{"id":117,"date":"2020-06-16T03:19:01","date_gmt":"2020-06-16T03:19:01","guid":{"rendered":"https:\/\/alkascore.com\/?p=117"},"modified":"2021-01-16T10:24:17","modified_gmt":"2021-01-16T10:24:17","slug":"acid-alkaline-dark-green-vegetables-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-dark-green-vegetables-pral-list\/","title":{"rendered":"Acid-Alkaline Dark Green Vegetables PRAL List"},"content":{"rendered":"

Dark green vegetables are an important foundation for good diets. So it’s good to see they are all alkalizing. However, you can make big changes by switching from near-neutral broccoli. How about beet greens with around 40 times more PRAL alkalinity? <\/p>\n

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

<\/p>\n

Acid-Alkaline Dark Green Vegetables PRAL List<\/h2>\n

Note this list is for all dark green vegetables except lettuce.<\/p>\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>
Beet greens, raw <\/td>22 <\/td>-16.75 <\/td>-76.14 <\/td><\/tr>
Beet greens, cooked, NS as to fat added in cooking <\/td>46 <\/td>-18.81 <\/td>-40.89 <\/td><\/tr>
Beet greens, cooked, fat not added in cooking <\/td>27 <\/td>-19.43 <\/td>-71.96 <\/td><\/tr>
Beet greens, cooked, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-18.81 <\/td>-40.89 <\/td><\/tr>
Beet greens, cooked, made with oil <\/td>53 <\/td>-18.84 <\/td>-35.55 <\/td><\/tr>
Beet greens, cooked, made with butter <\/td>49 <\/td>-18.80 <\/td>-38.37 <\/td><\/tr>
Beet greens, cooked, made with margarine <\/td>43 <\/td>-18.80 <\/td>-43.72 <\/td><\/tr>
Broccoli raab, raw <\/td>22 <\/td>-1.84 <\/td>-8.36 <\/td><\/tr>
Broccoli raab, cooked, NS as to fat added in cooking <\/td>49 <\/td>-4.38 <\/td>-8.94 <\/td><\/tr>
Broccoli raab, cooked, fat not added in cooking <\/td>33 <\/td>-4.48 <\/td>-13.58 <\/td><\/tr>
Broccoli raab, cooked, fat added in cooking, NS as to type of fat <\/td>49 <\/td>-4.38 <\/td>-8.94 <\/td><\/tr>
Broccoli raab, cooked, made with oil <\/td>55 <\/td>-4.39 <\/td>-7.98 <\/td><\/tr>
Broccoli raab, cooked, made with butter <\/td>51 <\/td>-4.38 <\/td>-8.59 <\/td><\/tr>
Broccoli raab, cooked, made with margarine <\/td>46 <\/td>-4.39 <\/td>-9.54 <\/td><\/tr>
Chard, raw <\/td>19 <\/td>-8.14 <\/td>-42.84 <\/td><\/tr>
Chard, cooked, NS as to fat added in cooking <\/td>36 <\/td>-11.99 <\/td>-33.31 <\/td><\/tr>
Chard, cooked, fat not added in cooking <\/td>20 <\/td>-12.32 <\/td>-61.60 <\/td><\/tr>
Chard, cooked, fat added in cooking, NS as to type of fat <\/td>36 <\/td>-11.99 <\/td>-33.31 <\/td><\/tr>
Chard, cooked, made with oil <\/td>42 <\/td>-11.98 <\/td>-28.52 <\/td><\/tr>
Chard, cooked, made with butter <\/td>38 <\/td>-11.95 <\/td>-31.45 <\/td><\/tr>
Chard, cooked, made with margarine <\/td>33 <\/td>-12.00 <\/td>-36.36 <\/td><\/tr>
Collards, raw <\/td>32 <\/td>-5.79 <\/td>-18.09 <\/td><\/tr>
Collards, cooked, NS as to form, NS as to fat added in cooking <\/td>48 <\/td>-2.23 <\/td>-4.65 <\/td><\/tr>
Collards, cooked, from fresh, NS as to fat added in cooking <\/td>48 <\/td>-2.23 <\/td>-4.65 <\/td><\/tr>
Collards, cooked, from frozen, NS as to fat added in cooking <\/td>52 <\/td>-6.11 <\/td>-11.75 <\/td><\/tr>
Collards, cooked, from canned, NS as to fat added in cooking <\/td>47 <\/td>-2.26 <\/td>-4.81 <\/td><\/tr>
Collards, cooked, NS as to form, fat not added in cooking <\/td>33 <\/td>-2.30 <\/td>-6.97 <\/td><\/tr>
Collards, cooked, from fresh, fat not added in cooking <\/td>33 <\/td>-2.30 <\/td>-6.97 <\/td><\/tr>
Collards, cooked, from frozen, fat not added in cooking <\/td>36 <\/td>-6.30 <\/td>-17.50 <\/td><\/tr>
Collards, cooked, from canned, fat not added in cooking <\/td>33 <\/td>-2.30 <\/td>-6.97 <\/td><\/tr>
Collards, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>48 <\/td>-2.23 <\/td>-4.65 <\/td><\/tr>
