 98-99.
  3. Bridges, M. A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods, American J. Digestive Diseases, 9:440-449.
  4. Warren L. Landry and et al. 1995. Examination of canned foods. FDA Bacteriological Analytical Manual, 8th Ed. Chapter 21, Table 11, AOAC International, Gaithersburg, MD 20877
  5. Grahn M.A. 1984. Acidified and low acid foods from Southeast Asia. FDA-LIB

 


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