The pH of food
Ph is used in Chemistry as a measure of acide grade z or alkalinity of an element normally evaluated in its liquid state. In the case of the skin (basically known by the simple name of the pH of the skin) is often useful to know what hygiene or beauty products tend to be or not the most appropriate, and which can harm us, so that while our skin has a pH between 5.5 and 6 in adulthood, it is advisable to use products of hygiene with a pH less than 6.
In the case of feeding almost the same thing would happen, although it is true that pH of food they tend to be less well known than the skin. In fact, did you know that the foods and beverages that we consume daily can have high amounts of natural acids?
What is the pH of the food?
In nutrition, the pH value is used as indicator of the acid content that exists in a certain food or drink, which varies between 0 and 14. In this way, when a food or drink has a pH value of less than 7 it is considered acidic, which translates into that food or drinks with levels below 5.3 could -between other aspects- endangering the enamel of the teeth.
PH values of foods
PH values of fruits
Apples | 3.0 pH | ||
Apple puree | 3.3 pH | ||
Bananas | 4.5 pH | ||
Figs | 4.6 pH | ||
Grapefruit | 3.0 - 3.3 pH | ||
Lemons | 2,2 - 2,4 pH | ||
Pineapple | 3,2 pH | ||
Strawberries | 3.3 pH | ||
Mangoes | 3.9 - 4.6 pH | ||
White grapes | 2.9 pH | ||
Cherries | 4.0 pH | ||
Oranges | 3.6 pH | ||
Files | 1.8 - 2.0 pH | ||
Nectarines | 3.9 pH | ||
Plums | 4.6 pH | ||
Grenades | 3.0 pH | ||
Tangerines | 4.0 pH | ||
Watermelons | 5.2 pH |
PH values of vegetables, legumes and vegetables
Artichokes | 5.6 pH | ||
Asparagus | 4 - 6 pH | ||
Beans | 5.7 pH | ||
Beans | 4.6 pH | ||
Beet | 4.9 pH | ||
Brussels sprouts | 6 pH | ||
Cabbage | 5.2 pH | ||
Carrots | 4.9 pH | ||
Cauliflower | 5.6 pH | ||
Celery | 5.7 pH | ||
Chives | 5.2 pH | ||
Corn | 6.0 pH | ||
Cucumbers | 5.1 pH | ||
Eggplants | 4.5 pH | ||
Kale | 4.6 pH | ||
Leeks | 3.0 pH | ||
Lettuce | 4.0 pH | ||
Lentils | 5.8 pH | ||
Parsley | 5.7 pH | ||
Green peas | 5.8 pH | ||
Potatoes | 6.1 pH | ||
pumpkin | 4.8 pH |
PH values of meats
Beef | 5.0 pH | ||
Language | 5.9 pH | ||
Ham | 5.9 pH | ||
Pork | 5.3 pH | ||
Lamb | 5.4 pH | ||
Veal | 6.0 pH | ||
Chicken | 6.5pH | ||
Turkey | 5.8 pH |
PH values of the fish
Clams | 6.5 pH | ||
Crabs | 7.0 pH | ||
Oysters | 4.8 pH | ||
Tuna | 5.2 pH | ||
Salmon | 6.1 pH | ||
Prawns | 6.8 pH | ||
Sturgeon | 5.5 pH | ||
Herring | 6.1 pH | ||
Fresh fish (in general) | 6 pH |
Image | Martin Cathrae This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
