{"id":320,"date":"2020-07-23T17:15:07","date_gmt":"2020-07-23T17:15:07","guid":{"rendered":"https:\/\/alkascore.com\/?p=320"},"modified":"2020-12-21T14:16:08","modified_gmt":"2020-12-21T14:16:08","slug":"acid-alkaline-pasta-noodles-cooked-grains-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-pasta-noodles-cooked-grains-pral-list\/","title":{"rendered":"Acid-Alkaline Pasta, Noodles, Cooked Grains PRAL List"},"content":{"rendered":"

Pasta, noodles, and cooked grains are acid-forming. With one alkalizing exception. But the real secret to alkaline pasta meals lies in the recipe. Because, it’s easy to add vegetables to any grain-based dish to make an alkaline-forming meal.<\/p>\n

Before you use this PRAL Pasta, Noodles, Cooked Grains List, you must understand and agree to PRAL Food Lists Principles<\/a><\/p>\n

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Alkaline Grains List<\/h2>\n

I list pasta with the lowest PRAL score first. Because these have the lowest acid load. So the most alkalizing grains show first. But you can click the 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>
Vermicelli, made from soybeans <\/td>126 <\/td>-0.07 <\/td>-0.06 <\/td><\/tr>
Pasta, vegetable, cooked <\/td>128 <\/td>2.78 <\/td>2.17 <\/td><\/tr>
Noodles, cooked <\/td>137 <\/td>3.52 <\/td>2.57 <\/td><\/tr>
Noodles, whole grain, cooked <\/td>148 <\/td>3.99 <\/td>2.70 <\/td><\/tr>
Noodles, vegetable, cooked <\/td>131 <\/td>2.92 <\/td>2.23 <\/td><\/tr>
Long rice noodles, made from mung beans, cooked <\/td>84 <\/td>0.12 <\/td>0.14 <\/td><\/tr>
Rice noodles, cooked <\/td>107 <\/td>1.40 <\/td>1.31 <\/td><\/tr>
Pasta, cooked <\/td>157 <\/td>3.49 <\/td>2.22 <\/td><\/tr>
Pasta, whole grain, cooked <\/td>148 <\/td>4.01 <\/td>2.71 <\/td><\/tr>
Pasta, gluten free <\/td>179 <\/td>1.97 <\/td>1.10 <\/td><\/tr>
Barley, NS as to fat added in cooking <\/td>122 <\/td>0.43 <\/td>0.35 <\/td><\/tr>
Barley, fat not added in cooking <\/td>122 <\/td>0.43 <\/td>0.35 <\/td><\/tr>
Barley, fat added in cooking <\/td>138 <\/td>0.44 <\/td>0.32 <\/td><\/tr>
Buckwheat groats, NS as to fat added in cooking <\/td>92 <\/td>0.98 <\/td>1.07 <\/td><\/tr>
Buckwheat groats, fat not added in cooking <\/td>92 <\/td>0.98 <\/td>1.07 <\/td><\/tr>
Buckwheat groats, fat added in cooking <\/td>112 <\/td>0.89 <\/td>0.79 <\/td><\/tr>
Millet, NS as to fat added in cooking <\/td>118 <\/td>2.93 <\/td>2.48 <\/td><\/tr>
Millet, fat not added in cooking <\/td>118 <\/td>2.93 <\/td>2.48 <\/td><\/tr>
Millet, fat added in cooking <\/td>140 <\/td>2.74 <\/td>1.96 <\/td><\/tr>
Quinoa, NS as to fat added in cooking <\/td>140 <\/td>2.16 <\/td>1.54 <\/td><\/tr>
Quinoa, fat not added in cooking <\/td>120 <\/td>2.26 <\/td>1.88 <\/td><\/tr>
Quinoa, fat added in cooking <\/td>140 <\/td>2.16 <\/td>1.54 <\/td><\/tr>
Bulgur, fat not added in cooking <\/td>83 <\/td>0.59 <\/td>0.71 <\/td><\/tr>
Bulgur, fat added in cooking <\/td>112 <\/td>0.52 <\/td>0.46 <\/td><\/tr>
Bulgur, NS as to fat added in cooking <\/td>83 <\/td>0.59 <\/td>0.71 <\/td><\/tr>
Couscous, plain, cooked <\/td>111 <\/td>1.13 <\/td>1.02 <\/td><\/tr><\/tbody><\/table><\/div>
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\"Make<\/a>
Alkaline Vegetable Pasta (click for details)<\/figcaption><\/figure>
\nFor the pasta, noodles, cooked grains food category, the average PRAL values are 1.78 per 100 g and 1.38 per 100 calories.<\/p>\n

Leave Acid-Alkaline Pasta, Noodles, Cooked Grains PRAL List to browse more PRAL Food Lists<\/a>.<\/p>\n

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Alkaline Grains 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>, grain<\/a>, rice<\/a><\/p>

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