Purine Table and Information: HIGHEST IN PURINES (400 Mg. Uric Acid/100 G and Higher)

purine table and information
HIGHEST IN PURINES (400 mg. uric acid/100 g and higher)

Foods (alphabetically)
Total Purines in mg uric

acid/100 g (Average)
Fish, sardines in oil

Liver, Calf's
Mushroom, flat, edible Boletus, dried
Neck sweet bread, Calf's
Ox liver
Ox spleen
Pig's heart
Pig's liver
Pig's lungs (lights)
Pig's spleen
Sheep's spleen
Sprat, smoked
Theobromine
Yeast, Baker's
Yeast, Brewer's
480
460
488
1260
554
444
530
515
434
516
773
804
2300
680
1810
M in
M ax
399
560
Nutrition Density
in mg/M J
519.5
837.5
932.8
3012.9
1013.3
1052.6
1382
937.9
911.2
1208.2
1702.6
795.6
1611.3
2071.3
1866.6
MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g)


Bean, seed, white, dry

Bean, Soya, seed, dry
Beef, chuck
Beef, fillet
Beef, fore rib, entrecote
128
190
120
110
120
Beef, muscles only
133
Page 1
M in
M ax
Nutr. Density in
mg/M J
127.1
139.1
192
216.4
185.4
292.1


Beef, roast beef, sirloin

Beef, shoulder
Black gram (mungo bean), seed, dry
Caviar (real)
Chicken (breast with skin)
Chicken (chicken for roasting), average
Chicken, boiling fowl, average
Chicken, leg with skin, without bone
Duck, average
Fish, Anchovy
Fish, Carp
Fish, Cod
Fish, Haddock
Fish, Halibut
Fish, Herring roe
Fish, Herring, Atlantic
Fish, Herring, Matje cured
Fish, Mackerel
Fish, Pike-perch
Fish, Redfish (ocean perch)
Fish, Saithe (coalfish)
Fish, salmon
Fish, sardine, pilchard
Fish, Sole
Fish, trout
Fish, Tuna
110
110
222
144
175
115
159
110
138
239
160
109
139
178
190
210
219
145
110
241
163
170
345
131
297
257
Page 2
M in
M ax
110
120
95
194
110
250
125
137
Nutr. Density in
mg/M J
201.4
203.9
194.3
141.6
288.4
165.8
149.2
152.2
146.2
560
330.9
335.9
425.2
439.9
342.4
216.9
197.6
191.2
311.3
544.1
473.4
202
693.2
376.2
686.7
273.7


Fish, Tuna in oil

Goose
Grape, dried, raisin, sultana
Ham, cooked
Heart, Sheep's
Horse meat
Kidney, Calf's
Lamb (muscles only)
Lentil, seed, dry
Linseed
Liver, chicken
Lobster
Lungs, Calf's
Mussel
Ox heart
Ox kidney
Ox lungs (lights)
Ox tongue
Peas, chick (garbanzo), seed, dry
Pig's kidney
Pig's tongue
Pike
Poppy seed, seed, dry
Pork belly
Pork belly, raw, smoked dried
290
165
107
131
241
200
218
182
127
105
243
118
147
112
256
269
399
160
109
334
136
140
170
100
127
Page 3
M in
M ax
114.45
164.65
60
175
80
110
Nutr. Density in
mg/M J
246.2
116.7
86.4
248.1
367.6
438.8
419.6
371
93.8
67.4
426.3
346.4
389.1
391.5
504.3
569.5
961.4
186
84.2
784.5
208.2
406.7
86
92.3
82.6


Pork chop with bone

Pork chuck
Pork fillet
Pork hip bone (hind leg)
Pork leg (hind leg)
Pork muscles only
Pork shoulder with skin (blade of shoulder)
Rabbit meat, average with bone
Rabbit/Hare (average)
Sausage "Jagdwurst"
Sausage salami, German
Sausage, liver (liverwurst)
Sausages, frying, from pork
Scallop
Shrimp, brown
Spleen, Calf's
Sunflower seed, dry
Turkey, young animal, average, with skin
Veal chop, cutlet with bone
Veal fillet
Veal knuckle with bone
Veal, leg of veal with bone
Veal, muscles only
Veal, neck with bone
Veal, shoulder
145
140
150
120
160
166
150
132
105
112
104
165
101
136
147
343
143
150
140
140
150
150
172
150
140
Page 4
M in
M ax
140
135
145
115
150
150
145
150
130
160
145
95
150
150
60
234
140
140
160
150
Nutr. Density in
mg/M J
260
170.4
334.8
155
357.4
374.9
165.2
207.7
219.4
127.8
65.9
122.2
80.2
505.8
397.9
815.9
59.5
237.3
309.6
347.3
353.2
310.2
438.7
326.9
309.3


