Foods With Low Acidity

The acidity of food is measured as pH. Lower pH means greater acidity. A maximum pH of 4.6 is the cut-off for acidity in reference to canning techniques. Foods with a pH of 4.7 to 7.0 are considered to be low-acid foods. Foods with a pH of more than 7.0 are considered alkaline.

Dairy Products

• Milk is low in acid.

  All dairy products such as milk and butter have a pH of more than 4.6 and are low-acid foods.

Meats

• Pork has a pH higher than 4.6.

  Nearly all meat, poultry and seafood has a pH of more than 4.6 in its natural state and are considered to be low-acid foods.

Fruits

• Melons are low-acid fruits.

  Low-acid fruits include Asian pears, melons, bananas, dates, papaya, ripe pineapple and persimmons. Figs have pH values near 4.6 and are less acidic than other fruits.

Vegetables

• Raw vegetables are generally low in acid.

  Nearly all unprocessed vegetables are low-acid foods. These vegetables include carrots, beans, potatoes, lima beans, peas, corn, asparagus, cucumbers, garlic, green beans, greens (lettuce, kale, collards, spinach), onions, pumpkins and summer and winter squash. Vegetables that have been picked have had vinegar added to lower their pH and make them more acidic.