It varies with variety and ripeness. Eating apples when ripe yield juices in the pH range of about 3.1 to 4.3.
The best apple for juicing is typically the Granny Smith apple, as it has a tart flavor and high acidity that works well in juice blends.
Lemon juice helps slow down or prevent the oxidation of food, but I have heard little about preserving it. Peel an apple and dip it in acidulated water (water and lemon juice) and the apple won't turn brown (for a while).
It is 75% in apple juice or 3/4.
The best apples for making apple juice are typically sweeter varieties like Gala, Fuji, or Honeycrisp. These apples have a good balance of sweetness and acidity, resulting in a flavorful and refreshing juice.
A red apple has about 3/4 of a cup of juice!!!!!
apple juice contains no fiber. an apple is a better choice than apple juice because the apple provides fiber- and lots of it. an apple is essentially a little ball of fiber. hope this helped!
probably because its acidity keeps them from oxidizing and turning brown...i think
The pH level of an apple with lemon juice on it is generally around 3, due to the acidity of the lemon juice. Apples themselves are slightly acidic with a pH range of 3-4, but the addition of lemon juice further lowers the pH level.
yes it does...
Lemon juice, and other citrus fruits like lime, grapefruit and orange, are acids. They don't cause acidity so much as add acidity to whatever you put them in.
The acidity of orange juice can increase when stored at higher temperatures, as heat can cause the breakdown of certain compounds in the juice that contribute to its acidity.
why doesn't the acidity of orange juice disrupt your blood pH?