{"id":668,"date":"2020-09-16T11:35:57","date_gmt":"2020-09-16T11:35:57","guid":{"rendered":"https:\/\/alkascore.com\/?p=668"},"modified":"2021-01-20T14:41:57","modified_gmt":"2021-01-20T14:41:57","slug":"acid-alkaline-beans-peas-legumes-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-beans-peas-legumes-pral-list\/","title":{"rendered":"Acid-Alkaline Beans, Peas, Legumes PRAL List"},"content":{"rendered":"

On average, legumes are slightly alkalizing. But there is a wide choice of alkaline and acid PRAL values within this list. So you cannot rely on category averages to assess your alkalinity scores. Instead, learn which of your favorite beans and peas are acid or alkaline.<\/p>\n

<\/p>\n

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

Acid-Alkaline Beans, Peas, Legumes List<\/h2>\n

I list legumes with the lowest PRAL index first. Because these have the highest alkaline load. So the most alkalizing 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>
Beans, dry, cooked, NS as to type and as to fat added in cooking <\/td>197 <\/td>-1.14 <\/td>-0.58 <\/td><\/tr>
Beans, dry, cooked, NS as to type, fat added in cooking <\/td>197 <\/td>-1.14 <\/td>-0.58 <\/td><\/tr>
Beans, dry, cooked, NS as to type, fat not added in cooking <\/td>142 <\/td>-1.22 <\/td>-0.86 <\/td><\/tr>
Beans, canned, drained, NS as to type and as to fat added in cooking <\/td>189 <\/td>-2.50 <\/td>-1.32 <\/td><\/tr>
Beans, canned, drained, NS as to type, fat added in cooking <\/td>189 <\/td>-2.50 <\/td>-1.32 <\/td><\/tr>
Beans, canned, drained, NS as to type, fat not added in cooking <\/td>137 <\/td>-2.69 <\/td>-1.96 <\/td><\/tr>
White beans, dry, cooked, NS as to fat added in cooking <\/td>191 <\/td>-5.23 <\/td>-2.74 <\/td><\/tr>
White beans, dry, cooked, fat added in cooking, NS as to type of fat <\/td>191 <\/td>-5.23 <\/td>-2.74 <\/td><\/tr>
White beans, dry, cooked, made with oil <\/td>191 <\/td>-5.23 <\/td>-2.74 <\/td><\/tr>
White beans, dry, cooked, made with animal fat or meat drippings <\/td>185 <\/td>-5.17 <\/td>-2.79 <\/td><\/tr>
White beans, dry, cooked, made with margarine <\/td>167 <\/td>-5.23 <\/td>-3.13 <\/td><\/tr>
White beans, dry, cooked, fat not added in cooking <\/td>138 <\/td>-5.64 <\/td>-4.09 <\/td><\/tr>
White beans, canned, drained, fat added in cooking, NS as to type of fat <\/td>218 <\/td>-1.02 <\/td>-0.47 <\/td><\/tr>
White beans, canned, drained, made with oil <\/td>218 <\/td>-1.02 <\/td>-0.47 <\/td><\/tr>
White beans, canned, drained, fat not added in cooking <\/td>168 <\/td>-1.09 <\/td>-0.65 <\/td><\/tr>
White beans, canned, drained, low sodium, NS as to fat added in cooking <\/td>218 <\/td>-1.02 <\/td>-0.47 <\/td><\/tr>
White beans, canned, drained, low sodium, fat added in cooking <\/td>218 <\/td>-1.02 <\/td>-0.47 <\/td><\/tr>
White beans, canned, drained, low sodium, fat not added in cooking <\/td>168 <\/td>-1.09 <\/td>-0.65 <\/td><\/tr>
Black, brown, or Bayo beans, dry, cooked, NS as to fat added in cooking <\/td>184 <\/td>-0.12 <\/td>-0.07 <\/td><\/tr>
