Leek, raw <\/td> 61 <\/td> -3.25 <\/td> -5.33 <\/td><\/tr> Onions, young green, raw <\/td> 32 <\/td> -4.99 <\/td> -15.59 <\/td><\/tr> Onions, mature, raw <\/td> 40 <\/td> -2.01 <\/td> -5.03 <\/td><\/tr> Leek, cooked, NS as to fat added in cooking <\/td> 83 <\/td> -2.95 <\/td> -3.55 <\/td><\/tr> Onions, cooked, NS as to form, NS as to fat added in cooking <\/td> 40 <\/td> -1.51 <\/td> -3.78 <\/td><\/tr> Onions, cooked, from fresh, NS as to fat added in cooking <\/td> 57 <\/td> -2.02 <\/td> -3.54 <\/td><\/tr> Onions, cooked, from frozen, NS as to fat added in cooking <\/td> 40 <\/td> -1.51 <\/td> -3.78 <\/td><\/tr> Onions, cooked, NS as to form, fat not added in cooking <\/td> 28 <\/td> -1.55 <\/td> -5.54 <\/td><\/tr> Onions, cooked, from fresh, fat not added in cooking <\/td> 44 <\/td> -2.08 <\/td> -4.73 <\/td><\/tr> Onions, cooked, from frozen, fat not added in cooking <\/td> 28 <\/td> -1.55 <\/td> -5.54 <\/td><\/tr> Onions, cooked, NS as to form, made with oil <\/td> 44 <\/td> -1.52 <\/td> -3.45 <\/td><\/tr> Onions, cooked, NS as to form, made with butter <\/td> 41 <\/td> -1.51 <\/td> -3.68 <\/td><\/tr> Onions, cooked, NS as to form, made with margarine <\/td> 38 <\/td> -1.51 <\/td> -3.97 <\/td><\/tr> Onions, cooked, from fresh, made with oil <\/td> 62 <\/td> -2.07 <\/td> -3.34 <\/td><\/tr> Onions, cooked, from fresh, made with butter <\/td> 59 <\/td> -2.02 <\/td> -3.42 <\/td><\/tr> Onions, cooked, from fresh, made with margarine <\/td> 55 <\/td> -2.06 <\/td> -3.75 <\/td><\/tr> Onions, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td> 40 <\/td> -1.51 <\/td> -3.78 <\/td><\/tr> Onions, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td> 57 <\/td> -2.02 <\/td> -3.54 <\/td><\/tr> Onions, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td> 40 <\/td> -1.51 <\/td> -3.78 <\/td><\/tr> Onions, cooked, from frozen, made with oil <\/td> 46 <\/td> -1.50 <\/td> -3.26 <\/td><\/tr> Onions, cooked, from frozen, made with butter <\/td> 43 <\/td> -1.51 <\/td> -3.51 <\/td><\/tr> Onions, cooked, from frozen, made with margarine <\/td> 39 <\/td> -1.52 <\/td> -3.90 <\/td><\/tr> Onions, pearl, cooked, NS as to form <\/td> 28 <\/td> -2.26 <\/td> -8.07 <\/td><\/tr> Onions, pearl, cooked, from fresh <\/td> 44 <\/td> -2.08 <\/td> -4.73 <\/td><\/tr> Onions, pearl, cooked, from frozen <\/td> 28 <\/td> -2.26 <\/td> -8.07 <\/td><\/tr> Onions, pearl, cooked, from canned <\/td> 44 <\/td> -2.08 <\/td> -4.73 <\/td><\/tr> Onions, green, cooked, NS as to form, NS as to fat added in cooking <\/td> 53 <\/td> -4.54 <\/td> -8.57 <\/td><\/tr> Onions, green, cooked, from fresh, NS as to fat added in cooking <\/td> 53 <\/td> -4.54 <\/td> -8.57 <\/td><\/tr> Onions, green, cooked, NS as to form, fat not added in cooking <\/td> 33 <\/td> -4.68 <\/td> -14.18 <\/td><\/tr> Onions, green, cooked, from fresh, fat not added in cooking <\/td> 33 <\/td> -4.66 <\/td> -14.12 <\/td><\/tr> Onions, green, cooked, NS as to form, fat added in cooking <\/td> 53 <\/td> -4.54 <\/td> -8.57 <\/td><\/tr> Onions, green, cooked, from fresh, fat added in cooking <\/td> 50 <\/td> -4.55 <\/td> -9.10 <\/td><\/tr> Onion rings, NS as to form, batter-dipped, baked or fried <\/td> 276 <\/td> 1.23 <\/td> 0.45 <\/td><\/tr> Onion rings, from fresh, batter-dipped, baked or fried <\/td> 328 <\/td> 1.60 <\/td> 0.49 <\/td><\/tr> Onion rings, from frozen, batter-dipped, baked or fried <\/td> 411 <\/td> 2.24 <\/td> 0.55 <\/td><\/tr><\/tbody><\/table><\/div> \nAlkaline Onions and Leeks<\/figcaption><\/figure> \nFor the onions food category, the average PRAL values are -2.14 per 100 g and -5.34 per 100 calories. However, you can see from the list that these averages are reduced slightly by the inclusion of battered onion rings. Because adding batter makes 3 of the onion foods acid-forming.<\/p>\nLeave Acid-Alkaline Onions PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Are onions acidic or alkaline? The answer is definitely alkalizing. But how’s that affected by preparation and cooking? Get the Acid-Alkaline Onions PRAL List.<\/p>\n","protected":false},"author":6,"featured_media":133,"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\/130"}],"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=130"}],"version-history":[{"count":4,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/130\/revisions"}],"predecessor-version":[{"id":239,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/130\/revisions\/239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/media\/133"}],"wp:attachment":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/media?parent=130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/categories?post=130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/tags?post=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}