Various food types and their purine content.

224 Foods (alphabetically)

Total Purines in mg uric acid/100 g (Average)

Min

Max

Nutr. Density in mg/MJ

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

109

 

 

335.9

Fish, Haddock

139

 

 

425.2

Fish, Halibut

178

 

 

439.9

Fish, Herring roe

190

 

 

342.4

Fish, Herring, Atlantic

210

 

 

216.9

Fish, Herring, Matje cured

219

 

 

197.6

Fish, Mackerel

145

95

194

191.2

Fish, Pike-perch

110

 

 

311.3

Fish, Redfish (ocean perch)

241

 

 

544.1

Fish, Saithe (coalfish)

163

 

 

473.4

Fish, salmon

170

110

250

202

Fish, sardine, pilchard

345

 

 

693.2

Fish, Sole

131

125

137

376.2

Fish, trout

297

 

 

686.7

Fish, Tuna

257

 

 

273.7

Fish, Tuna in oil

290

 

 

246.2

Goose

165

 

 

116.7

Grape, dried, raisin, sultana

107

 

 

86.4

Ham, cooked

131

 

 

248.1

Heart, Sheep's

241

 

 

367.6

Horse meat

200

 

 

438.8

Kidney, Calf's

218

 

 

419.6

Lamb (muscles only)

182

 

 

371

Lentil, seed, dry

127

114.45

164.65

93.8

Linseed

105

 

 

67.4

Liver, chicken

243

 

 

426.3

Lobster

118

60

175

346.4

Lungs, Calf's

147

 

 

389.1

Mussel

112

 

 

391.5

Ox heart

256

 

 

504.3

Ox kidney

269

 

 

569.5

Ox lungs (lights)

399

 

 

961.4

Ox tongue

160

 

 

186

Peas, chick (garbanzo), seed, dry

109

 

 

84.2

Pig's kidney

334

 

 

784.5

Pig's tongue

136

 

 

208.2

Pike

140

 

 

406.7

Poppy seed, seed, dry

170

 

 

86

Pork belly

100

80

110

92.3

Pork belly, raw, smoked dried

127

 

 

82.6

Pork chop with bone

145

140

150

260

Pork chuck

140

135

145

170.4

Pork fillet

150

145

150

334.8

Pork hip bone (hind leg)

120

115

130

155

Pork leg (hind leg)

160

150

160

357.4

Pork muscles only

166

 

 

374.9

Pork shoulder with skin (blade of shoulder)

150

145

150

165.2

Rabbit meat, average with bone

132

95

150

207.7

Rabbit/Hare (average)

105

 

 

219.4

Sausage "Jagdwurst"

112

 

 

127.8

Sausage salami, German

104

 

 

65.9

Sausage, liver (liverwurst)

165

 

 

122.2

Sausages, frying, from pork

101

 

 

80.2

Scallop

136

 

 

505.8

Shrimp, brown

147

60

234

397.9

Spleen, Calf's

343

 

 

815.9

Sunflower seed, dry

143

 

 

59.5

Turkey, young animal, average, with skin

150

 

 

237.3

Veal chop, cutlet with bone

140

 

 

309.6

Veal fillet

140

 

 

347.3

Veal knuckle with bone

150

140

160

353.2

Veal, leg of veal with bone

150

140

150

310.2

Veal, muscles only

172

 

 

438.7

Veal, neck with bone

150

 

 

326.9

Veal, shoulder

140

 

 

309.3

Venison back

105

 

 

205

Venison haunch (leg)

138

105

154

336.5

LOWEST IN PURINES (100 mg. uric acid/100 g and less)

Almond, sweet

37

 

 

15.7

Apple

14

 

 

60.1

Apricot

73

 

 

71.6

Artichoke

78

 

 

834.6

Asparagus

23

19.71

29.57

310.9

Aubergine

21

 

 

290

Avocado

19

 

 

20.9

Bamboo Shoots

29

 

 

402.1

Banana

57

 

 

152.4

Barley without husk, whole grain

96

 

 

71.1

Bean sprouts, Soya

80

 

 

378.3

Beans, French (string beans, haricot)

37

20

43

266.9

Beans, French, dried

45

40

50

39.4

Beef, corned (German)

57

 

 

96.5

Beer, alcohol free

8.1

 

 

75.4

Beer, Pilsner lager beer, regular beer, German

13

 

 

75.2

Beer, real, light

14

 

 

86

Beet root

19

15

21

108.5

Bilberry, blueberry, huckleberry

22

 

 

143.7

Brain, Calf's

92

 

 

203.1

Bread, wheat (flour) or (white bread)

14

 

 

13.9

Broccoli

81

 

 

691.6

Brussel sprouts

69

 

 

456

Cabbage, red

32

19.79

36.62

350.2

Cabbage, savoy

37

19.87

42.71

342.6

Cabbage, white

22

 

 

210.3

Carrot

17

14

25

155.9

Cauliflower

51

 

 

537.9

Caviar substitute

18

 

