{"id":154,"date":"2020-06-17T08:23:47","date_gmt":"2020-06-17T08:23:47","guid":{"rendered":"https:\/\/alkascore.com\/?p=154"},"modified":"2020-10-07T11:23:05","modified_gmt":"2020-10-07T11:23:05","slug":"acid-alkaline-white-potatoes-baked-or-boiled-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-white-potatoes-baked-or-boiled-pral-list\/","title":{"rendered":"Acid-Alkaline White Potatoes, Baked or Boiled PRAL List"},"content":{"rendered":"

For everyone who asks, “are white potatoes acidic or alkaline?” Here is your answer. See the effects of jacket potato fillings. Also, you can compare preparation and cooking methods to find your best alkalizing options.<\/p>\n

Before you use this PRAL Boiled or Baked White Potato List, you must understand and agree to PRAL Food Lists Principles<\/a><\/p>\n

<\/p>\n

Acid-Alkaline Boiled or Baked White Potato PRAL List<\/h2>\n

I list the potatoes with the lowest PRAL score first. Because these have the lowest acid load. So the most alkalizing vegetables show first. But you can click the PRAL food table headings to change sort order.
\n

<\/div>
Main food description <\/th>Energy (kcal per 100 g) <\/th>PRAL ( 100 g ) <\/th>PRAL ( 100 calories ) <\/th><\/tr><\/thead>
Potato, NFS <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, baked, NFS <\/td>93 <\/td>-6.08 <\/td>-6.54 <\/td><\/tr>
Potato, baked, peel not eaten <\/td>93 <\/td>-6.08 <\/td>-6.54 <\/td><\/tr>
Potato, boiled, NFS <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, boiled, ready-to-heat <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, boiled, from fresh, peel not eaten, NS as to fat added in cooking <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, boiled, from fresh, peel not eaten, fat not added in cooking <\/td>93 <\/td>-6.08 <\/td>-6.54 <\/td><\/tr>
Potato, boiled, from fresh, peel not eaten, fat added in cooking, NS as to type of fat <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, boiled, from fresh, peel not eaten, made with oil <\/td>130 <\/td>-5.83 <\/td>-4.48 <\/td><\/tr>
Potato, boiled, from fresh, peel not eaten, made with butter <\/td>122 <\/td>-5.77 <\/td>-4.73 <\/td><\/tr>
Potato, boiled, from fresh, peel not eaten, made with margarine <\/td>114 <\/td>-5.82 <\/td>-5.11 <\/td><\/tr>
Potato, boiled, from fresh, peel eaten, NS as to fat added in cooking <\/td>125 <\/td>-7.91 <\/td>-6.33 <\/td><\/tr>
Potato, boiled, from fresh, peel eaten, fat added in cooking, NS as to type of fat <\/td>125 <\/td>-7.91 <\/td>-6.33 <\/td><\/tr>
Potato, boiled, from fresh, peel eaten, fat not added in cooking <\/td>93 <\/td>-8.31 <\/td>-8.94 <\/td><\/tr>
Potato, boiled, from fresh, peel eaten, made with oil <\/td>130 <\/td>-7.95 <\/td>-6.12 <\/td><\/tr>
Potato, boiled, from fresh, peel eaten, made with butter <\/td>122 <\/td>-7.89 <\/td>-6.47 <\/td><\/tr>
Potato, boiled, from fresh, peel eaten, made with margarine <\/td>114 <\/td>-7.94 <\/td>-6.96 <\/td><\/tr>
Potato, canned, NS as to fat added in cooking <\/td>95 <\/td>-3.33 <\/td>-3.51 <\/td><\/tr>
Potato, canned, fat added in cooking, NS as to type of fat <\/td>95 <\/td>-3.33 <\/td>-3.51 <\/td><\/tr>
Potato, canned, fat not added in cooking <\/td>62 <\/td>-3.50 <\/td>-5.65 <\/td><\/tr>
