{"id":144,"date":"2020-06-16T09:46:19","date_gmt":"2020-06-16T09:46:19","guid":{"rendered":"https:\/\/alkascore.com\/?p=144"},"modified":"2022-06-07T05:20:12","modified_gmt":"2022-06-07T05:20:12","slug":"acid-alkaline-other-vegetables-and-combinations-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-other-vegetables-and-combinations-pral-list\/","title":{"rendered":"Acid-Alkaline Other Vegetables and Combinations PRAL List"},"content":{"rendered":"

For everyone who asks, “is cauliflower acidic or alkaline?” Here is your answer. Along with other vegetables and combinations. Also, you can compare preparation and cooking methods to find your best alkalizing options.<\/p>\n

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

<\/p>\n

Acid-Alkaline Vegetable Combinations 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>
Avocado, raw <\/td>160 <\/td>-8.19 <\/td>-5.12 <\/td><\/tr>
Peas and carrots, cooked, NS as to form, NS as to fat added in cooking <\/td>65 <\/td>-0.68 <\/td>-1.05 <\/td><\/tr>
Peas and carrots, cooked, from fresh, NS as to fat added in cooking <\/td>76 <\/td>-2.00 <\/td>-2.63 <\/td><\/tr>
Peas and carrots, cooked, from frozen, NS as to fat added in cooking <\/td>65 <\/td>-0.68 <\/td>-1.05 <\/td><\/tr>
Peas and carrots, cooked, from canned, NS as to fat added in cooking <\/td>65 <\/td>-0.52 <\/td>-0.80 <\/td><\/tr>
Peas and carrots, cooked, NS as to form, fat not added in cooking <\/td>48 <\/td>-0.69 <\/td>-1.44 <\/td><\/tr>
Peas and carrots, cooked, from fresh, fat not added in cooking <\/td>59 <\/td>-2.06 <\/td>-3.49 <\/td><\/tr>
Peas and carrots, cooked, from frozen, fat not added in cooking <\/td>48 <\/td>-0.69 <\/td>-1.44 <\/td><\/tr>
Peas and carrots, cooked, from canned, fat not added in cooking <\/td>48 <\/td>-0.51 <\/td>-1.06 <\/td><\/tr>
Peas and carrots, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>65 <\/td>-0.68 <\/td>-1.05 <\/td><\/tr>
Peas and carrots, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>76 <\/td>-2.00 <\/td>-2.63 <\/td><\/tr>
Peas and carrots, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>65 <\/td>-0.68 <\/td>-1.05 <\/td><\/tr>
Peas and carrots, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>65 <\/td>-0.52 <\/td>-0.80 <\/td><\/tr>
Peas and carrots, cooked, NS as to form, made with oil <\/td>71 <\/td>-0.68 <\/td>-0.96 <\/td><\/tr>
Peas and carrots, cooked, NS as to form, made with butter <\/td>67 <\/td>-0.68 <\/td>-1.01 <\/td><\/tr>
Peas and carrots, cooked, NS as to form, made with margarine <\/td>62 <\/td>-0.69 <\/td>-1.11 <\/td><\/tr>
Peas and carrots, cooked, from fresh, made with oil <\/td>71 <\/td>-0.68 <\/td>-0.96 <\/td><\/tr>
Peas and carrots, cooked, from fresh, made with butter <\/td>67 <\/td>-0.68 <\/td>-1.01 <\/td><\/tr>
Peas and carrots, cooked, from fresh, made with margarine <\/td>62 <\/td>-0.69 <\/td>-1.11 <\/td><\/tr>
Peas and carrots, cooked, from frozen, made with oil <\/td>71 <\/td>-0.68 <\/td>-0.96 <\/td><\/tr>
Peas and carrots, cooked, from frozen, made with butter <\/td>67 <\/td>-0.68 <\/td>-1.01 <\/td><\/tr>
Peas and carrots, cooked, from frozen, made with margarine <\/td>62 <\/td>-0.69 <\/td>-1.11 <\/td><\/tr>
Peas and carrots, cooked, from canned, made with oil <\/td>71 <\/td>-0.51 <\/td>-0.72 <\/td><\/tr>
Peas and carrots, cooked, from canned, made with butter <\/td>67 <\/td>-0.51 <\/td>-0.76 <\/td><\/tr>
Peas and carrots, cooked, from canned, made with margarine <\/td>62 <\/td>-0.52 <\/td>-0.84 <\/td><\/tr>
Tomatoes, green, raw <\/td>23 <\/td>-3.09 <\/td>-13.43 <\/td><\/tr>
Tomatoes, green, cooked, NS as to form <\/td>181 <\/td>0.78 <\/td>0.43 <\/td><\/tr>
Tomatoes, green, cooked, from fresh <\/td>202 <\/td>-0.60 <\/td>-0.30 <\/td><\/tr>
Tomato and corn, cooked, NS as to fat added in cooking <\/td>50 <\/td>-2.27 <\/td>-4.54 <\/td><\/tr>
Tomato and corn, cooked, fat not added in cooking <\/td>37 <\/td>-2.29 <\/td>-6.19 <\/td><\/tr>
Tomato and corn, cooked, fat added in cooking <\/td>50 <\/td>-2.27 <\/td>-4.54 <\/td><\/tr>
Tomato and okra, cooked, NS as to fat added in cooking <\/td>33 <\/td>-3.20 <\/td>-9.70 <\/td><\/tr>
Tomato and okra, cooked, fat not added in cooking <\/td>18 <\/td>-3.25 <\/td>-18.06 <\/td><\/tr>
Tomato and okra, cooked, fat added in cooking, NS as to type of fat <\/td>33 <\/td>-3.20 <\/td>-9.70 <\/td><\/tr>
Tomato and okra, cooked, made with oil <\/td>37 <\/td>-3.20 <\/td>-8.65 <\/td><\/tr>
Tomato and okra, cooked, made with butter <\/td>34 <\/td>-3.17 <\/td>-9.32 <\/td><\/tr>
Tomato and okra, cooked, made with margarine <\/td>30 <\/td>-3.20 <\/td>-10.67 <\/td><\/tr>
Tomato with corn and okra, cooked, NS as to fat added in cooking <\/td>55 <\/td>-2.45 <\/td>-4.45 <\/td><\/tr>
Tomato with corn and okra, cooked, fat not added in cooking <\/td>32 <\/td>-2.39 <\/td>-7.47 <\/td><\/tr>
Tomato with corn and okra, cooked, fat added in cooking, NS as to type of fat <\/td>55 <\/td>-2.45 <\/td>-4.45 <\/td><\/tr>
Tomato with corn and okra, cooked, made with oil <\/td>52 <\/td>-2.35 <\/td>-4.52 <\/td><\/tr>
Tomato with corn and okra, cooked, made with butter <\/td>49 <\/td>-2.36 <\/td>-4.82 <\/td><\/tr>
Tomato with corn and okra, cooked, made with margarine <\/td>45 <\/td>-2.37 <\/td>-5.27 <\/td><\/tr>
Raw vegetable, NFS <\/td>41 <\/td>-5.71 <\/td>-13.93 <\/td><\/tr>
Sprouts, NFS <\/td>30 <\/td>-0.36 <\/td>-1.20 <\/td><\/tr>
Alfalfa sprouts, raw <\/td>23 <\/td>1.77 <\/td>7.70 <\/td><\/tr>
Artichoke, Jerusalem, raw <\/td>73 <\/td>-5.77 <\/td>-7.90 <\/td><\/tr>
Asparagus, raw <\/td>20 <\/td>-1.92 <\/td>-9.60 <\/td><\/tr>
Bean sprouts, raw <\/td>30 <\/td>-0.36 <\/td>-1.20 <\/td><\/tr>
Beets, raw <\/td>43 <\/td>-5.36 <\/td>-12.47 <\/td><\/tr>
Broccoflower, raw <\/td>31 <\/td>-3.51 <\/td>-11.32 <\/td><\/tr>
Brussels sprouts, raw <\/td>43 <\/td>-5.10 <\/td>-11.86 <\/td><\/tr>
Cabbage, green, raw <\/td>25 <\/td>-2.81 <\/td>-11.24 <\/td><\/tr>
Cabbage, Chinese, raw <\/td>13 <\/td>-5.05 <\/td>-38.85 <\/td><\/tr>
Cabbage, red, raw <\/td>31 <\/td>-4.29 <\/td>-13.84 <\/td><\/tr>
Cactus, raw <\/td>16 <\/td>-7.64 <\/td>-47.75 <\/td><\/tr>
Cauliflower, raw <\/td>25 <\/td>-4.39 <\/td>-17.56 <\/td><\/tr>
Celery, raw <\/td>16 <\/td>-5.04 <\/td>-31.50 <\/td><\/tr>
Fennel bulb, raw <\/td>31 <\/td>-7.32 <\/td>-23.61 <\/td><\/tr>
Cucumber, raw <\/td>12 <\/td>-2.28 <\/td>-19.00 <\/td><\/tr>
Eggplant, raw <\/td>25 <\/td>-3.92 <\/td>-15.68 <\/td><\/tr>
Jicama, raw <\/td>38 <\/td>-2.60 <\/td>-6.84 <\/td><\/tr>
Kohlrabi, raw <\/td>27 <\/td>-5.62 <\/td>-20.81 <\/td><\/tr>
Mushrooms, raw <\/td>22 <\/td>-2.25 <\/td>-10.23 <\/td><\/tr>
Pepper, poblano, raw <\/td>20 <\/td>-2.90 <\/td>-14.50 <\/td><\/tr>
Pepper, Serrano, raw <\/td>32 <\/td>-4.79 <\/td>-14.97 <\/td><\/tr>
Pepper, raw, NFS <\/td>24 <\/td>-3.09 <\/td>-12.88 <\/td><\/tr>
Pepper, sweet, green, raw <\/td>20 <\/td>-2.90 <\/td>-14.50 <\/td><\/tr>