Venison back
Venison haunch (leg)
105
138
M in
105
M ax
154
Nutr. Density in
mg/M J
205
336.5
LOWEST IN PURINES (100 mg. uric acid/100 g and le


Almond, sweet
Apple
Apricot
Artichoke
Asparagus
Aubergine
Avocado
Bamboo Shoots
Banana
Barley without husk, whole grain
Bean sprouts, Soya
Beans, French (string beans, haricot)
Beans, French, dried
Beef, corned (German)
Beer, alcohol free
Beer, Pilsner lager beer, regular beer, German
Beer, real, light
Beet root
Bilberry, blueberry, huckleberry
Brain, Calf's
Bread, wheat (flour) or (white bread)
37
14
73
78
23
21
19
29
57
96
80
37
45
57
8.1
13
14
19
22
92
14
Page 5
M in
M ax
19.71
29.57
20
40
43
50
15
21
Nutr. Density in
mg/M J
15.7
60.1
71.6
834.6
310.9
290
20.9
402.1
152.4
71.1
378.3
266.9
39.4
96.5
75.4
75.2
86
108.5
143.7
203.1
13.9


Broccoli
Brussels sprouts
Cabbage, red
Cabbage, savoy
Cabbage, white
Carrot
Cauliflower
Caviar substitute
Celeriac
Cheese, Brie
Cheese, Cheddar/Cheshire cheese, 50% fat content
Cheese, cottage
Cheese, edam, 30% fat content in dry matter
Cheese, Limburger, 20% fat content in dry matter
Cherry, Morello
Cherry, sweet
Chicory
Chinese leaves
Chives
Cocoa powder, oil partially removed
Corn, sweet
Fish, Crayfish
Cress
Crispbread
81
69
32
37
22
17
51
18
30
7.1
6
9.4
7.1
7.1
7.1
32
17
7.1
12
21
67
71
52
60
28
60
Page 6
M in
M ax
19.79
19.87
36.62
42.71
14
25
Nutr. Density in
mg/M J
691.6
456
350.2
342.6
210.3
155.9
537.9
37.8
390.6
5
4.3
22
6.8
5.4
4.8
41.7
75.5
64.2
171.8
412.4
581.2
49.7
140.9
220.3
200.8
44.9


Cucumber
Currant, red
Date, dried
Elderberry, black
Endive
Fennel leaves
Fig (dried)
Fish, eel (smoked)
Frankfurter sausages
Gooseberry
Grape
Grass, Viper's (black salsify)
Kale
Kiwi fruit (Chinese gooseberry, strawberry peach
Kohlrabi
Leek
Lettuce
Lettuce, Lamb's
Meat, luncheon
Melon, Cantelope
Millet, shucked corn
Morel
Mushroom
Mushroom, flat, edible Boletus
Mushrooms, canned, solid and liquid
Mushrooms, Chanterelle
7.3
17
35
33
17
14
64
78
89
16
27
71
48
19
25
74
13
38
70
33
62
30
58
92
29
17
Page 7
M in
M ax
10
16
45
68.74
110
129.52
10.86
29.61
9.75
29.25
55.48
60.52
Nutr. Density in
mg/M J
141.7
122.6
29.9
144.4
297.7
139
60.4
57.2
80.2
101.3
94.6
939.4
309.1
88.5
243.9
714.1
274.4
645.3
58.8
143
41.9
748.9
858.2
1011.6
488.5
356.2


Mushrooms, Chanterelles, canned, solids & liquids

Nuts, Brazil
Nuts, hazelnut (cobnut)
Nuts, peanut
Oats, without husk, whole grain
Olive, green, marinated
Onion
Orange
Ox brain
Oyster
Oyster, mushroom
Parsley, leaf
Pasta made with egg (noodles, macaroni, spaghetti
Pea, pod and seed, green
Pea, seed, dry
Peach
Pear
Peppers, green
Pig's brain
Pineapple
Plaice
Plum
Plum, dried
Potato
Potato, cooked with skin
Pudding, black
17
23
37
79
94
29
13
19
75
90
50
57
40
84
95
21
12
55
83
19
93
24
64
16
18
55
Page 8
M in
M ax
27
42
84.78
166.56
17
37.23
90.55
Nutr. Density in
mg/M J
114.2
8.3
13.9
33.8
63.6
51.1
112.4
105.9
140.7
322.6
1054.6
266.2
26.6
245.7
82.7
119.6
51.5
681
161.71
81.4
257.6
116.8
67.9
53.6
60.3
42.8