Black, brown, or Bayo beans, dry, cooked, fat added in cooking, NS as to type of fat <\/td>184 <\/td>-0.12 <\/td>-0.07 <\/td><\/tr>
Black, brown, or Bayo beans, dry, cooked, made with oil <\/td>186 <\/td>-0.11 <\/td>-0.06 <\/td><\/tr>
Black, brown, or Bayo beans, dry, cooked, made with animal fat or meat drippings <\/td>178 <\/td>-0.01 <\/td>-0.01 <\/td><\/tr>
Black, brown, or Bayo beans, dry, cooked, made with margarine <\/td>161 <\/td>-0.13 <\/td>-0.08 <\/td><\/tr>
Black, brown, or Bayo beans, dry, cooked, fat not added in cooking <\/td>131 <\/td>-0.12 <\/td>-0.09 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, NS as to fat added in cooking <\/td>187 <\/td>-1.20 <\/td>-0.64 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, fat added in cooking, NS as to type of fat <\/td>187 <\/td>-1.20 <\/td>-0.64 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, made with oil <\/td>187 <\/td>-1.20 <\/td>-0.64 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, made with animal fat or meat drippings <\/td>181 <\/td>-1.13 <\/td>-0.62 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, made with margarine <\/td>163 <\/td>-1.24 <\/td>-0.76 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, fat not added in cooking <\/td>134 <\/td>-1.27 <\/td>-0.95 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, low sodium, NS as to fat added in cooking <\/td>187 <\/td>-1.20 <\/td>-0.64 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, low sodium, fat added in cooking <\/td>187 <\/td>-1.20 <\/td>-0.64 <\/td><\/tr>
Black, brown, or Bayo beans, canned, drained, low sodium, fat not added in cooking <\/td>134 <\/td>-1.27 <\/td>-0.95 <\/td><\/tr>
Fava beans, dry, cooked, NS as to fat added in cooking <\/td>167 <\/td>1.03 <\/td>0.62 <\/td><\/tr>
Fava beans, dry, cooked, fat added in cooking <\/td>167 <\/td>1.03 <\/td>0.62 <\/td><\/tr>
Fava beans, dry, cooked, fat not added in cooking <\/td>109 <\/td>1.12 <\/td>1.03 <\/td><\/tr>
Fava beans, canned, drained, fat added in cooking <\/td>163 <\/td>1.03 <\/td>0.63 <\/td><\/tr>
Lima beans, dry, cooked, NS as to fat added in cooking <\/td>166 <\/td>-3.78 <\/td>-2.28 <\/td><\/tr>
Lima beans, dry, cooked, fat added in cooking, NS as to type of fat <\/td>166 <\/td>-3.78 <\/td>-2.28 <\/td><\/tr>
Lima beans, dry, cooked, made with oil <\/td>166 <\/td>-3.78 <\/td>-2.28 <\/td><\/tr>
Lima beans, dry, cooked, made with animal fat or meat drippings <\/td>161 <\/td>-3.74 <\/td>-2.32 <\/td><\/tr>
Lima beans, dry, cooked, made with margarine <\/td>144 <\/td>-3.79 <\/td>-2.63 <\/td><\/tr>
Lima beans, dry, cooked, fat not added in cooking <\/td>114 <\/td>-4.07 <\/td>-3.57 <\/td><\/tr>
Pink beans, dry, cooked, NS as to fat added in cooking <\/td>203 <\/td>-2.30 <\/td>-1.13 <\/td><\/tr>
Pink beans, dry, cooked, fat not added in cooking <\/td>148 <\/td>-2.49 <\/td>-1.68 <\/td><\/tr>
Pink beans, dry, cooked, fat added in cooking <\/td>203 <\/td>-2.30 <\/td>-1.13 <\/td><\/tr>
Pink beans, canned, drained, fat added in cooking <\/td>200 <\/td>-2.30 <\/td>-1.15 <\/td><\/tr>
