Research has come out with data on Acid / Alkaline foods with Potential Renal Acid Load (PRAL) as the outcome of the food after digestion and absorption. Knowledge of PRAL is important so that body pH can be maintained through diet.
Acid producing foods – positive PRAL score
Alkaline producing foods – Negative PRAL score
Neutral Foods – 0 PRAL score
Average PRAL scores of different food groups based on 100 gm food.
| Food Group and Foods and their PRAL scores based on 100 gm/ ml food | PRAL Score |
| Meat and Meat Products Average | + 9.5 |
| Lean Beef | + 7.8 |
| Chicken | + 8.7 |
| Canned, Corned Beef | + 13.2 |
| Frankfurters | + 6.7 |
| Liver Sausage | + 10.6 |
| Lunch Meat | + 10.2 |
| Lean Pork | + 7.9 |
| Rump Steak | + 8.8 |
| Salami | + 11.6 |
| Turkey Meat | + 9.9 |
| Veal Fillet | + 9.0 |
| Fish Average | + 7.9 |
| Cod Fillet | + 7.1 |
| Haddock | + 6.8 |
| Herring | + 7.0 |
| Trout | + 10.8 |
| Milk, Dairy, and Eggs | |
| Milk and non-cheese average | + 1.0 |
| Low protein cheese average | + 8.0 |
| High protein cheese average | + 23.6 |
| Buttermilk | + 0.5 |
| Low Fat Cheddar cheese | + 26.4 |
| Gouda Cheese | + 18.6 |
| Cottage Cheese | + 8.7 |
| Sour Cream | + 1.2 |
| Whole Egg | + 8.2 |
| Egg White | + 1.1 |
| Egg Yolk | + 23.4 |
| Hard Cheese | + 19.2 |
| Ice Cream | + 0.6 |
| Whole milk | + 1.1 |
| Whole Milk Pasteurized | + 0.7 |
| Parmesan Cheese | + 34.2 |
| Processed Cheese | + 28.7 |
| Whole Milk Yogurt w/Fruit | + 1.2 |
| Whole Milk Yogurt Plain | + 1.5 |
| Sugar and Sweets Average | + 4.3 |
| Milk Chocolates | + 2.4 |
| Honey | -0.3 |
| Cake | + 3.7 |
| Marmalade | -1.5 |
| White Sugar | -0.1 |
| Vegetables Average | -2.8 |
| Asparagus | -0.4 |
| Broccoli | -1.2 |
| Carrots | -4.9 |
| Cauliflower | -4.0 |
| Celery | -5.2 |
| Chicory | -2.0 |
| Cucumber | -0.8 |
| Eggplant | -3.4 |
| Leeks | -1.8 |
| Lettuce | -2.5 |
| Mushrooms | -1.4 |
| Onions | -1.5 |
| Peppers | -1.4 |
| Potatoes | -4.0 |
| Radishes | -3.7 |
| Spinach | -14.0 |
| Tomato Juice | -2.8 |
| Tomatoes | -3.1 |
| Zucchini | -2.6 |
| Fruits, Nuts, and Juices Average | -3.1 |
| Apple Juice | -2.2 |
| Apples | -2.2 |
| Apricots | -4.8 |
| Bananas | -5.5 |
| Black Currants | -6.5 |
| Cherries | -3.6 |
| Grape Juice | -1.0 |
| Hazelnuts | -2.8 |
| Kiwi Fruit | -4.1 |
| Lemon Juice | -2.5 |
| Orange Juice | -2.9 |
| Oranges | -2.7 |
| Peaches | -2.4 |
| Peanuts | + 8.3 |
| Pears | -2.9 |
| Pineapple | -2.7 |
| Raisins | -21.0 |
| Strawberries | -2.2 |
| Walnuts | + 6.8 |
| Watermelon | -1.9 |
| Grain Products | |
| Bread average | + 3.5 |
| Flour average | + 7.0 |
| Noodles average | + 6.7 |
| Mixed Grain Rye Bread | + 4.0 |
| Rye Bread | + 4.1 |
| Mixed Grain Wheat Bread | + 3.8 |
| Wheat Bread | + 1.8 |
| White Bread | + 3.7 |
| Cornflakes | + 6.0 |
| Rye Crackers | + 3.3 |
| Egg Noodles | + 6.4 |
| Oats | + 10.7 |
| Brown Rice | + 12.5 |
| White Rice | + 1.7 |
| Rye Flour | + 5.9 |
| White Spaghetti | + 6.5 |
| Whole Grain Spaghetti | + 7.3 |
| Wheat Flour | + 8.2 |
| Legumes Average | + 1.2 |
| Green Beans | -3.1 |
| Lentils | + 3.5 |
| Peas | + 1.2 |
| Fats and Oils Average | 0 |
| Butter | + 0.6 |
| Margarine | -0.5 |
| Olive Oil | 0.0 |
| Sunflower Oil | 0.0 |
| Beverages | |
| Alkali rich average | -1.7 |
| Alkali poor average | 0 |
| Draft Beer | -0.2 |
| Pale Beer | + 0.9 |
| Stout Beer | -0.1 |
| Coca-Cola | + 0.4 |
| Cocoa | -0.4 |
| Coffee | -1.4 |
| Mineral Water | -1.8 |
| Red Wine | -2.4 |
| Tea | -0.3 |
| White Wine | -1.2 |
*This table is adapted from the Remer and Manz study and each PRAL score is based on a 100g portion of food.