Collards, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>48 <\/td>-2.23 <\/td>-4.65 <\/td><\/tr>
Collards, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>52 <\/td>-6.11 <\/td>-11.75 <\/td><\/tr>
Collards, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>47 <\/td>-2.26 <\/td>-4.81 <\/td><\/tr>
Collards, cooked, NS as to form, made with oil <\/td>53 <\/td>-2.26 <\/td>-4.26 <\/td><\/tr>
Collards, cooked, NS as to form, made with butter <\/td>49 <\/td>-2.23 <\/td>-4.55 <\/td><\/tr>
Collards, cooked, NS as to form, made with margarine <\/td>45 <\/td>-2.26 <\/td>-5.02 <\/td><\/tr>
Collards, cooked, from fresh, made with oil <\/td>53 <\/td>-2.26 <\/td>-4.26 <\/td><\/tr>
Collards, cooked, from fresh, made with butter <\/td>49 <\/td>-2.23 <\/td>-4.55 <\/td><\/tr>
Collards, cooked, from fresh, made with margarine <\/td>45 <\/td>-2.26 <\/td>-5.02 <\/td><\/tr>
Collards, cooked, from frozen, made with oil <\/td>58 <\/td>-6.14 <\/td>-10.59 <\/td><\/tr>
Collards, cooked, from frozen, made with butter <\/td>54 <\/td>-6.11 <\/td>-11.31 <\/td><\/tr>
Collards, cooked, from frozen, made with margarine <\/td>49 <\/td>-6.12 <\/td>-12.49 <\/td><\/tr>
Collards, cooked, from canned, made with oil <\/td>52 <\/td>-2.24 <\/td>-4.31 <\/td><\/tr>
Collards, cooked, from canned, made with butter <\/td>49 <\/td>-2.24 <\/td>-4.57 <\/td><\/tr>
Collards, cooked, from canned, made with margarine <\/td>45 <\/td>-2.26 <\/td>-5.02 <\/td><\/tr>
Cress, raw <\/td>32 <\/td>-10.68 <\/td>-33.38 <\/td><\/tr>
Cress, cooked, NS as to form, NS as to fat added in cooking <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Cress, cooked, from fresh, NS as to fat added in cooking <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Cress, cooked, from canned, NS as to fat added in cooking <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Cress, cooked, NS as to form, fat not added in cooking <\/td>23 <\/td>-6.12 <\/td>-26.61 <\/td><\/tr>
Cress, cooked, from fresh, fat not added in cooking <\/td>23 <\/td>-6.12 <\/td>-26.61 <\/td><\/tr>
Cress, cooked, from canned, fat not added in cooking <\/td>23 <\/td>-6.12 <\/td>-26.61 <\/td><\/tr>
Cress, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Cress, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Cress, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Cress, cooked, NS as to form, made with oil <\/td>51 <\/td>-5.94 <\/td>-11.65 <\/td><\/tr>
Cress, cooked, NS as to form, made with butter <\/td>46 <\/td>-5.89 <\/td>-12.80 <\/td><\/tr>
Cress, cooked, NS as to form, made with margarine <\/td>40 <\/td>-5.92 <\/td>-14.80 <\/td><\/tr>
Cress, cooked, from fresh, made with oil <\/td>51 <\/td>-5.94 <\/td>-11.65 <\/td><\/tr>
Cress, cooked, from fresh, made with butter <\/td>46 <\/td>-5.89 <\/td>-12.80 <\/td><\/tr>
Cress, cooked, from fresh, made with margarine <\/td>40 <\/td>-5.92 <\/td>-14.80 <\/td><\/tr>
Cress, cooked, from canned, made with oil <\/td>51 <\/td>-5.94 <\/td>-11.65 <\/td><\/tr>
Cress, cooked, from canned, made with butter <\/td>46 <\/td>-5.89 <\/td>-12.80 <\/td><\/tr>
Cress, cooked, from canned, made with margarine <\/td>40 <\/td>-5.92 <\/td>-14.80 <\/td><\/tr>
Dandelion greens, raw <\/td>45 <\/td>-7.94 <\/td>-17.64 <\/td><\/tr>
Dandelion greens, cooked, NS as to fat added in cooking <\/td>59 <\/td>-4.52 <\/td>-7.66 <\/td><\/tr>
Dandelion greens, cooked, fat not added in cooking <\/td>33 <\/td>-4.74 <\/td>-14.36 <\/td><\/tr>
Dandelion greens, cooked, fat added in cooking, NS as to type of fat <\/td>59 <\/td>-4.52 <\/td>-7.66 <\/td><\/tr>
Dandelion greens, cooked, made with oil <\/td>68 <\/td>-4.54 <\/td>-6.68 <\/td><\/tr>
Dandelion greens, cooked, made with butter <\/td>62 <\/td>-4.52 <\/td>-7.29 <\/td><\/tr>
Dandelion greens, cooked, made with margarine <\/td>54 <\/td>-4.53 <\/td>-8.39 <\/td><\/tr>