Pink beans, canned, drained, fat not added in cooking <\/td>148 <\/td>-2.46 <\/td>-1.66 <\/td><\/tr>
Pinto, calico, or red Mexican beans, dry, cooked, NS as to fat added in cooking <\/td>197 <\/td>-1.14 <\/td>-0.58 <\/td><\/tr>
Pinto, calico, or red Mexican beans, dry, cooked, fat added in cooking, NS as to type of fat <\/td>197 <\/td>-1.14 <\/td>-0.58 <\/td><\/tr>
Pinto, calico, or red Mexican beans, dry, cooked, made with oil <\/td>197 <\/td>-1.14 <\/td>-0.58 <\/td><\/tr>
Pinto, calico, or red Mexican beans, dry, cooked, made with animal fat or meat drippings <\/td>191 <\/td>-1.03 <\/td>-0.54 <\/td><\/tr>
Pinto, calico, or red Mexican beans, dry, cooked, made with margarine <\/td>172 <\/td>-1.14 <\/td>-0.66 <\/td><\/tr>
Pinto, calico, or red Mexican beans, dry, cooked, fat not added in cooking <\/td>142 <\/td>-1.22 <\/td>-0.86 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, NS as to fat added in cooking <\/td>189 <\/td>-2.50 <\/td>-1.32 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, fat added in cooking, NS as to type of fat <\/td>189 <\/td>-2.50 <\/td>-1.32 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, made with oil <\/td>189 <\/td>-2.50 <\/td>-1.32 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, made with animal fat or meat drippings <\/td>183 <\/td>-2.40 <\/td>-1.31 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, made with margarine <\/td>166 <\/td>-2.50 <\/td>-1.51 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, fat not added in cooking <\/td>137 <\/td>-2.69 <\/td>-1.96 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, low sodium, NS as to fat added in cooking <\/td>189 <\/td>-2.48 <\/td>-1.31 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, low sodium, fat added in cooking <\/td>189 <\/td>-2.48 <\/td>-1.31 <\/td><\/tr>
Pinto, calico, or red Mexican beans, canned, drained, low sodium, fat not added in cooking <\/td>137 <\/td>-2.68 <\/td>-1.96 <\/td><\/tr>
Red kidney beans, dry, cooked, NS as to fat added in cooking <\/td>180 <\/td>-0.47 <\/td>-0.26 <\/td><\/tr>
Red kidney beans, dry, cooked, fat added in cooking, NS as to type of fat <\/td>180 <\/td>-0.47 <\/td>-0.26 <\/td><\/tr>
Red kidney beans, dry, cooked, made with oil <\/td>180 <\/td>-0.47 <\/td>-0.26 <\/td><\/tr>
Red kidney beans, dry, cooked, made with animal fat or meat drippings <\/td>174 <\/td>-0.37 <\/td>-0.21 <\/td><\/tr>
Red kidney beans, dry, cooked, made with margarine <\/td>157 <\/td>-0.48 <\/td>-0.31 <\/td><\/tr>
Red kidney beans, dry, cooked, fat not added in cooking <\/td>126 <\/td>-0.51 <\/td>-0.40 <\/td><\/tr>
Red kidney beans, canned, drained, fat added in cooking, NS as to type of fat <\/td>188 <\/td>-0.21 <\/td>-0.11 <\/td><\/tr>
Red kidney beans, canned, drained, made with oil <\/td>188 <\/td>-0.21 <\/td>-0.11 <\/td><\/tr>
Red kidney beans, canned, drained, fat not added in cooking <\/td>135 <\/td>-0.21 <\/td>-0.16 <\/td><\/tr>
Red kidney beans, canned, drained, low sodium, NS as to fat added in cooking <\/td>188 <\/td>-0.21 <\/td>-0.11 <\/td><\/tr>