Pepper, banana, raw <\/td>27 <\/td>-4.00 <\/td>-14.81 <\/td><\/tr>
Radish, raw <\/td>16 <\/td>-4.40 <\/td>-27.50 <\/td><\/tr>
Rutabaga, raw <\/td>37 <\/td>-4.99 <\/td>-13.49 <\/td><\/tr>
Seaweed, raw <\/td>38 <\/td>-3.62 <\/td>-9.53 <\/td><\/tr>
Snowpeas, raw <\/td>42 <\/td>-2.05 <\/td>-4.88 <\/td><\/tr>
Squash, summer, yellow, raw <\/td>16 <\/td>-4.14 <\/td>-25.88 <\/td><\/tr>
Squash, summer, green, raw <\/td>17 <\/td>-4.16 <\/td>-24.47 <\/td><\/tr>
Turnip, raw <\/td>28 <\/td>-3.25 <\/td>-11.61 <\/td><\/tr>
Vegetables, NS as to type, cooked, NS as to fat added in cooking <\/td>79 <\/td>-1.12 <\/td>-1.42 <\/td><\/tr>
Vegetables, NS as to type, cooked, fat not added in cooking <\/td>65 <\/td>-1.15 <\/td>-1.77 <\/td><\/tr>
Vegetables, NS as to type, cooked, fat added in cooking, NS as to type of fat <\/td>79 <\/td>-1.12 <\/td>-1.42 <\/td><\/tr>
Vegetables, NS as to type, cooked, made with oil <\/td>85 <\/td>-1.13 <\/td>-1.33 <\/td><\/tr>
Vegetables, NS as to type, cooked, made with butter <\/td>81 <\/td>-1.10 <\/td>-1.36 <\/td><\/tr>
Vegetables, NS as to type, cooked, made with margarine <\/td>77 <\/td>-1.12 <\/td>-1.45 <\/td><\/tr>
Artichoke, cooked, NS as to form, NS as to fat added in cooking <\/td>61 <\/td>-2.73 <\/td>-4.48 <\/td><\/tr>
Artichoke, cooked, from fresh, NS as to fat added in cooking <\/td>69 <\/td>-3.15 <\/td>-4.57 <\/td><\/tr>
Artichoke, cooked, from frozen, NS as to fat added in cooking <\/td>61 <\/td>-2.73 <\/td>-4.48 <\/td><\/tr>
Artichoke, cooked, from canned, NS as to fat added in cooking <\/td>61 <\/td>-2.73 <\/td>-4.48 <\/td><\/tr>
Artichoke, cooked, NS as to form, fat not added in cooking <\/td>45 <\/td>-2.81 <\/td>-6.24 <\/td><\/tr>
Artichoke, cooked, from fresh, fat not added in cooking <\/td>53 <\/td>-3.22 <\/td>-6.08 <\/td><\/tr>
Artichoke, cooked, from frozen, fat not added in cooking <\/td>45 <\/td>-2.81 <\/td>-6.24 <\/td><\/tr>
Artichoke, cooked, from canned, fat not added in cooking <\/td>45 <\/td>-2.81 <\/td>-6.24 <\/td><\/tr>
Artichoke, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-2.73 <\/td>-4.48 <\/td><\/tr>
Artichoke, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>69 <\/td>-3.15 <\/td>-4.57 <\/td><\/tr>
Artichoke, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-2.73 <\/td>-4.48 <\/td><\/tr>
Artichoke, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-2.73 <\/td>-4.48 <\/td><\/tr>
Artichoke, cooked, NS as to form, made with oil <\/td>67 <\/td>-2.76 <\/td>-4.12 <\/td><\/tr>
Artichoke, cooked, NS as to form, made with butter <\/td>71 <\/td>-3.15 <\/td>-4.44 <\/td><\/tr>
Artichoke, cooked, NS as to form, made with margarine <\/td>58 <\/td>-2.77 <\/td>-4.78 <\/td><\/tr>
Artichoke, cooked, from fresh, made with oil <\/td>74 <\/td>-3.14 <\/td>-4.24 <\/td><\/tr>
Artichoke, cooked, from fresh, made with butter <\/td>71 <\/td>-3.15 <\/td>-4.44 <\/td><\/tr>
Artichoke, cooked, from fresh, made with margarine <\/td>66 <\/td>-3.16 <\/td>-4.79 <\/td><\/tr>
Artichoke, cooked, from canned, made with oil <\/td>67 <\/td>-2.76 <\/td>-4.12 <\/td><\/tr>
Artichoke, cooked, from canned, made with butter <\/td>63 <\/td>-2.72 <\/td>-4.32 <\/td><\/tr>
Artichoke, cooked, from canned, made with margarine <\/td>58 <\/td>-2.77 <\/td>-4.78 <\/td><\/tr>
Artichoke, cooked, from frozen, made with oil <\/td>67 <\/td>-2.76 <\/td>-4.12 <\/td><\/tr>
Artichoke, cooked, from frozen, made with butter <\/td>63 <\/td>-2.72 <\/td>-4.32 <\/td><\/tr>
Artichoke, cooked, from frozen, made with margarine <\/td>58 <\/td>-2.77 <\/td>-4.78 <\/td><\/tr>
Asparagus, cooked, NS as to form, NS as to fat added in cooking <\/td>34 <\/td>-0.82 <\/td>-2.41 <\/td><\/tr>
Asparagus, cooked, from fresh, NS as to fat added in cooking <\/td>38 <\/td>-2.13 <\/td>-5.61 <\/td><\/tr>
Asparagus, cooked, from frozen, NS as to fat added in cooking <\/td>41 <\/td>-0.79 <\/td>-1.93 <\/td><\/tr>
Asparagus, cooked, from canned, NS as to fat added in cooking <\/td>31 <\/td>-1.43 <\/td>-4.61 <\/td><\/tr>
Asparagus, cooked, NS as to form, fat not added in cooking <\/td>18 <\/td>-0.84 <\/td>-4.67 <\/td><\/tr>
Asparagus, cooked, from fresh, fat not added in cooking <\/td>22 <\/td>-2.18 <\/td>-9.91 <\/td><\/tr>
Asparagus, cooked, from frozen, fat not added in cooking <\/td>18 <\/td>-0.84 <\/td>-4.67 <\/td><\/tr>
Asparagus, cooked, from canned, fat not added in cooking <\/td>19 <\/td>-1.42 <\/td>-7.47 <\/td><\/tr>
Asparagus, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>34 <\/td>-0.82 <\/td>-2.41 <\/td><\/tr>
Asparagus, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>38 <\/td>-2.13 <\/td>-5.61 <\/td><\/tr>
Asparagus, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>34 <\/td>-0.82 <\/td>-2.41 <\/td><\/tr>
Asparagus, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>31 <\/td>-1.43 <\/td>-4.61 <\/td><\/tr>
Asparagus, cooked, NS as to form, made with oil <\/td>39 <\/td>-0.82 <\/td>-2.10 <\/td><\/tr>
Asparagus, cooked, NS as to form, made with butter <\/td>36 <\/td>-0.81 <\/td>-2.25 <\/td><\/tr>
Asparagus, cooked, NS as to form, made with margarine <\/td>31 <\/td>-0.82 <\/td>-2.65 <\/td><\/tr>
Asparagus, cooked, from fresh, made with oil <\/td>43 <\/td>-2.14 <\/td>-4.98 <\/td><\/tr>
Asparagus, cooked, from fresh, made with butter <\/td>40 <\/td>-2.13 <\/td>-5.33 <\/td><\/tr>
Asparagus, cooked, from fresh, made with margarine <\/td>35 <\/td>-2.14 <\/td>-6.11 <\/td><\/tr>
Asparagus, cooked, from frozen, made with oil <\/td>39 <\/td>-0.82 <\/td>-2.10 <\/td><\/tr>
Asparagus, cooked, from frozen, made with butter <\/td>36 <\/td>-0.81 <\/td>-2.25 <\/td><\/tr>
Asparagus, cooked, from frozen, made with margarine <\/td>31 <\/td>-0.82 <\/td>-2.65 <\/td><\/tr>
Asparagus, cooked, from canned, made with oil <\/td>35 <\/td>-1.42 <\/td>-4.06 <\/td><\/tr>
Asparagus, cooked, from canned, made with butter <\/td>32 <\/td>-1.43 <\/td>-4.47 <\/td><\/tr>
Asparagus, cooked, from canned, made with margarine <\/td>29 <\/td>-1.44 <\/td>-4.97 <\/td><\/tr>
Bamboo shoots, cooked, fat not added in cooking <\/td>36 <\/td>-10.57 <\/td>-29.36 <\/td><\/tr>
Bamboo shoots, cooked, fat added in cooking <\/td>71 <\/td>-10.26 <\/td>-14.45 <\/td><\/tr>
Bamboo shoots, cooked, NS as to fat added in cooking <\/td>71 <\/td>-10.26 <\/td>-14.45 <\/td><\/tr>
Bean sprouts, cooked, NS as to form, NS as to fat added in cooking <\/td>80 <\/td>-0.57 <\/td>-0.71 <\/td><\/tr>
Bean sprouts, cooked, from fresh, NS as to fat added in cooking <\/td>80 <\/td>-0.57 <\/td>-0.71 <\/td><\/tr>
Bean sprouts, cooked, NS as to form, fat not added in cooking <\/td>46 <\/td>-0.66 <\/td>-1.43 <\/td><\/tr>
Bean sprouts, cooked, from fresh, fat not added in cooking <\/td>46 <\/td>-0.66 <\/td>-1.43 <\/td><\/tr>
Bean sprouts, cooked, NS as to form, fat added in cooking <\/td>80 <\/td>-0.57 <\/td>-0.71 <\/td><\/tr>
