For everyone who asks, “is coleslaw acidic or alkaline?” Here is your answer. With many mixed vegetables dishes for your convenience. Also, you can compare preparation and cooking methods to find your best alkalizing options.
Before you use this PRAL Mixed Vegetable List, you must understand and agree to PRAL Food Lists Principles
Acid-Alkaline Mixed Vegetables PRAL List
I list the vegetables with the lowest PRAL score first. Because these have the lowest acid load. So the most alkalizing foods show first. But you can click the PRAL food table headings to change sort order.
| Main food description | Energy (kcal per 100 g) | PRAL ( 100 g ) | PRAL ( 100 calories ) |
|---|---|---|---|
| Mozzarella cheese, tomato, and basil, with oil and vinegar dressing | 139 | 2.39 | 1.72 |
| Greens with ham or pork | 47 | -1.10 | -2.34 |
| Stuffed green pepper, frozen meal | 94 | -0.62 | -0.66 |
| Egg curry | 78 | -1.43 | -1.83 |
| Sambar, vegetable stew | 84 | -0.02 | -0.02 |
| Stuffed pepper, with meat | 193 | 2.85 | 1.48 |
| Stuffed pepper, with rice and meat | 174 | 2.50 | 1.44 |
| Stuffed pepper, with rice, meatless | 161 | 0.41 | 0.25 |
| Stuffed tomato, with rice and meat | 98 | -0.71 | -0.72 |
| Stuffed tomato, with rice, meatless | 76 | -2.27 | -2.99 |
| Cassava with creole sauce, Puerto Rican style | 132 | -3.71 | -2.81 |
| Escarole, creamed | 80 | -2.29 | -2.86 |
| Spinach, NS as to form, creamed | 79 | -3.88 | -4.91 |
| Spinach, from fresh, creamed | 74 | -5.94 | -8.03 |
| Spinach, from frozen, creamed | 79 | -3.88 | -4.91 |
| Spinach, from canned, creamed | 69 | -4.85 | -7.03 |
| Spinach, cooked, NS as to form, with cheese sauce | 83 | -2.87 | -3.46 |
| Spinach, cooked, from fresh, with cheese sauce | 77 | -5.21 | -6.77 |
| Spinach, cooked, from frozen, with cheese sauce | 83 | -2.87 | -3.46 |
| Spinach, cooked, from canned, with cheese sauce | 58 | -5.58 | -9.62 |
| Spinach and cheese casserole | 125 | -2.23 | -1.78 |
| Palak Paneer | 96 | -1.89 | -1.97 |
| Channa Saag | 82 | -6.46 | -7.88 |
| Broccoli, cooked, NS as to form, with cheese sauce | 80 | 1.54 | 1.93 |
| Broccoli, cooked, from fresh, with cheese sauce | 90 | -0.29 | -0.32 |
| Broccoli, cooked, from frozen, with cheese sauce | 80 | 1.54 | 1.93 |
| Broccoli, cooked, NS as to form, with mushroom sauce | 45 | -0.26 | -0.58 |
| Broccoli, cooked, from fresh, with mushroom sauce | 50 | -2.06 | -4.12 |
| Broccoli, cooked, from frozen, with mushroom sauce | 45 | -0.26 | -0.58 |
| Broccoli, cooked, NS as to form, with cream sauce | 65 | -0.17 | -0.26 |
| Broccoli, cooked, from fresh, with cream sauce | 85 | -1.84 | -2.16 |
| Broccoli, cooked, from frozen, with cream sauce | 76 | -0.08 | -0.11 |
| Broccoli casserole with noodles | 103 | 1.12 | 1.09 |
| Broccoli casserole with rice | 106 | 1.27 | 1.20 |
| Broccoli, batter-dipped and fried | 148 | -2.25 | -1.52 |
| Carrots, raw, salad | 208 | -5.11 | -2.46 |
| Carrots, raw, salad with apples | 176 | -3.80 | -2.16 |
| Carrots, cooked, NS as to form, creamed | 88 | -1.62 | -1.84 |
| Carrots, cooked, from fresh, creamed | 85 | -2.12 | -2.49 |
| Carrots, cooked, from frozen, creamed | 88 | -1.62 | -1.84 |
| Carrots, cooked, from canned, creamed | 81 | -1.51 | -1.86 |
| Carrots, cooked, NS as to form, with cheese sauce | 94 | -0.03 | -0.03 |
| Carrots, cooked, from fresh, with cheese sauce | 90 | -0.63 | -0.70 |
| Carrots, cooked, from frozen, with cheese sauce | 94 | -0.03 | -0.03 |
| Carrots, cooked, from canned, with cheese sauce | 86 | 0.14 | 0.16 |
| Peas and carrots, NS as to form, creamed | 91 | -0.27 | -0.30 |
