A List of Low-Acidic Juices
Diet & NutritionNutrients & Supplements

A List of Low-Acidic Juices

A List of Low-Acidic Juices
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Updated on October 22, 2025
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If you’re plagued by heartburn, you may notice that drinking orange or grapefruit juice makes it worse. That’s because the acidity in the juice may irritate the soft tissue that lines your esophagus.

All fruit juices are acidic, but some are less so than others. Read on to learn which juices contain the lowest acidity.

Fruit Juice Acidity

Acidity of food is measured in pH on a scale of 0 to 14, with 0 being the most acidic. Each full step down represents a 10-fold increase in acidity. A pH of 7 or less is considered acidic. All fruit juices are acidic, but some are more so than others.

For reference, lemon juice has a pH ranging from about 2.0 to 2.6, making it highly acidic.

 Comparatively, black coffee has a much milder pH of around 4.6 or more.

 Blood has a relatively neutral pH of around 7.4.

Apple Juice

3.35–4

One cup of unsweetened apple juice has 114 calories and 28 grams (g) of carbohydrates, including 24 g of sugar, and is virtually protein- and fat-free.

The juice is not a significant source of any vitamins or minerals, but it can help you meet your daily potassium needs, with 5 percent of the recommended daily value (DV). Some brands may be fortified with vitamin C.

Pear Juice

3.5–4.6 (Bartlett)

Pears are slightly less acidic than apples, with a pH of 3.5 to 4.6.

 One cup of pear juice has 117 calories; 30 g of carbs, including 18 g of sugar; and 0 g of protein or fat. It’s also a good source of potassium, meeting 7 percent of the DV.

Pears are also high in vitamin C.

Peach Juice

3.3–4

Peaches have about the same pH level as apples, ranging from 3.3 to 4.

Peach juice is higher in calories and carbs than apple juice, with 134 calories and 35 g of carbs per cup, including 31 g of sugar, and is also virtually protein- and fat-free.

 As with apple juice, some brands may be fortified with vitamin C, helping you meet 100 percent of the DV per serving.

Juices to Avoid

If you’re trying to avoid juices that are higher in acidity, here is a look at which juices to avoid:

  • Lemon (2–2.6)
  • Lime (2–2.8)
  • Cranberry (2.3–2.5)
  • Grapefruit (2.9–3.3)
  • Orange (3.3–4.2)
  • Pineapple (3.3–3.6)
  • Grape (varies, but as low as 2.8)

The Takeaway

  • Acidity is measured in pH. The lower the number, the more acid a juice has.
  • All fruit juices are acidic, but some are more so than others.
  • Apple, pear, and peach juices are among the least acidic fruit juices.
  • Lemon, lime, and cranberry juice are among the most acidic fruit juices.

Resources We Trust

EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Approximate pH of Foods and Food Products. Food and Drug Administration. April 2007.
  2. Canning of Acid, Acidified, Fermented Foods & Beverages: Guidance for PA Limited Food Establishments. Pennsylvania Department of Agriculture. December 2023.
  3. Arterial Blood Gas. Cleveland Clinic. February 18, 2022.
  4. 1 Cup Pear Juice. Nutritionix.
  5. Doseděl M et al. Vitamin C — Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination. Nutrients. February 2021.
  6. 1 Cup Peach Juice. Nutritionix.
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Kayli Anderson, RDN

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Kayli Anderson has over a decade of experience in nutrition, culinary education, and lifestyle medicine. She believes that eating well should be simple, pleasurable, and sustainable. Anderson has worked with clients from all walks of life, but she currently specializes in nutrition therapy and lifestyle medicine for women. She’s the founder of PlantBasedMavens.com, a hub for women to get evidence-based, practical, and woman-centered guidance on nutrition and cooking, hormone health, fertility, pregnancy, movement, mental well-being, nontoxic living, and more.

Anderson is board-certified in lifestyle medicine and serves as lead faculty of the American College of Lifestyle Medicine’s (ACLM) "Food as Medicine" course. She is past chair of the ACLM's registered dietitian member interest group, secretary of the women's health member interest group, and nutrition faculty for many of ACLM's other course offerings. She is the coauthor of the Plant-Based Nutrition Quick Start Guide and works with many of the leading organizations in nutrition and lifestyle medicine to develop nutrition content, recipes, and educational programs.

Anderson frequently speaks on the topics of women’s health and plant-based nutrition and has coauthored two lifestyle medicine textbooks, including the first one on women’s health, Improving Women's Health Across the Lifespan.

She received a master's degree in nutrition and physical performance and is certified as an exercise physiologist and intuitive eating counselor. She's a student of herbal medicine and women's integrative and functional medicine. She lives with her husband in the Colorado Rocky Mountains, where you’ll find her out on a trail or in her garden.

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Jill is a registered dietitian and health writer based in Honolulu. She spent the early part of her career working in a traditional setting as a clinical dietitian in a hospital, then transitioned into management. Jill began her career as a health writer in 2007 while working as a clinical nutrition manager in Florida. She became a full-time writer in 2010 after the birth of her first child. Jill has written for numerous publications, including Livestrong; Eat This, Not That!; Fortune Recommends; Hone Health; and Diabetes Self-Management.

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