Carrots, raw <\/td> 41 <\/td> -5.71 <\/td> -13.93 <\/td><\/tr> Carrots, cooked, NS as to form, NS as to fat added in cooking <\/td> 56 <\/td> -3.25 <\/td> -5.80 <\/td><\/tr> Carrots, cooked, from fresh, NS as to fat added in cooking <\/td> 53 <\/td> -3.94 <\/td> -7.43 <\/td><\/tr> Carrots, cooked, from frozen, NS as to fat added in cooking <\/td> 56 <\/td> -3.25 <\/td> -5.80 <\/td><\/tr> Carrots, cooked, from canned, NS as to fat added in cooking <\/td> 44 <\/td> -2.99 <\/td> -6.80 <\/td><\/tr> Carrots, cooked, NS as to form, fat not added in cooking <\/td> 37 <\/td> -3.32 <\/td> -8.97 <\/td><\/tr> Carrots, cooked, from fresh, fat not added in cooking <\/td> 35 <\/td> -4.08 <\/td> -11.66 <\/td><\/tr> Carrots, cooked, from frozen, fat not added in cooking <\/td> 37 <\/td> -3.32 <\/td> -8.97 <\/td><\/tr> Carrots, cooked, from canned, fat not added in cooking <\/td> 25 <\/td> -3.09 <\/td> -12.36 <\/td><\/tr> Carrots, cooked, NS as to form, made with oil <\/td> 62 <\/td> -3.23 <\/td> -5.21 <\/td><\/tr> Carrots, cooked, NS as to form, made with butter <\/td> 58 <\/td> -3.22 <\/td> -5.55 <\/td><\/tr> Carrots, cooked, NS as to form, made with margarine <\/td> 52 <\/td> -3.25 <\/td> -6.25 <\/td><\/tr> Carrots, cooked, from fresh, made with oil <\/td> 59 <\/td> -3.97 <\/td> -6.73 <\/td><\/tr> Carrots, cooked, from fresh, made with butter <\/td> 55 <\/td> -3.93 <\/td> -7.15 <\/td><\/tr> Carrots, cooked, from fresh, made with margarine <\/td> 50 <\/td> -4.00 <\/td> -8.00 <\/td><\/tr> Carrots, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td> 56 <\/td> -3.25 <\/td> -5.80 <\/td><\/tr> Carrots, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td> 53 <\/td> -3.94 <\/td> -7.43 <\/td><\/tr> Carrots, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td> 56 <\/td> -3.25 <\/td> -5.80 <\/td><\/tr> Carrots, cooked, from canned, fat added in cooking, NS as to type of fat <\/td> 44 <\/td> -2.99 <\/td> -6.80 <\/td><\/tr> Carrots, cooked, from frozen, made with oil <\/td> 62 <\/td> -3.23 <\/td> -5.21 <\/td><\/tr> Carrots, cooked, from frozen, made with butter <\/td> 58 <\/td> -3.22 <\/td> -5.55 <\/td><\/tr> Carrots, cooked, from frozen, made with margarine <\/td> 52 <\/td> -3.25 <\/td> -6.25 <\/td><\/tr> Carrots, cooked, from canned, made with oil <\/td> 51 <\/td> -3.00 <\/td> -5.88 <\/td><\/tr> Carrots, cooked, from canned, made with butter <\/td> 47 <\/td> -2.99 <\/td> -6.36 <\/td><\/tr> Carrots, cooked, from canned, made with margarine <\/td> 41 <\/td> -3.00 <\/td> -7.32 <\/td><\/tr> Carrots, cooked, NS as to form, glazed <\/td> 93 <\/td> -3.15 <\/td> -3.39 <\/td><\/tr> Carrots, cooked, from fresh, glazed <\/td> 80 <\/td> -3.94 <\/td> -4.93 <\/td><\/tr> Carrots, cooked, from frozen, glazed <\/td> 85 <\/td> -3.29 <\/td> -3.87 <\/td><\/tr> Carrots, cooked, from canned, glazed <\/td> 74 <\/td> -3.06 <\/td> -4.14 <\/td><\/tr> Carrots, canned, low sodium, NS as to fat added in cooking <\/td> 53 <\/td> -4.36 <\/td> -8.23 <\/td><\/tr> Carrots, canned, low sodium, fat not added in cooking <\/td> 23 <\/td> -2.93 <\/td> -12.74 <\/td><\/tr> Carrots, canned, low sodium, fat added in cooking, NS as to type of fat <\/td> 53 <\/td> -4.36 <\/td> -8.23 <\/td><\/tr> Carrots, canned, low sodium, made with oil <\/td> 59 <\/td> -4.33 <\/td> -7.34 <\/td><\/tr> Carrots, canned, low sodium, made with butter <\/td> 55 <\/td> -4.35 <\/td> -7.91 <\/td><\/tr> Carrots, canned, low sodium, made with margarine <\/td> 50 <\/td> -4.36 <\/td> -8.72 <\/td><\/tr><\/tbody><\/table><\/div> \nAlkaline Carrots<\/figcaption><\/figure> \nFor the carrots food category, the average PRAL values are -3.57 per 100 g and -7.21 per 100 calories. To put this in context, compare with other vegetables in the Food Category List<\/a>. Also, see PRAL values for many more carrot-related foods in Are Carrots Acidic or Alkaline?<\/a><\/p>\nLeave Acid-Alkaline Carrots PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Carrots by themselves are alkalizing. But how is that carrot alkalinity affected by preparation and cooking? Get the Acid-Alkaline Carrots PRAL List.<\/p>\n","protected":false},"author":6,"featured_media":109,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/106"}],"collection":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":7,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/106\/revisions"}],"predecessor-version":[{"id":566,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/106\/revisions\/566"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/media\/109"}],"wp:attachment":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/media?parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/categories?post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/tags?post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}