Potato, roasted, NFS <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, roasted, from fresh, peel eaten, NS as to fat added in cooking <\/td>125 <\/td>-7.91 <\/td>-6.33 <\/td><\/tr>
Potato, roasted, from fresh, peel eaten, fat not added in cooking <\/td>93 <\/td>-8.31 <\/td>-8.94 <\/td><\/tr>
Potato, roasted, from fresh, peel eaten, fat added in cooking, NS as to type of fat <\/td>125 <\/td>-7.91 <\/td>-6.33 <\/td><\/tr>
Potato, roasted, from fresh, peel eaten, made with oil <\/td>130 <\/td>-7.95 <\/td>-6.12 <\/td><\/tr>
Potato, roasted, from fresh, peel eaten, made with butter <\/td>122 <\/td>-7.89 <\/td>-6.47 <\/td><\/tr>
Potato, roasted, from fresh, peel eaten, made with margarine <\/td>114 <\/td>-7.94 <\/td>-6.96 <\/td><\/tr>
Potato, roasted, from fresh, peel not eaten, NS as to fat added in cooking <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, roasted, from fresh, peel not eaten, fat added in cooking, NS as to type of fat <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato, roasted, from fresh, peel not eaten, fat not added in cooking <\/td>93 <\/td>-6.08 <\/td>-6.54 <\/td><\/tr>
Potato, roasted, from fresh, peel not eaten, made with oil <\/td>130 <\/td>-5.83 <\/td>-4.48 <\/td><\/tr>
Potato, roasted, from fresh, peel not eaten, made with butter <\/td>122 <\/td>-5.77 <\/td>-4.73 <\/td><\/tr>
Potato, roasted, from fresh, peel not eaten, made with margarine <\/td>114 <\/td>-5.82 <\/td>-5.11 <\/td><\/tr>
Potato, roasted, ready-to-heat <\/td>125 <\/td>-5.81 <\/td>-4.65 <\/td><\/tr>
Potato only from Puerto Rican mixed dishes, gravy and other components reported separately <\/td>85 <\/td>-5.16 <\/td>-6.07 <\/td><\/tr>
Potato, baked, peel not eaten, with butter <\/td>124 <\/td>-5.79 <\/td>-4.67 <\/td><\/tr>
Potato, baked, peel not eaten, with sour cream <\/td>130 <\/td>-5.28 <\/td>-4.06 <\/td><\/tr>
Potato, baked, peel not eaten, with cheese <\/td>152 <\/td>-3.59 <\/td>-2.36 <\/td><\/tr>
Potato, baked, peel not eaten, with meat <\/td>159 <\/td>-3.06 <\/td>-1.92 <\/td><\/tr>
Potato, baked, peel not eaten, with chili <\/td>141 <\/td>-3.36 <\/td>-2.38 <\/td><\/tr>
Potato, baked, peel not eaten, with vegetables <\/td>141 <\/td>-3.66 <\/td>-2.60 <\/td><\/tr>
Potato, baked, peel eaten <\/td>93 <\/td>-8.31 <\/td>-8.94 <\/td><\/tr>
Potato, baked, peel eaten, with butter <\/td>124 <\/td>-7.88 <\/td>-6.35 <\/td><\/tr>
Potato, baked, peel eaten, with sour cream <\/td>130 <\/td>-7.19 <\/td>-5.53 <\/td><\/tr>
Potato, baked, peel eaten, with cheese <\/td>152 <\/td>-5.35 <\/td>-3.52 <\/td><\/tr>
Potato, baked, peel eaten, with meat <\/td>159 <\/td>-4.76 <\/td>-2.99 <\/td><\/tr>
Potato, baked, peel eaten, with chili <\/td>141 <\/td>-5.02 <\/td>-3.56 <\/td><\/tr>
Potato, baked, peel eaten, with vegetables <\/td>141 <\/td>-5.51 <\/td>-3.91 <\/td><\/tr><\/tbody><\/table><\/div>
\n
\"Alkaline
Alkaline Jacket Potato Plain and Simple<\/figcaption><\/figure>
\nFor the boiled or baked white potato food category, the average PRAL values are -6.07 per 100 g and -5.22 per 100 calories.<\/p>\n

Leave Acid-Alkaline Boiled or Baked White Potato PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n

\n

Acid-Alkaline Boiled or Baked White Potato 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.
\n

Common Terms: potato<\/a><\/p>

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