Escarole, cooked, NS as to fat added in cooking <\/td>47 <\/td>-4.50 <\/td>-9.57 <\/td><\/tr>
Escarole, cooked, fat not added in cooking <\/td>19 <\/td>-4.67 <\/td>-24.58 <\/td><\/tr>
Escarole, cooked, fat added in cooking, NS as to type of fat <\/td>47 <\/td>-4.50 <\/td>-9.57 <\/td><\/tr>
Escarole, cooked, made with oil <\/td>47 <\/td>-4.50 <\/td>-9.57 <\/td><\/tr>
Escarole, cooked, made with butter <\/td>42 <\/td>-4.51 <\/td>-10.74 <\/td><\/tr>
Escarole, cooked, made with margarine <\/td>36 <\/td>-4.52 <\/td>-12.56 <\/td><\/tr>
Greens, cooked, NS as to form, NS as to fat added in cooking <\/td>46 <\/td>-3.57 <\/td>-7.76 <\/td><\/tr>
Greens, cooked, from fresh, NS as to fat added in cooking <\/td>46 <\/td>-3.57 <\/td>-7.76 <\/td><\/tr>
Greens, cooked, from frozen, NS as to fat added in cooking <\/td>50 <\/td>-5.54 <\/td>-11.08 <\/td><\/tr>
Greens, cooked, from canned, NS as to fat added in cooking <\/td>46 <\/td>-3.57 <\/td>-7.76 <\/td><\/tr>
Greens, cooked, NS as to form, fat not added in cooking <\/td>27 <\/td>-3.65 <\/td>-13.52 <\/td><\/tr>
Greens, cooked, from fresh, fat not added in cooking <\/td>27 <\/td>-3.65 <\/td>-13.52 <\/td><\/tr>
Greens, cooked, from frozen, fat not added in cooking <\/td>32 <\/td>-5.67 <\/td>-17.72 <\/td><\/tr>
Greens, cooked, from canned, fat not added in cooking <\/td>27 <\/td>-3.65 <\/td>-13.52 <\/td><\/tr>
Greens, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-3.57 <\/td>-7.76 <\/td><\/tr>
Greens, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-3.57 <\/td>-7.76 <\/td><\/tr>
Greens, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>50 <\/td>-5.54 <\/td>-11.08 <\/td><\/tr>
Greens, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-3.57 <\/td>-7.76 <\/td><\/tr>
Greens, cooked, NS as to form, made with oil <\/td>52 <\/td>-3.56 <\/td>-6.85 <\/td><\/tr>
Greens, cooked, NS as to form, made with butter <\/td>48 <\/td>-3.52 <\/td>-7.33 <\/td><\/tr>
Greens, cooked, NS as to form, made with margarine <\/td>42 <\/td>-3.57 <\/td>-8.50 <\/td><\/tr>
Greens, cooked, from fresh, made with oil <\/td>52 <\/td>-3.56 <\/td>-6.85 <\/td><\/tr>
Greens, cooked, from fresh, made with butter <\/td>48 <\/td>-3.52 <\/td>-7.33 <\/td><\/tr>
Greens, cooked, from fresh, made with margarine <\/td>42 <\/td>-3.57 <\/td>-8.50 <\/td><\/tr>
Greens, cooked, from frozen, made with oil <\/td>56 <\/td>-5.52 <\/td>-9.86 <\/td><\/tr>
Greens, cooked, from frozen, made with butter <\/td>52 <\/td>-5.54 <\/td>-10.65 <\/td><\/tr>
Greens, cooked, from frozen, made with margarine <\/td>45 <\/td>-4.06 <\/td>-9.02 <\/td><\/tr>
Greens, cooked, from canned, made with oil <\/td>52 <\/td>-3.56 <\/td>-6.85 <\/td><\/tr>
Greens, cooked, from canned, made with butter <\/td>48 <\/td>-3.52 <\/td>-7.33 <\/td><\/tr>
Greens, cooked, from canned, made with margarine <\/td>42 <\/td>-3.57 <\/td>-8.50 <\/td><\/tr>
Chamnamul, cooked, NS as to fat added in cooking <\/td>84 <\/td>-8.71 <\/td>-10.37 <\/td><\/tr>
Chamnamul, cooked, fat not added in cooking <\/td>44 <\/td>-8.72 <\/td>-19.82 <\/td><\/tr>
Chamnamul, cooked, fat added in cooking <\/td>84 <\/td>-8.32 <\/td>-9.90 <\/td><\/tr>
Kale, raw <\/td>49 <\/td>-7.98 <\/td>-16.29 <\/td><\/tr>
Kale, cooked, NS as to form, NS as to fat added in cooking <\/td>49 <\/td>-4.01 <\/td>-8.18 <\/td><\/tr>
Kale, cooked, from fresh, NS as to fat added in cooking <\/td>49 <\/td>-4.01 <\/td>-8.18 <\/td><\/tr>
Kale, cooked, from frozen, NS as to fat added in cooking <\/td>51 <\/td>-6.26 <\/td>-12.27 <\/td><\/tr>
Kale, cooked, from canned, NS as to fat added in cooking <\/td>49 <\/td>-4.01 <\/td>-8.18 <\/td><\/tr>
Kale, cooked, NS as to form, fat not added in cooking <\/td>28 <\/td>-4.19 <\/td>-14.96 <\/td><\/tr>
Kale, cooked, from fresh, fat not added in cooking <\/td>28 <\/td>-4.19 <\/td>-14.96 <\/td><\/tr>
