Considering that pH plays a major role in teeth health and acid-reflux, two things that a significant portion of the population suffers from and can dramatically reduce quality of life, shouldn’t the pH of a food item be just as important as nutritional values?
pH doesn’t necessarily tell the right story if you are concerned about acidity for your teeth, GI tract, or taste. Something like distilled water will turn acidic with a pH of 5.8 due to co2 absorption. There’s barely any “acid” there, though, it just doesn’t have any buffering capability compared to water with some dissolved solids in it (like tap water). What really matters is what they call “titratable acidity”.
https://link.springer.com/chapter/10.1007/978-3-319-45776-5_22