Is Pasta Acidic or Alkaline?
Pasta (cooked) is acid-forming: Positive PRAL: acid-forming after digestion.
Classification
Cooked pasta is acid-forming at +5.8 because durum wheat semolina brings protein and phosphorus, and the cooking water it absorbs only roughly halves the value: raw, it is +10.9. A 200 g serving adds about +12. A tomato sauce with lots of vegetables offsets part of that, while Parmesan and ground meat add more.
In the Grains, Bread & Pasta category, pasta (cooked) ranks #76 of 121, sorted from alkaline to acid-forming. More alkaline options include Pretzel stick (+5.7), Pretzel (lye) (+5.7), Focaccia (+5.7). More acid-forming are Amaranth (+5.9), Couscous (durum) (+5.9), Puffed rice cereal (+6.0).
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.
Pasta: cooked, raw
Same food, different state. All values per 100 g.
| State | PRAL |
|---|---|
| cooked | +5.8 |
| raw | +10.9 |
What balances pasta
A small side (100 g) of pasta adds +5.8 to your daily balance. These three bring it back; the grams shown offset exactly this serving.
Frequently Asked Questions
Is pasta 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: Pasta (cooked) has a PRAL of +5.8 per 100 g, so it counts as acid-forming in your daily acid-base balance.
How much spinach offsets a small side (100 g) of pasta?
A small side (100 g) of pasta adds +5.8 to your daily balance. Spinach (fresh) has −12.2 per 100 g, so about 50 g of spinach offset this serving.
Do I have to avoid pasta on an alkaline diet?
No. What counts is the balance of the whole day, not a single food. Pasta is acid-forming; with enough vegetables, potatoes and fruit on the same plate, the meal stays balanced.
Pasta, cooked or raw: which is more alkaline?
Pasta (cooked) is at +5.8, Pasta (raw) at +10.9. So the "cooked" version is more alkaline. Differences come from water content, cooking water or concentration during drying.
Pasta logged, balance checked.
Basentracker adds up every meal automatically and shows whether your day is in the alkaline range. The same values as on this page, all 977 foods, photo scan, recipes.
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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.