Bean sprouts, cooked, from fresh, fat added in cooking <\/td>80 <\/td>-0.57 <\/td>-0.71 <\/td><\/tr>
Beets, cooked, NS as to form, NS as to fat added in cooking <\/td>60 <\/td>-4.82 <\/td>-8.03 <\/td><\/tr>
Beets, cooked, from fresh, NS as to fat added in cooking <\/td>60 <\/td>-4.82 <\/td>-8.03 <\/td><\/tr>
Beets, cooked, from frozen, NS as to fat added in cooking <\/td>60 <\/td>-4.82 <\/td>-8.03 <\/td><\/tr>
Beets, cooked, from canned, NS as to fat added in cooking <\/td>47 <\/td>-2.59 <\/td>-5.51 <\/td><\/tr>
Beets, cooked, NS as to form, fat not added in cooking <\/td>44 <\/td>-4.94 <\/td>-11.23 <\/td><\/tr>
Beets, cooked, from fresh, fat not added in cooking <\/td>44 <\/td>-4.94 <\/td>-11.23 <\/td><\/tr>
Beets, cooked, from frozen, fat not added in cooking <\/td>44 <\/td>-4.94 <\/td>-11.23 <\/td><\/tr>
Beets, cooked, from canned, fat not added in cooking <\/td>31 <\/td>-2.65 <\/td>-8.55 <\/td><\/tr>
Beets, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>60 <\/td>-4.82 <\/td>-8.03 <\/td><\/tr>
Beets, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>60 <\/td>-4.82 <\/td>-8.03 <\/td><\/tr>
Beets, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>60 <\/td>-4.82 <\/td>-8.03 <\/td><\/tr>
Beets, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>47 <\/td>-2.59 <\/td>-5.51 <\/td><\/tr>
Beets, canned, low sodium, NS as to fat added in cooking <\/td>60 <\/td>-3.86 <\/td>-6.43 <\/td><\/tr>
Beets, canned, low sodium, fat not added in cooking <\/td>42 <\/td>-3.92 <\/td>-9.33 <\/td><\/tr>
Beets, canned, low sodium, made with oil <\/td>66 <\/td>-3.83 <\/td>-5.80 <\/td><\/tr>
Beets, canned, low sodium, made with butter <\/td>62 <\/td>-3.86 <\/td>-6.23 <\/td><\/tr>
Beets, canned, low sodium, made with margarine <\/td>57 <\/td>-3.86 <\/td>-6.77 <\/td><\/tr>
Beets, canned, low sodium, fat added in cooking, NS as to type of fat <\/td>60 <\/td>-3.86 <\/td>-6.43 <\/td><\/tr>
Beets, cooked, NS as to form, made with oil <\/td>66 <\/td>-4.81 <\/td>-7.29 <\/td><\/tr>
Beets, cooked, NS as to form, made with butter <\/td>62 <\/td>-4.82 <\/td>-7.77 <\/td><\/tr>
Beets, cooked, NS as to form, made with margarine <\/td>57 <\/td>-4.83 <\/td>-8.47 <\/td><\/tr>
Beets, cooked, from fresh, made with oil <\/td>66 <\/td>-4.81 <\/td>-7.29 <\/td><\/tr>
Beets, cooked, from fresh, made with butter <\/td>62 <\/td>-4.82 <\/td>-7.77 <\/td><\/tr>
Beets, cooked, from fresh, made with margarine <\/td>57 <\/td>-4.83 <\/td>-8.47 <\/td><\/tr>
Beets, cooked, from frozen, made with oil <\/td>66 <\/td>-4.81 <\/td>-7.29 <\/td><\/tr>
Beets, cooked, from frozen, made with butter <\/td>62 <\/td>-4.82 <\/td>-7.77 <\/td><\/tr>
Beets, cooked, from frozen, made with margarine <\/td>57 <\/td>-4.83 <\/td>-8.47 <\/td><\/tr>
Beets, cooked, from canned, made with oil <\/td>53 <\/td>-2.59 <\/td>-4.89 <\/td><\/tr>
Beets, cooked, from canned, made with butter <\/td>49 <\/td>-2.59 <\/td>-5.29 <\/td><\/tr>
Beets, cooked, from canned, made with margarine <\/td>44 <\/td>-2.60 <\/td>-5.91 <\/td><\/tr>
Bitter melon, cooked, NS as to fat added in cooking <\/td>49 <\/td>-5.26 <\/td>-10.73 <\/td><\/tr>
Bitter melon, cooked, fat not added in cooking <\/td>19 <\/td>-5.45 <\/td>-28.68 <\/td><\/tr>
Bitter melon, cooked, fat added in cooking <\/td>49 <\/td>-5.26 <\/td>-10.73 <\/td><\/tr>
Broccoflower, cooked, NS as to fat added in cooking <\/td>59 <\/td>-2.99 <\/td>-5.07 <\/td><\/tr>
Broccoflower, cooked, fat not added in cooking <\/td>32 <\/td>-3.12 <\/td>-9.75 <\/td><\/tr>
Broccoflower, cooked, fat added in cooking, NS as to type of fat <\/td>51 <\/td>-3.02 <\/td>-5.92 <\/td><\/tr>
Broccoflower, cooked, made with oil <\/td>58 <\/td>-3.03 <\/td>-5.22 <\/td><\/tr>
Broccoflower, cooked, made with butter <\/td>53 <\/td>-3.01 <\/td>-5.68 <\/td><\/tr>
Broccoflower, cooked, made with margarine <\/td>47 <\/td>-3.06 <\/td>-6.51 <\/td><\/tr>
Brussels sprouts, cooked, NS as to form, NS as to fat added in cooking <\/td>59 <\/td>-2.90 <\/td>-4.92 <\/td><\/tr>
Brussels sprouts, cooked, from fresh, NS as to fat added in cooking <\/td>54 <\/td>-4.16 <\/td>-7.70 <\/td><\/tr>
Brussels sprouts, cooked, from frozen, NS as to fat added in cooking <\/td>59 <\/td>-2.90 <\/td>-4.92 <\/td><\/tr>
Brussels sprouts, cooked, NS as to form, fat not added in cooking <\/td>42 <\/td>-3.01 <\/td>-7.17 <\/td><\/tr>
Brussels sprouts, cooked, from fresh, fat not added in cooking <\/td>36 <\/td>-4.29 <\/td>-11.92 <\/td><\/tr>
Brussels sprouts, cooked, from frozen, fat not added in cooking <\/td>42 <\/td>-3.01 <\/td>-7.17 <\/td><\/tr>
Brussels sprouts, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>59 <\/td>-2.90 <\/td>-4.92 <\/td><\/tr>
Brussels sprouts, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>54 <\/td>-4.16 <\/td>-7.70 <\/td><\/tr>
Brussels sprouts, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>59 <\/td>-2.90 <\/td>-4.92 <\/td><\/tr>
Brussels sprouts, cooked, NS as to form, made with oil <\/td>66 <\/td>-2.93 <\/td>-4.44 <\/td><\/tr>
Brussels sprouts, cooked, NS as to form, made with butter <\/td>62 <\/td>-2.89 <\/td>-4.66 <\/td><\/tr>
Brussels sprouts, cooked, NS as to form, made with margarine <\/td>56 <\/td>-2.96 <\/td>-5.29 <\/td><\/tr>
Brussels sprouts, cooked, from fresh, made with oil <\/td>60 <\/td>-4.17 <\/td>-6.95 <\/td><\/tr>
Brussels sprouts, cooked, from fresh, made with butter <\/td>56 <\/td>-4.16 <\/td>-7.43 <\/td><\/tr>
Brussels sprouts, cooked, from fresh, made with margarine <\/td>50 <\/td>-4.19 <\/td>-8.38 <\/td><\/tr>
Brussels sprouts, cooked, from frozen, made with oil <\/td>66 <\/td>-2.93 <\/td>-4.44 <\/td><\/tr>
Brussels sprouts, cooked, from frozen, made with butter <\/td>62 <\/td>-2.89 <\/td>-4.66 <\/td><\/tr>
Brussels sprouts, cooked, from frozen, made with margarine <\/td>56 <\/td>-2.96 <\/td>-5.29 <\/td><\/tr>
Burdock, cooked, NS as to fat added in cooking <\/td>115 <\/td>-4.55 <\/td>-3.96 <\/td><\/tr>
Burdock, cooked, fat not added in cooking <\/td>87 <\/td>-4.73 <\/td>-5.44 <\/td><\/tr>
Burdock, cooked, fat added in cooking <\/td>115 <\/td>-4.55 <\/td>-3.96 <\/td><\/tr>
Cabbage, Chinese, cooked, NS as to fat added in cooking <\/td>35 <\/td>-7.22 <\/td>-20.63 <\/td><\/tr>
Cabbage, Chinese, cooked, fat not added in cooking <\/td>12 <\/td>-7.41 <\/td>-61.75 <\/td><\/tr>
Cabbage, Chinese, cooked, fat added in cooking, NS as to type of fat <\/td>35 <\/td>-7.22 <\/td>-20.63 <\/td><\/tr>
Cabbage, Chinese, cooked, made with oil <\/td>35 <\/td>-7.22 <\/td>-20.63 <\/td><\/tr>
Cabbage, Chinese, cooked, made with butter <\/td>31 <\/td>-7.21 <\/td>-23.26 <\/td><\/tr>
Cabbage, Chinese, cooked, made with margarine <\/td>26 <\/td>-7.25 <\/td>-27.88 <\/td><\/tr>
Cabbage, green, cooked, NS as to fat added in cooking <\/td>42 <\/td>-3.20 <\/td>-7.62 <\/td><\/tr>
Cabbage, green, cooked, fat not added in cooking <\/td>23 <\/td>-3.27 <\/td>-14.22 <\/td><\/tr>
