{"id":726,"date":"2020-09-21T08:38:15","date_gmt":"2020-09-21T08:38:15","guid":{"rendered":"https:\/\/alkascore.com\/?p=726"},"modified":"2021-01-06T11:31:34","modified_gmt":"2021-01-06T11:31:34","slug":"acid-alkaline-margarine-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-margarine-pral-list\/","title":{"rendered":"Acid-Alkaline Margarine PRAL List"},"content":{"rendered":"

Margarine is not significant for alkaline diets. Firstly, its kidney load is mostly near-neutral. Secondly, margarine isn’t eaten in quantities that make a large difference to overall acid load. Having said that, if you care about micromanaging your diet then you can make small improvements to PRAL alkalinity.<\/p>\n

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

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

I list margarine 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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Main food description <\/th>Energy (kcal per 100 g) <\/th>PRAL
(100 g) <\/th>		PRAL ( 100 calories ) <\/th><\/tr><\/thead>
Margarine, NFS <\/td>533 <\/td>-0.28 <\/td>-0.05 <\/td><\/tr>
Margarine, stick, salted <\/td>717 <\/td>-0.23 <\/td>-0.03 <\/td><\/tr>
Margarine, tub, salted <\/td>713 <\/td>-0.13 <\/td>-0.02 <\/td><\/tr>
Margarine, whipped, tub, salted <\/td>713 <\/td>-0.13 <\/td>-0.02 <\/td><\/tr>
Margarine, stick, unsalted <\/td>717 <\/td>-0.23 <\/td>-0.03 <\/td><\/tr>
Margarine-like spread, stick, salted <\/td>537 <\/td>-0.30 <\/td>-0.06 <\/td><\/tr>
Margarine-like spread, tub, salted <\/td>533 <\/td>-0.28 <\/td>-0.05 <\/td><\/tr>
Margarine-like spread, liquid, salted <\/td>527 <\/td>-0.07 <\/td>-0.01 <\/td><\/tr>
Margarine like spread, whipped, tub, salted <\/td>533 <\/td>-0.25 <\/td>-0.05 <\/td><\/tr>
Margarine-like spread, reduced calorie, about 40% fat, tub, salted <\/td>339 <\/td>-0.38 <\/td>-0.11 <\/td><\/tr>
Margarine like spread, reduced calorie, about 40% fat, made with yogurt, tub, salted <\/td>330 <\/td>0.30 <\/td>0.09 <\/td><\/tr>
Margarine-like spread, reduced calorie, about 40% fat, stick, salted <\/td>339 <\/td>-0.38 <\/td>-0.11 <\/td><\/tr>
Margarine like spread, reduced calorie, about 20% fat, tub, salted <\/td>175 <\/td>-0.03 <\/td>-0.02 <\/td><\/tr>
Margarine like spread, fat free, tub, salted <\/td>44 <\/td>-0.76 <\/td>-1.73 <\/td><\/tr>
Margarine like spread, fat free, liquid, salted <\/td>43 <\/td>0.20 <\/td>0.47 <\/td><\/tr>
Vegetable oil-butter spread, stick, salted <\/td>533 <\/td>-0.10 <\/td>-0.02 <\/td><\/tr>
Vegetable oil-butter spread, tub, salted <\/td>362 <\/td>0.11 <\/td>0.03 <\/td><\/tr>
Vegetable oil-butter spread, reduced calorie, stick, salted <\/td>465 <\/td>0.17 <\/td>0.04 <\/td><\/tr>
Vegetable oil-butter spread, reduced calorie, tub, salted <\/td>450 <\/td>0.15 <\/td>0.03 <\/td><\/tr>
Butter-margarine blend, stick, salted <\/td>717 <\/td>0.09 <\/td>0.01 <\/td><\/tr>
Butter-margarine blend, tub, salted <\/td>727 <\/td>-0.10 <\/td>-0.01 <\/td><\/tr>
Butter-vegetable oil blend <\/td>727 <\/td>-0.10 <\/td>-0.01 <\/td><\/tr>
Butter replacement, fat-free powder <\/td>373 <\/td>0.94 <\/td>0.25 <\/td><\/tr>
Oil or table fat, NFS <\/td>764 <\/td>0.06 <\/td>0.01 <\/td><\/tr>
Shortening, NS as to vegetable or animal <\/td>884 <\/td>-0.01 <\/td>0.00 <\/td><\/tr>
Shortening, vegetable <\/td>884 <\/td>-0.01 <\/td>0.00 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the margarine category, the average PRAL values are -0.07 per 100 grams and -0.05 per 100 calories. To put this in context, compare with other fats and oils in the Food Category List<\/a>.
\n\"Margarine<\/p>\n

Your Alkaline Margarine<\/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 margarine 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 Margarine PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Acid-Alkaline Margarine 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: Enduring Nutrient Facts<\/a><\/p>

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