Kale, cooked, from frozen, fat not added in cooking <\/td>30 <\/td>-6.53 <\/td>-21.77 <\/td><\/tr>
Kale, cooked, from canned, fat not added in cooking <\/td>28 <\/td>-4.19 <\/td>-14.96 <\/td><\/tr>
Kale, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>49 <\/td>-4.01 <\/td>-8.18 <\/td><\/tr>
Kale, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>49 <\/td>-4.01 <\/td>-8.18 <\/td><\/tr>
Kale, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>51 <\/td>-6.26 <\/td>-12.27 <\/td><\/tr>
Kale, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>49 <\/td>-4.01 <\/td>-8.18 <\/td><\/tr>
Kale, cooked, NS as to form, made with oil <\/td>58 <\/td>-6.31 <\/td>-10.88 <\/td><\/tr>
Kale, cooked, NS as to form, made with butter <\/td>54 <\/td>-6.26 <\/td>-11.59 <\/td><\/tr>
Kale, cooked, NS as to form, made with margarine <\/td>47 <\/td>-6.31 <\/td>-13.43 <\/td><\/tr>
Kale, cooked, from fresh, made with oil <\/td>57 <\/td>-4.05 <\/td>-7.11 <\/td><\/tr>
Kale, cooked, from fresh, made with butter <\/td>52 <\/td>-4.01 <\/td>-7.71 <\/td><\/tr>
Kale, cooked, from fresh, made with margarine <\/td>46 <\/td>-4.06 <\/td>-8.83 <\/td><\/tr>
Kale, cooked, from frozen, made with oil <\/td>58 <\/td>-6.31 <\/td>-10.88 <\/td><\/tr>
Kale, cooked, from frozen, made with butter <\/td>54 <\/td>-6.26 <\/td>-11.59 <\/td><\/tr>
Kale, cooked, from frozen, made with margarine <\/td>47 <\/td>-6.31 <\/td>-13.43 <\/td><\/tr>
Kale, cooked, from canned, made with oil <\/td>57 <\/td>-4.05 <\/td>-7.11 <\/td><\/tr>
Kale, cooked, from canned, made with butter <\/td>52 <\/td>-4.01 <\/td>-7.71 <\/td><\/tr>
Kale, cooked, from canned, made with margarine <\/td>46 <\/td>-4.06 <\/td>-8.83 <\/td><\/tr>
Lambsquarter, cooked, NS as to fat added in cooking <\/td>47 <\/td>-6.56 <\/td>-13.96 <\/td><\/tr>
Lambsquarter, cooked, fat not added in cooking <\/td>32 <\/td>-6.72 <\/td>-21.00 <\/td><\/tr>
Lambsquarter, cooked, fat added in cooking, NS as to type of fat <\/td>47 <\/td>-6.56 <\/td>-13.96 <\/td><\/tr>
Lambsquarter, cooked, made with oil <\/td>53 <\/td>-6.53 <\/td>-12.32 <\/td><\/tr>
Lambsquarter, cooked, made with butter <\/td>49 <\/td>-6.56 <\/td>-13.39 <\/td><\/tr>
Lambsquarter, cooked, made with margarine <\/td>45 <\/td>-6.57 <\/td>-14.60 <\/td><\/tr>
Mustard Cabbage, cooked, NS as to fat added in cooking <\/td>29 <\/td>-7.21 <\/td>-24.86 <\/td><\/tr>
Mustard cabbage, cooked, fat not added in cooking <\/td>12 <\/td>-7.41 <\/td>-61.75 <\/td><\/tr>
Mustard Cabbage, cooked, fat added in cooking <\/td>29 <\/td>-7.21 <\/td>-24.86 <\/td><\/tr>
Mustard greens, raw <\/td>27 <\/td>-6.84 <\/td>-25.33 <\/td><\/tr>
Mustard greens, cooked, NS as to form, NS as to fat added in cooking <\/td>46 <\/td>-2.38 <\/td>-5.17 <\/td><\/tr>
Mustard greens, cooked, from fresh, NS as to fat added in cooking <\/td>46 <\/td>-2.38 <\/td>-5.17 <\/td><\/tr>
Mustard greens, cooked, from frozen, NS as to fat added in cooking <\/td>38 <\/td>-2.48 <\/td>-6.53 <\/td><\/tr>
Mustard greens, cooked, from canned, NS as to fat added in cooking <\/td>46 <\/td>-2.38 <\/td>-5.17 <\/td><\/tr>
Mustard greens, cooked, NS as to form, fat not added in cooking <\/td>19 <\/td>-2.54 <\/td>-13.37 <\/td><\/tr>
Mustard greens, cooked, from fresh, fat not added in cooking <\/td>26 <\/td>-2.44 <\/td>-9.38 <\/td><\/tr>
Mustard greens, cooked, from frozen, fat not added in cooking <\/td>19 <\/td>-2.54 <\/td>-13.37 <\/td><\/tr>
Mustard greens, cooked, from canned, fat not added in cooking <\/td>26 <\/td>-2.44 <\/td>-9.38 <\/td><\/tr>
Mustard greens, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>38 <\/td>-2.48 <\/td>-6.53 <\/td><\/tr>
Mustard greens, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-2.38 <\/td>-5.17 <\/td><\/tr>
Mustard greens, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>38 <\/td>-2.48 <\/td>-6.53 <\/td><\/tr>
