Purine table

Page 1

Various food types and their purine content.

http://www.acumedico.com/purine.htm

6/18/2011 12:49:31 PM

Purine table

Page 2

http://www.acumedico.com/purine.htm

6/18/2011 12:49:31 PM

Purine table Total Nutr. Purines in Density 224 Foods (alphabetically) mg uric Min Max in mg/ acid/100 g 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 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 http://www.acumedico.com/purine.htm

Page 3

6/18/2011 12:49:31 PM

Purine table Fish, Saithe (coalfish) Fish, salmon Fish, sardine, pilchard 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) 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 http://www.acumedico.com/purine.htm 163 170 345 131 297 257 290 165 107 131 241 200 218 182 127 105 243 118 147 112 256 269 399 160 109 334 136 140 170 100 127 145 140 150 120 160 166 150 132 105 112 104 165 101 136 147 343 143 473.4 202 693.2 125 137 376.2 686.7 273.7 246.2 116.7 86.4 248.1 367.6 438.8 419.6 371 114.45 164.65 93.8 67.4 426.3 60 175 346.4 389.1 391.5 504.3 569.5 961.4 186 84.2 784.5 208.2 406.7 86 80 110 92.3 82.6 140 150 260 135 145 170.4 145 150 334.8 115 130 155 150 160 357.4 374.9 145 150 165.2 95 150 207.7 219.4 127.8 65.9 122.2 80.2 505.8 60 234 397.9 815.9 59.5 110 250

Page 4

6/18/2011 12:49:31 PM

Purine table Turkey, young animal, average, with skin 150 Veal chop, cutlet with bone 140 Veal fillet 140 Veal knuckle with bone 150 140 160 Veal, leg of veal with bone 150 140 150 Veal, muscles only 172 Veal, neck with bone 150 Veal, shoulder 140 Venison back 105 Venison haunch (leg) 138 105 154 LOWEST IN PURINES (100 mg. uric acid/100 g and less) Almond, sweet 37 Apple 14 Apricot 73 Artichoke 78 Asparagus 23 19.71 29.57 Aubergine 21 Avocado 19 Bamboo Shoots 29 Banana 57 Barley without husk, whole grain 96 Bean sprouts, Soya 80 Beans, French (string beans, haricot) 37 20 43 Beans, French, dried 45 40 50 Beef, corned (German) 57 Beer, alcohol free 8.1 Beer, Pilsner lager beer, regular beer, German 13 Beer, real, light 14 Beet root 19 15 21 Bilberry, blueberry, huckleberry 22 Brain, Calf's 92 Bread, wheat (flour) or (white bread) 14 Broccoli 81 Brussel sprouts 69 Cabbage, red 32 19.79 36.62 Cabbage, savoy 37 19.87 42.71 Cabbage, white 22 Carrot 17 14 25 Cauliflower 51 Caviar substitute 18 Celeriac 30 Cheese, Brie 7.1 Cheese, Cheddar/Cheshire cheese, 50% fat cont 6 Cheese, cottage 9.4 Cheese, edam, 30% fat content in dry matter 7.1 Cheese, edam, 40% fat content in dry matter 7.1 Cheese, edam, 45% fat content in dry matter 7.1 Cheese, Limburger, 20% fat content in dry matter 32 http://www.acumedico.com/purine.htm 237.3 309.6 347.3 353.2 310.2 438.7 326.9 309.3 205 336.5 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 13.9 691.6 456 350.2 342.6 210.3 155.9 537.9 37.8 390.6 5 4.3 22 6.8 5.4 4.8 41.7

Page 5

6/18/2011 12:49:31 PM

Purine table 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 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, 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 http://www.acumedico.com/purine.htm 17 7.1 12 21 67 71 52 60 28 60 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 17 23 37 79 94 29 13 19 75 90 50 57 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 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 1011.6 488.5 356.2 114.2 8.3 13.9 33.8 63.6 51.1 112.4 105.9 140.7 322.6 1054.6 266.2

Page 6

10

16

45 110 68.74 129.52

10.86 29.61 9.75 29.25

55.48 60.52

27

42

6/18/2011 12:49:31 PM

Purine table 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" 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 40 84 95 21 12 55 83 19 93 24 64 16 18 55 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 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 42.8 422 185 234.3 210.6 126.3 212.6 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

Page 7

84.78 166.56 2 17

37.23 90.55

47 12

63 20

79

130

11.81 25.59

40.2

83.41

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,

http://www.acumedico.com/purine.htm

6/18/2011 12:49:31 PM

Purine table deeply fried food and more. In Chinese medicine concepts, these foods fall under the category of Heat and Damp producing foods and beverages.

Page 8

The following foods list is from the book: GOUT by Prof. R. Grahame, Dr. A. Simmonds and Dr. E. Carrey:

http://www.acumedico.com/purine.htm

6/18/2011 12:49:31 PM

Purine table

Page 9

Link back to Dr. Halevi's homepage.

http://www.acumedico.com/purine.htm

6/18/2011 12:49:31 PM