Red kidney beans, canned, drained, low sodium, fat added in cooking <\/td>188 <\/td>-0.21 <\/td>-0.11 <\/td><\/tr>
Red kidney beans, canned, drained, low sodium, fat not added in cooking <\/td>135 <\/td>-0.21 <\/td>-0.16 <\/td><\/tr>
Yellow, canary, or Peruvian beans, dry, cooked, NS as to fat added in cooking <\/td>195 <\/td>1.57 <\/td>0.81 <\/td><\/tr>
Yellow, canary, or Peruvian beans, dry, cooked, fat added in cooking, NS as to type of fat <\/td>195 <\/td>1.57 <\/td>0.81 <\/td><\/tr>
Yellow, canary, or Peruvian beans, dry, cooked, made with oil <\/td>195 <\/td>1.57 <\/td>0.81 <\/td><\/tr>
Yellow, canary, or Peruvian beans, dry, cooked, made with animal fat or meat drippings <\/td>189 <\/td>1.65 <\/td>0.87 <\/td><\/tr>
Yellow, canary, or Peruvian beans, dry, cooked, made with margarine <\/td>172 <\/td>1.55 <\/td>0.90 <\/td><\/tr>
Yellow, canary, or Peruvian beans, dry, cooked, fat not added in cooking <\/td>143 <\/td>1.68 <\/td>1.17 <\/td><\/tr>
Yellow, canary, or Peruvian beans, canned, drained, fat added in cooking, NS as to type of fat <\/td>195 <\/td>1.58 <\/td>0.81 <\/td><\/tr>
Soybeans, dry, cooked, fat not added in cooking <\/td>171 <\/td>3.58 <\/td>2.09 <\/td><\/tr>
Soybeans, dry, cooked, fat added in cooking <\/td>223 <\/td>3.33 <\/td>1.49 <\/td><\/tr>
Soybeans, dry, cooked, NS as to fat added in cooking <\/td>223 <\/td>3.33 <\/td>1.49 <\/td><\/tr>
Mung beans, dry, cooked, fat not added in cooking <\/td>104 <\/td>-0.08 <\/td>-0.08 <\/td><\/tr>
Mung beans, dry, cooked, fat added in cooking <\/td>154 <\/td>-0.09 <\/td>-0.06 <\/td><\/tr>
Mung beans, dry, cooked, NS as to fat added in cooking <\/td>154 <\/td>-0.09 <\/td>-0.06 <\/td><\/tr>
Mung beans, canned, drained, NS as to fat added in cooking <\/td>159 <\/td>-0.07 <\/td>-0.04 <\/td><\/tr>
Baked beans, NFS <\/td>105 <\/td>-0.67 <\/td>-0.64 <\/td><\/tr>
Baked beans, vegetarian <\/td>94 <\/td>-0.78 <\/td>-0.83 <\/td><\/tr>
Chili beans, barbecue beans, ranch style beans or Mexican- style beans <\/td>105 <\/td>-0.67 <\/td>-0.64 <\/td><\/tr>
Beans and tomatoes, NS as to fat added in cooking <\/td>141 <\/td>-2.23 <\/td>-1.58 <\/td><\/tr>
Beans and tomatoes, fat not added in cooking <\/td>101 <\/td>-2.56 <\/td>-2.53 <\/td><\/tr>
Beans and tomatoes, fat added in cooking <\/td>141 <\/td>-2.23 <\/td>-1.58 <\/td><\/tr>
Black bean salad <\/td>109 <\/td>-1.70 <\/td>-1.56 <\/td><\/tr>
Boston baked beans <\/td>105 <\/td>-0.67 <\/td>-0.64 <\/td><\/tr>
Refried beans, fat added in cooking, NS as to type of fat <\/td>144 <\/td>-1.73 <\/td>-1.20 <\/td><\/tr>
Refried beans, made with oil <\/td>144 <\/td>-1.73 <\/td>-1.20 <\/td><\/tr>
Refried beans, made with animal fat or meat drippings <\/td>140 <\/td>-1.69 <\/td>-1.21 <\/td><\/tr>
Refried beans, made with margarine <\/td>129 <\/td>-1.77 <\/td>-1.37 <\/td><\/tr>
Refried beans, fat not added in cooking <\/td>79 <\/td>-1.93 <\/td>-2.44 <\/td><\/tr>
Refried beans, NS as to fat added in cooking <\/td>144 <\/td>-1.73 <\/td>-1.20 <\/td><\/tr>
