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What is the pH of pumpkin?

4.8 - 5.2 pH in common food products - like apples, butter, wines and more. Product Approximate pH Potatoes 5.6 - 6.0 Pumpkin 4.8 - 5.2 Raspberries 3.2 - 3.6 Rhubarb 3.1 - 3.2 105 more rows

engineeringtoolbox.com - Food and Foodstuff - pH Values - The Engineering ToolBox

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pH is a measure of the hydrogen ion (H+) activity in a solution and, therefore, its acidity or alkalinity.

Values for some common food and foodstuff products:

Product Approximate pH Abalone 6.1 - 6.5 Aloe Vera 6.1 Apples 2.9 - 3.3 Apricots 3.6 - 4.0 Apricots, canned 3.4 - 3.8 Apricots, nectar 3.8 Artichokes 5.5 - 6.0 Asparagus 5.4 - 5.8 Avocados 6.3 - 6.6 Bananas 4.5 - 4.7 Bass, sea, broiled 6.6 - 6.8 Beans 5.0 - 6.0 Beers 4.0 - 5.0 Beets 4.9 - 5.5 Beets, canned 4.9 - 5.5 Blackberries 3.2 - 3.6 Blueberries 3.1 - 3.4 Bread, white 5.0 - 6.0 Broccoli, cooked 5.3 Butter 6.1 - 6.4 Buttermilk 4.4 - 4.8 Cabbage 5.2 - 5.4 Cactus 4.7 Calamari (squid) 5.8 Capers 6.0 Carp 6.0 Carrots 4.9 - 5.3 Celery 5.7 - 6.0 Cheese 4.8 - 6.4 Cherries 3.2 - 4.0 Chili sauce 2.8 - 3.7 Cider 2.9 - 3.3 Coconut 5.5 - 7.8 Coconut milk 6.1 - 7.0 Cod liver 6.2 Corn 6.0 - 6.5 Crab meat 6.5 - 7.0 Crackers 6.5 - 8.5 Cranberry juice 2.3 - 2.5 Curry sauce 6.0 Cuttlefish 6.3 Dates 6.5 - 8.5 Eel 6.2 Eggs, fresh 7.6 - 8.0 Flour, wheat 5.5 - 6.5 Fruit cocktail 3.6 - 4.0 Gooseberries 2.8 - 3.0 Grapefruit 3.0 - 3.7 Grapes 3.5 - 4.5 Herring 6.1 Hominy (lye) 6.8 - 8.0 Horseradish 5.4 Jams, fruit 3.5 - 4.0 Jellies, fruit 2.8 - 3.4 Ketchup 3.9 Leeks 5.5 - 6.2 Lemons 2.2 - 2.4 Lemon juice 2.0 - 2.6 Limes 1.8 - 2.0 Lime juice 2.0 - 2.4 Mango 5.8 - 6.0 Maple syrup 6.5 - 7.0 Melons 6.0 - 6.7 Milk, cows 6.3 - 6.6 Molasses 4.9 - 5.4 Mustard 3.5 - 6.0 Nectarines 3.9 - 4.2 Olives, green, fermented 3.6 - 4.6 Olives, black 6.0 - 7.0 Oranges 3.0 - 4.0 Oysters 6.1 - 6.7 Peaches 3.4 - 3.6 Peanut butter 6.3 Pears 3.6 - 4.0 Peas 5.8 - 6.4 Pickles, sour 3.0 - 3.4 Pickles, dill 3.2 - 3.6 Pimento 4.6 - 5.2 Plums 2.8 - 3.0 Potatoes 5.6 - 6.0 Pumpkin 4.8 - 5.2 Raspberries 3.2 - 3.6 Rhubarb 3.1 - 3.2 Salmon 6.1 - 6.3 Sardines 5.7 - 6.6 Sauerkraut 3.4 - 3.6 Sherry 3.4 Shrimp 6.8 - 7.0 Soft drinks 2.0 - 4.0 Soybean milk 7.0 Soy sauce 4.4 - 5.4 Spinach 5.1 - 5.7 Squash 5.0 - 5.4 Strawberries 3.0 - 3.5 Strawberry jam 3.0 - 3.4 Sweet potatoes 5.3 - 5.6 Tea 7.2 Tomatoes 4.0 - 4.4 Tomatoes, juice 4.1 - 4.6 Tomatoes, puree 4.3 - 4.5 Tuna 5.9 -6.1 Turnips 5.2 - 5.6 Vegetable juice 3.9 - 4.3 Vinegar 2.4 - 3.4 Vinegar, cider 3.1 Water, drinking 6.5 - 8.0 Watermelon 5.2 - 5.6 Wines 2.8 - 3.8 Yams cooked 5.5 - 6.8 Note that there exists a considerable variation between varieties, condition of growing and processing methods of the products.

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