{"id":111,"date":"2020-06-16T02:35:19","date_gmt":"2020-06-16T02:35:19","guid":{"rendered":"https:\/\/alkascore.com\/?p=111"},"modified":"2021-01-16T11:02:13","modified_gmt":"2021-01-16T11:02:13","slug":"acid-alkaline-other-red-and-orange-vegetables-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-other-red-and-orange-vegetables-pral-list\/","title":{"rendered":"Acid-Alkaline Other red and orange vegetables PRAL List"},"content":{"rendered":"

For everyone who asks, “are sweet potatoes acidic or alkaline?” Here is your answer. Not only that, but you can compare preparation and cooking methods to find your best alkalizing options.<\/p>\n

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

<\/p>\n

Acid-Alkaline Red and Orange Vegetables PRAL List<\/h2>\n

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.
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Main food description <\/th>Energy (kcal per 100 g) <\/th>PRAL ( 100 g ) <\/th>PRAL ( 100 calories ) <\/th><\/tr><\/thead>
Pumpkin, cooked, NS as to form, NS as to fat added in cooking <\/td>32 <\/td>-3.70 <\/td>-11.56 <\/td><\/tr>
Pumpkin, cooked, from fresh, NS as to fat added in cooking <\/td>32 <\/td>-3.70 <\/td>-11.56 <\/td><\/tr>
Pumpkin, cooked, from frozen, NS as to fat added in cooking <\/td>32 <\/td>-3.70 <\/td>-11.56 <\/td><\/tr>
Pumpkin, cooked, from canned, NS as to fat added in cooking <\/td>45 <\/td>-3.35 <\/td>-7.44 <\/td><\/tr>
Pumpkin, cooked, NS as to form, fat not added in cooking <\/td>20 <\/td>-3.78 <\/td>-18.90 <\/td><\/tr>
Pumpkin, cooked, from fresh, fat not added in cooking <\/td>20 <\/td>-3.78 <\/td>-18.90 <\/td><\/tr>
Pumpkin, cooked, from frozen, fat not added in cooking <\/td>20 <\/td>-3.78 <\/td>-18.90 <\/td><\/tr>
Pumpkin, cooked, from canned, fat not added in cooking <\/td>34 <\/td>-3.41 <\/td>-10.03 <\/td><\/tr>
Pumpkin, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>32 <\/td>-3.70 <\/td>-11.56 <\/td><\/tr>
Pumpkin, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>32 <\/td>-3.70 <\/td>-11.56 <\/td><\/tr>
Pumpkin, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>32 <\/td>-3.70 <\/td>-11.56 <\/td><\/tr>
Pumpkin, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>45 <\/td>-3.35 <\/td>-7.44 <\/td><\/tr>
Pumpkin, cooked, NS as to form, made with oil <\/td>36 <\/td>-3.74 <\/td>-10.39 <\/td><\/tr>
Pumpkin, cooked, NS as to form, made with butter <\/td>33 <\/td>-3.69 <\/td>-11.18 <\/td><\/tr>
Pumpkin, cooked, NS as to form, made with margarine <\/td>30 <\/td>-3.70 <\/td>-12.33 <\/td><\/tr>
Pumpkin, cooked, from fresh, made with oil <\/td>36 <\/td>-3.74 <\/td>-10.39 <\/td><\/tr>
Pumpkin, cooked, from fresh, made with butter <\/td>33 <\/td>-3.69 <\/td>-11.18 <\/td><\/tr>
Pumpkin, cooked, from fresh, made with margarine <\/td>30 <\/td>-3.70 <\/td>-12.33 <\/td><\/tr>
Pumpkin, cooked, from frozen, made with oil <\/td>36 <\/td>-3.74 <\/td>-10.39 <\/td><\/tr>
Pumpkin, cooked, from frozen, made with butter <\/td>33 <\/td>-3.69 <\/td>-11.18 <\/td><\/tr>
Pumpkin, cooked, from frozen, made with margarine <\/td>30 <\/td>-3.70 <\/td>-12.33 <\/td><\/tr>
Pumpkin, cooked, from canned, made with oil <\/td>49 <\/td>-3.34 <\/td>-6.82 <\/td><\/tr>
Pumpkin, cooked, from canned, made with butter <\/td>47 <\/td>-3.35 <\/td>-7.13 <\/td><\/tr>
Pumpkin, cooked, from canned, made with margarine <\/td>43 <\/td>-3.39 <\/td>-7.88 <\/td><\/tr>
Calabaza, cooked <\/td>45 <\/td>-3.35 <\/td>-7.44 <\/td><\/tr>
Squash, winter type, mashed, NS as to fat or sugar added in cooking <\/td>50 <\/td>-4.42 <\/td>-8.84 <\/td><\/tr>
