You should use the information in the table below only as a guideline. Many other factors, besides foods high in uric acid, affect the risk of gout attacks.
If you do feel that it is important to manage foods high in uric acid, then you should measure your total intake. Multiply the weight of your food (in grams) by the value from the table and divide this by 100 to give your uric acid intake in milligrams. In this way you can calculate a total intake from the list of foods high in uric acid for every meal. You need to find the level that you can tolerate best by trial and error.
If you do feel that it is important to manage foods high in uric acid, then you should measure your total intake. Multiply the weight of your food (in grams) by the value from the table and divide this by 100 to give your uric acid intake in milligrams. In this way you can calculate a total intake from the list of foods high in uric acid for every meal. You need to find the level that you can tolerate best by trial and error.
Foods High in Uric Acid To find a particular food quickly, use your browser Find function (usually Ctrl-F). | |
Food | Purines (Uric Acid mg/100g) |
Theobromine | 2300 |
Yeast, Brewer’s | 1810 |
Neck sweet bread, Calf’s | 1260 |
Sprat, smoked | 804 |
Sheep’s spleen | 773 |
Yeast, Baker’s | 680 |
Ox liver | 554 |
Pig’s heart | 530 |
Pig’s spleen | 516 |
Pig’s liver | 515 |
Mushroom, flat, edible Boletus, dried | 488 |
Fish, sardines in oil | 480 |
Liver, Calf’s | 460 |
Ox spleen | 444 |
Pig’s lungs (lights) | 434 |
Ox lungs (lights) | 399 |
Fish, sardine, pilchard | 345 |
Spleen, Calf’s | 343 |
Pig’s kidney | 334 |
Fish, trout | 297 |
Fish, Tuna in oil | 290 |
Ox kidney | 269 |
Fish, Tuna | 257 |
Ox heart | 256 |
Liver, chicken | 243 |
Fish, Redfish (ocean perch) | 241 |
Heart, Sheep’s | 241 |
Fish, Anchovy | 239 |
Black gram (mungo bean), seed, dry | 222 |
Fish, Herring, Matje cured | 219 |
Kidney, Calf’s | 218 |
Fish, Herring, Atlantic | 210 |
Horse meat | 200 |
Bean, Soya, seed, dry | 190 |
Fish, Herring roe | 190 |
Lamb (muscles only) | 182 |
Fish, Halibut | 178 |
Chicken (breast with skin) | 175 |
Veal, muscles only | 172 |
Fish, salmon | 170 |
Poppy seed, seed, dry | 170 |
Pork muscles only | 166 |
Goose | 165 |
Sausage, liver (liverwurst) | 165 |
Fish, Saithe (coalfish) | 163 |
Fish, Carp | 160 |
Ox tongue | 160 |
Pork leg (hind leg) | 160 |
Chicken, boiling fowl, average | 159 |
Pork fillet | 150 |
Pork shoulder with skin (blade of shoulder) | 150 |
Turkey, young animal, average, with skin | 150 |
Veal knuckle with bone | 150 |
Veal, leg of veal with bone | 150 |
Veal, neck with bone | 150 |
Lungs, Calf’s | 147 |
Shrimp, brown | 147 |
Fish, Mackerel | 145 |
Pork chop with bone | 145 |
Caviar (real) | 144 |
Sunflower seed, dry | 143 |
Pike | 140 |
Pork chuck | 140 |
Veal chop, cutlet with bone | 140 |
Veal fillet | 140 |
Veal, shoulder | 140 |
Fish, Haddock | 139 |
Duck, average | 138 |
Venison haunch (leg) | 138 |
Pig’s tongue | 136 |
Scallop | 136 |
Beef, muscles only | 133 |
Rabbit meat, average with bone | 132 |
Fish, Sole | 131 |
Ham, cooked | 131 |
Bean, seed, white, dry | 128 |
Lentil, seed, dry | 127 |
Pork belly, raw, smoked dried | 127 |
Beef, chuck | 120 |
Beef, fore rib, entrecote | 120 |
Pork hip bone (hind leg) | 120 |
Lobster | 118 |
Chicken (chicken for roasting), average | 115 |
Mussel | 112 |
Sausage “Jagdwurst” | 112 |
Beef, fillet | 110 |
Beef, roast beef, sirloin | 110 |
Beef, shoulder | 110 |
Chicken, leg with skin, without bone | 110 |