| Peas and carrots, from fresh, creamed | 98 | -0.99 | -1.01 |
| Peas and carrots, from frozen, creamed | 91 | -0.27 | -0.30 |
| Peas and carrots, from canned, creamed | 92 | -0.14 | -0.15 |
| Carrots in tomato sauce | 31 | -4.50 | -14.52 |
| Pumpkin fritters, Puerto Rican style | 241 | -3.57 | -1.48 |
| Sweet potato and pumpkin casserole, Puerto Rican style | 226 | -4.65 | -2.06 |
| Squash fritter or cake | 359 | 1.01 | 0.28 |
| Squash, winter, baked with cheese | 140 | -2.08 | -1.49 |
| Tomatoes, NS as to form, scalloped | 124 | -2.57 | -2.07 |
| Tomatoes, from fresh, scalloped | 85 | -2.90 | -3.41 |
| Tomato aspic | 28 | -2.30 | -8.21 |
| Tomato and cucumber salad made with tomato, cucumber, oil, and vinegar | 117 | -2.31 | -1.97 |
| Broccoli salad with cauliflower, cheese, bacon bits, and dressing | 269 | 1.15 | 0.43 |
| Broccoli slaw salad | 116 | -2.92 | -2.52 |
| Cabbage salad or coleslaw, from fast food / restaurant | 159 | -2.56 | -1.61 |
| Cabbage salad or coleslaw, made with coleslaw dressing | 109 | -2.17 | -1.99 |
| Cabbage salad or coleslaw, made with light coleslaw dressing | 100 | -2.47 | -2.47 |
| Cabbage salad or coleslaw, made with Italian dressing | 73 | -2.67 | -3.66 |
| Cabbage salad or coleslaw, made with light Italian dressing | 44 | -2.74 | -6.23 |
| Cabbage salad or coleslaw, made with creamy dressing | 116 | -1.16 | -1.00 |
| Cabbage salad or coleslaw, made with light creamy dressing | 46 | -2.32 | -5.04 |
| Cabbage salad or coleslaw, made with any type of fat free dressing | 41 | -2.60 | -6.34 |
| Cabbage salad or coleslaw with apples and/or raisins, with dressing | 106 | -2.48 | -2.34 |
| Cabbage salad or coleslaw with pineapple, with dressing | 103 | -2.22 | -2.16 |
| Cabbage, Chinese, salad, with dressing | 203 | -2.31 | -1.14 |
| Celery, stuffed with cheese | 122 | -0.25 | -0.20 |
| Cucumber and vegetable namasu | 54 | -2.04 | -3.78 |
| Cucumber salad, made with sour cream dressing | 63 | -1.69 | -2.68 |
| Cucumber salad, made with Italian dressing | 115 | -1.85 | -1.61 |
| Cucumber salad made with cucumber and vinegar | 33 | -2.03 | -6.15 |
| Lettuce, wilted, with bacon dressing | 81 | -1.56 | -1.93 |
| Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or bacon | 227 | 1.43 | 0.63 |
| Greek Salad, no dressing | 42 | -2.69 | -6.40 |
| Spinach salad, no dressing | 81 | -5.30 | -6.54 |
| Cobb salad, no dressing | 92 | 3.38 | 3.67 |
| Artichoke salad in oil | 122 | -2.99 | -2.45 |
| Bean salad, yellow and/or green string beans | 107 | -1.29 | -1.21 |
| Eggplant in tomato sauce, cooked, fat not added in cooking | 30 | -3.51 | -11.70 |
| Ratatouille | 65 | -2.92 | -4.49 |
| Vegetable and pasta combinations with cream or cheese sauce, broccoli, pasta, carrots, corn, zucchini, peppers, cauliflower, peas, etc., cooked | 109 | -0.53 | -0.49 |
| Artichokes, stuffed | 159 | -0.37 | -0.23 |
| Asparagus, NS as to form, creamed or with cheese sauce | 66 | 0.41 | 0.62 |
| Asparagus, from fresh, creamed or with cheese sauce | 69 | -0.53 | -0.77 |
| Asparagus, from frozen, creamed or with cheese sauce | 66 | 0.37 | 0.56 |
| Asparagus, from canned, creamed or with cheese sauce | 58 | -0.30 | -0.52 |
| Beans, lima, immature, NS as to form, creamed or with cheese sauce | 125 | 0.13 | 0.10 |
| Beans, lima, immature, from fresh, creamed or with cheese sauce | 139 | -3.14 | -2.26 |
| Beans, lima, immature, from frozen, creamed or with cheese sauce | 125 | 0.13 | 0.10 |
| Beans, lima, immature, from canned, creamed or with cheese sauce | 125 | 0.13 | 0.10 |
| Beans, lima, immature, cooked, NS as to form, with mushroom sauce | 90 | -0.76 | -0.84 |
