Many foods conduct electricity. The charge carriers are ions, and the conductivity is a function of temperature and ion mobility. Liquids, therefore, are generally better conductors. The electrical properties of foods are important parameters to consider in food processing operations such as ohmic heating, microwave heating, pulsed field irradiation and induction heating. This has implications in a number of important areas, such as, the industrial microwave pasteurisation of egg-whites, and high temperature short exposure sterilisation of certain food products. A quick search of the Thomson Reuters Web Of Science database returns over 350 hits for "electrical conductivity of foods". Indeed there are whole book chapters dedicated to the subject. See for example this and this.
So, what about some numbers then?
Conductivity for some general materials at 20 °C are given on this page in Wikipedia. (All values in S/m)