Mustard greens, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-2.38 <\/td>-5.17 <\/td><\/tr>
Mustard greens, cooked, NS as to form, made with oil <\/td>53 <\/td>-2.41 <\/td>-4.55 <\/td><\/tr>
Mustard greens, cooked, NS as to form, made with butter <\/td>48 <\/td>-2.36 <\/td>-4.92 <\/td><\/tr>
Mustard greens, cooked, NS as to form, made with margarine <\/td>42 <\/td>-2.39 <\/td>-5.69 <\/td><\/tr>
Mustard greens, cooked, from fresh, made with oil <\/td>53 <\/td>-2.41 <\/td>-4.55 <\/td><\/tr>
Mustard greens, cooked, from fresh, made with butter <\/td>48 <\/td>-2.36 <\/td>-4.92 <\/td><\/tr>
Mustard greens, cooked, from fresh, made with margarine <\/td>42 <\/td>-2.39 <\/td>-5.69 <\/td><\/tr>
Mustard greens, cooked, from frozen, made with oil <\/td>44 <\/td>-2.50 <\/td>-5.68 <\/td><\/tr>
Mustard greens, cooked, from frozen, made with butter <\/td>40 <\/td>-2.48 <\/td>-6.20 <\/td><\/tr>
Mustard greens, cooked, from frozen, made with margarine <\/td>35 <\/td>-2.49 <\/td>-7.11 <\/td><\/tr>
Mustard greens, cooked, from canned, made with oil <\/td>53 <\/td>-2.41 <\/td>-4.55 <\/td><\/tr>
Mustard greens, cooked, from canned, made with butter <\/td>48 <\/td>-2.36 <\/td>-4.92 <\/td><\/tr>
Mustard greens, cooked, from canned, made with margarine <\/td>42 <\/td>-2.39 <\/td>-5.69 <\/td><\/tr>
Poke greens, cooked, NS as to fat added in cooking <\/td>37 <\/td>-2.52 <\/td>-6.81 <\/td><\/tr>
Poke greens, cooked, fat not added in cooking <\/td>20 <\/td>-2.55 <\/td>-12.75 <\/td><\/tr>
Poke greens, cooked, fat added in cooking, NS as to type of fat <\/td>37 <\/td>-2.52 <\/td>-6.81 <\/td><\/tr>
Poke greens, cooked, made with oil <\/td>43 <\/td>-2.49 <\/td>-5.79 <\/td><\/tr>
Poke greens, cooked, made with butter <\/td>39 <\/td>-2.48 <\/td>-6.36 <\/td><\/tr>
Poke greens, cooked, made with margarine <\/td>34 <\/td>-2.52 <\/td>-7.41 <\/td><\/tr>
Spinach, raw <\/td>23 <\/td>-11.84 <\/td>-51.48 <\/td><\/tr>
Spinach, cooked, NS as to form, NS as to fat added in cooking <\/td>49 <\/td>-6.46 <\/td>-13.18 <\/td><\/tr>
Spinach, cooked, from fresh, NS as to fat added in cooking <\/td>39 <\/td>-9.95 <\/td>-25.51 <\/td><\/tr>
Spinach, cooked, from frozen, NS as to fat added in cooking <\/td>49 <\/td>-6.46 <\/td>-13.18 <\/td><\/tr>
Spinach, cooked, from canned, NS as to fat added in cooking <\/td>36 <\/td>-7.70 <\/td>-21.39 <\/td><\/tr>
Spinach, cooked, NS as to form, fat not added in cooking <\/td>34 <\/td>-6.60 <\/td>-19.41 <\/td><\/tr>
Spinach, cooked, from fresh, fat not added in cooking <\/td>23 <\/td>-10.22 <\/td>-44.43 <\/td><\/tr>
Spinach, cooked, from frozen, fat not added in cooking <\/td>34 <\/td>-6.60 <\/td>-19.41 <\/td><\/tr>
Spinach, cooked, from canned, fat not added in cooking <\/td>23 <\/td>-7.87 <\/td>-34.22 <\/td><\/tr>
Spinach, cooked, NS as to form, made with oil <\/td>49 <\/td>-6.46 <\/td>-13.18 <\/td><\/tr>
Spinach, cooked, NS as to form, made with butter <\/td>50 <\/td>-6.46 <\/td>-12.92 <\/td><\/tr>
Spinach, cooked, NS as to form, made with margarine <\/td>46 <\/td>-6.47 <\/td>-14.07 <\/td><\/tr>
Spinach, cooked, from fresh, made with oil <\/td>44 <\/td>-9.98 <\/td>-22.68 <\/td><\/tr>
Spinach, cooked, from fresh, made with butter <\/td>41 <\/td>-9.95 <\/td>-24.27 <\/td><\/tr>
Spinach, cooked, from fresh, made with margarine <\/td>36 <\/td>-9.95 <\/td>-27.64 <\/td><\/tr>
Spinach, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>49 <\/td>-6.46 <\/td>-13.18 <\/td><\/tr>
Spinach, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>39 <\/td>-9.95 <\/td>-25.51 <\/td><\/tr>
Spinach, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>49 <\/td>-6.46 <\/td>-13.18 <\/td><\/tr>
Spinach, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>36 <\/td>-7.70 <\/td>-21.39 <\/td><\/tr>
Spinach, cooked, from frozen, made with oil <\/td>54 <\/td>-6.45 <\/td>-11.94 <\/td><\/tr>
