Is Engawa (flesh of fish fins) High in Purines?
Quick answer
Engawa (flesh of fish fins) contains 19.0 mg total purines per 100 g in the Purine–Gout Index dataset.
It is classified as Very Lowwithin the Finfish and shellfish category.
This page is for educational comparison only and is not medical advice.
How many purines are in Engawa (flesh of fish fins)?
The current dataset reports 19.0 mg total purines per 100 g for Engawa (flesh of fish fins). The country reported for this item is Japan.
What this means
This classification is based on total purine concentration per 100 g. It is most useful for comparing foods in the same category, such as seafood with seafood or meats with meats. It does not by itself predict individual clinical outcomes.
How Engawa (flesh of fish fins) compares with other Finfish and shellfish foods
In Finfish and shellfish, the lowest item in the current dataset is Sea cucumber, raw (7.7 mg/100 g), while the highest is Seabass, Japanese, skin, raw (1399.7 mg/100 g).
Higher-purine Finfish and shellfish foods
- Fish product (Satsuma age), processed (21.5:0.0 mg)
- Fish sausage, processed (22.7:0.0 mg)
- Fish product (kamaboko), processed (26.4:0.0 mg)
Purine breakdown
- Adenine: 3.7 mg
- Guanine: 9.0 mg
- Hypoxanthine: 6.3 mg
- Xanthine: 0.0 mg
More questions to explore
Explore more food information
- Engawa (flesh of fish fins) purine detail page
- Search the full food table
- High Purine Foods
- Low Purine Foods
- Finfish and shellfish category page
Frequently asked questions
Is Engawa (flesh of fish fins) high in purines?
In this dataset, Engawa (flesh of fish fins) is classified as Very Low with 19.0 mg total purines per 100 g.
How does Engawa (flesh of fish fins) compare with similar foods?
Engawa (flesh of fish fins) contains less total purines than Fish product (Satsuma age), processed in the same category.
Educational scientific content only. Not medical advice.