Cabbage, green, cooked, fat added in cooking, NS as to type of fat <\/td>42 <\/td>-3.20 <\/td>-7.62 <\/td><\/tr>
Cabbage, green, cooked, made with oil <\/td>48 <\/td>-3.14 <\/td>-6.54 <\/td><\/tr>
Cabbage, green, cooked, made with butter <\/td>44 <\/td>-3.16 <\/td>-7.18 <\/td><\/tr>
Cabbage, green, cooked, made with margarine <\/td>38 <\/td>-3.20 <\/td>-8.42 <\/td><\/tr>
Cabbage, red, cooked, NS as to fat added in cooking <\/td>47 <\/td>-4.36 <\/td>-9.28 <\/td><\/tr>
Cabbage, red, cooked, fat not added in cooking <\/td>29 <\/td>-4.49 <\/td>-15.48 <\/td><\/tr>
Cabbage, red, cooked, fat added in cooking, NS as to type of fat <\/td>47 <\/td>-4.36 <\/td>-9.28 <\/td><\/tr>
Cabbage, red, cooked, made with oil <\/td>54 <\/td>-4.36 <\/td>-8.07 <\/td><\/tr>
Cabbage, red, cooked, made with butter <\/td>50 <\/td>-4.32 <\/td>-8.64 <\/td><\/tr>
Cabbage, red, cooked, made with margarine <\/td>44 <\/td>-4.36 <\/td>-9.91 <\/td><\/tr>
Cabbage, savoy, cooked, NS as to fat added in cooking <\/td>48 <\/td>-3.10 <\/td>-6.46 <\/td><\/tr>
Cabbage, savoy, cooked, fat not added in cooking <\/td>28 <\/td>-3.22 <\/td>-11.50 <\/td><\/tr>
Cabbage, savoy, cooked, fat added in cooking, NS as to type of fat <\/td>48 <\/td>-3.10 <\/td>-6.46 <\/td><\/tr>
Cabbage, savoy, cooked, made with oil <\/td>56 <\/td>-3.12 <\/td>-5.57 <\/td><\/tr>
Cabbage, savoy, cooked, made with butter <\/td>50 <\/td>-3.10 <\/td>-6.20 <\/td><\/tr>
Cabbage, savoy, cooked, made with margarine <\/td>44 <\/td>-3.14 <\/td>-7.14 <\/td><\/tr>
Cactus, cooked, NS as to fat added in cooking <\/td>34 <\/td>-5.97 <\/td>-17.56 <\/td><\/tr>
Cactus, cooked, fat not added in cooking <\/td>15 <\/td>-6.17 <\/td>-41.13 <\/td><\/tr>
Cactus, cooked, fat added in cooking, NS as to type of fat <\/td>34 <\/td>-5.97 <\/td>-17.56 <\/td><\/tr>
Cactus, cooked, made with oil <\/td>40 <\/td>-5.98 <\/td>-14.95 <\/td><\/tr>
Cactus, cooked, made with butter <\/td>36 <\/td>-5.96 <\/td>-16.56 <\/td><\/tr>
Cactus, cooked, made with margarine <\/td>31 <\/td>-5.98 <\/td>-19.29 <\/td><\/tr>
Cauliflower, cooked, NS as to form, NS as to fat added in cooking <\/td>35 <\/td>-1.63 <\/td>-4.66 <\/td><\/tr>
Cauliflower, cooked, from fresh, NS as to fat added in cooking <\/td>45 <\/td>-1.30 <\/td>-2.89 <\/td><\/tr>
Cauliflower, cooked, from frozen, NS as to fat added in cooking <\/td>35 <\/td>-1.63 <\/td>-4.66 <\/td><\/tr>
Cauliflower, cooked, from canned, NS as to fat added in cooking <\/td>35 <\/td>-1.63 <\/td>-4.66 <\/td><\/tr>
Cauliflower, cooked, NS as to form, fat not added in cooking <\/td>19 <\/td>-1.68 <\/td>-8.84 <\/td><\/tr>
Cauliflower, cooked, from fresh, fat not added in cooking <\/td>23 <\/td>-1.33 <\/td>-5.78 <\/td><\/tr>
Cauliflower, cooked, from frozen, fat not added in cooking <\/td>19 <\/td>-1.68 <\/td>-8.84 <\/td><\/tr>
Cauliflower, cooked, from canned, fat not added in cooking <\/td>19 <\/td>-1.68 <\/td>-8.84 <\/td><\/tr>
Cauliflower, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>35 <\/td>-1.63 <\/td>-4.66 <\/td><\/tr>
Cauliflower, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>45 <\/td>-1.30 <\/td>-2.89 <\/td><\/tr>
Cauliflower, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>35 <\/td>-1.63 <\/td>-4.66 <\/td><\/tr>
Cauliflower, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>45 <\/td>-1.30 <\/td>-2.89 <\/td><\/tr>
Cauliflower, cooked, NS as to form, made with oil <\/td>40 <\/td>-1.67 <\/td>-4.18 <\/td><\/tr>
Cauliflower, cooked, NS as to form, made with butter <\/td>37 <\/td>-1.63 <\/td>-4.41 <\/td><\/tr>
Cauliflower, cooked, NS as to form, made with margarine <\/td>32 <\/td>-1.64 <\/td>-5.13 <\/td><\/tr>
Cauliflower, cooked, from fresh, made with oil <\/td>53 <\/td>-1.29 <\/td>-2.43 <\/td><\/tr>
Cauliflower, cooked, from fresh, made with butter <\/td>48 <\/td>-1.29 <\/td>-2.69 <\/td><\/tr>
Cauliflower, cooked, from fresh, made with margarine <\/td>42 <\/td>-1.31 <\/td>-3.12 <\/td><\/tr>
Cauliflower, cooked, from frozen, made with oil <\/td>40 <\/td>-1.67 <\/td>-4.18 <\/td><\/tr>
Cauliflower, cooked, from frozen, made with butter <\/td>37 <\/td>-1.63 <\/td>-4.41 <\/td><\/tr>
Cauliflower, cooked, from frozen, made with margarine <\/td>32 <\/td>-1.64 <\/td>-5.13 <\/td><\/tr>
Cauliflower, cooked, from canned, made with oil <\/td>40 <\/td>-1.67 <\/td>-4.18 <\/td><\/tr>
Cauliflower, cooked, from canned, made with butter <\/td>37 <\/td>-1.63 <\/td>-4.41 <\/td><\/tr>
Cauliflower, cooked, from canned, made with margarine <\/td>32 <\/td>-1.64 <\/td>-5.13 <\/td><\/tr>
Celery, cooked, NS as to fat added in cooking <\/td>37 <\/td>-5.27 <\/td>-14.24 <\/td><\/tr>
Celery, cooked, fat not added in cooking <\/td>18 <\/td>-5.45 <\/td>-30.28 <\/td><\/tr>
Celery, cooked, fat added in cooking, NS as to type of fat <\/td>37 <\/td>-5.27 <\/td>-14.24 <\/td><\/tr>
Celery, cooked, made with oil <\/td>43 <\/td>-5.32 <\/td>-12.37 <\/td><\/tr>
Celery, cooked, made with butter <\/td>39 <\/td>-5.27 <\/td>-13.51 <\/td><\/tr>
Celery, cooked, made with margarine <\/td>34 <\/td>-5.28 <\/td>-15.53 <\/td><\/tr>
Fennel bulb, cooked, NS as to fat added in cooking <\/td>79 <\/td>-10.06 <\/td>-12.73 <\/td><\/tr>
Fennel bulb, cooked, fat not added in cooking <\/td>49 <\/td>-10.37 <\/td>-21.16 <\/td><\/tr>
Fennel bulb, cooked, fat added in cooking, NS as to type of fat <\/td>79 <\/td>-10.06 <\/td>-12.73 <\/td><\/tr>
Fennel bulb, cooked, made with oil <\/td>91 <\/td>-10.06 <\/td>-11.05 <\/td><\/tr>
Fennel bulb, cooked, made with butter <\/td>82 <\/td>-10.05 <\/td>-12.26 <\/td><\/tr>
Fennel bulb, cooked, made with margarine <\/td>73 <\/td>-10.06 <\/td>-13.78 <\/td><\/tr>
Christophine, cooked, NS as to fat added in cooking <\/td>42 <\/td>-2.63 <\/td>-6.26 <\/td><\/tr>
Christophine, cooked, fat not added in cooking <\/td>24 <\/td>-2.72 <\/td>-11.33 <\/td><\/tr>
Christophine, cooked, fat added in cooking <\/td>42 <\/td>-2.63 <\/td>-6.26 <\/td><\/tr>
Cucumber, cooked, NS as to fat added in cooking <\/td>42 <\/td>-2.60 <\/td>-6.19 <\/td><\/tr>
Cucumber, cooked, fat not added in cooking <\/td>18 <\/td>-2.65 <\/td>-14.72 <\/td><\/tr>
Cucumber, cooked, fat added in cooking, NS as to type of fat <\/td>42 <\/td>-2.60 <\/td>-6.19 <\/td><\/tr>
Cucumber, cooked, made with oil <\/td>52 <\/td>-2.58 <\/td>-4.96 <\/td><\/tr>
Cucumber, cooked, made with butter <\/td>45 <\/td>-2.56 <\/td>-5.69 <\/td><\/tr>
Cucumber, cooked, made with margarine <\/td>38 <\/td>-2.63 <\/td>-6.92 <\/td><\/tr>
Eggplant, cooked, NS as to fat added in cooking <\/td>63 <\/td>-1.86 <\/td>-2.95 <\/td><\/tr>
Eggplant, cooked, fat not added in cooking <\/td>35 <\/td>-1.97 <\/td>-5.63 <\/td><\/tr>
Eggplant, cooked, fat added in cooking, NS as to type of fat <\/td>63 <\/td>-1.86 <\/td>-2.95 <\/td><\/tr>
Eggplant, cooked, made with oil <\/td>73 <\/td>-1.87 <\/td>-2.56 <\/td><\/tr>