Spinach, cooked, from frozen, made with butter <\/td>50 <\/td>-6.46 <\/td>-12.92 <\/td><\/tr>
Spinach, cooked, from frozen, made with margarine <\/td>46 <\/td>-6.47 <\/td>-14.07 <\/td><\/tr>
Spinach, cooked, from canned, made with oil <\/td>41 <\/td>-7.70 <\/td>-18.78 <\/td><\/tr>
Spinach, cooked, from canned, made with butter <\/td>38 <\/td>-7.70 <\/td>-20.26 <\/td><\/tr>
Spinach, cooked, from canned, made with margarine <\/td>34 <\/td>-7.73 <\/td>-22.74 <\/td><\/tr>
Taro leaves, cooked, NS as to fat added in cooking <\/td>74 <\/td>-12.19 <\/td>-16.47 <\/td><\/tr>
Taro leaves, cooked, fat not added in cooking <\/td>52 <\/td>-12.58 <\/td>-24.19 <\/td><\/tr>
Taro leaves, cooked, fat added in cooking <\/td>74 <\/td>-12.19 <\/td>-16.47 <\/td><\/tr>
Thistle leaves, cooked, NS as to fat added in cooking <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Thistle leaves, cooked, fat not added in cooking <\/td>23 <\/td>-6.12 <\/td>-26.61 <\/td><\/tr>
Thistle leaves, cooked, fat added in cooking <\/td>44 <\/td>-5.92 <\/td>-13.45 <\/td><\/tr>
Turnip greens, cooked, NS as to form, NS as to fat added in cooking <\/td>46 <\/td>-4.32 <\/td>-9.39 <\/td><\/tr>
Turnip greens, cooked, from fresh, NS as to fat added in cooking <\/td>40 <\/td>-4.77 <\/td>-11.93 <\/td><\/tr>
Turnip greens, cooked, from frozen, NS as to fat added in cooking <\/td>46 <\/td>-4.32 <\/td>-9.39 <\/td><\/tr>
Turnip greens, cooked, from canned, NS as to fat added in cooking <\/td>39 <\/td>-3.40 <\/td>-8.72 <\/td><\/tr>
Turnip greens, cooked, NS as to form, fat not added in cooking <\/td>29 <\/td>-4.43 <\/td>-15.28 <\/td><\/tr>
Turnip greens, cooked, from fresh, fat not added in cooking <\/td>20 <\/td>-4.96 <\/td>-24.80 <\/td><\/tr>
Turnip greens, cooked, from frozen, fat not added in cooking <\/td>29 <\/td>-4.43 <\/td>-15.28 <\/td><\/tr>
Turnip greens, cooked, from canned, fat not added in cooking <\/td>19 <\/td>-3.54 <\/td>-18.63 <\/td><\/tr>
Turnip greens, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-4.32 <\/td>-9.39 <\/td><\/tr>
Turnip greens, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>40 <\/td>-4.77 <\/td>-11.93 <\/td><\/tr>
Turnip greens, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-4.32 <\/td>-9.39 <\/td><\/tr>
Turnip greens, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>39 <\/td>-3.40 <\/td>-8.72 <\/td><\/tr>
Turnip greens, cooked, NS as to form, made with oil <\/td>46 <\/td>-4.32 <\/td>-9.39 <\/td><\/tr>
Turnip greens, cooked, NS as to form, made with butter <\/td>48 <\/td>-4.28 <\/td>-8.92 <\/td><\/tr>
Turnip greens, cooked, NS as to form, made with margarine <\/td>43 <\/td>-4.32 <\/td>-10.05 <\/td><\/tr>
Turnip greens, cooked, from fresh, made with oil <\/td>46 <\/td>-4.80 <\/td>-10.43 <\/td><\/tr>
Turnip greens, cooked, from fresh, made with butter <\/td>42 <\/td>-4.77 <\/td>-11.36 <\/td><\/tr>
Turnip greens, cooked, from fresh, made with margarine <\/td>36 <\/td>-4.82 <\/td>-13.39 <\/td><\/tr>
Turnip greens, cooked, from frozen, made with oil <\/td>52 <\/td>-4.31 <\/td>-8.29 <\/td><\/tr>
Turnip greens, cooked, from frozen, made with butter <\/td>48 <\/td>-4.28 <\/td>-8.92 <\/td><\/tr>
Turnip greens, cooked, from frozen, made with margarine <\/td>43 <\/td>-4.32 <\/td>-10.05 <\/td><\/tr>
Turnip greens, cooked, from canned, made with oil <\/td>45 <\/td>-3.45 <\/td>-7.67 <\/td><\/tr>
Turnip greens, cooked, from canned, made with butter <\/td>41 <\/td>-3.40 <\/td>-8.29 <\/td><\/tr>
Turnip greens, cooked, from canned, made with margarine <\/td>35 <\/td>-3.43 <\/td>-9.80 <\/td><\/tr>
Turnip greens, canned, reduced sodium, cooked, NS as to fat added in cooking <\/td>39 <\/td>-3.43 <\/td>-8.79 <\/td><\/tr>
Turnip greens, canned, reduced sodium, cooked, fat not added in cooking <\/td>19 <\/td>-3.57 <\/td>-18.79 <\/td><\/tr>