 

37.8

Celeriac

30

 

 

390.6

Cheese, Brie

7.1

 

 

5

Cheese, Cheddar/Cheshire cheese, 50% fat cont

6

 

 

4.3

Cheese, cottage

9.4

 

 

22

Cheese, edam, 30% fat content in dry matter

7.1

 

 

6.8

Cheese, edam, 40% fat content in dry matter

7.1

 

 

5.4

Cheese, edam, 45% fat content in dry matter

7.1

 

 

4.8

Cheese, Limburger, 20% fat content in dry matter

32

 

 

41.7

Cherry, Morello

17

 

 

75.5

Cherry, sweet

7.1

 

 

64.2

Chicory

12

 

 

171.8

Chinese leaves

21

 

 

412.4

Chives

67

 

 

581.2

Cocoa powder, oil partially removed, not includin

71

 

 

49.7

Corn, sweet

52

 

 

140.9

Fish, Crayfish

60

 

 

220.3

Cress

28

 

 

200.8

Crispbread

60

 

 

44.9

Cucumber

7.3

 

 

141.7

Currant, red

17

 

 

122.6

Date, dried

35

 

 

29.9

Elderberry, black

33

 

 

144.4

Endive

17

 

 

297.7

Fennel leaves

14

10

16

139

Fig (dried)

64

 

 

60.4

Fish, eel (smoked)

78

45

110

57.2

Frankfurter sausages

89

68.74

129.52

80.2

Gooseberry

16

 

 

101.3

Grape

27

 

 

94.6

Grass, Viper's (black salsify)

71

 

 

939.4

Kale

48

 

 

309.1

Kiwi fruit (Chinese gooseberry, strawberry peach

19

 

 

88.5

Kohlrabi

25

10.86

29.61

243.9

Leek

74

 

 

714.1

Lettuce

13

9.75

29.25

274.4

Lettuce, Lamb's

38

 

 

645.3

Meat, luncheon

70

 

 

58.8

Melon, Cantelope

33

 

 

143

Millet, shucked corn

62

 

 

41.9

Morel

30

 

 

748.9

Mushroom

58

55.48

60.52

858.2

Mushroom, flat, edible Boletus, cep

92

 

 

1011.6

Mushrooms, canned, solid and liquid

29

 

 

488.5

Mushrooms, Chanterelle

17

 

 

356.2

Mushrooms, Chanterelles, canned, solids & liqui

17

 

 

114.2

Nuts, Brazil

23

 

 

8.3

Nuts, hazelnut (cobnut)

37

27

42

13.9

Nuts, peanut

79

 

 

33.8

Oats, without husk, whole grain

94

 

 

63.6

Olive, green, marinated

29

 

 

51.1

Onion

13

 

 

112.4

Orange

19

 

 

105.9

Ox brain

75

 

 

140.7

Oyster

90

 

 

322.6

Oyster, mushroom

50

 

 

1054.6

Parsley, leaf

57

 

 

266.2

Pasta made with egg (noodles, macaroni, spagh

40

 

 

26.6

Pea, pod and seed, green

84

 

 

245.7

Pea, seed, dry

95

84.78

166.56

82.7

Peach

21

 

 

119.6

Pear

12

2

17

51.5

Peppers, green

55

 

 

681

Pig's brain

83

 

 

161.71

Pineapple

19

 

 

81.4

Plaice

93

 

 

257.6

Plum

24

 

 

116.8

Plum, dried

64

 

 

67.9

Potato

16

 

 

53.6

Potato, cooked with skin

18

 

 

60.3

Pudding, black

55

37.23

90.55

42.8

Pumpkin

44

 

 

422

Quince

30

 

 

185

Radish

15

 

 

234.3

Radishes

13

 

 

210.6

Raspberry

18

 

 

126.3

Rhubarb

12

 

 

212.6

Rolls, bread

21

 

 

18.2

Rye, whole grain

51

47

63

41

Sauerkraut, dripped off

16

12

20

224.7

Sausage "Bierschincken"

85

 

 

117.3

Sausage "Fleischwurst"

78

 

 

66.8

Sausage "Mortadella"

96

79

130

67.4

Sausage "Munich Weisswurst"

73

 

 

65.7

Sausage, Vienna

78

 

 

65.7

Sausages, frying, from veal

91

 

 

81.5

Sausages, German (Mettwurst)

74

 

 

45.9

Sesame (gingelly) seed, Oriental, dry

62

 

 

26.5

Spinach

57

 

 

844.7

Squash, summer

24

 

 

296.2

Strawberry

21

11.81

25.59

156.8

Tench

80

 

 

243.8

Tofu

68

 

 

196.4

Tomato

11

 

 

145.7

Nuts, Walnut

25

 

 

9.1

Wheat, whole grain

51

40.2

83.41

39.4

Yogurt, min. 3.5% fat content

8.1

 

 

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:

We Wish to Thank Dr. Halevi for the trusted information above

 Link back to Dr. Halevi's homepage.

         

 

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