{"id":648,"date":"2020-09-15T19:13:38","date_gmt":"2020-09-15T19:13:38","guid":{"rendered":"https:\/\/alkascore.com\/?p=648"},"modified":"2021-01-19T12:26:19","modified_gmt":"2021-01-19T12:26:19","slug":"acid-alkaline-cold-cuts-and-cured-meats-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-cold-cuts-and-cured-meats-pral-list\/","title":{"rendered":"Alkaline Meats List"},"content":{"rendered":"

Cured meats have a wide range of PRAL acidity values. Depending mainly on the meat they are made from. Also, depending on added ingredients. For example, the one alkaline cold cut with a negative acid load. Which has added chemicals and spices to replace salt. Of course, you can easily prepare any alkaline meaty meals by replacing some meat with vegetables.<\/p>\n

<\/p>\n

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

Alkaline Meats List<\/h2>\n

I list cold cuts 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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<\/div>
Main food description <\/th>Energy (kcal per 100 g) <\/th>PRAL
(100 g) <\/th>		PRAL ( 100 calories ) <\/th><\/tr><\/thead>
Corned beef, cooked, NS as to fat eaten <\/td>251 <\/td>10.07 <\/td>4.01 <\/td><\/tr>
Corned beef, cooked, lean and fat eaten <\/td>251 <\/td>10.07 <\/td>4.01 <\/td><\/tr>
Corned beef, cooked, lean only eaten <\/td>250 <\/td>14.01 <\/td>5.60 <\/td><\/tr>
Corned beef, canned, ready-to-eat <\/td>250 <\/td>14.01 <\/td>5.60 <\/td><\/tr>
Beef, dried, chipped, uncooked <\/td>153 <\/td>16.40 <\/td>10.72 <\/td><\/tr>
Beef, dried, chipped, cooked in fat <\/td>229 <\/td>14.76 <\/td>6.45 <\/td><\/tr>
Beef jerky <\/td>410 <\/td>17.20 <\/td>4.20 <\/td><\/tr>
Pork jerky <\/td>410 <\/td>17.20 <\/td>4.20 <\/td><\/tr>
Pork chop, smoked or cured, cooked, NS as to fat eaten <\/td>280 <\/td>12.28 <\/td>4.39 <\/td><\/tr>
Pork chop, smoked or cured, cooked, lean and fat eaten <\/td>280 <\/td>12.28 <\/td>4.39 <\/td><\/tr>
Pork chop, smoked or cured, cooked, lean only eaten <\/td>170 <\/td>14.52 <\/td>8.54 <\/td><\/tr>
Ham, fried, NS as to fat eaten <\/td>187 <\/td>11.12 <\/td>5.95 <\/td><\/tr>
Ham, fried, lean and fat eaten <\/td>187 <\/td>11.12 <\/td>5.95 <\/td><\/tr>
Ham, fried, lean only eaten <\/td>177 <\/td>11.91 <\/td>6.73 <\/td><\/tr>
Ham, breaded or floured, fried, NS as to fat eaten <\/td>200 <\/td>10.60 <\/td>5.30 <\/td><\/tr>
Ham, breaded or floured, fried, lean and fat eaten <\/td>200 <\/td>10.60 <\/td>5.30 <\/td><\/tr>
Ham, breaded or floured, fried, lean only eaten <\/td>191 <\/td>11.29 <\/td>5.91 <\/td><\/tr>
Ham, smoked or cured, cooked, NS as to fat eaten <\/td>149 <\/td>11.73 <\/td>7.87 <\/td><\/tr>
Ham, smoked or cured, cooked, lean and fat eaten <\/td>149 <\/td>11.73 <\/td>7.87 <\/td><\/tr>
Ham, smoked or cured, cooked, lean only eaten <\/td>139 <\/td>12.56 <\/td>9.04 <\/td><\/tr>
Ham, prosciutto <\/td>195 <\/td>13.90 <\/td>7.13 <\/td><\/tr>
Ham, smoked or cured, canned, NS as to fat eaten <\/td>132 <\/td>9.88 <\/td>7.48 <\/td><\/tr>
Ham, smoked or cured, canned, lean and fat eaten <\/td>132 <\/td>9.88 <\/td>7.48 <\/td><\/tr>
Ham, smoked or cured, canned, lean only eaten <\/td>117 <\/td>10.01 <\/td>8.56 <\/td><\/tr>
Ham, smoked or cured, ground patty <\/td>325 <\/td>6.88 <\/td>2.12 <\/td><\/tr>
Pork roast, smoked or cured, cooked, NS as to fat eaten <\/td>165 <\/td>11.74 <\/td>7.12 <\/td><\/tr>
Pork roast, smoked or cured, cooked, lean and fat eaten <\/td>165 <\/td>11.74 <\/td>7.12 <\/td><\/tr>
Pork roast, smoked or cured, cooked, lean only eaten <\/td>157 <\/td>13.37 <\/td>8.52 <\/td><\/tr>
Pork roll, cured, fried <\/td>329 <\/td>3.10 <\/td>0.94 <\/td><\/tr>
Canadian bacon, cooked <\/td>146 <\/td>3.53 <\/td>2.42 <\/td><\/tr>
Venison\/deer, cured <\/td>187 <\/td>19.41 <\/td>10.38 <\/td><\/tr>
Venison\/deer jerky <\/td>396 <\/td>16.03 <\/td>4.05 <\/td><\/tr>
Deer sausage <\/td>299 <\/td>3.06 <\/td>1.02 <\/td><\/tr>
Tongue, smoked, cured, or pickled, cooked <\/td>277 <\/td>10.19 <\/td>3.68 <\/td><\/tr>
Bologna, NFS <\/td>281 <\/td>4.18 <\/td>1.49 <\/td><\/tr>
Bologna, made from any kind of meat, reduced fat <\/td>204 <\/td>8.85 <\/td>4.34 <\/td><\/tr>
