Purine Table and Information

purine table and information ! HIGHEST IN PURINES (400 mg. uric acid/100 g and higher) F ood s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 480 460 488 1260 554 444 530 515 434 516 773 804 2300 680 1810 Mi n Ma x 399 560 Nu tr iti on De ns it y 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) Fo od s ( alp h ab eti ca lly ) To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x Nu tr . D en si ty in mg /M J 127.1 139.1 192 216.4 185.4 292.1 purine table and information Fo od s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 110 120 95 194 110 250 125 137 Nu tr . D en sit y 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 purine table and information Fo od s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 114.45 164.65 60 175 80 110 Nu tr . D en sit y 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 purine table and information Fo od s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 140 135 145 115 150 150 145 150 130 160 145 95 150 150 60 234 140 140 160 150 Nu tr . D en sit y 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 purine table and information Fo od s ( alp h ab eti ca lly ) Venison back Venison haunch (leg) To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 105 138 Mi n Ma x 105 154 Nu tr . D en sit y in mg /M J 205 336.5 LOWEST IN PURINES (100 mg. uric acid/100 g and le Fo od s ( alp h ab eti ca lly ) 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) To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 37 14 73 78 23 21 19 29 57 96 80 37 45 57 8.1 13 14 19 22 92 14 Mi n Ma x 19.71 29.57 20 40 43 50 15 21 Nu tr . D en sit y 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 purine table and information Fo od s ( alp h ab eti ca lly ) 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, 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 Corn, sweet Fish, Crayfish Cress Crispbread To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 19.79 19.87 36.62 42.71 14 25 Nu tr . D en si ty 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 purine table and information Fo od s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 10 16 45 68.74 110 129.52 10.86 29.61 9.75 29.25 55.48 60.52 Nu tr . D en sit y 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 purine table and information Fo od s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 27 42 84.78 166.56 2 17 37.23 90.55 Nu tr . D en sit y 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 purine table and information Fo od s ( alp h ab eti ca lly ) 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 To ta l P ur ine s in mg u ric ac id/ 10 0 g ( Av er ag e) 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 Mi n Ma x 47 12 63 20 79 130 11.81 25.59 40.2 83.41 Nu tr . D en sit y 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 purine table and information ! 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, pâté, 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, Gentlemen’s 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