Anchovies Purine Content
The Purine–Gout Index dataset contains multiple Anchovies entries. Across these records, total purines range from 303.9 to 1109.0 mg per 100 g, with an average of 536.2 mg/100 g.
Values vary by product type, preparation, and source.
Where you might encounter anchovies
- Caesar salad dressing
- Worcestershire sauce
- Pizza
- Pasta sauces
- Fish sauces
Small amounts of anchovy may be hidden in prepared foods and may not be obvious from the menu description.
Matching Anchovies entries
- Anchovy, dried — 1109.0 mg/100 g
- Anchovy, raw — 411.0 mg/100 g
- Anchovy, canned — 321.0 mg/100 g
- Anchovy, fresh — 303.9 mg/100 g