Various food types and their purine content.

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Gerard Hardy
5 years ago
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1 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 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 MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g) Bean, seed, white, dry Bean, Soya, seed, dry /10

2 Beef, chuck Beef, fillet Beef, fore rib, entrecote Beef, muscles only 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 /10

3 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) /10

4 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 Venison back Venison haunch (leg) LOWEST IN PURINES (100 mg. uric acid/100 g and less) Almond, sweet Apple Apricot Artichoke Asparagus Aubergine Avocado /10

5 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) Broccoli 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 /10

6 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 /10

7 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 /10

8 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 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 8/10

9 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: 9/10

10 Link back to Dr. Halevi's homepage. 10/10

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200+ : XXXXXX XXXXXXXXXXXXXX Compiled report for : XX Patient Number: dairy ALPHA-LACTALBUMIN (0) dairy BETA-LACTOGLOBULIN (0) dairy BUFFALO MILK (0) dairy CASEIN (173) dairy COW'S MILK (130) dairy EGG WHITE (69) dairy EGG YOLK (43)