Bologna, made from any kind of meat, reduced sodium <\/td>281 <\/td>4.18 <\/td>1.49 <\/td><\/tr>
Bologna, made from any kind of meat, reduced fat and reduced sodium <\/td>204 <\/td>8.85 <\/td>4.34 <\/td><\/tr>
Head cheese <\/td>157 <\/td>7.76 <\/td>4.94 <\/td><\/tr>
Mortadella <\/td>311 <\/td>7.67 <\/td>2.47 <\/td><\/tr>
Pastrami, NFS <\/td>147 <\/td>12.18 <\/td>8.29 <\/td><\/tr>
Pastrami, made from any kind of meat, reduced fat <\/td>115 <\/td>3.91 <\/td>3.40 <\/td><\/tr>
Pepperoni, NFS <\/td>504 <\/td>8.81 <\/td>1.75 <\/td><\/tr>
Pepperoni, reduced fat <\/td>378 <\/td>8.97 <\/td>2.37 <\/td><\/tr>
Pepperoni, reduced sodium <\/td>504 <\/td>8.81 <\/td>1.75 <\/td><\/tr>
Salami, NFS <\/td>378 <\/td>8.97 <\/td>2.37 <\/td><\/tr>
Salami, made from any type of meat, reduced fat <\/td>172 <\/td>13.62 <\/td>7.92 <\/td><\/tr>
Salami, made from any type of meat, reduced sodium <\/td>378 <\/td>8.97 <\/td>2.37 <\/td><\/tr>
Luncheon meat, NFS <\/td>107 <\/td>7.30 <\/td>6.82 <\/td><\/tr>
Ham, prepackaged or deli, luncheon meat <\/td>107 <\/td>7.30 <\/td>6.82 <\/td><\/tr>
Ham, prepackaged or deli, luncheon meat, reduced sodium <\/td>107 <\/td>7.30 <\/td>6.82 <\/td><\/tr>
Chicken, prepackaged or deli, luncheon meat <\/td>98 <\/td>9.66 <\/td>9.86 <\/td><\/tr>
Chicken, prepackaged or deli, luncheon meat, reduced sodium <\/td>98 <\/td>9.66 <\/td>9.86 <\/td><\/tr>
Ham luncheon meat, loaf type <\/td>180 <\/td>6.61 <\/td>3.67 <\/td><\/tr>
Ham and pork, canned luncheon meat, chopped, minced, pressed, spiced <\/td>315 <\/td>3.20 <\/td>1.02 <\/td><\/tr>
Ham, pork and chicken, canned luncheon meat, chopped, minced, pressed, spiced, reduced fat and reduced sodium <\/td>196 <\/td>0.84 <\/td>0.43 <\/td><\/tr>
Ham, pork, and chicken, canned luncheon meat, chopped, minced, pressed, spiced, reduced sodium <\/td>293 <\/td>-2.05 <\/td>-0.70 <\/td><\/tr>
Liverwurst <\/td>327 <\/td>8.74 <\/td>2.67 <\/td><\/tr>
Luncheon meat, loaf type <\/td>225 <\/td>1.07 <\/td>0.48 <\/td><\/tr>
Turkey, prepackaged or deli, luncheon meat <\/td>106 <\/td>8.00 <\/td>7.55 <\/td><\/tr>
Turkey, prepackaged or deli, luncheon meat, reduced sodium <\/td>106 <\/td>8.00 <\/td>7.55 <\/td><\/tr>
Turkey ham, prepackaged or deli, luncheon meat <\/td>124 <\/td>13.99 <\/td>11.28 <\/td><\/tr>
Beef, prepackaged or deli, luncheon meat <\/td>115 <\/td>3.91 <\/td>3.40 <\/td><\/tr>
Beef, prepackaged or deli, luncheon meat, reduced sodium <\/td>115 <\/td>3.91 <\/td>3.40 <\/td><\/tr>
Meat spread or potted meat, NFS <\/td>235 <\/td>3.26 <\/td>1.39 <\/td><\/tr>
Chicken salad spread <\/td>200 <\/td>2.69 <\/td>1.35 <\/td><\/tr>
Ham salad spread <\/td>216 <\/td>5.18 <\/td>2.40 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the cured meat category, the average PRAL values are 9.29 per 100 grams and 5.01 per 100 calories. To put this in context, compare with other protein foods in the Food Category List<\/a>.
\n\"Cured<\/p>\n

Your Alkaline Meats<\/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 cold cuts 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 Alkaline Meats List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cured meats have a wide range of acid load values. Including one cold cut that is alkaline. See the Acid-Alkaline Cold Cuts and Cured Meats PRAL List now.<\/p>\n","protected":false},"author":6,"featured_media":651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[23],"_links":{"self":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/648"}],"collection":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/comments?post=648"}],"version-history":[{"count":4,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/648\/revisions"}],"predecessor-version":[{"id":967,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/posts\/648\/revisions\/967"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/media\/651"}],"wp:attachment":[{"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/media?parent=648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/categories?post=648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alkascore.com\/wp-json\/wp\/v2\/tags?post=648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}