Turnip greens, canned, reduced sodium, cooked, fat added in cooking, made with any type of fat <\/td>39 <\/td>-3.43 <\/td>-8.79 <\/td><\/tr>
Turnip greens with roots, cooked, NS as to form, NS as to fat added in cooking <\/td>51 <\/td>-4.02 <\/td>-7.88 <\/td><\/tr>
Turnip greens with roots, cooked, from fresh, NS as to fat added in cooking <\/td>40 <\/td>-3.85 <\/td>-9.63 <\/td><\/tr>
Turnip greens with roots, cooked, from frozen, NS as to fat added in cooking <\/td>51 <\/td>-4.02 <\/td>-7.88 <\/td><\/tr>
Turnip greens with roots, cooked, from canned, NS as to fat added in cooking <\/td>39 <\/td>-3.21 <\/td>-8.23 <\/td><\/tr>
Turnip greens with roots, cooked, NS as to form, fat not added in cooking <\/td>35 <\/td>-4.15 <\/td>-11.86 <\/td><\/tr>
Turnip greens with roots, cooked, from fresh, fat not added in cooking <\/td>21 <\/td>-3.97 <\/td>-18.90 <\/td><\/tr>
Turnip greens with roots, cooked, from frozen, fat not added in cooking <\/td>35 <\/td>-4.15 <\/td>-11.86 <\/td><\/tr>
Turnip greens with roots, cooked, from canned, fat not added in cooking <\/td>20 <\/td>-3.31 <\/td>-16.55 <\/td><\/tr>
Turnip greens with roots, cooked, NS as to form, fat added in cooking <\/td>51 <\/td>-4.02 <\/td>-7.88 <\/td><\/tr>
Turnip greens with roots, cooked, from fresh, fat added in cooking <\/td>40 <\/td>-3.85 <\/td>-9.63 <\/td><\/tr>
Turnip greens with roots, cooked, from frozen, fat added in cooking <\/td>51 <\/td>-4.02 <\/td>-7.88 <\/td><\/tr>
Turnip greens with roots, cooked, from canned, fat added in cooking <\/td>39 <\/td>-3.21 <\/td>-8.23 <\/td><\/tr>
Watercress, raw <\/td>11 <\/td>-5.69 <\/td>-51.73 <\/td><\/tr>
Watercress, cooked, NS as to fat added in cooking <\/td>30 <\/td>-5.49 <\/td>-18.30 <\/td><\/tr>
Watercress, cooked, fat not added in cooking <\/td>11 <\/td>-5.64 <\/td>-51.27 <\/td><\/tr>
Watercress, cooked, fat added in cooking <\/td>30 <\/td>-5.34 <\/td>-17.80 <\/td><\/tr>
Bitter melon leaves, horseradish leaves, jute leaves, or radish leaves, cooked, NS as to fat added in cooking <\/td>65 <\/td>-10.28 <\/td>-15.82 <\/td><\/tr>
Bitter melon leaves, horseradish leaves, jute leaves, or radish leaves, cooked, fat not added in cooking <\/td>33 <\/td>-10.82 <\/td>-32.79 <\/td><\/tr>
Bitter melon leaves, horseradish leaves, jute leaves, or radish leaves, cooked, fat added in cooking <\/td>79 <\/td>-10.02 <\/td>-12.68 <\/td><\/tr>
Sweet potato leaves, squash leaves, pumpkin leaves, chrysanthemum leaves, bean leaves, or swamp cabbage, cooked, NS as to fat added in cooking <\/td>81 <\/td>-5.20 <\/td>-6.42 <\/td><\/tr>
Sweet potato leaves, squash leaves, pumpkin leaves, chrysanthemum leaves, bean leaves, or swamp cabbage, cooked, fat not added in cooking <\/td>40 <\/td>-5.60 <\/td>-14.00 <\/td><\/tr>
Sweet potato leaves, squash leaves, pumpkin leaves, chrysanthemum leaves, bean leaves, or swamp cabbage, cooked, fat added in cooking <\/td>81 <\/td>-5.20 <\/td>-6.42 <\/td><\/tr>
Broccoli, raw <\/td>34 <\/td>-3.97 <\/td>-11.68 <\/td><\/tr>
Broccoli, cooked, NS as to form, NS as to fat added in cooking <\/td>43 <\/td>-0.41 <\/td>-0.95 <\/td><\/tr>
Broccoli, cooked, from fresh, NS as to fat added in cooking <\/td>53 <\/td>-3.43 <\/td>-6.47 <\/td><\/tr>
Broccoli, cooked, from frozen, NS as to fat added in cooking <\/td>43 <\/td>-0.41 <\/td>-0.95 <\/td><\/tr>
Broccoli, cooked, NS as to form, fat not added in cooking <\/td>28 <\/td>-0.41 <\/td>-1.46 <\/td><\/tr>
Broccoli, cooked, from fresh, fat not added in cooking <\/td>35 <\/td>-3.54 <\/td>-10.11 <\/td><\/tr>
Broccoli, cooked, from frozen, fat not added in cooking <\/td>28 <\/td>-0.41 <\/td>-1.46 <\/td><\/tr>
Broccoli, cooked, NS as to form, made with oil <\/td>48 <\/td>-0.40 <\/td>-0.83 <\/td><\/tr>
Broccoli, cooked, NS as to form, made with butter <\/td>45 <\/td>-0.40 <\/td>-0.89 <\/td><\/tr>
