{"id":694,"date":"2020-09-17T09:20:04","date_gmt":"2020-09-17T09:20:04","guid":{"rendered":"https:\/\/alkascore.com\/?p=694"},"modified":"2021-01-27T11:23:22","modified_gmt":"2021-01-27T11:23:22","slug":"acid-alkaline-olives-pickles-pickled-vegetables-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-olives-pickles-pickled-vegetables-pral-list\/","title":{"rendered":"Acid-Alkaline Olives, Pickles, Pickled Vegetables PRAL List"},"content":{"rendered":"

Most olives and pickles are alkaline. Though there are a few acid-forming pickled vegetables. For the rest, pay attention to calories. Because there are big differences in PRAL alkalinity per calorie.<\/p>\n

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I looked for the most alkalizing – Japanese style fresh pickled cabbage. But I couldn’t easily distinguish that from tsukemono. That is the Japanese term for pickled vegetables. So I looked at the wide range of tsukemono to see the attractive color range depicted in my illustration for this page.<\/p>\n

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

Acid-Alkaline Olives, Pickles, Pickled Vegetables List<\/h2>\n

I list pickles with the lowest PRAL index first. Because these have the highest alkaline load. So the most alkalizing vegetables 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>
Pickled green bananas, Puerto Rican style <\/td>320 <\/td>-4.03 <\/td>-1.26 <\/td><\/tr>
Tomato, green, pickled <\/td>36 <\/td>-2.74 <\/td>-7.61 <\/td><\/tr>
Sauerkraut, cooked, NS as to fat added in cooking <\/td>39 <\/td>-3.01 <\/td>-7.72 <\/td><\/tr>
Sauerkraut, cooked, fat not added in cooking <\/td>19 <\/td>-3.11 <\/td>-16.37 <\/td><\/tr>
Sauerkraut, cooked, fat added in cooking <\/td>31 <\/td>-3.05 <\/td>-9.84 <\/td><\/tr>
Beans, string, green, pickled <\/td>28 <\/td>-2.93 <\/td>-10.46 <\/td><\/tr>
Beets, pickled <\/td>65 <\/td>-1.93 <\/td>-2.97 <\/td><\/tr>
Celery, pickled <\/td>16 <\/td>-4.12 <\/td>-25.75 <\/td><\/tr>
Corn relish <\/td>84 <\/td>-1.98 <\/td>-2.36 <\/td><\/tr>
Cauliflower, pickled <\/td>43 <\/td>-2.99 <\/td>-6.95 <\/td><\/tr>
Cabbage, fresh, pickled, Japanese style <\/td>30 <\/td>-16.47 <\/td>-54.90 <\/td><\/tr>
Cabbage, red, pickled <\/td>44 <\/td>-2.68 <\/td>-6.09 <\/td><\/tr>
Kimchi <\/td>15 <\/td>-2.54 <\/td>-16.93 <\/td><\/tr>
Cabbage, mustard, salted <\/td>28 <\/td>-4.89 <\/td>-17.46 <\/td><\/tr>
Cucumber pickles, dill <\/td>12 <\/td>-2.54 <\/td>-21.17 <\/td><\/tr>
Cucumber pickles, relish <\/td>130 <\/td>0.01 <\/td>0.01 <\/td><\/tr>
Cucumber pickles, sour <\/td>11 <\/td>0.09 <\/td>0.82 <\/td><\/tr>
Cucumber pickles, sweet <\/td>91 <\/td>-2.12 <\/td>-2.33 <\/td><\/tr>
Eggplant, pickled <\/td>49 <\/td>0.04 <\/td>0.08 <\/td><\/tr>
Ginger root, pickled <\/td>20 <\/td>-1.59 <\/td>-7.95 <\/td><\/tr>
Mustard pickles <\/td>121 <\/td>-3.50 <\/td>-2.89 <\/td><\/tr>
Cucumber pickles, dill, reduced salt <\/td>11 <\/td>0.09 <\/td>0.82 <\/td><\/tr>
Cucumber pickles, sweet, reduced salt <\/td>122 <\/td>-0.20 <\/td>-0.16 <\/td><\/tr>
Mushrooms, pickled <\/td>21 <\/td>-1.78 <\/td>-8.48 <\/td><\/tr>
Okra, pickled <\/td>30 <\/td>-4.51 <\/td>-15.03 <\/td><\/tr>
Olives, NFS <\/td>124 <\/td>-0.98 <\/td>-0.79 <\/td><\/tr>
Olives, green <\/td>145 <\/td>-1.19 <\/td>-0.82 <\/td><\/tr>
Olives, black <\/td>105 <\/td>-0.90 <\/td>-0.86 <\/td><\/tr>
Olives, green, stuffed <\/td>128 <\/td>-1.34 <\/td>-1.05 <\/td><\/tr>
Peppers, pickled <\/td>40 <\/td>-2.66 <\/td>-6.65 <\/td><\/tr>
Pepper, hot, pickled <\/td>22 <\/td>-2.45 <\/td>-11.14 <\/td><\/tr>
Pickles, NS as to vegetable <\/td>12 <\/td>-2.54 <\/td>-21.17 <\/td><\/tr>
Pickles, mixed <\/td>137 <\/td>0.03 <\/td>0.02 <\/td><\/tr>
Radishes, pickled, Hawaiian style <\/td>28 <\/td>-5.88 <\/td>-21.00 <\/td><\/tr>
Seaweed, pickled <\/td>156 <\/td>-2.65 <\/td>-1.70 <\/td><\/tr>
Vegetables, pickled, Hawaiian style <\/td>35 <\/td>-3.63 <\/td>-10.37 <\/td><\/tr>
Vegetable relish <\/td>36 <\/td>-2.86 <\/td>-7.94 <\/td><\/tr>
Vegetables, pickled <\/td>27 <\/td>-3.57 <\/td>-13.22 <\/td><\/tr>
Turnip, pickled <\/td>43 <\/td>-2.42 <\/td>-5.63 <\/td><\/tr>
Tsukemono, Japanese pickles <\/td>29 <\/td>-11.18 <\/td>-38.55 <\/td><\/tr>
Zucchini, pickled <\/td>38 <\/td>-3.25 <\/td>-8.55 <\/td><\/tr>
Chinese preserved sweet vegetable <\/td>371 <\/td>-1.40 <\/td>-0.38 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the pickled vegetable category, the average PRAL values are -2.89 per 100 grams and -9.35 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 Pickled Vegetables<\/figcaption><\/figure><\/p>\n

Your Alkaline Olives, Pickles, Pickled Vegetables<\/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 pickled vegetables 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 Olives, Pickles, Pickled Vegetables PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Olives, Pickles, Pickled Vegetables 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: banana<\/a>, cabbage<\/a><\/p>

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