Pumpkin
Quince
Radish
Radishes
Raspberry
Rhubarb
Rolls, bread
Rye, whole grain
Sauerkraut, dripped off
Sausage "Bierschincken"
Sausage "Fleischwurst"
Sausage "Mortadella"
Sausage "Munich Weisswurst"
Sausage, Vienna
Sausages, frying, from veal
Sausages, German (Mettwurst)
Sesame (gingelly) seed, Oriental, dry
Spinach
Squash, summer
Strawberry
Tench
Tofu
Tomato
Nuts, Walnut
Wheat, whole grain
Yogurt, min. 3.5% fat content
44
30
15
13
18
12
21
51
16
85
78
96
73
78
91
74
62
57
24
21
80
68
11
25
51
8.1
Page 9
M in
M ax
47
12
63
20
79
130
11.81
25.59
40.2
83.41
Nutr. Density in
mg/M J
422
185
234.3
210.6
126.3
212.6
18.2
41
224.7
117.3
66.8
67.4
65.7
65.7
81.5
45.9
26.5
844.7
296.2
156.8
243.8
196.4
145.7
9.1
39.4
27.7

Please remember that food is usually responsible for only ca. 30% of the uric acid content in the blood serum. Diet is very important to those who
wish to lower their uric acid, yet other considerations should not be overlooked. Extremely physical exertion or traumatic injuries may contribute to
the occurrence of gout. Also foods that elevate the blood acidity, despite their low purine content, may cause an aggravation of gout. Some examples
may be: very spicy and greasy food, coffee, alcohol, excess tea, deeply fried food and more. In Chinese medicine concepts, these foods fall under the
category of Heat and Damp producing foods and beverages.
The following foods list is from the book Gout by Prof. R. Grahame, Dr. A. Simmonds and Dr. E. Carrey:
Group A: 0-50mg purine per 100g
Group B: 50-150mg purine per 100g
Group C: 150-1,000mg purine per 100g
Fruits
Poultry: (Chicken, duck, turkey, goose)
Wild or Farmed Game (Pheasant, quail, grouse, rabbit/hare,

venison)
Vegetables: All, except those in Group B (runner/green/string

beans/French beans, mange-tour, and sugar snap peas are all right
Red Meats and Sausages (Veal, beef, lamb, pork, bacon)
Organ Meats (Kidney, heart, sweetbreads, liver, pt, terrine,

liver sausage, foie gras)
Cereals: All except those in Group B (most breads and cakes, most
breakfast cereals, biscuits, rice, barley, couscous, polenta, and pasta
are permitted in moderation)
Fish: Except those in Group C
Extracts of Meat and Yeast (Bovril, Oxo, Marmite, Vegemite)
Dairy Products (Milk, creams, yogurt, ice cream, cheese, eggs

bearing in mind the high fat content of most dairy products)
Oysters, Mussels, and Most Other Shellfish, Prawns,

Shrimp, Scampi
Fish Roe (Cod roe, caviar, taramasalata)
Fats, within reasonable calorie limits (Butter, most cooking oils, lard,
shortening, salad dressing, mayonnaise)
Wholegrain Bread and Pasta
Scallops, Herrings, Mackerel, Trout
Nuts: Not peanuts or cashews, and preferably not salted nuts
Wholegrain Cereals (Including oatmeal, brown rice, and

tahini)
Crayfish, Lobster
Olives
Lentils, Soya Beans, Bean Curd, Tofu, Tempeh, Miso,

Hummus, Peas and Beans (including Chickpeas)
Small Fish Whole or Processed (Anchovies, sardines, sprats,

whitebait, anchovy paste, Gentlemens Relish, Thai fish sauce)
Preserves and Sweets (Jam, marmalade, chutney, pickles)
Peanuts, Peanut Butter, Cashews, Ground Nuts
Beverages: Including tea, coffee, soft drinks (but these may contain
caffeine)
Peanuts, Peanut Butter, Cashews, Ground Nuts

Brassicas (Cauliflower, broccoli/calabrese, kale, Brussels
sprouts, Chinese greens
Spinach, Asparagus, Avocado, and Mushrooms
Page 10

Purine Table and Information: HIGHEST IN PURINES (400 Mg. Uric Acid/100 G and Higher)

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purine table and information

HIGHEST IN PURINES (400 mg. uric acid/100 g and higher)

Total Purines in mg uric

Fish, sardines in oil

MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g)

Total Purines in mg uric

Bean, seed, white, dry

Beef, muscles only