Most olives and pickles are alkaline. Though there are a few acid-forming pickled vegetables. For the rest, pay attention to calories. Because there are big differences in PRAL alkalinity per calorie.
I looked for the most alkalizing – Japanese style fresh pickled cabbage. But I couldn’t easily distinguish that from tsukemono. That is the Japanese term for pickled vegetables. So I looked at the wide range of tsukemono to see the attractive color range depicted in my illustration for this page.
Before you use this PRAL Olives, Pickles, Pickled Vegetables List, you must understand and agree to PRAL Food Lists Principles
Acid-Alkaline Olives, Pickles, Pickled Vegetables List
I list pickles with the lowest PRAL index first. Because these have the highest alkaline load. So the most alkalizing vegetables show first. But you can click the food table headings to change sort order.
For the pickled vegetable category, the average PRAL values are -2.89 per 100 grams and -9.35 per 100 calories. To put this in context, compare with other condiments and sauces in the Food Category List.
Your Alkaline Olives, Pickles, Pickled Vegetables
Remember, factors such as growing conditions, variety, and preparation methods affect all food nutrients. USDA database values are an average of many samples. So your PRAL values for pickled vegetables will vary from day to day. But they are always an estimate of actual acid load on your kidneys. Which I explain more in the notes about PRAL principles on the category list page.
Leave Acid-Alkaline Olives, Pickles, Pickled Vegetables PRAL List to browse the Complete PRAL Food Category List.