Sources
We calculate the PRAL values in the Basentracker app, in the alkaline food list, in the PRAL calculator and in our articles ourselves, based on the nutrient data of public food databases. For each food, all values come from exactly one database. The German Nutrient Database (Bundeslebensmittelschlüssel, BLS) takes priority. If it does not list a food, we use the next database in the order below.
Bundeslebensmittelschlüssel (BLS)
Max Rubner-Institut · Version 4.0 · As of 2025 · CC BY 4.0
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 – Deutsche Nährstoffdatenbank (German Nutrient Database). License: CC BY 4.0. Changes: selection of foods, PRAL value calculated.
Schweizer Nährwertdatenbank
Bundesamt für Lebensmittelsicherheit und Veterinärwesen (BLV) · Version 7.1 · As of July 1, 2026 · free, including commercial use, with attribution
Schweizer Nährwertdatenbank, Version 7.1, Bundesamt für Lebensmittelsicherheit und Veterinärwesen BLV, naehrwertdaten.ch.
Table de composition nutritionnelle des aliments Ciqual
Anses (Agence nationale de sécurité sanitaire de l'alimentation) · Version 2025 · As of November 19, 2025 · Licence Ouverte / Etalab 2.0
Anses (2025): Table de composition nutritionnelle des aliments Ciqual, as of November 19, 2025. Licence Ouverte / Etalab 2.0.
McCance and Widdowson's The Composition of Foods Integrated Dataset (CoFID)
Public Health England · Version 2021 · As of March 19, 2021 · Open Government Licence v3.0
Contains public sector information licensed under the Open Government Licence v3.0. Public Health England (2021): McCance and Widdowson's The Composition of Foods Integrated Dataset.
FoodData Central
U.S. Department of Agriculture, Agricultural Research Service · Version SR Legacy, Foundation and FNDDS · As of 2018, 2026 and 2024 · CC0 1.0 (public domain)
U.S. Department of Agriculture, Agricultural Research Service: FoodData Central, fdc.nal.usda.gov.
How the PRAL Value Is Calculated
PRAL according to Remer & Manz (1995): 0.49 × protein (g) + 0.037 × phosphorus (mg) − 0.021 × potassium (mg) − 0.026 × magnesium (mg) − 0.013 × calcium (mg), per 100 g.
Remer T, Manz F (1995). Potential renal acid load of foods and its influence on urine pH. J Am Diet Assoc 95(7):791–797.
Note
The values are averages per 100 g of edible portion. Individual products may differ. This information is not a substitute for medical advice or professional nutrition therapy.