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Let your food be your medicine, and your medicine be your food. ...Hippocrates |
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Gout Causes: List of Diet/Food Sources High or Low in Purine Content
Page 2 of 4
Table 2: Purine content in meat organs, seafoods (fresh and canned), and vegetables (legumes).
| Purine food sources | Total purine content (mg/100 gram food) |
| Organ meats | |
| Pork liver | 289 |
| Chicken liver | 243 |
| Chicken heart | 223 |
| Beef kidney | 213 |
| Beef liver | 197 |
| Beef heart | 171 |
| Lamb heart | 171 |
| Beef brain | 162 |
| Lamb liver | 147 |
| Fresh seafoods | |
| Anchovies | 411 |
| Sardines | 345 |
| Salmon | 250 |
| Mackerel | 194 |
| Clams | 136 |
| Squid | 135 |
| Canned seafoods | |
| Sardines | 399 |
| Herring | 378 |
| Anchovies | 321 |
| Mackerel | 246 |
| Shrimp | 234 |
| Tuna | 142 |
| Oysters | 107 |
| Salmon | 88 |
| Clams | 62 |
| Dried legumes | |
| Blackeye peas | 230 |
| Lentils | 222 |
| Great northern bean | 213 |
| Small white bean | 202 |
| Split peas | 195 |
| Pinto bean | 171 |
| Red bean | 162 |
| Large lima bean | 149 |
| Baby lima bean | 144 |
| Cranberry bean | 75 |
| Garbanza bean | 56 |
According to a study that compared free and total purine bases content in meat products (steak, beef liver and haddock fillets) before and after cooking, cooking appears to increase the level of free and total purine bases in a diet. Total purine content is based on the sum of all the four purine bases.
Table 3: Purine content in raw and cooked foods.
| Meat products |
Total purine content (mg of purine/food) |
| Liver, raw |
202.2
|
| liver, boiled |
237.0
|
| liver, broiled |
236.1
|
| Steak, raw |
105.9
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| Steak, boiled |
107.8
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| Steak, broiled |
121.0
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| Haddock, raw |
101.7
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| Haddock, boiled |
94.7
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| Haddock, broiled |
118.7
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