Squash, winter type, mashed, no fat or sugar added in cooking <\/td>37 <\/td>-4.52 <\/td>-12.22 <\/td><\/tr>
Squash, winter type, mashed, fat added in cooking, no sugar added in cooking <\/td>50 <\/td>-4.42 <\/td>-8.84 <\/td><\/tr>
Squash, winter type, mashed, fat and sugar added in cooking <\/td>71 <\/td>-4.39 <\/td>-6.18 <\/td><\/tr>
Squash, winter type, raw <\/td>34 <\/td>-6.76 <\/td>-19.88 <\/td><\/tr>
Squash, winter type, baked, NS as to fat or sugar added in cooking <\/td>50 <\/td>-4.42 <\/td>-8.84 <\/td><\/tr>
Squash, winter type, baked, no fat or sugar added in cooking <\/td>37 <\/td>-4.52 <\/td>-12.22 <\/td><\/tr>
Squash, winter type, baked, fat added in cooking, no sugar added in cooking, NS as to type of fat <\/td>50 <\/td>-4.42 <\/td>-8.84 <\/td><\/tr>
Squash, winter type, baked, no sugar added in cooking, made with oil <\/td>55 <\/td>-4.47 <\/td>-8.13 <\/td><\/tr>
Squash, winter type, baked, no sugar added in cooking, made with butter <\/td>52 <\/td>-4.42 <\/td>-8.50 <\/td><\/tr>
Squash, winter type, baked, no sugar added in cooking, made with margarine <\/td>48 <\/td>-4.43 <\/td>-9.23 <\/td><\/tr>
Squash, winter type, baked, fat and sugar added in cooking <\/td>71 <\/td>-4.39 <\/td>-6.18 <\/td><\/tr>
Squash, winter type, baked, no fat added in cooking, sugar added in cooking <\/td>58 <\/td>-4.49 <\/td>-7.74 <\/td><\/tr>
Sweet potato, NFS <\/td>108 <\/td>-3.59 <\/td>-3.32 <\/td><\/tr>
Sweet potato, baked, peel eaten, NS as to fat added in cooking <\/td>125 <\/td>-7.76 <\/td>-6.21 <\/td><\/tr>
Sweet potato, baked, peel eaten, fat not added in cooking <\/td>95 <\/td>-8.15 <\/td>-8.58 <\/td><\/tr>
Sweet potato, baked, peel eaten, fat added in cooking, NS as to type of fat <\/td>125 <\/td>-7.76 <\/td>-6.21 <\/td><\/tr>
Sweet potato, baked, peel eaten, made with oil <\/td>131 <\/td>-7.77 <\/td>-5.93 <\/td><\/tr>
Sweet potato, baked, peel eaten, made with butter <\/td>123 <\/td>-7.71 <\/td>-6.27 <\/td><\/tr>
Sweet potato, baked, peel eaten, made with margarine <\/td>115 <\/td>-7.79 <\/td>-6.77 <\/td><\/tr>
Sweet potato, baked, peel not eaten, NS as to fat added in cooking <\/td>122 <\/td>-7.76 <\/td>-6.36 <\/td><\/tr>
Sweet potato, baked, peel not eaten, fat not added in cooking <\/td>90 <\/td>-8.15 <\/td>-9.06 <\/td><\/tr>
Sweet potato, baked, peel not eaten, fat added in cooking, NS as to type of fat <\/td>122 <\/td>-7.76 <\/td>-6.36 <\/td><\/tr>
Sweet potato, baked, peel not eaten, made with oil <\/td>127 <\/td>-7.79 <\/td>-6.13 <\/td><\/tr>
Sweet potato, baked, peel not eaten, made with butter <\/td>119 <\/td>-7.77 <\/td>-6.53 <\/td><\/tr>
Sweet potato, baked, peel not eaten, made with margarine <\/td>111 <\/td>-7.78 <\/td>-7.01 <\/td><\/tr>
Sweet potato, boiled, NS as to fat added in cooking <\/td>108 <\/td>-3.59 <\/td>-3.32 <\/td><\/tr>
Sweet potato, boiled, fat not added in cooking <\/td>76 <\/td>-3.78 <\/td>-4.97 <\/td><\/tr>
Sweet potato, boiled, fat added in cooking, NS as to type of fat <\/td>108 <\/td>-3.59 <\/td>-3.32 <\/td><\/tr>
Sweet potato, boiled, made with oil <\/td>114 <\/td>-3.61 <\/td>-3.17 <\/td><\/tr>
Sweet potato, boiled, made with butter <\/td>106 <\/td>-3.59 <\/td>-3.39 <\/td><\/tr>
Sweet potato, boiled, made with margarine <\/td>97 <\/td>-3.62 <\/td>-3.73 <\/td><\/tr>
Sweet potato, candied <\/td>178 <\/td>-2.73 <\/td>-1.53 <\/td><\/tr>
Sweet potato, canned, NS as to fat added in cooking <\/td>123 <\/td>-4.56 <\/td>-3.71 <\/td><\/tr>
Sweet potato, canned, fat not added in cooking <\/td>91 <\/td>-4.77 <\/td>-5.24 <\/td><\/tr>