Refried beans, from restaurant <\/td>156 <\/td>-2.21 <\/td>-1.42 <\/td><\/tr>
Refried beans with cheese <\/td>107 <\/td>-1.17 <\/td>-1.09 <\/td><\/tr>
Refried beans with meat <\/td>116 <\/td>-1.09 <\/td>-0.94 <\/td><\/tr>
Refried beans, canned, low sodium <\/td>89 <\/td>-2.14 <\/td>-2.40 <\/td><\/tr>
Beans and franks <\/td>138 <\/td>1.03 <\/td>0.75 <\/td><\/tr>
Beans, dry, cooked with ground beef <\/td>203 <\/td>-2.05 <\/td>-1.01 <\/td><\/tr>
Pork and beans <\/td>105 <\/td>-0.67 <\/td>-0.64 <\/td><\/tr>
Beans, dry, cooked with pork <\/td>189 <\/td>-3.09 <\/td>-1.63 <\/td><\/tr>
Falafel <\/td>505 <\/td>0.87 <\/td>0.17 <\/td><\/tr>
Bean cake <\/td>408 <\/td>1.64 <\/td>0.40 <\/td><\/tr>
Stewed beans with pork, tomatoes, and chili peppers, Mexican style <\/td>136 <\/td>0.16 <\/td>0.12 <\/td><\/tr>
Stewed red beans, Puerto Rican style <\/td>84 <\/td>-0.49 <\/td>-0.58 <\/td><\/tr>
Stewed pink beans with white potatoes and ham, Puerto Rican style <\/td>86 <\/td>-0.88 <\/td>-1.02 <\/td><\/tr>
Stewed pink beans with pig's feet, Puerto Rican style <\/td>143 <\/td>2.11 <\/td>1.48 <\/td><\/tr>
Stewed red beans with pig's feet, Puerto Rican style <\/td>142 <\/td>2.23 <\/td>1.57 <\/td><\/tr>
Stewed red beans with pig's feet and potatoes, Puerto Rican style <\/td>151 <\/td>2.15 <\/td>1.42 <\/td><\/tr>
Black beans, Cuban style <\/td>109 <\/td>-2.17 <\/td>-1.99 <\/td><\/tr>
Chili with beans, without meat <\/td>42 <\/td>-2.46 <\/td>-5.86 <\/td><\/tr>
Cowpeas, dry, cooked, NS as to fat added in cooking <\/td>172 <\/td>1.88 <\/td>1.09 <\/td><\/tr>
Cowpeas, dry, cooked, fat added in cooking <\/td>172 <\/td>1.88 <\/td>1.09 <\/td><\/tr>
Cowpeas, dry, cooked, fat not added in cooking <\/td>115 <\/td>2.01 <\/td>1.75 <\/td><\/tr>
Chickpeas, dry, cooked, NS as to fat added in cooking <\/td>218 <\/td>2.35 <\/td>1.08 <\/td><\/tr>
Chickpeas, dry, cooked, fat added in cooking, NS as to type of fat <\/td>218 <\/td>2.35 <\/td>1.08 <\/td><\/tr>
Chickpeas, dry, cooked, made with oil <\/td>218 <\/td>2.35 <\/td>1.08 <\/td><\/tr>
Chickpeas, dry, cooked, made with animal fat or meat drippings <\/td>212 <\/td>2.44 <\/td>1.15 <\/td><\/tr>
Chickpeas, dry, cooked, made with margarine <\/td>193 <\/td>2.31 <\/td>1.20 <\/td><\/tr>
Chickpeas, dry, cooked, fat not added in cooking <\/td>163 <\/td>2.54 <\/td>1.56 <\/td><\/tr>
Chickpeas, canned, drained, NS as to fat added in cooking <\/td>198 <\/td>1.84 <\/td>0.93 <\/td><\/tr>
Chickpeas, canned, drained, fat added in cooking, NS as to type of fat <\/td>198 <\/td>1.84 <\/td>0.93 <\/td><\/tr>
Chickpeas, canned, drained, made with oil <\/td>198 <\/td>1.84 <\/td>0.93 <\/td><\/tr>
Chickpeas, canned, drained, fat not added in cooking <\/td>146 <\/td>1.97 <\/td>1.35 <\/td><\/tr>
Chickpeas, canned, drained, low sodium, NS as to fat added in cooking <\/td>199 <\/td>1.84 <\/td>0.92 <\/td><\/tr>
Chickpeas, canned, drained, low sodium, fat added in cooking <\/td>199 <\/td>1.84 <\/td>0.92 <\/td><\/tr>
Chickpeas, canned, drained, low sodium, fat not added in cooking <\/td>147 <\/td>1.98 <\/td>1.35 <\/td><\/tr>
