Food list

Grains, Bread & Pasta: PRAL Values Compared

Grains are acid-forming, whole grains a little more than refined ones because of the phosphorus in the outer layer. Cooked, the value per 100 g drops because of the water absorbed.

121 foods
Average +4.9
Alkaline 5
Neutral 2
Acidic 114

Common questions about grains, bread & pasta

Are Oats Acidic or Alkaline?
raw
+6.8
Acidic
Is Rice Acidic or Alkaline?
cooked
+1.8
Acidic
Is Spelt Acidic or Alkaline?
raw
+9.3
Acidic
Is Bread Acidic or Alkaline?
baked
+2.6
Acidic

All grains, bread & pasta, sorted from alkaline to acid-forming

# Food PRAL
1 Soy flour, defattedraw −11.3
2 Soy flour, full-fettraw −5.2
3 Corn, whole kernelraw −2.1
4 Muesli, classicraw −1.6
5 Sweet corncanned −1.0
6 Potato starchraw −0.4
7 Buckwheat breadbaked +0.2
8 Sweet cornboiled +0.7
9 Corn starchraw +1.0
10 Rye flourraw +1.1
11 Schupfnudeln (potato noodles)raw +1.3
12 Garlic breadprepared +1.4
13 Parboiled ricecooked +1.5
14 Whole rye flourraw +1.6
15 Soy breadbaked +1.6
16 Wholemeal crispbreadbaked +1.6
17 Crispbread (snack)prepared +1.7
18 Rye crispbreadbaked +1.7
19 White ricecooked +1.8
20 Brown ricecooked +1.9
21 Egg noodlesraw +2.0
22 Tagliatelleraw +2.0
23 Rice noodlescooked +2.1
24 Pumpernickelbaked +2.3
25 Pearled barleycooked +2.3
26 Couscous (durum)cooked +2.5
27 Wholemeal breadbaked +2.6
28 Multigrain breadbaked +2.6
29 Wild ricecooked +2.6
30 Quinoacooked +2.7
31 Rye-wheat breadbaked +2.8
32 Cornflakesraw +3.0
33 Rye breadbaked +3.0
34 Egg noodlescooked +3.0
35 Tagliatellecooked +3.0
36 Oat breadbaked +3.0
37 Bulgur (durum wheat)cooked +3.1
38 Rye rollbaked +3.1
39 Mixed rollbaked +3.3
40 Granolabaked +3.4
41 Croissantbaked +3.4
42 Multigrain rollbaked +3.5
43 Sourdough (starter from rye flour)fermented +3.6
44 Corn grits (polenta)cooked +3.7
45 Spelt pastacooked +3.7
46 Parboiled riceraw +3.7
47 Ciabattabaked +3.7
48 White breadbaked +3.7
49 Flatbreadbaked +3.8
50 White toast breadbaked +3.9
51 Corn pastacooked +3.9
52 Rice flourraw +4.0
53 Baguettebaked +4.1
54 Wholemeal pastacooked +4.2
55 Wholemeal spaghetticooked +4.2
56 Brown riceraw +4.2
57 Wholemeal toast breadbaked +4.3
58 Wholemeal rollbaked +4.3
59 Rye, whole kernelraw +4.4
60 Potato breadbaked +4.7
61 Wheat-rye breadbaked +4.7
62 White riceraw +4.7
63 Wholemeal wheat breadbaked +4.9
64 Breadcrumbsbaked +5.0
65 Sprouted wheatraw +5.0
66 Bulgur (durum wheat)raw +5.2
67 Pearled barleyraw +5.3
68 Wholemeal rye breadbaked +5.3
69 Barley flourraw +5.4
70 Wheat rollbaked +5.5
71 Wheat flourraw +5.6
72 Focacciabaked +5.7
73 Pretzel (lye)baked +5.7
74 Pretzel stickbaked +5.7
75 Fusillicooked +5.8
76 Pastacooked +5.8
77 Pennecooked +5.8
78 Spaghetticooked +5.8
79 Amaranthraw +5.9
80 Couscous (durum)raw +5.9
81 Puffed rice cerealraw +6.0
82 Spelt breadbaked +6.1
83 Green speltraw +6.1
84 Durum wheat semolinaraw +6.2
85 Rice cakes (unsalted)prepared +6.2
86 Teffraw +6.3
87 Whole wheat flourraw +6.3
88 Wheat flour type 1050raw +6.5
89 Buckwheatraw +6.5
90 Millet flourraw +6.5
91 Protein breadbaked +6.6
92 Egg noodles, freshraw +6.7
93 Buckwheat flourraw +6.7
94 Rolled oatsraw +6.8
95 Instant oatsraw +6.8
96 Wheat berriesraw +7.1
97 Spelt flour type 630raw +7.3
98 Wholemeal pastaraw +7.3
99 Wholemeal spaghettiraw +7.3
100 Spelt pastaraw +7.3
101 Quinoaraw +7.4
102 Multigrain cerealsraw +7.7
103 Spelt rollbaked +7.8
104 Rice noodlesraw +8.0
105 Millet, whole kernelraw +8.1
106 Millet flakes, whole grainraw +8.1
107 Corn pastaraw +8.2
108 Emmer (farro)raw +8.7
109 Wheat branraw +9.2
110 Spelt, whole kernelraw +9.3
111 Spelt flakesraw +9.3
112 Corn flourraw +9.7
113 Wheat tortilla (wrap)baked +10.0
114 Whole spelt flourraw +10.5
115 Fusilliraw +10.9
116 Pastaraw +10.9
117 Penneraw +10.9
118 Spaghettiraw +10.9
119 Oat flourraw +12.2
120 Oat branraw +17.1
121 Wheat germraw +20.1

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