Sweet potato, canned, fat added in cooking <\/td>123 <\/td>-4.56 <\/td>-3.71 <\/td><\/tr>
Sweet potato, casserole or mashed <\/td>92 <\/td>-2.85 <\/td>-3.10 <\/td><\/tr>
Sweet potato fries, NFS <\/td>259 <\/td>-6.42 <\/td>-2.48 <\/td><\/tr>
Sweet potato fries, NS as to fresh or frozen <\/td>259 <\/td>-6.42 <\/td>-2.48 <\/td><\/tr>
Sweet potato fries, frozen, fried <\/td>259 <\/td>-6.42 <\/td>-2.48 <\/td><\/tr>
Sweet potato fries, frozen, baked <\/td>192 <\/td>-7.06 <\/td>-3.68 <\/td><\/tr>
Sweet potato fries, from fresh, fried <\/td>193 <\/td>-7.09 <\/td>-3.67 <\/td><\/tr>
Sweet potato fries, from fresh, baked <\/td>162 <\/td>-7.40 <\/td>-4.57 <\/td><\/tr>
Sweet potato fries, fast food \/ restaurant <\/td>305 <\/td>-5.98 <\/td>-1.96 <\/td><\/tr>
Sweet potato fries, school <\/td>192 <\/td>-7.06 <\/td>-3.68 <\/td><\/tr>
Sweet potato tots, NFS <\/td>239 <\/td>-6.55 <\/td>-2.74 <\/td><\/tr>
Sweet potato tots, from frozen, fried <\/td>239 <\/td>-6.55 <\/td>-2.74 <\/td><\/tr>
Sweet potato tots, from frozen, baked <\/td>191 <\/td>-7.02 <\/td>-3.68 <\/td><\/tr>
Sweet potato tots, from frozen, NS as to fried or baked <\/td>239 <\/td>-6.55 <\/td>-2.74 <\/td><\/tr>
Sweet potato tots, fast food \/ restaurant <\/td>240 <\/td>-6.55 <\/td>-2.73 <\/td><\/tr>
Sweet potato tots, school <\/td>192 <\/td>-7.06 <\/td>-3.68 <\/td><\/tr>
Sweet potato, yellow, Puerto Rican, cooked <\/td>76 <\/td>-3.78 <\/td>-4.97 <\/td><\/tr>
Pepper, sweet, red, raw <\/td>31 <\/td>-3.39 <\/td>-10.94 <\/td><\/tr>
Peppers, red, cooked, NS as to fat added in cooking <\/td>48 <\/td>-2.64 <\/td>-5.50 <\/td><\/tr>
Peppers, red, cooked, fat not added in cooking <\/td>28 <\/td>-2.73 <\/td>-9.75 <\/td><\/tr>
Peppers, red, cooked, fat added in cooking, NS as to type of fat <\/td>48 <\/td>-2.64 <\/td>-5.50 <\/td><\/tr>
Peppers, red, cooked, made with oil <\/td>55 <\/td>-2.68 <\/td>-4.87 <\/td><\/tr>
Peppers, red, cooked, made with butter <\/td>51 <\/td>-2.64 <\/td>-5.18 <\/td><\/tr>
Peppers, red, cooked, made with margarine <\/td>45 <\/td>-2.65 <\/td>-5.89 <\/td><\/tr>
Squash, spaghetti, cooked, NS as to fat added in cooking <\/td>45 <\/td>-2.11 <\/td>-4.69 <\/td><\/tr>
Squash, spaghetti, cooked, fat added in cooking, NS as to type of fat <\/td>45 <\/td>-2.12 <\/td>-4.71 <\/td><\/tr>
Squash, spaghetti, cooked, fat not added in cooking <\/td>27 <\/td>-2.15 <\/td>-7.96 <\/td><\/tr>
Squash, spaghetti, cooked, made with oil <\/td>51 <\/td>-2.09 <\/td>-4.10 <\/td><\/tr>
Squash, spaghetti, cooked, made with butter <\/td>47 <\/td>-2.11 <\/td>-4.49 <\/td><\/tr>
Squash, spaghetti, cooked, made with margarine <\/td>42 <\/td>-2.12 <\/td>-5.05 <\/td><\/tr><\/tbody><\/table><\/div>
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\"Alkaline
Alkaline Sweet Potato and Red Pepper Soup<\/figcaption><\/figure>
\nFor the red and orange vegetables food category, the average PRAL values are -4.66 per 100 g and -7.32 per 100 calories.<\/p>\n

For 2022 and beyond, I’m introducing new lists to match the way that USDA database foods relate to Dietary Guidelines<\/a>. So please see Red and Orange Vegetables<\/a>. Then use the feedback links at the end of that page to let me know your thoughts on those new food lists.<\/p>\n

Leave Acid-Alkaline Red and Orange Vegetables PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n

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Red and Orange Vegetables 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>, pepper<\/a>, potato<\/a><\/p>

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