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Purine table

Various food types and their purine content.

Total Purines
Nutr.
in mg uric
224 Foods (alphabetically)
Min
Max Density
acid/100 g
in mg/MJ
(Average)
HIGHEST IN PURINES (400 mg. uric acid/100 g and higher)
Fish, sardines in oil
480
399
560
519.5
Liver, Calf's
460
837.5
Mushroom, flat, edible Boletus, dried
488
932.8
Neck sweet bread, Calf's
1260
3012.9
Ox liver
554
1013.3
Ox spleen
444
1052.6
Pig's heart
530
1382
Pig's liver
515
937.9
Pig's lungs (lights)
434
911.2
Pig's spleen
516
1208.2
Sheep's spleen
773
1702.6
Sprat, smoked
804
795.6
Theobromine
2300
1611.3
Yeast, Baker's
680
2071.3
Yeast, Brewer's
1810
1866.6
MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g)
Bean, seed, white, dry
128
127.1
Bean, Soya, seed, dry
190
139.1
Beef, chuck
120
192
Beef, fillet
110
216.4
Beef, fore rib, entrecote
120
185.4
Beef, muscles only
133
292.1
Beef, roast beef, sirloin
110
110
120
201.4
Beef, shoulder
110
203.9
Black gram (mungo bean), seed, dry
222
194.3
Caviar (real)
144
141.6
Chicken (breast with skin)
175
288.4
Chicken (chicken for roasting), average
115
165.8
Chicken, boiling fowl, average
159
149.2
Chicken, leg with skin, without bone
110
152.2
Duck, average
138
146.2
Fish, Anchovy
239
560
Fish, Carp
160
330.9
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
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109
139
178
190
210
219
145
110
241
163
170
345
131

95

194

110

250

125

137

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
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Fish, Sole
Fish, trout
Fish, Tuna
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
Pork chop with bone
Pork chuck
Pork fillet
Pork hip bone (hind leg)
Pork leg (hind leg)

Purine table

131
297
257
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
145
140
150
120
160

125

114.45 164.65

60

175

80

110

140
135
145
115
150

150
145
150
130
160

Pork muscles only

166
Pork shoulder with skin (blade of shoulder)
150
145
Rabbit meat, average with bone
132
95
Rabbit/Hare (average)
105
Sausage "Jagdwurst"
112
Sausage salami, German
104
Sausage, liver (liverwurst)
165
Sausages, frying, from pork
101
Scallop
136
Shrimp, brown
147
60
Spleen, Calf's
343
Sunflower seed, dry
143
Turkey, young animal, average, with skin
150
Veal chop, cutlet with bone
140
Veal fillet
140
Veal knuckle with bone
150
140
Veal, leg of veal with bone
150
140
Veal, muscles only
172
Veal, neck with bone
150
Veal, shoulder
140
Venison back
105
Venison haunch (leg)
138
105
LOWEST IN PURINES (100 mg. uric acid/100 g and less)
Almond, sweet
37
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137

150
150

234

160
150

154

376.2
686.7
273.7
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
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
205
336.5
15.7
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Purine table

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)

14
73
78
23
21
19
29
57
96
80
37
45
57
8.1
13
14
19
22
92
14

Broccoli

81

Brussel sprouts
Cabbage, red
Cabbage, savoy
Cabbage, white
Carrot
Cauliflower
Caviar substitute
Celeriac
Cheese, Brie
Cheese, Cheddar/Cheshire cheese, 50% fat cont
Cheese, cottage
Cheese, edam, 30% fat content in dry matter
Cheese, edam, 40% fat content in dry matter
Cheese, edam, 45% 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, not includin
Corn, sweet
Fish, Crayfish
Cress
Crispbread
Cucumber
Currant, red
Date, dried
Elderberry, black
Endive
Fennel leaves
Fig (dried)
Fish, eel (smoked)
Frankfurter sausages
Gooseberry

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
7.3
17
35
33
17
14
64
78
89
16

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19.71

29.57

20
40

43
50

15

21

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
691.6

19.79
19.87

36.62
42.71

14

25

10

16

45
110
68.74 129.52

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
141.7
122.6
29.9
144.4
297.7
139
60.4
57.2
80.2
101.3
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Purine table

Grape
Grass, Viper's (black salsify)
Kale
Kiwi fruit (Chinese gooseberry, strawberry peach
Kohlrabi
Leek
Lettuce
Lettuce, Lamb's
Meat, luncheon
Melon, Cantelope

27
71
48
19
25
74
13
38
70
33

Millet, shucked corn

Morel
Mushroom
Mushroom, flat, edible Boletus, cep
Mushrooms, canned, solid and liquid
Mushrooms, Chanterelle
Mushrooms, Chanterelles, canned, solids & liqui
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, spagh
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
Pumpkin
Quince
Radish
Radishes
Raspberry
Rhubarb
Rolls, bread
Rye, whole grain
Sauerkraut, dripped off
Sausage "Bierschincken"

62
30
58
92
29
17
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
44
30
15
13
18
12
21
51
16
85

Sausage "Fleischwurst"
Sausage "Mortadella"

78
96

Sausage "Munich Weisswurst"

Sausage, Vienna

73
78

www.acumedico.com/purine.htm

10.86

29.61

9.75

29.25

94.6
939.4
309.1
88.5
243.9
714.1
274.4
645.3
58.8
143

41.9
748.9
55.48 60.52 858.2
1011.6
488.5
356.2
114.2
8.3
27
42
13.9
33.8
63.6
51.1
112.4
105.9
140.7
322.6
1054.6
266.2
26.6
245.7
84.78 166.56 82.7
119.6
2
17
51.5
681
161.71
81.4
257.6
116.8
67.9
53.6
60.3
37.23 90.55
42.8
422
185
234.3
210.6
126.3
212.6
18.2
47
63
41
12
20
224.7
117.3
79

130

66.8
67.4
65.7
65.7
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Purine table

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

91
74
62
57
24
21
80
68
11
25
51
8.1

11.81

25.59

40.2

83.41

81.5
45.9
26.5
844.7
296.2
156.8
243.8
196.4
145.7
9.1
39.4
27.7

It should be remembered 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:

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Purine table

Link back to Dr. Halevi's homepage.

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