Is Bulgur (Durum Wheat) Acidic or Alkaline?
Bulgur (durum wheat) (raw) is acid-forming: Positive PRAL: acid-forming after digestion.
Classification
Raw bulgur is parboiled, dried and cracked durum wheat, and in the dry grain, protein and phosphorus are packed tightly together, hence +5.2. Since you never eat it dry, the cooked value of +3.1 is the one that matters in practice: as it soaks, it absorbs water and spreads the acid load. The 353 kcal per 100 g also refer to the dry grain.
In the Grains, Bread & Pasta category, bulgur (durum wheat) (raw) ranks #66 of 121, sorted from alkaline to acid-forming. More alkaline options include Sprouted wheat (+5.0), Breadcrumbs (+5.0), Wholemeal wheat bread (+4.9). More acid-forming are Pearled barley (+5.3), Wholemeal rye bread (+5.3), Barley flour (+5.4).
Acidic or alkaline: PRAL, not pH
On this site, acidic and alkaline refer to the PRAL (potential renal acid load). It estimates what a food leaves behind once it has been digested: a positive value is acid-forming, a negative value is alkalizing. That is different from the pH of the food itself: a lemon tastes sour, yet its PRAL is −4.0, so it is alkalizing. Your diet does not change your blood pH. It does change how much acid your kidneys have to deal with.
Bulgur (durum wheat): raw, cooked
Same food, different state. All values per 100 g.
| State | PRAL |
|---|---|
| cooked | +3.1 |
| raw | +5.2 |
What balances bulgur (durum wheat)
A dry serving (50 g) of bulgur (durum wheat) adds +2.6 to your daily balance. These three bring it back; the grams shown offset exactly this serving.
Frequently Asked Questions
Is bulgur (durum wheat) acidic?
It depends on what you mean by acidic. The pH describes the food itself, for example how sour it tastes. The PRAL describes what it leaves behind after digestion: Bulgur (durum wheat) (raw) has a PRAL of +5.2 per 100 g, so it counts as acid-forming in your daily acid-base balance.
How much kale offsets a dry serving (50 g) of bulgur (durum wheat)?
A dry serving (50 g) of bulgur (durum wheat) adds +2.6 to your daily balance. Kale (fresh) has −11.7 per 100 g, so about 20 g of kale offset this serving.
Do I have to avoid bulgur (durum wheat) on an alkaline diet?
No. What counts is the balance of the whole day, not a single food. Bulgur (durum wheat) is acid-forming; with enough vegetables, potatoes and fruit on the same plate, the meal stays balanced.
Bulgur (durum wheat), raw or cooked: which is more alkaline?
Bulgur (durum wheat) (raw) is at +5.2, Bulgur (durum wheat) (cooked) at +3.1. So the "cooked" version is more alkaline. Differences come from water content, cooking water or concentration during drying.
Bulgur (Durum Wheat) logged, balance checked.
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Compare all Grains, Bread & Pasta: Grains, Bread & Pasta table. Common questions are answered in Acidic or Alkaline?, and the PRAL calculator adds up a whole meal.
Source: Basentracker food database (PRAL according to Remer & Manz, calculated from protein, phosphorus, potassium, magnesium and calcium per 100 g). This information does not replace medical advice.