{"id":688,"date":"2020-09-17T07:52:16","date_gmt":"2020-09-17T07:52:16","guid":{"rendered":"https:\/\/alkascore.com\/?p=688"},"modified":"2021-01-16T11:01:06","modified_gmt":"2021-01-16T11:01:06","slug":"acid-alkaline-mustard-and-other-condiments-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-mustard-and-other-condiments-pral-list\/","title":{"rendered":"Acid-Alkaline Mustard and Other Condiments PRAL List"},"content":{"rendered":"

Most relishes and condiments are alkaline. Though mustard is one of the few acid-forming condiments. For the rest, pay attention to calories. Because there are big differences in PRAL alkalinity per calorie.<\/p>\n

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

Acid-Alkaline Mustard and Other Condiments List<\/h2>\n

I list relishes with the lowest PRAL index first. Because these have the highest alkaline load. So the most alkalizing condiments 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>
Worcestershire sauce <\/td>78 <\/td>-16.31 <\/td>-20.91 <\/td><\/tr>
Lemon juice, 100%, NS as to form <\/td>22 <\/td>-1.93 <\/td>-8.77 <\/td><\/tr>
Lemon juice, 100%, freshly squeezed <\/td>22 <\/td>-1.93 <\/td>-8.77 <\/td><\/tr>
Lemon juice, 100%, canned or bottled <\/td>17 <\/td>-2.05 <\/td>-12.06 <\/td><\/tr>
Lime juice, 100%, NS as to form <\/td>25 <\/td>-2.12 <\/td>-8.48 <\/td><\/tr>
Lime juice, 100%, freshly squeezed <\/td>25 <\/td>-2.12 <\/td>-8.48 <\/td><\/tr>
Lime juice, 100%, canned or bottled <\/td>21 <\/td>-1.42 <\/td>-6.76 <\/td><\/tr>
Chutney <\/td>150 <\/td>-6.44 <\/td>-4.29 <\/td><\/tr>
Vinegar <\/td>21 <\/td>-1.46 <\/td>-6.95 <\/td><\/tr>
Puerto Rican seasoning with ham <\/td>258 <\/td>-1.92 <\/td>-0.74 <\/td><\/tr>
Puerto Rican seasoning with ham and tomato sauce <\/td>174 <\/td>-0.54 <\/td>-0.31 <\/td><\/tr>
Puerto Rican seasoning without ham and tomato sauce <\/td>123 <\/td>-2.83 <\/td>-2.30 <\/td><\/tr>
Garlic, raw <\/td>149 <\/td>-2.65 <\/td>-1.78 <\/td><\/tr>
Pepper, hot chili, raw <\/td>40 <\/td>-5.20 <\/td>-13.00 <\/td><\/tr>
Garlic, cooked <\/td>148 <\/td>-2.65 <\/td>-1.79 <\/td><\/tr>
Peppers, hot, cooked, NS as to form, NS as to fat added in cooking <\/td>61 <\/td>-4.78 <\/td>-7.84 <\/td><\/tr>
Peppers, hot, cooked, from fresh, NS as to fat added in cooking <\/td>61 <\/td>-4.78 <\/td>-7.84 <\/td><\/tr>
Peppers, hot, cooked, from frozen, NS as to fat added in cooking <\/td>61 <\/td>-4.78 <\/td>-7.84 <\/td><\/tr>
Peppers, hot, cooked, from canned, NS as to fat added in cooking <\/td>42 <\/td>-3.32 <\/td>-7.90 <\/td><\/tr>
Peppers, hot, cooked, NS as to form, fat not added in cooking <\/td>41 <\/td>-4.94 <\/td>-12.05 <\/td><\/tr>
Peppers, hot, cooked, from fresh, fat not added in cooking <\/td>41 <\/td>-4.94 <\/td>-12.05 <\/td><\/tr>
Peppers, hot, cooked, from frozen, fat not added in cooking <\/td>41 <\/td>-4.94 <\/td>-12.05 <\/td><\/tr>
Peppers, hot, cooked, from canned, fat not added in cooking <\/td>22 <\/td>-3.43 <\/td>-15.59 <\/td><\/tr>
Peppers, hot, cooked, NS as to form, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-4.78 <\/td>-7.84 <\/td><\/tr>
Peppers, hot, cooked, from fresh, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-4.78 <\/td>-7.84 <\/td><\/tr>
Peppers, hot, cooked, from frozen, fat added in cooking, NS as to type of fat <\/td>61 <\/td>-4.78 <\/td>-7.84 <\/td><\/tr>
Peppers, hot, cooked, from canned, fat added in cooking, NS as to type of fat <\/td>42 <\/td>-3.32 <\/td>-7.90 <\/td><\/tr>
Pimiento <\/td>28 <\/td>-2.89 <\/td>-10.32 <\/td><\/tr>
Yeast extract spread <\/td>185 <\/td>-34.10 <\/td>-18.43 <\/td><\/tr>
Horseradish <\/td>48 <\/td>-4.87 <\/td>-10.15 <\/td><\/tr>
Mustard <\/td>60 <\/td>0.57 <\/td>0.95 <\/td><\/tr>
Honey mustard dip <\/td>267 <\/td>0.53 <\/td>0.20 <\/td><\/tr>
Hot pepper sauce <\/td>12 <\/td>-1.67 <\/td>-13.92 <\/td><\/tr>
Recaito <\/td>23 <\/td>-8.22 <\/td>-35.74 <\/td><\/tr>
Wasabi paste <\/td>292 <\/td>-2.85 <\/td>-0.98 <\/td><\/tr>
Sweet and sour sauce <\/td>150 <\/td>-2.03 <\/td>-1.35 <\/td><\/tr>
Duck sauce <\/td>245 <\/td>-1.59 <\/td>-0.65 <\/td><\/tr>
Plum sauce, Asian style <\/td>200 <\/td>-1.91 <\/td>-0.96 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the general condiment category, the average PRAL values are -4.32 per 100 grams and -8.19 per 100 calories. To put this in context, compare with other condiments and sauces in the Food Category List<\/a>.
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\"Alkaline
Alkaline Recaito with Ingredients (click for details)<\/a><\/figcaption><\/figure><\/p>\n

Your Alkaline Mustard and Other Condiments<\/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 relishes 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 Mustard and Other Condiments PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Acid-Alkaline Mustard and Other Condiments 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: pepper<\/a><\/p>

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