{"id":429,"date":"2020-08-10T09:39:11","date_gmt":"2020-08-10T09:39:11","guid":{"rendered":"https:\/\/alkascore.com\/?p=429"},"modified":"2020-12-21T11:52:04","modified_gmt":"2020-12-21T11:52:04","slug":"acid-alkaline-berries-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-berries-pral-list\/","title":{"rendered":"Acid-Alkaline Berries PRAL List"},"content":{"rendered":"

Berries make a tasty alkalizing snack. With negative PRAL values they help balance acid-forming foods. So they are a welcome addition to many sweet and savory dishes. But PRAL values are different for each type of berry. Also, see how cooking affects the alkalinity of berries.<\/p>\n

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

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Acid-Alkaline Berries List<\/h2>\n

I list berries with the lowest PRAL index first. Because these have the lowest acid load. So the most alkalizing fruits 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>
Currants, raw <\/td>56 <\/td>-4.23 <\/td>-7.55 <\/td><\/tr>
Juneberry, raw <\/td>57 <\/td>-1.04 <\/td>-1.82 <\/td><\/tr>
Berries, raw, NFS <\/td>32 <\/td>-2.54 <\/td>-7.94 <\/td><\/tr>
Berries, frozen, NFS <\/td>51 <\/td>-0.76 <\/td>-1.49 <\/td><\/tr>
Blackberries, raw <\/td>43 <\/td>-2.80 <\/td>-6.51 <\/td><\/tr>
Blackberries, cooked or canned, NS as to sweetened or unsweetened; sweetened, NS as to type of sweetener <\/td>92 <\/td>-1.63 <\/td>-1.77 <\/td><\/tr>
Blackberries, cooked or canned, in heavy syrup <\/td>92 <\/td>-1.63 <\/td>-1.77 <\/td><\/tr>
Blackberries, frozen <\/td>64 <\/td>-2.20 <\/td>-3.44 <\/td><\/tr>
Blackberries, frozen, sweetened, NS as to type of sweetener <\/td>99 <\/td>-1.97 <\/td>-1.99 <\/td><\/tr>
Blueberries, raw <\/td>57 <\/td>-1.04 <\/td>-1.82 <\/td><\/tr>
Blueberries, cooked or canned, NS as to sweetened or unsweetened; sweetened, NS as to type of sweetener <\/td>88 <\/td>-0.36 <\/td>-0.41 <\/td><\/tr>
Blueberries, cooked or canned, unsweetened, water pack <\/td>38 <\/td>-0.62 <\/td>-1.63 <\/td><\/tr>
Blueberries, cooked or canned, in light syrup <\/td>88 <\/td>-0.36 <\/td>-0.41 <\/td><\/tr>
Blueberries, cooked or canned, in heavy syrup <\/td>88 <\/td>-0.32 <\/td>-0.36 <\/td><\/tr>
Blueberries, frozen, sweetened <\/td>85 <\/td>-0.94 <\/td>-1.11 <\/td><\/tr>
Blueberries, frozen, NS as to sweetened or unsweetened <\/td>51 <\/td>-0.76 <\/td>-1.49 <\/td><\/tr>
Blueberries, frozen, unsweetened <\/td>51 <\/td>-0.76 <\/td>-1.49 <\/td><\/tr>
Boysenberries, raw <\/td>43 <\/td>-2.80 <\/td>-6.51 <\/td><\/tr>
Boysenberries, frozen <\/td>50 <\/td>-2.15 <\/td>-4.30 <\/td><\/tr>
Cranberries, NS as to raw, cooked, or canned <\/td>159 <\/td>-0.09 <\/td>-0.06 <\/td><\/tr>
Cranberries, raw <\/td>46 <\/td>-1.31 <\/td>-2.85 <\/td><\/tr>
Cranberries, cooked or canned <\/td>159 <\/td>-0.09 <\/td>-0.06 <\/td><\/tr>
Dewberries, raw <\/td>43 <\/td>-2.80 <\/td>-6.51 <\/td><\/tr>
Huckleberries, raw <\/td>57 <\/td>-1.04 <\/td>-1.82 <\/td><\/tr>
Loganberries, raw <\/td>55 <\/td>-2.22 <\/td>-4.04 <\/td><\/tr>
Loganberries, frozen <\/td>55 <\/td>-2.22 <\/td>-4.04 <\/td><\/tr>
Mulberries, raw <\/td>43 <\/td>-2.94 <\/td>-6.84 <\/td><\/tr>
Raspberries, raw, NS as to color <\/td>52 <\/td>-2.41 <\/td>-4.63 <\/td><\/tr>
Raspberries, black, raw <\/td>52 <\/td>-2.41 <\/td>-4.63 <\/td><\/tr>
Raspberries, red, raw <\/td>52 <\/td>-2.41 <\/td>-4.63 <\/td><\/tr>
Raspberries, cooked or canned, NS as to sweetened or unsweetened; sweetened, NS as to type of sweetener <\/td>91 <\/td>-1.69 <\/td>-1.86 <\/td><\/tr>
Raspberries, cooked or canned, unsweetened, water pack <\/td>35 <\/td>-1.43 <\/td>-4.09 <\/td><\/tr>
Raspberries, cooked or canned, in heavy syrup <\/td>91 <\/td>-1.69 <\/td>-1.86 <\/td><\/tr>
Raspberries, frozen, NS as to added sweetener <\/td>103 <\/td>-1.96 <\/td>-1.90 <\/td><\/tr>
Raspberries, frozen, unsweetened <\/td>52 <\/td>-2.08 <\/td>-4.00 <\/td><\/tr>
Raspberries, frozen, with sugar <\/td>103 <\/td>-1.96 <\/td>-1.90 <\/td><\/tr>
Strawberries, raw <\/td>32 <\/td>-2.54 <\/td>-7.94 <\/td><\/tr>
Strawberries, raw, with sugar <\/td>50 <\/td>-2.39 <\/td>-4.78 <\/td><\/tr>
Strawberries, cooked or canned, NS as to sweetened or unsweetened; sweetened, NS as to type of sweetener <\/td>92 <\/td>-1.46 <\/td>-1.59 <\/td><\/tr>
Strawberries, cooked or canned, unsweetened, water pack <\/td>21 <\/td>-1.74 <\/td>-8.29 <\/td><\/tr>
Strawberries, cooked or canned, in syrup <\/td>92 <\/td>-1.46 <\/td>-1.59 <\/td><\/tr>
Strawberries, frozen, NS as to added sweetener <\/td>96 <\/td>-1.64 <\/td>-1.71 <\/td><\/tr>
Strawberries, frozen, unsweetened <\/td>35 <\/td>-2.91 <\/td>-8.31 <\/td><\/tr>
Strawberries, frozen, with sugar <\/td>96 <\/td>-1.64 <\/td>-1.71 <\/td><\/tr>
Youngberries, raw <\/td>43 <\/td>-2.80 <\/td>-6.51 <\/td><\/tr><\/tbody><\/table><\/div>
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\"Fresh
Fresh Raw Alkaline Berries<\/figcaption><\/figure>
\nFor the berries fruit category, the average PRAL values are -1.74 per 100 grams and -3.38 per 100 calories. To put this in context, compare with other fruits in the Food Category List<\/a>.<\/p>\n

Your Alkaline Berries<\/h2>\n

Remember, factors such as growing conditions and variety affect fresh food nutrients. USDA database values are an average of many samples. So your PRAL values for berries 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

Leave Acid-Alkaline Berries PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Alkaline Berries 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: blueberry<\/a>, Enduring Nutrient Facts<\/a><\/p>

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