Reference > Food Descriptions > V > Vegetable > Vegetable Acids

Vegetable Acids

The principal vegetable acids are:

  • Acetic (HC2H2O2), found in wine and vinegar.
  • Tartaric (H2C4H4O6), found in grapes, pineapples, and tamarinds.
  • Malic, much like tartaric, found in apples, pears, peaches, apricots, gooseberries, and currants.
  • Citric (H3C6H5O7), found in lemons, oranges, limes, and citron.
  • Oxalic (H2C2O4), found in rhubarb and sorrel.

To these may be added tannic acid, obtained from gall nuts. Some fruits contain two or more acids. Malic and citric are found in strawberries, raspberries, gooseberries, and cherries; malic, citric, and oxalic in cranberries.

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Source

The Boston Cooking-School Cook Book (1896).


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