{"id":102,"date":"2020-06-15T20:38:28","date_gmt":"2020-06-15T20:38:28","guid":{"rendered":"https:\/\/alkascore.com\/?p=102"},"modified":"2021-01-06T11:54:09","modified_gmt":"2021-01-06T11:54:09","slug":"acid-alkaline-tomatoes-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-tomatoes-pral-list\/","title":{"rendered":"Acid-Alkaline Tomatoes PRAL List"},"content":{"rendered":"

Here are the PRAL values for the tomato food category. So you can compare preparation and cooking methods to find your best alkalizing options.<\/p>\n

Before you use this PRAL Tomato List, you must understand and agree to PRAL Food Lists Principles<\/a><\/p>\n

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Acid-Alkaline Tomatoes PRAL List<\/h2>\n

I list the tomatoes 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.
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Main food description <\/th>Energy (kcal per 100 g) <\/th>PRAL ( 100 g ) <\/th>PRAL ( 100 calories ) <\/th><\/tr><\/thead>
Tomatoes, raw <\/td>18 <\/td>-4.07 <\/td>-22.61 <\/td><\/tr>
Tomatoes, cooked, NS as to form, NS as to method <\/td>18 <\/td>-3.43 <\/td>-19.06 <\/td><\/tr>
Tomatoes, cooked, from fresh, NS as to method <\/td>18 <\/td>-3.43 <\/td>-19.06 <\/td><\/tr>
Tomatoes, cooked, from canned, NS as to method <\/td>16 <\/td>-3.68 <\/td>-23.00 <\/td><\/tr>
Tomatoes, NS as to form, broiled <\/td>22 <\/td>-5.08 <\/td>-23.09 <\/td><\/tr>
Tomatoes, from fresh, broiled <\/td>22 <\/td>-5.08 <\/td>-23.09 <\/td><\/tr>
Tomatoes, red, NS as to form, fried <\/td>179 <\/td>0.28 <\/td>0.16 <\/td><\/tr>
Tomatoes, red, from fresh, fried <\/td>169 <\/td>-1.81 <\/td>-1.07 <\/td><\/tr>
Tomatoes, NS as to form, stewed <\/td>26 <\/td>-3.92 <\/td>-15.08 <\/td><\/tr>
Tomatoes, from fresh, stewed <\/td>59 <\/td>-3.25 <\/td>-5.51 <\/td><\/tr>
Tomatoes, from canned, stewed <\/td>26 <\/td>-3.92 <\/td>-15.08 <\/td><\/tr>
Tomatoes, canned, low sodium <\/td>16 <\/td>-3.68 <\/td>-23.00 <\/td><\/tr>
Tomatoes, red, dried <\/td>258 <\/td>-58.36 <\/td>-22.62 <\/td><\/tr>
Tomato and onion, cooked, NS as to fat added in cooking <\/td>36 <\/td>-3.08 <\/td>-8.56 <\/td><\/tr>
Tomato and onion, cooked, fat not added in cooking <\/td>24 <\/td>-3.14 <\/td>-13.08 <\/td><\/tr>
Tomato and onion, cooked, fat added in cooking, NS as to type of fat <\/td>36 <\/td>-3.08 <\/td>-8.56 <\/td><\/tr>
Tomato and onion, cooked, made with oil <\/td>40 <\/td>-3.05 <\/td>-7.63 <\/td><\/tr>
Tomato and onion, cooked, made with butter <\/td>38 <\/td>-3.08 <\/td>-8.11 <\/td><\/tr>
Tomato and onion, cooked, made with margarine <\/td>34 <\/td>-3.09 <\/td>-9.09 <\/td><\/tr>
Tomato and celery, cooked, NS as to fat added in cooking <\/td>30 <\/td>-3.89 <\/td>-12.97 <\/td><\/tr>
Tomato and celery, cooked, fat added in cooking <\/td>31 <\/td>-3.71 <\/td>-11.97 <\/td><\/tr>
Tomato and celery, cooked, fat not added in cooking <\/td>18 <\/td>-3.78 <\/td>-21.00 <\/td><\/tr><\/tbody><\/table><\/div>
\nNote, this list is for the tomatoes included in USDA’s tomato category. But there are additional tomato-based foods in other categories. So, see PRAL values for many more tomato-related foods in Are Tomatoes Acidic or Alkaline?<\/a>
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\"Fresh
Fresh Broiled Alkaline Tomatoes<\/figcaption><\/figure>
\nFor the Tomatoes food category, the average PRAL values are -5.88 per 100 g and -14.23 per 100 calories. To put this in context, compare with other vegetables in the Food Category List<\/a>.<\/p>\n

Leave Acid-Alkaline Tomatoes PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n

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Alkaline Tomatoes PRAL List Related Topics<\/h2>\n

Please remember: to find more related pages that are relevant to you, use the search box near the top of every page.
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Common Terms: Enduring Nutrient Facts<\/a>, tomato<\/a><\/p>

Other posts that include these terms:<\/h3>