| Beans, lima, immature, cooked, from fresh, with mushroom sauce | 102 | -3.67 | -3.60 |
| Beans, lima, immature, cooked, from frozen, with mushroom sauce | 90 | -0.76 | -0.84 |
| Beans, lima, immature, cooked, from canned, with mushroom sauce | 90 | -0.76 | -0.84 |
| Beans, string, green, NS as to form, creamed or with cheese sauce | 82 | -0.44 | -0.54 |
| Beans, string, green, from fresh, creamed or with cheese sauce | 89 | -0.02 | -0.02 |
| Beans, string, green, from frozen, creamed or with cheese sauce | 82 | -0.44 | -0.54 |
| Beans, string, green, from canned, creamed or with cheese sauce | 74 | 0.13 | 0.18 |
| Beans, string, green, cooked, NS as to form, with mushroom sauce | 48 | -1.39 | -2.90 |
| Beans, string, green, cooked, from fresh, with mushroom sauce | 52 | -1.08 | -2.08 |
| Beans, string, green, cooked, from frozen, with mushroom sauce | 48 | -1.39 | -2.90 |
| Beans, string, green, cooked, from canned, with mushroom sauce | 42 | -0.87 | -2.07 |
| Beans, string, yellow, NS as to form, creamed or with cheese sauce | 82 | -0.07 | -0.09 |
| Beans, string, yellow, from fresh, creamed or with cheese sauce | 89 | -1.87 | -2.10 |
| Beans, string, yellow, from frozen, creamed or with cheese sauce | 82 | -0.07 | -0.09 |
| Beans, string, yellow, from canned, creamed or with cheese sauce | 73 | -0.01 | -0.01 |
| Beets with Harvard sauce | 78 | -4.03 | -5.17 |
| Brussels sprouts, NS as to form, creamed | 89 | -1.52 | -1.71 |
| Brussels sprouts, from fresh, creamed | 85 | -2.22 | -2.61 |
| Brussels sprouts, from frozen, creamed | 89 | -1.52 | -1.71 |
| Cabbage, creamed | 79 | -1.68 | -2.13 |
| Cauliflower, NS as to form, creamed | 71 | -0.87 | -1.23 |
| Cauliflower, from fresh, creamed | 85 | -0.49 | -0.58 |
| Cauliflower, from frozen, creamed | 71 | -0.87 | -1.23 |
| Cauliflower, from canned, creamed | 71 | -0.87 | -1.23 |
| Cauliflower, batter-dipped, fried | 216 | -0.91 | -0.42 |
| Celery, creamed | 77 | -2.85 | -3.70 |
| Corn, scalloped or pudding | 120 | 1.03 | 0.86 |
| Corn fritter | 394 | 3.98 | 1.01 |
| Corn, cooked, NS as to form, with cream sauce, made with milk | 109 | -0.70 | -0.64 |
| Corn, cooked, from fresh, with cream sauce, made with milk | 118 | -0.30 | -0.25 |
| Corn, cooked, from frozen, with cream sauce, made with milk | 109 | -0.70 | -0.64 |
| Corn, cooked, from canned, with cream sauce, made with milk | 101 | -0.04 | -0.04 |
| Eggplant, batter-dipped, fried | 151 | -2.65 | -1.75 |
| Eggplant parmesan casserole, regular | 158 | 1.05 | 0.66 |
| Eggplant with cheese and tomato sauce | 94 | 1.47 | 1.56 |
| Kohlrabi, creamed | 80 | -2.92 | -3.65 |
| Mushrooms, NS as to form, creamed | 79 | 0.18 | 0.23 |
| Mushrooms, from fresh, creamed | 81 | -1.84 | -2.27 |
| Mushrooms, from frozen, creamed | 81 | -1.84 | -2.27 |
| Mushrooms, from canned, creamed | 79 | 0.19 | 0.24 |
| Mushrooms, stuffed | 280 | 1.83 | 0.65 |
| Mushrooms, batter-dipped, fried | 122 | 0.41 | 0.34 |
| Okra, batter-dipped, fried | 194 | -1.06 | -0.55 |
| Onions, NS as to form, creamed | 72 | -1.27 | -1.76 |
| Onions, from fresh, creamed | 82 | -1.20 | -1.46 |
| Parsnips, creamed | 105 | -3.02 | -2.88 |
| Pea salad | 179 | -0.28 | -0.16 |
| Pea salad with cheese | 202 | 1.41 | 0.70 |
| Peas, NS as to form, creamed | 108 | 1.38 | 1.28 |
| Peas, from fresh, creamed | 111 | 0.11 | 0.10 |
| Peas, from frozen, creamed | 108 | 1.38 | 1.28 |
| Peas, from canned, creamed | 101 | 1.12 | 1.11 |
| Peas, cooked, NS as to form, with mushroom sauce | 75 | 1.27 | 1.69 |
| Peas, cooked, from fresh, with mushroom sauce | 79 | -0.04 | -0.05 |