Eggplant, cooked, made with butter <\/td>66 <\/td>-1.85 <\/td>-2.80 <\/td><\/tr>
Eggplant, cooked, made with margarine <\/td>58 <\/td>-1.89 <\/td>-3.26 <\/td><\/tr>
Flowers or blossoms of sesbania, squash, or lily, NS as to fat added in cooking <\/td>36 <\/td>-1.51 <\/td>-4.19 <\/td><\/tr>
Flowers or blossoms of sesbania, squash, or lily, fat not added in cooking <\/td>15 <\/td>-1.55 <\/td>-10.33 <\/td><\/tr>
Flowers or blossoms of sesbania, squash, or lily, fat added in cooking <\/td>36 <\/td>-1.51 <\/td>-4.19 <\/td><\/tr>
Kohlrabi, cooked, NS as to fat added in cooking <\/td>46 <\/td>-5.21 <\/td>-11.33 <\/td><\/tr>
Kohlrabi, cooked, fat not added in cooking <\/td>29 <\/td>-5.37 <\/td>-18.52 <\/td><\/tr>
Kohlrabi, cooked, fat added in cooking <\/td>46 <\/td>-5.21 <\/td>-11.33 <\/td><\/tr>
Lotus root, cooked, NS as to fat added in cooking <\/td>95 <\/td>-4.64 <\/td>-4.88 <\/td><\/tr>
Lotus root, cooked, fat not added in cooking <\/td>65 <\/td>-4.85 <\/td>-7.46 <\/td><\/tr>
Lotus root, cooked, fat added in cooking <\/td>122 <\/td>-4.47 <\/td>-3.66 <\/td><\/tr>
Mushrooms, cooked, NS as to form, NS as to fat added in cooking <\/td>46 <\/td>-3.45 <\/td>-7.50 <\/td><\/tr>
Mushrooms, cooked, from fresh, NS as to fat added in cooking <\/td>46 <\/td>-3.45 <\/td>-7.50 <\/td><\/tr>
Mushrooms, cooked, from frozen, NS as to fat added in cooking <\/td>46 <\/td>-3.45 <\/td>-7.50 <\/td><\/tr>
Mushrooms, cooked, from canned, NS as to fat added in cooking <\/td>49 <\/td>0.12 <\/td>0.24 <\/td><\/tr>
Mushrooms, cooked, NS as to form, fat not added in cooking <\/td>28 <\/td>-3.58 <\/td>-12.79 <\/td><\/tr>
Mushrooms, cooked, from fresh, fat not added in cooking <\/td>28 <\/td>-3.58 <\/td>-12.79 <\/td><\/tr>
Mushrooms, cooked, from frozen, fat not added in cooking <\/td>28 <\/td>-3.58 <\/td>-12.79 <\/td><\/tr>
Mushrooms, cooked, from canned, fat not added in cooking <\/td>25 <\/td>0.13 <\/td>0.52 <\/td><\/tr>
Mushrooms, cooked, NS as to form, fat added in cooking, NS asa to type of fat <\/td>46 <\/td>-3.45 <\/td>-7.50 <\/td><\/tr>
Mushrooms, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-3.45 <\/td>-7.50 <\/td><\/tr>
Mushrooms, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-3.45 <\/td>-7.50 <\/td><\/tr>
Mushrooms, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>49 <\/td>0.12 <\/td>0.24 <\/td><\/tr>
Mushrooms, cooked, NS as to form, made with oil <\/td>52 <\/td>-3.48 <\/td>-6.69 <\/td><\/tr>
Mushrooms, cooked, NS as to form, made with butter <\/td>48 <\/td>-3.44 <\/td>-7.17 <\/td><\/tr>
Mushrooms, cooked, NS as to form, made with margarine <\/td>43 <\/td>-3.49 <\/td>-8.12 <\/td><\/tr>
Mushrooms, cooked, from fresh, made with oil <\/td>52 <\/td>-3.48 <\/td>-6.69 <\/td><\/tr>
Mushrooms, cooked, from fresh, made with butter <\/td>48 <\/td>-3.44 <\/td>-7.17 <\/td><\/tr>
Mushrooms, cooked, from fresh, made with margarine <\/td>43 <\/td>-3.49 <\/td>-8.12 <\/td><\/tr>
Mushrooms, cooked, from frozen, made with oil <\/td>52 <\/td>-3.48 <\/td>-6.69 <\/td><\/tr>
Mushrooms, cooked, from frozen, made with butter <\/td>48 <\/td>-3.44 <\/td>-7.17 <\/td><\/tr>
Mushrooms, cooked, from frozen, made with margarine <\/td>43 <\/td>-3.49 <\/td>-8.12 <\/td><\/tr>
Mushrooms, cooked, from canned, made with oil <\/td>49 <\/td>0.12 <\/td>0.24 <\/td><\/tr>
Mushrooms, cooked, from canned, made with butter <\/td>45 <\/td>0.11 <\/td>0.24 <\/td><\/tr>
Mushrooms, cooked, from canned, made with margarine <\/td>40 <\/td>0.10 <\/td>0.25 <\/td><\/tr>
Mushroom, Asian, cooked, from dried <\/td>56 <\/td>-1.01 <\/td>-1.80 <\/td><\/tr>
Okra, cooked, NS as to form, NS as to fat added in cooking <\/td>44 <\/td>-3.59 <\/td>-8.16 <\/td><\/tr>
Okra, cooked, from fresh, NS as to fat added in cooking <\/td>40 <\/td>-2.60 <\/td>-6.50 <\/td><\/tr>
Okra, cooked, from frozen, NS as to fat added in cooking <\/td>44 <\/td>-3.59 <\/td>-8.16 <\/td><\/tr>
Okra, cooked, from canned, NS as to fat added in cooking <\/td>40 <\/td>-2.60 <\/td>-6.50 <\/td><\/tr>
Okra, cooked, NS as to form, fat not added in cooking <\/td>29 <\/td>-3.68 <\/td>-12.69 <\/td><\/tr>
Okra, cooked, from fresh, fat not added in cooking <\/td>22 <\/td>-2.66 <\/td>-12.09 <\/td><\/tr>
Okra, cooked, from frozen, fat not added in cooking <\/td>29 <\/td>-3.68 <\/td>-12.69 <\/td><\/tr>
Okra, cooked, from canned, fat not added in cooking <\/td>22 <\/td>-2.66 <\/td>-12.09 <\/td><\/tr>
Okra, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>44 <\/td>-3.59 <\/td>-8.16 <\/td><\/tr>
Okra, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>40 <\/td>-2.60 <\/td>-6.50 <\/td><\/tr>
Okra, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>44 <\/td>-3.59 <\/td>-8.16 <\/td><\/tr>
Okra, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>40 <\/td>-2.60 <\/td>-6.50 <\/td><\/tr>
Okra, cooked, NS as to form, made with oil <\/td>49 <\/td>-3.60 <\/td>-7.35 <\/td><\/tr>
Okra, cooked, NS as to form, made with butter <\/td>46 <\/td>-3.59 <\/td>-7.80 <\/td><\/tr>
Okra, cooked, NS as to form, made with margarine <\/td>42 <\/td>-3.60 <\/td>-8.57 <\/td><\/tr>
Okra, cooked, from fresh, made with oil <\/td>46 <\/td>-2.60 <\/td>-5.65 <\/td><\/tr>
Okra, cooked, from fresh, made with butter <\/td>42 <\/td>-2.56 <\/td>-6.10 <\/td><\/tr>
Okra, cooked, from fresh, made with margarine <\/td>37 <\/td>-2.60 <\/td>-7.03 <\/td><\/tr>
Okra, cooked, from frozen, made with oil <\/td>49 <\/td>-3.60 <\/td>-7.35 <\/td><\/tr>
Okra, cooked, from frozen, made with butter <\/td>46 <\/td>-3.59 <\/td>-7.80 <\/td><\/tr>
Okra, cooked, from frozen, made with margarine <\/td>42 <\/td>-3.60 <\/td>-8.57 <\/td><\/tr>
Okra, cooked, from canned, made with oil <\/td>46 <\/td>-2.60 <\/td>-5.65 <\/td><\/tr>
Okra, cooked, from canned, made with butter <\/td>42 <\/td>-2.56 <\/td>-6.10 <\/td><\/tr>
Okra, cooked, from canned, made with margarine <\/td>37 <\/td>-2.60 <\/td>-7.03 <\/td><\/tr>
Luffa, cooked, NS as to fat added in cooking <\/td>46 <\/td>-2.60 <\/td>-5.65 <\/td><\/tr>
Luffa, cooked, fat not added in cooking <\/td>22 <\/td>-2.66 <\/td>-12.09 <\/td><\/tr>
Luffa, cooked, fat added in cooking <\/td>46 <\/td>-2.60 <\/td>-5.65 <\/td><\/tr>
Palm hearts, cooked, assume fat not added in cooking <\/td>114 <\/td>-31.73 <\/td>-27.83 <\/td><\/tr>
Parsnips, cooked, NS as to fat added in cooking <\/td>87 <\/td>-5.55 <\/td>-6.38 <\/td><\/tr>
Parsnips, cooked, fat not added in cooking <\/td>71 <\/td>-5.71 <\/td>-8.04 <\/td><\/tr>
Parsnips, cooked, fat added in cooking, NS as to type of fat <\/td>87 <\/td>-5.55 <\/td>-6.38 <\/td><\/tr>
Parsnips, cooked, made with oil <\/td>93 <\/td>-5.53 <\/td>-5.95 <\/td><\/tr>
Parsnips, cooked, made with butter <\/td>89 <\/td>-5.55 <\/td>-6.24 <\/td><\/tr>
Parsnips, cooked, made with margarine <\/td>84 <\/td>-5.54 <\/td>-6.60 <\/td><\/tr>
Peppers, green, cooked, NS as to fat added in cooking <\/td>48 <\/td>-2.64 <\/td>-5.50 <\/td><\/tr>