Broccoli, cooked, NS as to form, made with margarine <\/td>41 <\/td>-0.41 <\/td>-1.00 <\/td><\/tr>
Broccoli, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>43 <\/td>-0.41 <\/td>-0.95 <\/td><\/tr>
Broccoli, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>53 <\/td>-3.43 <\/td>-6.47 <\/td><\/tr>
Broccoli, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>43 <\/td>-0.41 <\/td>-0.95 <\/td><\/tr>
Broccoli, cooked, from fresh, made with oil <\/td>59 <\/td>-3.44 <\/td>-5.83 <\/td><\/tr>
Broccoli, cooked, from fresh, made with butter <\/td>55 <\/td>-3.43 <\/td>-6.24 <\/td><\/tr>
Broccoli, cooked, from fresh, made with margarine <\/td>49 <\/td>-3.44 <\/td>-7.02 <\/td><\/tr>
Broccoli, cooked, from frozen, made with oil <\/td>48 <\/td>-0.40 <\/td>-0.83 <\/td><\/tr>
Broccoli, cooked, from frozen, made with butter <\/td>45 <\/td>-0.40 <\/td>-0.89 <\/td><\/tr>
Broccoli, cooked, from frozen, made with margarine <\/td>41 <\/td>-0.41 <\/td>-1.00 <\/td><\/tr>
Broccoli, chinese, raw <\/td>30 <\/td>-5.43 <\/td>-18.10 <\/td><\/tr>
Broccoli, chinese, cooked, NS as to form, NS as to fat added in cooking <\/td>53 <\/td>-4.82 <\/td>-9.09 <\/td><\/tr>
Broccoli, chinese, cooked, from fresh, NS as to fat added in cooking <\/td>53 <\/td>-4.82 <\/td>-9.09 <\/td><\/tr>
Broccoli, chinese, cooked, from frozen, NS as to fat added in cooking <\/td>53 <\/td>-4.82 <\/td>-9.09 <\/td><\/tr>
Broccoli, chinese, cooked, NS as to form, fat not added in cooking <\/td>22 <\/td>-5.10 <\/td>-23.18 <\/td><\/tr>
Broccoli, chinese cooked, from fresh, fat not added in cooking <\/td>22 <\/td>-5.10 <\/td>-23.18 <\/td><\/tr>
Broccoli, chinese, cooked, from frozen, fat not added in cooking <\/td>22 <\/td>-5.10 <\/td>-23.18 <\/td><\/tr>
Broccoli, chinese, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>53 <\/td>-4.82 <\/td>-9.09 <\/td><\/tr>
Broccoli, chinese, cooked, NS as to form, made with oil <\/td>64 <\/td>-4.86 <\/td>-7.59 <\/td><\/tr>
Broccoli, chinese, cooked, NS as to form, made with butter <\/td>57 <\/td>-4.82 <\/td>-8.46 <\/td><\/tr>
Broccoli, chinese, cooked, NS as to form, made with margarine <\/td>48 <\/td>-4.89 <\/td>-10.19 <\/td><\/tr>
Broccoli, chinese, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>53 <\/td>-4.82 <\/td>-9.09 <\/td><\/tr>
Broccoli, chinese, cooked, from fresh, made with oil <\/td>64 <\/td>-4.86 <\/td>-7.59 <\/td><\/tr>
Broccoli, chinese, cooked, from fresh, made with butter <\/td>57 <\/td>-4.82 <\/td>-8.46 <\/td><\/tr>
Broccoli, chinese, cooked, from fresh, made with margarine <\/td>48 <\/td>-4.89 <\/td>-10.19 <\/td><\/tr>
Broccoli, chinese, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>53 <\/td>-4.82 <\/td>-9.09 <\/td><\/tr>
Broccoli, chinese, cooked, from frozen, made with oil <\/td>64 <\/td>-4.86 <\/td>-7.59 <\/td><\/tr>
Broccoli, chinese, cooked, from frozen, made with butter <\/td>57 <\/td>-4.82 <\/td>-8.46 <\/td><\/tr>
Broccoli, chinese, cooked, from frozen, made with margarine <\/td>48 <\/td>-4.89 <\/td>-10.19 <\/td><\/tr><\/tbody><\/table><\/div>
\nFor the Dark Green Vegetables food category, the average PRAL values are -5.18 per 100 g and -13.47 per 100 calories. To put this in context, compare with other vegetables in the Food Category List<\/a>.
\n
\"Alkaline
Alkaline Dark Green Vegetables<\/figcaption><\/figure><\/p>\n

Your Alkaline Dark Green Vegetables<\/h2>\n

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 dark green 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.<\/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 Dark-Green 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 Dark Green Vegetables PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n

\n

Acid-Alkaline Dark Green 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><\/p>

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