| Peas, cooked, from frozen, with mushroom sauce | 75 | 1.27 | 1.69 |
| Peas, cooked, from canned, with mushroom sauce | 69 | 1.02 | 1.48 |
| Peas, cooked, NS as to form, with tomato sauce | 59 | -0.44 | -0.75 |
| Peas, cooked, from fresh, with tomato sauce | 63 | -1.92 | -3.05 |
| Peas, cooked, from frozen, with tomato sauce | 59 | -0.44 | -0.75 |
| Peas, cooked, from canned, with tomato sauce | 53 | -0.62 | -1.17 |
| Squash, summer, yellow or green, breaded or battered, baked | 70 | -0.78 | -1.11 |
| Squash, summer, yellow or green, breaded or battered, fried | 178 | -0.75 | -0.42 |
| Squash, summer, casserole with tomato and cheese | 83 | -1.59 | -1.92 |
| Squash, summer, casserole, with rice and tomato sauce | 82 | -1.46 | -1.78 |
| Squash, summer, casserole, with cheese sauce | 91 | -0.92 | -1.01 |
| Squash, summer, NS as to form, creamed | 68 | -2.12 | -3.12 |
| Squash, summer, from fresh, creamed | 72 | -1.70 | -2.36 |
| Squash, summer, from frozen, creamed | 68 | -2.12 | -3.12 |
| Squash, summer, from canned, creamed | 62 | -0.79 | -1.27 |
| Turnips, NS as to form, creamed | 78 | -1.45 | -1.86 |
| Turnips, from fresh, creamed | 77 | -1.54 | -2.00 |
| Turnips, from frozen, creamed | 78 | -1.45 | -1.86 |
| Turnips, from canned, creamed | 78 | -1.56 | -2.00 |
| Creamed christophine, Puerto Rican style | 141 | -1.01 | -0.72 |
| Vegetable stew without meat | 56 | -2.28 | -4.07 |
| Vegetable tempura | 234 | -0.05 | -0.02 |
| Vegetable combinations, including carrots, broccoli, and/or dark-green leafy; cooked, with tomato sauce | 28 | -3.85 | -13.75 |
| Vegetable combinations, excluding carrots, broccoli, and dark-green leafy; cooked, with tomato sauce | 45 | -2.51 | -5.58 |
| Vegetables, dipped in chick-pea flour batter, fried, Pakora | 123 | -0.56 | -0.46 |
| Vegetable combinations, including carrots, broccoli, and/or dark-green leafy; cooked, with cheese sauce | 91 | 0.25 | 0.27 |
| Vegetable combinations, excluding carrots, broccoli, and dark-green leafy; cooked, with cheese sauce | 104 | 1.36 | 1.31 |
| Vegetable curry | 67 | -3.05 | -4.55 |
| Vegetable combination, including carrots, broccoli, and/or dark-green leafy; cooked, with cream sauce | 73 | -1.77 | -2.42 |
| Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, with cream sauce | 88 | -0.56 | -0.64 |
| Vegetable combination, including carrots, broccoli, and/or dark-green leafy; cooked, with butter sauce | 50 | -2.93 | -5.86 |
| Vegetable combinations, including carrots, broccoli, and/or dark-green leafy; cooked, with pasta | 76 | -1.38 | -1.82 |
| Vegetable combinations, excluding carrots, broccoli, and dark-green leafy; cooked, with pasta | 92 | 0.01 | 0.01 |
| Vegetable combinations, including carrots, broccoli, and/or dark-green leafy; cooked, with butter sauce and pasta | 103 | -0.62 | -0.60 |
| Vegetable combinations, excluding carrots, broccoli, and dark-green leafy; cooked, with butter sauce and pasta | 93 | 0.00 | 0.00 |
| Green plantain with cracklings, Puerto Rican style | 329 | -1.98 | -0.60 |
| Ripe plantain fritters, Puerto Rican style | 415 | -2.67 | -0.64 |
| Tannier fritters, Puerto Rican style | 234 | -5.85 | -2.50 |
For the mixed vegetable food category, the average PRAL values are -1.22 per 100 g and -1.72 per 100 calories.
Leave Acid-Alkaline Mixed Vegetables PRAL List to browse more PRAL Food Lists.
Mixed Vegetables Related Topics
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Common Terms: cabbage, carrot, cheese, Enduring Nutrient Facts, peas, plantain, sauce
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