Peppers, green, cooked, fat not added in cooking <\/td>28 <\/td>-2.73 <\/td>-9.75 <\/td><\/tr>
Peppers, green, cooked, fat added in cooking, NS as to type of fat <\/td>48 <\/td>-2.64 <\/td>-5.50 <\/td><\/tr>
Peppers, green, cooked, made with oil <\/td>55 <\/td>-2.68 <\/td>-4.87 <\/td><\/tr>
Peppers, green, cooked, made with butter <\/td>51 <\/td>-2.64 <\/td>-5.18 <\/td><\/tr>
Peppers, green, cooked, made with margarine <\/td>45 <\/td>-2.65 <\/td>-5.89 <\/td><\/tr>
Radish, daikon, cooked, NS as to fat added in cooking <\/td>43 <\/td>-5.06 <\/td>-11.77 <\/td><\/tr>
Radish, daikon, cooked, fat not added in cooking <\/td>17 <\/td>-5.19 <\/td>-30.53 <\/td><\/tr>
Radish, daikon, cooked, fat added in cooking <\/td>43 <\/td>-5.06 <\/td>-11.77 <\/td><\/tr>
Rutabaga, cooked, NS as to fat added in cooking <\/td>46 <\/td>-2.97 <\/td>-6.46 <\/td><\/tr>
Rutabaga, cooked, fat not added in cooking <\/td>30 <\/td>-3.04 <\/td>-10.13 <\/td><\/tr>
Rutabaga, cooked, fat added in cooking, NS as to type of fat <\/td>46 <\/td>-2.97 <\/td>-6.46 <\/td><\/tr>
Rutabaga, cooked, made with oil <\/td>52 <\/td>-2.96 <\/td>-5.69 <\/td><\/tr>
Rutabaga, cooked, made with butter <\/td>48 <\/td>-2.97 <\/td>-6.19 <\/td><\/tr>
Rutabaga, cooked, made with margarine <\/td>43 <\/td>-2.98 <\/td>-6.93 <\/td><\/tr>
Salsify, cooked, NS as to fat added in cooking <\/td>87 <\/td>-3.46 <\/td>-3.98 <\/td><\/tr>
Salsify, cooked, fat not added in cooking <\/td>68 <\/td>-3.58 <\/td>-5.26 <\/td><\/tr>
Salsify, cooked, fat added in cooking <\/td>87 <\/td>-3.46 <\/td>-3.98 <\/td><\/tr>
Snowpea, cooked, NS as to form, NS as to fat added in cooking <\/td>75 <\/td>-2.12 <\/td>-2.83 <\/td><\/tr>
Snowpea, cooked, from fresh, NS as to fat added in cooking <\/td>65 <\/td>-2.55 <\/td>-3.92 <\/td><\/tr>
Snowpea, cooked, from frozen, NS as to fat added in cooking <\/td>75 <\/td>-2.12 <\/td>-2.83 <\/td><\/tr>
Snowpea, cooked, NS as to form, fat not added in cooking <\/td>52 <\/td>-2.18 <\/td>-4.19 <\/td><\/tr>
Snowpea, cooked, from fresh, fat not added in cooking <\/td>42 <\/td>-2.61 <\/td>-6.21 <\/td><\/tr>
Snowpea, cooked, from frozen, fat not added in cooking <\/td>52 <\/td>-2.18 <\/td>-4.19 <\/td><\/tr>
Snowpea, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>75 <\/td>-2.12 <\/td>-2.83 <\/td><\/tr>
Snowpea, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>65 <\/td>-2.55 <\/td>-3.92 <\/td><\/tr>
Snowpea, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>75 <\/td>-2.12 <\/td>-2.83 <\/td><\/tr>
Snowpea, cooked, NS as to form, made with oil <\/td>75 <\/td>-2.12 <\/td>-2.83 <\/td><\/tr>
Snowpea, cooked, NS as to form, made with butter <\/td>71 <\/td>-2.09 <\/td>-2.94 <\/td><\/tr>
Snowpea, cooked, NS as to form, made with margarine <\/td>66 <\/td>-2.14 <\/td>-3.24 <\/td><\/tr>
Snowpea, cooked, from fresh, made with oil <\/td>65 <\/td>-2.55 <\/td>-3.92 <\/td><\/tr>
Snowpea, cooked, from fresh, made with butter <\/td>61 <\/td>-2.50 <\/td>-4.10 <\/td><\/tr>
Snowpea, cooked, from fresh, made with margarine <\/td>56 <\/td>-2.53 <\/td>-4.52 <\/td><\/tr>
Snowpea, cooked, from frozen, made with oil <\/td>75 <\/td>-2.12 <\/td>-2.83 <\/td><\/tr>
Snowpea, cooked, from frozen, made with butter <\/td>71 <\/td>-2.09 <\/td>-2.94 <\/td><\/tr>
Snowpea, cooked, from frozen, made with margarine <\/td>66 <\/td>-2.14 <\/td>-3.24 <\/td><\/tr>
Seaweed, cooked, NS as to fat added in cooking <\/td>61 <\/td>-2.78 <\/td>-4.56 <\/td><\/tr>
Seaweed, cooked, fat not added in cooking <\/td>35 <\/td>-2.85 <\/td>-8.14 <\/td><\/tr>
Seaweed, cooked, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-2.78 <\/td>-4.56 <\/td><\/tr>
Seaweed, cooked, made with oil <\/td>61 <\/td>-2.78 <\/td>-4.56 <\/td><\/tr>
Seaweed, cooked, made with butter <\/td>56 <\/td>-2.75 <\/td>-4.91 <\/td><\/tr>
Seaweed, cooked, made with margarine <\/td>50 <\/td>-2.78 <\/td>-5.56 <\/td><\/tr>
Squash, summer, yellow or green, cooked, NS as to form, NS as to fat added in cooking <\/td>34 <\/td>-3.51 <\/td>-10.32 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from fresh, NS as to fat added in cooking <\/td>36 <\/td>-3.03 <\/td>-8.42 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from frozen, NS as to fat added in cooking <\/td>34 <\/td>-3.51 <\/td>-10.32 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from canned, NS as to fat added in cooking <\/td>26 <\/td>-1.39 <\/td>-5.35 <\/td><\/tr>
Squash, summer, yellow or green, cooked, NS as to form, fat not added in cooking <\/td>21 <\/td>-3.58 <\/td>-17.05 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from fresh, fat not added in cooking <\/td>20 <\/td>-3.10 <\/td>-15.50 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from frozen, fat not added in cooking <\/td>21 <\/td>-3.58 <\/td>-17.05 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from canned, fat not added in cooking <\/td>13 <\/td>-1.43 <\/td>-11.00 <\/td><\/tr>
Squash, summer, yellow or green, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>34 <\/td>-3.51 <\/td>-10.32 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>36 <\/td>-3.03 <\/td>-8.42 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>34 <\/td>-3.51 <\/td>-10.32 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>26 <\/td>-1.39 <\/td>-5.35 <\/td><\/tr>
Squash, summer, yellow or green, cooked, NS as to form, made with oil <\/td>39 <\/td>-3.50 <\/td>-8.97 <\/td><\/tr>
Squash, summer, yellow or green, cooked, NS as to form, made with butter <\/td>36 <\/td>-3.51 <\/td>-9.75 <\/td><\/tr>
Squash, summer, yellow or green, cooked, NS as to form, made with margarine <\/td>32 <\/td>-3.50 <\/td>-10.94 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from fresh, made with oil <\/td>41 <\/td>-3.00 <\/td>-7.32 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from fresh, made with butter <\/td>38 <\/td>-3.03 <\/td>-7.97 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from fresh, made with margarine <\/td>33 <\/td>-3.03 <\/td>-9.18 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from frozen, made with oil <\/td>45 <\/td>-4.01 <\/td>-8.91 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from frozen, made with butter <\/td>41 <\/td>-4.00 <\/td>-9.76 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from frozen, made with margarine <\/td>37 <\/td>-4.01 <\/td>-10.84 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from canned, made with oil <\/td>31 <\/td>-1.43 <\/td>-4.61 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from canned, made with butter <\/td>28 <\/td>-1.39 <\/td>-4.96 <\/td><\/tr>
Squash, summer, yellow or green, cooked, from canned, made with margarine <\/td>24 <\/td>-1.40 <\/td>-5.83 <\/td><\/tr>
Turnip, cooked, NS as to form, NS as to fat added in cooking <\/td>41 <\/td>-2.78 <\/td>-6.78 <\/td><\/tr>
