Cereals and flour, as well as dough and bread products, have a moderately acidifying effect in the body. Cooked rice and wheat bread have the least acidic effect, while unhulled rice and oatmeal top the list. Depending on the ingredients, pasta has pH values between 6 and 10 in the acidic range. Spaetzle is clearly at the top of the list with a PRAL value of 9.4. In contrast, the value of macaroni is only 6.1.
PH value table for cereal products
pH value table for cereal products: Estimated potential renal acid load (PRAL in mEq/100g) of 114 commonly consumed foods and beverages (based on 100 g). Modified from Remer and Manz, Journal of the American Dietetic Association 1995; 95:791-797.
PH values of cereals and flours
| Grain and flour | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Amaranth | 7,5 | S |
| Buckwheat | 3,7 | S |
| Cornflakes | 6,0 | S |
| Spelt | 8,8 | S |
| Barley | 5,0 | S |
| Green spelt wholemeal | 8,8 | S |
| Oatmeal | 10,7 | S |
| Millet | 8,6 | S |
| Corn | 3,8 | S |
| Rice, husked | 4,6 | S |
| Rice, peeled and cooked | 1,7 | S |
| Rice, unpeeled | 12,5 | S |
| Rye flour | 4,4 | S |
| Whole rye flour | 5,9 | S |
| Wheat flour | 6,9 | S |
| Whole wheat flour | 8,2 | S |
PH values of pasta
| Pasta | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Egg noodles | 6,4 | S |
| Macaroni | 6,1 | S |
| Spaghetti | 6,5 | S |
| Spaetzle | 9,4 | S |
| Whole wheat spaghetti | 7,3 | S |
Bread pH values
| Bread | pH value (PRAL value) | acidic / basic |
|---|---|---|
| Graham bread | 7,2 | S |
| Pumpernickel | 4,2 | S |
| Rye bread | 4,1 | S |
| Rye crispbread | 3,3 | S |
| Mixed rye bread | 4,0 | S |
| Whole wheat bread | 5,3 | S |
| White bread | 3,7 | S |
| Wheat bread | 1,8 | S |
| Mixed wheat bread | 3,8 | S |
| Rusk | 5,9 | S |