Fish, Pike-perch | 110 |
Fish, Cod | 109 |
Peas, chick (garbanzo), seed, dry | 109 |
Grape, dried, raisin, sultana | 107 |
Linseed | 105 |
Rabbit/Hare (average) | 105 |
Venison back | 105 |
Sausage salami, German | 104 |
Sausages, frying, from pork | 101 |
Pork belly | 100 |
Barley without husk, whole grain | 96 |
Sausage “Mortadella” | 96 |
Pea, seed, dry | 95 |
Oats, without husk, whole grain | 94 |
Plaice | 93 |
Brain, Calf’s | 92 |
Mushroom, flat, edible Boletus, cep | 92 |
Sausages, frying, from veal | 91 |
Oyster | 90 |
Frankfurter sausages | 89 |
Sausage “Bierschincken” | 85 |
Pea, pod and seed, green | 84 |
Pig’s brain | 83 |
Broccoli | 81 |
Bean sprouts, Soya | 80 |
Tench | 80 |
Nuts, peanut | 79 |
Artichoke | 78 |
Fish, eel (smoked) | 78 |
Sausage “Fleischwurst” | 78 |
Sausage, Vienna | 78 |
Ox brain | 75 |
Leek | 74 |
Sausages, German (Mettwurst) | 74 |
Apricot | 73 |
Sausage “Munich Weisswurst” | 73 |
Cocoa powder, oil partially removed, not including theobromine | 71 |
Grass, Viper’s (black salsify) | 71 |
Meat, luncheon | 70 |
Brussel sprouts | 69 |
Tofu | 68 |
Chives | 67 |
Fig (dried) | 64 |
Plum, dried | 64 |
Millet, shucked corn | 62 |
Sesame (gingelly) seed, Oriental, dry | 62 |
Fish, Crayfish | 60 |
Crispbread | 60 |
Mushroom | 58 |
Banana | 57 |
Beef, corned (German) | 57 |
Parsley, leaf | 57 |
Spinach | 57 |
Peppers, green | 55 |
Pudding, black | 55 |
Corn, sweet | 52 |
Cauliflower | 51 |
Rye, whole grain | 51 |
Wheat, whole grain | 51 |
Oyster, mushroom | 50 |
Kale | 48 |
Beans, French, dried | 45 |
Pumpkin | 44 |
Pasta made with egg (noodles, macaroni, spaghetti, etc. | 40 |
Lettuce, Lamb’s | 38 |
Almond, sweet | 37 |
Beans, French (string beans, haricot) | 37 |
Cabbage, savoy | 37 |
Nuts, hazelnut (cobnut) | 37 |
Date, dried | 35 |
Elderberry, black | 33 |
Melon, Cantelope | 33 |
Cabbage, red | 32 |
Cheese, Limburger, 20% fat content in dry matter | 32 |
Celeriac | 30 |
Morel | 30 |
Quince | 30 |
Bamboo Shoots | 29 |
Mushrooms, canned, solid and liquid | 29 |
Olive, green, marinated | 29 |
Cress | 28 |
Grape | 27 |
Kohlrabi | 25 |
Nuts, Walnut | 25 |
Plum | 24 |
Squash, summer | 24 |
Asparagus | 23 |
Nuts, Brazil | 23 |
Bilberry, blueberry, huckleberry | 22 |
Cabbage, white | 22 |
Aubergine | 21 |
Chinese leaves | 21 |
Peach | 21 |
Rolls, bread | 21 |
Strawberry | 21 |
Avocado | 19 |
Beet root | 19 |
Kiwi fruit (Chinese gooseberry, strawberry peach) | 19 |
Orange | 19 |
Pineapple | 19 |
Caviar substitute | 18 |
Potato, cooked with skin | 18 |
Raspberry | 18 |
Carrot | 17 |
Cherry, Morello | 17 |
Currant, red | 17 |
Endive | 17 |
Mushrooms, Chanterelle | 17 |
Mushrooms, Chanterelles, canned, solids & liquids | 17 |
Gooseberry | 16 |
Potato | 16 |
Sauerkraut, dripped off | 16 |
Radish | 15 |
Apple | 14 |
Beer, real, light | 14 |
Bread, wheat (flour) or (white bread) | 14 |
Fennel leaves | 14 |
Beer, Pilsner lager beer, regular beer, German | 13 |
Lettuce | 13 |
Onion | 13 |
Radishes | 13 |
Chicory | 12 |
Pear | 12 |
Rhubarb | 12 |
Tomato | 11 |
Cheese, cottage | 9.4 |
Beer, alcohol free | 8.1 |
Yogurt, min. 3.5% fat content | 8.1 |
Cucumber | 7.3 |
Cheese, Brie | 7.1 |
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 |
Cherry, sweet | 7.1 |
Cheese, Cheddar/Cheshire cheese, 50% fat content in dry matter | 6 |
I took the data in this table from Food Composition and Nutrition Tables by Souci, Fachmann, Kraut [see box on right]. Their notes for the purine data states
கருத்துகள் இல்லை:
கருத்துரையிடுக