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 content in dry matter 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 including theobromine 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 & liquids 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, spaghetti, etc. 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: