{"id":615,"date":"2020-09-12T07:09:32","date_gmt":"2020-09-12T07:09:32","guid":{"rendered":"https:\/\/alkascore.com\/?p=615"},"modified":"2020-11-23T19:17:11","modified_gmt":"2020-11-23T19:17:11","slug":"acid-alkaline-shellfish-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-shellfish-pral-list\/","title":{"rendered":"Acid-Alkaline Shellfish PRAL List"},"content":{"rendered":"

Shellfish provide lots of variety as a protein food. So that variety also presents a wide range of acid load values. For example, steamed scallops have around six times the acid load of steamed oysters. But remember that does not mean one is better than the other. It just means you need to add more alkalizing ingredients to scallops to maintain total meal alkalinity.<\/p>\n

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

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

I list types of shellfish with the lowest PRAL index first. Because these have the lowest acid load. So the least acid-forming foods 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>
Frog legs, NS as to cooking method <\/td>214 <\/td>7.60 <\/td>3.55 <\/td><\/tr>
Frog legs, steamed <\/td>92 <\/td>8.66 <\/td>9.41 <\/td><\/tr>
Octopus, cooked, NS as to cooking method <\/td>222 <\/td>6.38 <\/td>2.87 <\/td><\/tr>
Octopus, steamed <\/td>163 <\/td>8.69 <\/td>5.33 <\/td><\/tr>
Octopus, dried <\/td>311 <\/td>20.34 <\/td>6.54 <\/td><\/tr>
Octopus, dried, boiled <\/td>163 <\/td>9.88 <\/td>6.06 <\/td><\/tr>
Octopus, smoked <\/td>164 <\/td>10.74 <\/td>6.55 <\/td><\/tr>
Squid, raw <\/td>92 <\/td>9.37 <\/td>10.18 <\/td><\/tr>
Squid, baked or broiled, fat added in cooking <\/td>142 <\/td>11.17 <\/td>7.87 <\/td><\/tr>
Squid, baked or broiled, fat not added in cooking <\/td>113 <\/td>11.44 <\/td>10.12 <\/td><\/tr>
Squid, coated, baked or broiled, fat added in cooking <\/td>198 <\/td>9.40 <\/td>4.75 <\/td><\/tr>
Squid, coated, baked or broiled, fat not added in cooking <\/td>156 <\/td>9.84 <\/td>6.31 <\/td><\/tr>
Squid, coated, fried <\/td>231 <\/td>9.90 <\/td>4.29 <\/td><\/tr>
Squid, steamed or boiled <\/td>183 <\/td>15.60 <\/td>8.52 <\/td><\/tr>
Squid, dried <\/td>348 <\/td>35.43 <\/td>10.18 <\/td><\/tr>
Squid, pickled <\/td>93 <\/td>8.55 <\/td>9.19 <\/td><\/tr>
Squid, canned <\/td>106 <\/td>10.17 <\/td>9.59 <\/td><\/tr>
Turtle, cooked, NS as to cooking method <\/td>138 <\/td>11.28 <\/td>8.17 <\/td><\/tr>
Abalone, cooked, NS as to cooking method <\/td>157 <\/td>10.13 <\/td>6.45 <\/td><\/tr>
Abalone, floured or breaded, fried <\/td>242 <\/td>9.15 <\/td>3.78 <\/td><\/tr>
Abalone, steamed or poached <\/td>209 <\/td>14.48 <\/td>6.93 <\/td><\/tr>
Clams, raw <\/td>86 <\/td>12.55 <\/td>14.59 <\/td><\/tr>
Clams, cooked, NS as to cooking method <\/td>135 <\/td>14.92 <\/td>11.05 <\/td><\/tr>
Clams, baked or broiled, fat added in cooking <\/td>135 <\/td>14.92 <\/td>11.05 <\/td><\/tr>
Clams, baked or broiled, fat not added in cooking <\/td>106 <\/td>15.38 <\/td>14.51 <\/td><\/tr>
Clams, coated, baked or broiled, fat added in cooking <\/td>192 <\/td>12.27 <\/td>6.39 <\/td><\/tr>
Clams, coated, baked or broiled, fat not added in cooking <\/td>150 <\/td>12.84 <\/td>8.56 <\/td><\/tr>
Clams, coated, fried <\/td>226 <\/td>12.75 <\/td>5.64 <\/td><\/tr>
Clams, steamed or boiled <\/td>171 <\/td>21.52 <\/td>12.58 <\/td><\/tr>
Clams, canned <\/td>108 <\/td>13.52 <\/td>12.52 <\/td><\/tr>
Clams, smoked, in oil <\/td>192 <\/td>14.23 <\/td>7.41 <\/td><\/tr>
Crab, cooked, NS as to cooking method <\/td>82 <\/td>9.77 <\/td>11.91 <\/td><\/tr>
Crab, baked or broiled, fat added in cooking <\/td>131 <\/td>11.73 <\/td>8.95 <\/td><\/tr>
Crab, baked or broiled, fat not added in cooking <\/td>102 <\/td>12.06 <\/td>11.82 <\/td><\/tr>
Crab, coated, baked or broiled, fat added in cooking <\/td>189 <\/td>9.85 <\/td>5.21 <\/td><\/tr>
Crab, coated, baked or broiled, fat not added in cooking <\/td>147 <\/td>10.28 <\/td>6.99 <\/td><\/tr>
Crab, hard shell, steamed <\/td>82 <\/td>9.77 <\/td>11.91 <\/td><\/tr>
Crab, canned <\/td>83 <\/td>9.86 <\/td>11.88 <\/td><\/tr>
Crab, soft shell, coated, fried <\/td>223 <\/td>10.36 <\/td>4.65 <\/td><\/tr>
Crayfish, coated, fried <\/td>218 <\/td>10.39 <\/td>4.77 <\/td><\/tr>
Crayfish, boiled or steamed <\/td>81 <\/td>10.27 <\/td>12.68 <\/td><\/tr>
Lobster, cooked, NS as to cooking method <\/td>88 <\/td>8.88 <\/td>10.09 <\/td><\/tr>
Lobster, baked or broiled, fat added in cooking <\/td>124 <\/td>9.25 <\/td>7.46 <\/td><\/tr>
Lobster, baked or broiled, fat not added in cooking <\/td>95 <\/td>9.52 <\/td>10.02 <\/td><\/tr>
Lobster, coated, fried <\/td>218 <\/td>8.48 <\/td>3.89 <\/td><\/tr>
Lobster, steamed or boiled <\/td>88 <\/td>8.55 <\/td>9.72 <\/td><\/tr>
Lobster, coated, baked or broiled, fat added in cooking <\/td>184 <\/td>7.96 <\/td>4.33 <\/td><\/tr>
Lobster, coated, baked or broiled, fat not added in cooking <\/td>142 <\/td>8.32 <\/td>5.86 <\/td><\/tr>
Lobster, canned <\/td>89 <\/td>8.96 <\/td>10.07 <\/td><\/tr>
Mussels, raw <\/td>86 <\/td>5.18 <\/td>6.02 <\/td><\/tr>
Mussels, cooked, NS as to cooking method <\/td>171 <\/td>7.99 <\/td>4.67 <\/td><\/tr>
Mussels, steamed or poached <\/td>171 <\/td>7.99 <\/td>4.67 <\/td><\/tr>
Oysters, raw <\/td>51 <\/td>1.88 <\/td>3.69 <\/td><\/tr>
Oysters, cooked, NS as to cooking method <\/td>195 <\/td>3.26 <\/td>1.67 <\/td><\/tr>
Oysters, baked or broiled, fat added in cooking <\/td>93 <\/td>2.19 <\/td>2.35 <\/td><\/tr>
Oysters, baked or broiled, fat not added in cooking <\/td>63 <\/td>2.27 <\/td>3.60 <\/td><\/tr>
Oysters, steamed <\/td>102 <\/td>2.59 <\/td>2.54 <\/td><\/tr>
Oysters, coated, fried <\/td>195 <\/td>3.26 <\/td>1.67 <\/td><\/tr>
Oysters, coated, baked or broiled, fat added in cooking <\/td>160 <\/td>2.56 <\/td>1.60 <\/td><\/tr>
Oysters, coated, baked or broiled, fat not added in cooking <\/td>117 <\/td>2.70 <\/td>2.31 <\/td><\/tr>
Oysters, canned <\/td>74 <\/td>1.95 <\/td>2.64 <\/td><\/tr>
Oysters, smoked <\/td>82 <\/td>3.02 <\/td>3.68 <\/td><\/tr>
Scallops, cooked, NS as to cooking method <\/td>114 <\/td>15.84 <\/td>13.89 <\/td><\/tr>
Scallops, baked or broiled, fat added in cooking <\/td>114 <\/td>15.84 <\/td>13.89 <\/td><\/tr>
Scallops, baked or broiled, fat not added in cooking <\/td>85 <\/td>16.31 <\/td>19.19 <\/td><\/tr>
Scallops, steamed or boiled <\/td>137 <\/td>21.22 <\/td>15.49 <\/td><\/tr>
Scallops, coated, fried <\/td>211 <\/td>13.39 <\/td>6.35 <\/td><\/tr>
