Specific 

Heat of select Fruits and Vegetables
Specific Heat ‐ liquids (above  Specific Heat ‐ solids           
Food freezing) (below freezing)
o
(btu/(lb F)) (kJ/(kg o C)) (btu/(lb o F)) (kJ/(kg o C))
Fruits
Apples 0.91 3.81 0.47 1.98
Apricots. fresh 0.88 3.68 0.43 1.8
Avocados 0.72 3.01 0.37 1.55
Bananas 0.8 3.35 0.4 1.67
Blackberry 0.87 3.64 0.42 1.76
Blueberries 0.87 3.64 0.42 1.76
Cantaloupe 0.94 3.93 0.46 1.91
Cherries, sour 0.88 3.68 0.41 1.72
Cherries, sweet 0.84 3.52 0.4 1.67
Crab apples 0.85 3.56 0.43 1.8
Cranberries 0.9 3.77 0.38 1.59
Currants 0.97 4.06 0.45 1.88
Figs, fresh 0.82 3.43 0.41 1.72
Gooseberry 0.86 3.6 0.42 1.76
Granadilla 0.84 3.52 0.41 1.72
Grapefruit 0.91 3.81 0.44 1.84
Grapes 0.88 3.7 0.49 2.07
Guavas 0.86 3.6 0.42 1.76
Kumquats 0.85 3.56 0.41 1.72
Lemons 0.91 3.81 0.44 1.84
Limes 0.89 3.73 0.43 1.8
Loganberries 0.86 3.6 0.42 1.76
Mangos 0.89 3.74 0.47 1.95
Muskmelons 0.94 3.94 0.45 1.88
Nectarines 0.86 3.6 0.42 1.76
Oranges, fresh 0.9 3.77 0.43 1.8
Peaches 0.9 3.77 0.43 1.8
Pears 0.91 3.8 0.49 2.06
Persimmons 0.72 3.01 0.37 1.55
Pineapple, fresh 0.88 3.68 0.43 1.8
Plums 0.89 3.73 0.43 1.8
Pomegranate 0.85 3.56 0.41 1.72
Prickly pears 0.91 3.81 0.43 1.81
 Specific Heat ‐ liquids (above  Specific Heat ‐ solids           
Food freezing) (below freezing)
o o
(btu/(lb F)) (kJ/(kg C)) (btu/(lb o F)) (kJ/(kg o C))
Prunes 0.81 3.39 0.4 1.67
Pumpkin 0.92 3.85 0.44 1.84
Quinces 0.88 3.68 0.43 1.8
Raspberries, black 0.85 3.56 0.41 1.72
Raspberries, red 0.89 3.73 0.43 1.8
Rhubarb 0.96 4.03 0.45 1.88
Rose Apple 0.89 3.73 0.43 1.8
Sapodilla 0.91 3.81 0.44 1.84
Sapote 0.73 3.06 0.37 1.55
Strawberries 0.95 3.98 0.45 1.88
Sugar apple, fresh 0.79 3.31 0.39 1.63
Tangerines 0.93 3.9 0.46 1.93
Watermelon 0.94 3.94 0.45 1.88

Vegetables
Artichokes 0.87 3.64 0.42 1.76
Asparagus 0.94 3.94 0.45 1.88
Asparagus beans 0.88 3.68 0.43 1.8
Beans, snap 0.95 3.99 0.44 1.85
Bean, Lima 0.84 3.52 0.49 2.07
Beets 0.9 3.77 0.43 1.8
Broccoli 0.92 3.85 0.44 1.84
Brussels sprouts 0.88 3.68 0.43 1.8
Cabbage 0.94 3.94 0.45 1.88
Carrots 0.91 3.81 0.44 1.84
Cauliflower 0.93 3.89 0.44 1.84
Celeriac 0.93 3.9 0.45 1.89
Celery 0.94 3.94 0.45 1.88
Chard 0.93 3.89 0.43 1.8
Collards 0.96 4.01 0.44 1.86
Corn, Sweet 0.87 3.62 0.47 1.98
Cow-peas, fresh 0.73 3.06 0.22 0.92
Cucumber 0.98 4.1 0.45 1.88
Dandelion greens 0.88 3.68 0.43 1.8
Eggplant 0.94 3.94 0.45 1.88
Endive 0.95 3.98 0.45 1.88
 Specific Heat ‐ liquids (above  Specific Heat ‐ solids           
Food freezing) (below freezing)
o o
(btu/(lb F)) (kJ/(kg C)) (btu/(lb o F)) (kJ/(kg o C))
Garlic 0.79 3.31 0.4 1.67
Horseradish, fresh 0.79 3.31 0.4 1.67
Kale 0.89 3.73 0.43 1.8
Kidney beans, dried 0.28 1.17 0.23 0.96
Kohlrabi 0.92 3.85 0.44 1.84
Leeks 0.91 3.81 0.44 1.84
Lettuce 0.96 4.02 0.45 1.88
Mushrooms, fresh 0.93 3.89 0.44 1.84
Olives, green 0.8 3.35 0.4 1.67
Onion, Welsh 0.91 3.81 0.44 1.84
Onions 0.9 3.77 0.43 1.8
Parsnips 0.89 3.74 0.48 2.02
Peas, green 0.9 3.75 0.47 1.98
Peppers, ripe 0.91 3.81 0.44 1.84
Potatoes 0.82 3.43 0.41 1.72
Pumpkins 0.94 3.97 0.43 1.81
Radishes 0.95 3.98 0.45 1.88
Rutabagas 0.91 3.81 0.44 1.84
Spinach 0.96 4.02 0.42 1.75
Squash, summer 0.97 4.07 0.42 1.74
Sweet potatoes 0.75 3.14 0.38 1.59
Tomatoes, green 0.96 4.02 0.45 1.88
Tomatoes, red 0.95 3.98 0.45 1.88
Turnips 0.93 3.89 0.44 1.84
Watercress 0.95 3.98 0.45 1.88
Yams 0.78 3.27 0.39 1.63

Adapted from Engineeringtoolbox.com and ASHRAE -

Compiled by Scott Sanford, Distinguished Outreach