Turnip, cooked, from fresh, NS as to fat added in cooking <\/td>40 <\/td>-2.97 <\/td>-7.43 <\/td><\/tr>
Turnip, cooked, from frozen, NS as to fat added in cooking <\/td>41 <\/td>-2.78 <\/td>-6.78 <\/td><\/tr>
Turnip, cooked, from canned, NS as to fat added in cooking <\/td>41 <\/td>-2.78 <\/td>-6.78 <\/td><\/tr>
Turnip, cooked, NS as to form, fat not added in cooking <\/td>23 <\/td>-2.87 <\/td>-12.48 <\/td><\/tr>
Turnip, cooked, from fresh, fat not added in cooking <\/td>22 <\/td>-3.05 <\/td>-13.86 <\/td><\/tr>
Turnip, cooked, from frozen, fat not added in cooking <\/td>23 <\/td>-2.87 <\/td>-12.48 <\/td><\/tr>
Turnip, cooked, from canned, fat not added in cooking <\/td>22 <\/td>-3.05 <\/td>-13.86 <\/td><\/tr>
Turnip, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>41 <\/td>-2.78 <\/td>-6.78 <\/td><\/tr>
Turnip, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>40 <\/td>-2.97 <\/td>-7.43 <\/td><\/tr>
Turnip, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>41 <\/td>-2.78 <\/td>-6.78 <\/td><\/tr>
Turnip, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>40 <\/td>-2.97 <\/td>-7.43 <\/td><\/tr>
Turnip, cooked, from canned, made with oil <\/td>46 <\/td>-2.98 <\/td>-6.48 <\/td><\/tr>
Turnip, cooked, from canned, made with butter <\/td>42 <\/td>-2.97 <\/td>-7.07 <\/td><\/tr>
Turnip, cooked, from canned, made with margarine <\/td>37 <\/td>-2.97 <\/td>-8.03 <\/td><\/tr>
Turnip, cooked, from fresh, made with oil <\/td>46 <\/td>-2.98 <\/td>-6.48 <\/td><\/tr>
Turnip, cooked, from fresh, made with butter <\/td>42 <\/td>-2.94 <\/td>-7.00 <\/td><\/tr>
Turnip, cooked, from fresh, made with margarine <\/td>37 <\/td>-2.97 <\/td>-8.03 <\/td><\/tr>
Turnip, cooked, from frozen, made with oil <\/td>47 <\/td>-2.81 <\/td>-5.98 <\/td><\/tr>
Turnip, cooked, from frozen, made with butter <\/td>43 <\/td>-2.78 <\/td>-6.47 <\/td><\/tr>
Turnip, cooked, from frozen, made with margarine <\/td>38 <\/td>-2.79 <\/td>-7.34 <\/td><\/tr>
Turnip, cooked, NS as to form, made with oil <\/td>47 <\/td>-2.81 <\/td>-5.98 <\/td><\/tr>
Turnip, cooked, NS as to form, made with butter <\/td>43 <\/td>-2.78 <\/td>-6.47 <\/td><\/tr>
Turnip, cooked, NS as to form, made with margarine <\/td>38 <\/td>-2.79 <\/td>-7.34 <\/td><\/tr>
Winter melon, cooked <\/td>14 <\/td>0.23 <\/td>1.64 <\/td><\/tr>
Beans, string, green, with tomatoes, cooked, NS as to fat added in cooking <\/td>44 <\/td>-3.28 <\/td>-7.45 <\/td><\/tr>
Beans, string, green, with tomatoes, cooked, fat not added in cooking <\/td>30 <\/td>-3.38 <\/td>-11.27 <\/td><\/tr>
Beans, string, green, with tomatoes, cooked, fat added in cooking <\/td>44 <\/td>-3.28 <\/td>-7.45 <\/td><\/tr>
Beans, string, green, with chickpeas, cooked, NS as to fat added in cooking <\/td>93 <\/td>-0.65 <\/td>-0.70 <\/td><\/tr>
Beans, string, green, with chickpeas, cooked, fat not added in cooking <\/td>74 <\/td>-0.68 <\/td>-0.92 <\/td><\/tr>
Beans, string, green, with chickpeas, cooked, fat added in cooking <\/td>93 <\/td>-0.65 <\/td>-0.70 <\/td><\/tr>
Beans, string, green, with almonds, cooked, NS as to fat added in cooking <\/td>107 <\/td>-1.40 <\/td>-1.31 <\/td><\/tr>
Beans, string, green, with almonds, cooked, fat not added in cooking <\/td>89 <\/td>-1.45 <\/td>-1.63 <\/td><\/tr>
Beans, string, green, with almonds, cooked, fat added in cooking, NS as to type of fat <\/td>107 <\/td>-1.40 <\/td>-1.31 <\/td><\/tr>
Beans, string, green, with almonds, cooked, made with oil <\/td>114 <\/td>-1.41 <\/td>-1.24 <\/td><\/tr>
Beans, string, green, with almonds, cooked, made with butter <\/td>109 <\/td>-1.40 <\/td>-1.28 <\/td><\/tr>
Beans, string, green, with almonds, cooked, made with margarine <\/td>103 <\/td>-1.43 <\/td>-1.39 <\/td><\/tr>
Beans, string, green, with pinto beans, cooked, NS as to fat added in cooking <\/td>87 <\/td>-1.75 <\/td>-2.01 <\/td><\/tr>
Beans, string, green, with pinto beans, cooked, fat not added in cooking <\/td>68 <\/td>-1.83 <\/td>-2.69 <\/td><\/tr>
Beans, string, green, with pinto beans, cooked, fat added in cooking <\/td>87 <\/td>-1.75 <\/td>-2.01 <\/td><\/tr>
Beans, string, green, with spaetzel, cooked, NS as to fat added in cooking <\/td>85 <\/td>-0.40 <\/td>-0.47 <\/td><\/tr>
Beans, string, green, with spaetzel, cooked, fat not added in cooking <\/td>65 <\/td>-0.41 <\/td>-0.63 <\/td><\/tr>
Beans, string, green, with spaetzel, cooked, fat added in cooking <\/td>85 <\/td>-0.40 <\/td>-0.47 <\/td><\/tr>
Beans, string, green, and potatoes, cooked, NS as to fat added in cooking <\/td>82 <\/td>-3.67 <\/td>-4.48 <\/td><\/tr>
Beans, string, green, and potatoes, cooked, fat not added in cooking <\/td>63 <\/td>-3.78 <\/td>-6.00 <\/td><\/tr>
Beans, string, green, and potatoes, cooked, fat added in cooking, NS as to type of fat <\/td>82 <\/td>-3.67 <\/td>-4.48 <\/td><\/tr>
Beans, string, green, and potatoes, cooked, made with oil <\/td>88 <\/td>-3.66 <\/td>-4.16 <\/td><\/tr>
Beans, string, green, and potatoes, cooked, made with butter <\/td>84 <\/td>-3.63 <\/td>-4.32 <\/td><\/tr>
Beans, string, green, and potatoes, cooked, made with margarine <\/td>78 <\/td>-3.68 <\/td>-4.72 <\/td><\/tr>
Green peppers and onions, cooked, fat not added in cooking <\/td>37 <\/td>-2.36 <\/td>-6.38 <\/td><\/tr>
Green peppers and onions, cooked, NS as to fat added in cooking <\/td>54 <\/td>-2.26 <\/td>-4.19 <\/td><\/tr>
Green peppers and onions, cooked, fat added in cooking, NS as to type of fat <\/td>54 <\/td>-2.26 <\/td>-4.19 <\/td><\/tr>
Green peppers and onions, cooked, made with oil <\/td>59 <\/td>-2.30 <\/td>-3.90 <\/td><\/tr>
Green peppers and onions, cooked, made with butter <\/td>55 <\/td>-2.25 <\/td>-4.09 <\/td><\/tr>
Green peppers and onions, cooked, made with margarine <\/td>51 <\/td>-2.26 <\/td>-4.43 <\/td><\/tr>
Mixed vegetables, cooked, NS as to form, NS as to fat added in cooking <\/td>79 <\/td>-1.12 <\/td>-1.42 <\/td><\/tr>
Mixed vegetables, cooked, from frozen, NS as to fat added in cooking <\/td>79 <\/td>-1.12 <\/td>-1.42 <\/td><\/tr>
Mixed vegetables, cooked, from canned, NS as to fat added in cooking <\/td>66 <\/td>-3.95 <\/td>-5.98 <\/td><\/tr>
Mixed vegetables, cooked, NS as to form, fat not added in cooking <\/td>65 <\/td>-1.15 <\/td>-1.77 <\/td><\/tr>
Mixed vegetables, cooked, from frozen, fat not added in cooking <\/td>65 <\/td>-1.15 <\/td>-1.77 <\/td><\/tr>
Mixed vegetables, cooked, from canned, fat not added in cooking <\/td>49 <\/td>-4.04 <\/td>-8.24 <\/td><\/tr>
Mixed vegetables, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>79 <\/td>-1.12 <\/td>-1.42 <\/td><\/tr>
Mixed vegetables, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>79 <\/td>-1.12 <\/td>-1.42 <\/td><\/tr>
Mixed vegetables, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>66 <\/td>-3.95 <\/td>-5.98 <\/td><\/tr>
Mixed vegetables, cooked, NS as to form, made with oil <\/td>85 <\/td>-1.13 <\/td>-1.33 <\/td><\/tr>
