Ph Of Various Foods

The pH of selected fresh, fermented, and commercially canned foods is shown in Table 1. In general, the pH of most fruits falls in the acid range (notable exceptions include bananas and cantaloupes), whereas the pH of meat, poultry, fish, and vegetables falls in the low-acid range. Fermentation may be used to reduce the pH of a low-acid food, as is done with sauerkraut, pickles, and yogurt. For other foods the pH is lowered by direct addition of acid (marinated vegetables such as mushrooms or three-bean salad). A variety of foods are formulated with low-acid and acid components. In such cases the acid component may be used to acidify the low-acid component. An example of this might be a spaghetti sauce in which the tomato component (tomatoes, tomato paste, and/or tomato sauce) acidifies the low-acid components (meat, onions, peppers).

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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