Eggs Purine Content
The Purine–Gout Index dataset contains multiple Eggs entries. Across these records, total purines range from 0.0 to 65.5 mg per 100 g, with an average of 26.2 mg/100 g.
Values vary by product type, preparation, and source.
Matching Eggs entries
- Veggie burgers or soyburgers, unprepared — 65.5 mg/100 g
- Eggplant, raw — 50.8 mg/100 g
- Egg white schnitzel (vegetarian ‘steak’) — 39.5 mg/100 g
- Egg, white, boiled — 0.7 mg/100 g
- Egg, yolk, boiled — 0.5 mg/100 g
- Vegetarian 'quail's eggs' — 0.0 mg/100 g