Mixed vegetables, cooked, NS as to form, made with butter <\/td>81 <\/td>-1.10 <\/td>-1.36 <\/td><\/tr>
Mixed vegetables, cooked, NS as to form, made with margarine <\/td>77 <\/td>-1.12 <\/td>-1.45 <\/td><\/tr>
Mixed vegetables, cooked, from frozen, made with oil <\/td>85 <\/td>-1.13 <\/td>-1.33 <\/td><\/tr>
Mixed vegetables, cooked, from frozen, made with butter <\/td>81 <\/td>-1.10 <\/td>-1.36 <\/td><\/tr>
Mixed vegetables, cooked, from frozen, made with margarine <\/td>77 <\/td>-1.12 <\/td>-1.45 <\/td><\/tr>
Mixed vegetables, cooked, from canned, made with oil <\/td>72 <\/td>-3.93 <\/td>-5.46 <\/td><\/tr>
Mixed vegetables, cooked, from canned, made with butter <\/td>68 <\/td>-3.95 <\/td>-5.81 <\/td><\/tr>
Mixed vegetables, cooked, from canned, made with margarine <\/td>63 <\/td>-3.96 <\/td>-6.29 <\/td><\/tr>
Mixed vegetables, canned, low sodium, NS as to fat added in cooking <\/td>52 <\/td>-1.45 <\/td>-2.79 <\/td><\/tr>
Mixed vegetables, canned, low sodium, fat not added in cooking <\/td>37 <\/td>-1.51 <\/td>-4.08 <\/td><\/tr>
Mixed vegetables, canned, low sodium, fat added in cooking, NS as to type of fat <\/td>52 <\/td>-1.45 <\/td>-2.79 <\/td><\/tr>
Mixed vegetables, canned, low sodium, made with oil <\/td>58 <\/td>-1.48 <\/td>-2.55 <\/td><\/tr>
Mixed vegetables, canned, low sodium, made with butter <\/td>54 <\/td>-1.45 <\/td>-2.69 <\/td><\/tr>
Mixed vegetables, canned, low sodium, made with margarine <\/td>50 <\/td>-1.49 <\/td>-2.98 <\/td><\/tr>
Squash, summer, yellow or green, and onions, cooked, NS as to fat added in cooking <\/td>42 <\/td>-2.77 <\/td>-6.60 <\/td><\/tr>
Squash, summer, yellow or green, and onions, cooked, fat not added in cooking <\/td>27 <\/td>-2.81 <\/td>-10.41 <\/td><\/tr>
Squash, summer, yellow or green, and onions, cooked, fat added in cooking <\/td>42 <\/td>-2.77 <\/td>-6.60 <\/td><\/tr>
Squash, summer, yellow or green, and onions, cooked, made with oil <\/td>47 <\/td>-2.74 <\/td>-5.83 <\/td><\/tr>
Squash, summer, yellow or green, and onions, cooked, made with butter <\/td>43 <\/td>-2.76 <\/td>-6.42 <\/td><\/tr>
Squash, summer, yellow or green, and onions, cooked, made with margarine <\/td>39 <\/td>-2.76 <\/td>-7.08 <\/td><\/tr>
Squash, summer, yellow or green, with tomato sauce, cooked, fat not added in cooking <\/td>21 <\/td>-3.81 <\/td>-18.14 <\/td><\/tr>
Squash, summer, yellow or green, with tomato sauce, cooked, fat added in cooking <\/td>32 <\/td>-3.72 <\/td>-11.63 <\/td><\/tr>
Squash, summer, yellow or green, with tomato sauce, cooked, NS as to fat added in cooking <\/td>32 <\/td>-3.72 <\/td>-11.63 <\/td><\/tr>
Vegetables, stew type, cooked, NS as to fat added in cooking <\/td>72 <\/td>-3.98 <\/td>-5.53 <\/td><\/tr>
Vegetables, stew type, cooked, fat added in cooking, NS as to type of fat <\/td>72 <\/td>-3.98 <\/td>-5.53 <\/td><\/tr>
Vegetables, stew type, cooked, made with oil <\/td>79 <\/td>-3.95 <\/td>-5.00 <\/td><\/tr>
Vegetables, stew type, cooked, made with butter <\/td>74 <\/td>-3.98 <\/td>-5.38 <\/td><\/tr>
Vegetables, stew type, cooked, made with margarine <\/td>68 <\/td>-3.99 <\/td>-5.87 <\/td><\/tr>
Vegetables, stew type, cooked, fat not added in cooking <\/td>53 <\/td>-4.08 <\/td>-7.70 <\/td><\/tr>
Vegetable combination, including carrots, broccoli, and\/or dark-green leafy; cooked, no sauce, NS as to fat added in cooking <\/td>50 <\/td>-2.91 <\/td>-5.82 <\/td><\/tr>
Vegetable combination, including carrots, broccoli, and\/or dark-green leafy; cooked, no sauce, fat not added in cooking <\/td>31 <\/td>-3.05 <\/td>-9.84 <\/td><\/tr>
Vegetable combination, including carrots, broccoli, and\/or dark-green leafy; cooked, no sauce, fat added in cooking, NS as to type of fat <\/td>50 <\/td>-2.91 <\/td>-5.82 <\/td><\/tr>
Vegetable combination, including carrots, broccoli, and\/or dark-green leafy; cooked, no sauce, made with oil <\/td>57 <\/td>-2.92 <\/td>-5.12 <\/td><\/tr>
Vegetable combination, including carrots, broccoli, and\/or dark-green leafy; cooked, no sauce, made with butter <\/td>52 <\/td>-2.91 <\/td>-5.60 <\/td><\/tr>
Vegetable combination, including carrots, broccoli, and\/or dark-green leafy; cooked, no sauce, made with margarine <\/td>47 <\/td>-2.92 <\/td>-6.21 <\/td><\/tr>
Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, no sauce, NS as to fat added in cooking <\/td>74 <\/td>-0.99 <\/td>-1.34 <\/td><\/tr>
Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, no sauce, fat not added in cooking <\/td>57 <\/td>-1.02 <\/td>-1.79 <\/td><\/tr>
Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, no sauce, fat added in cooking, NS as to type of fat <\/td>74 <\/td>-0.99 <\/td>-1.34 <\/td><\/tr>
Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, no sauce, made with oil <\/td>80 <\/td>-1.00 <\/td>-1.25 <\/td><\/tr>
Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, no sauce, made with butter <\/td>76 <\/td>-0.98 <\/td>-1.29 <\/td><\/tr>
Vegetable combination, excluding carrots, broccoli, and dark-green leafy; cooked, no sauce, made with margarine <\/td>71 <\/td>-0.98 <\/td>-1.38 <\/td><\/tr>
Vegetable combinations, Asian style, broccoli, green pepper, water chestnut, etc., cooked, NS as to fat added in cooking <\/td>61 <\/td>-3.78 <\/td>-6.20 <\/td><\/tr>
Vegetable combinations, Asian style, broccoli, green pepper, water chestnut, etc., cooked, fat not added in cooking <\/td>43 <\/td>-3.99 <\/td>-9.28 <\/td><\/tr>
Vegetable combinations, Asian style, broccoli, green pepper, water chestnut, etc., cooked, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-3.78 <\/td>-6.20 <\/td><\/tr>
Vegetable combinations, Asian style, broccoli, green pepper, water chestnut, etc., cooked, made with oil <\/td>67 <\/td>-3.81 <\/td>-5.69 <\/td><\/tr>
Vegetable combinations, Asian style, broccoli, green pepper, water chestnut, etc., cooked, made with butter <\/td>63 <\/td>-3.77 <\/td>-5.98 <\/td><\/tr>
Vegetable combinations, Asian style, broccoli, green pepper, water chestnut, etc., cooked, made with margarine <\/td>53 <\/td>-3.86 <\/td>-7.28 <\/td><\/tr>
Jai, Monk's Food <\/td>89 <\/td>-2.78 <\/td>-3.12 <\/td><\/tr>
Pinacbet <\/td>45 <\/td>-3.10 <\/td>-6.89 <\/td><\/tr><\/tbody><\/table><\/div>
\n
\"Alkaline
Alkaline Chinese Cabbage and Celery (click for details)<\/a><\/figcaption><\/figure>
\nFor the vegetable combinations food category, the average PRAL values are -3.02 per 100 g and -7.20 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 Other 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

\n

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

Vegetable Combinations Related Topics<\/h2>\n

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\n

Common Terms: almond<\/a>, cabbage<\/a>, carrot<\/a>, Enduring Nutrient Facts<\/a>, peas<\/a><\/p>

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