Scallops, coated, baked or broiled, fat added in cooking <\/td>177 <\/td>12.99 <\/td>7.34 <\/td><\/tr>
Scallops, coated, baked or broiled, fat not added in cooking <\/td>134 <\/td>13.60 <\/td>10.15 <\/td><\/tr>
Shrimp, cooked, NS as to cooking method <\/td>212 <\/td>12.26 <\/td>5.78 <\/td><\/tr>
Shrimp, baked or broiled, made with oil <\/td>117 <\/td>14.35 <\/td>12.26 <\/td><\/tr>
Shrimp, baked or broiled, made with butter <\/td>112 <\/td>14.37 <\/td>12.83 <\/td><\/tr>
Shrimp, baked or broiled, made with margarine <\/td>105 <\/td>14.32 <\/td>13.64 <\/td><\/tr>
Shrimp, baked or broiled, made without fat <\/td>87 <\/td>14.78 <\/td>16.99 <\/td><\/tr>
Shrimp, baked or broiled, made with cooking spray <\/td>91 <\/td>14.72 <\/td>16.18 <\/td><\/tr>
Shrimp, steamed or boiled <\/td>91 <\/td>12.94 <\/td>14.22 <\/td><\/tr>
Shrimp, coated, fried, made with oil <\/td>212 <\/td>12.26 <\/td>5.78 <\/td><\/tr>
Shrimp, coated, fried, made with butter <\/td>197 <\/td>12.34 <\/td>6.26 <\/td><\/tr>
Shrimp, coated, fried, made with margarine <\/td>181 <\/td>12.27 <\/td>6.78 <\/td><\/tr>
Shrimp, coated, fried, made without fat <\/td>147 <\/td>13.58 <\/td>9.24 <\/td><\/tr>
Shrimp, coated, fried, made with cooking spray <\/td>149 <\/td>13.54 <\/td>9.09 <\/td><\/tr>
Shrimp, coated, fried, from fast food \/ restaurant <\/td>308 <\/td>13.99 <\/td>4.54 <\/td><\/tr>
Shrimp, coated, baked or broiled, made with oil <\/td>178 <\/td>11.83 <\/td>6.65 <\/td><\/tr>
Shrimp, coated, baked or broiled, made with butter <\/td>170 <\/td>11.85 <\/td>6.97 <\/td><\/tr>
Shrimp, coated, baked or broiled, made with margarine <\/td>160 <\/td>11.83 <\/td>7.39 <\/td><\/tr>
Shrimp, coated, baked or broiled, made without fat <\/td>136 <\/td>12.37 <\/td>9.10 <\/td><\/tr>
Shrimp, coated, baked or broiled, made with cooking spray <\/td>138 <\/td>12.33 <\/td>8.93 <\/td><\/tr>
Shrimp, dried <\/td>253 <\/td>32.39 <\/td>12.80 <\/td><\/tr>
Shrimp, canned <\/td>100 <\/td>12.80 <\/td>12.80 <\/td><\/tr>
Snails, cooked, NS as to cooking method <\/td>139 <\/td>3.94 <\/td>2.83 <\/td><\/tr>
Lobster with butter sauce <\/td>159 <\/td>8.02 <\/td>5.04 <\/td><\/tr>
Shrimp cocktail <\/td>121 <\/td>9.05 <\/td>7.48 <\/td><\/tr>
Clam sauce, white <\/td>196 <\/td>3.27 <\/td>1.67 <\/td><\/tr>
Shrimp scampi <\/td>195 <\/td>14.23 <\/td>7.30 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the shellfish category, the average PRAL values are 11.10 per 100 grams and 8.01 per 100 calories. To put this in context, compare with other protein foods in the Food Category List<\/a>.
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\"Steamed
Steamed Pacific Oysters (click for details)<\/a><\/figcaption><\/figure><\/p>\n

Your Alkaline Shellfish Meals<\/h2>\n

Remember, factors such as growing conditions, variety, and preparation methods affect all food nutrients. USDA database values are an average of many samples. So your PRAL values for shellfish 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 Shellfish PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Acid-Alkaline Shellfish 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.
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Common Terms: fish<\/a><\/p>

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