Green or yellow split peas, dry, cooked, fat not added in cooking <\/td>117 <\/td>-0.99 <\/td>-0.85 <\/td><\/tr>
Green or yellow split peas, dry, cooked, fat added in cooking, NS as to type of fat <\/td>167 <\/td>-0.92 <\/td>-0.55 <\/td><\/tr>
Green or yellow split peas, dry, cooked, made with oil <\/td>167 <\/td>-0.92 <\/td>-0.55 <\/td><\/tr>
Green or yellow split peas, dry, cooked, made with animal fat or meat drippings <\/td>162 <\/td>-0.85 <\/td>-0.52 <\/td><\/tr>
Green or yellow split peas, dry, cooked, made with margarine <\/td>146 <\/td>-0.94 <\/td>-0.64 <\/td><\/tr>
Green or yellow split peas, dry, cooked, NS as to fat added in cooking <\/td>167 <\/td>-0.92 <\/td>-0.55 <\/td><\/tr>
Wasabi peas <\/td>432 <\/td>-2.72 <\/td>-0.63 <\/td><\/tr>
Peas, dry, cooked with pork <\/td>169 <\/td>0.36 <\/td>0.21 <\/td><\/tr>
Cowpeas, dry, cooked with pork <\/td>173 <\/td>2.75 <\/td>1.59 <\/td><\/tr>
Lentils, dry, cooked, NS as to fat added in cooking <\/td>165 <\/td>1.99 <\/td>1.21 <\/td><\/tr>
Lentils, dry, cooked, fat added in cooking, NS as to type of fat <\/td>165 <\/td>1.99 <\/td>1.21 <\/td><\/tr>
Lentils, dry, cooked, made with oil <\/td>165 <\/td>1.99 <\/td>1.21 <\/td><\/tr>
Lentils, dry, cooked, made with animal fat or meat drippings <\/td>159 <\/td>2.07 <\/td>1.30 <\/td><\/tr>
Lentils, dry, cooked, made with margarine <\/td>143 <\/td>1.95 <\/td>1.36 <\/td><\/tr>
Lentils, dry, cooked, fat not added in cooking <\/td>115 <\/td>2.13 <\/td>1.85 <\/td><\/tr>
Loaf, lentil <\/td>72 <\/td>0.12 <\/td>0.17 <\/td><\/tr>
Stewed chickpeas, Puerto Rican style <\/td>89 <\/td>0.71 <\/td>0.80 <\/td><\/tr>
Stewed chickpeas, with potatoes, Puerto Rican style <\/td>160 <\/td>1.11 <\/td>0.69 <\/td><\/tr>
Chickpeas stewed with pig's feet, Puerto Rican style <\/td>151 <\/td>3.05 <\/td>2.02 <\/td><\/tr>
Stewed chickpeas with Spanish sausages, Puerto Rican style <\/td>212 <\/td>0.95 <\/td>0.45 <\/td><\/tr>
Fried chickpeas with bacon, Puerto Rican style <\/td>309 <\/td>3.08 <\/td>1.00 <\/td><\/tr>
Papad, grilled or broiled <\/td>371 <\/td>-3.14 <\/td>-0.85 <\/td><\/tr>
Soy nuts <\/td>469 <\/td>-4.11 <\/td>-0.88 <\/td><\/tr>
Edamame, cooked <\/td>121 <\/td>0.45 <\/td>0.37 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the legumes category, the average PRAL values are -0.57 per 100 grams and -0.41 per 100 calories. To put this in context, compare with other protein foods in the Food Category List<\/a>.
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\"Acidic<\/a>
Acidic and Alkalizing Legumes<\/figcaption><\/figure><\/p>\n

Your Alkaline Beans, Peas, Legumes<\/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 legumes 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 Beans, Peas, Legumes PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Beans, Peas, Legumes 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: beans<\/a>, Enduring Nutrient Facts<\/a>, peas<\/a><\/p>

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