Is Fish product (sasakamaboko), processed High in Purines?

Quick answer

Fish product (sasakamaboko), processed contains 47.8 mg total purines per 100 g in the Purine–Gout Index dataset.

It is classified as Lowwithin the Finfish and shellfish category.

Fish product (sasakamaboko), processed contains 47.8 mg total purines per 100 g and is classified as Low within the Finfish and shellfish category.

This page is for educational comparison only and is not medical advice.

How many purines are in Fish product (sasakamaboko), processed?

The current dataset reports 47.8 mg total purines per 100 g for Fish product (sasakamaboko), processed. 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 Fish product (sasakamaboko), processed 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).

Lower-purine Finfish and shellfish foods

Fish product (kamaboko), processed (26.4:0.0 mg)
Fish product (narutomaki), processed (32.4:0.0 mg)
Fishcake tube, processed (47.7:0.0 mg)
Fish product (sasakamaboko), processed (47.8:0.0 mg)
Squid organs, raw (59.6:0.0 mg)

Higher-purine Finfish and shellfish foods

Squid organs, raw (59.6:0.0 mg)
Clams, canned (62:0.0 mg)
Sablefish skin, raw (66.9:0.0 mg)

Purine breakdown

Adenine: 14.9 mg
Guanine: 16.6 mg
Hypoxanthine: 16.3 mg
Xanthine: 0.0 mg

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