Pork Purine Content
The Purine–Gout Index dataset contains multiple Pork entries. Across these records, total purines range from 61.8 to 428.8 mg per 100 g, with an average of 180.0 mg/100 g.
Values vary by product type, preparation, and source.
Matching Pork entries
- Pork, cured, bacon, cooked — 428.8 mg/100 g
- Pork loin, boneless, skinless, cooked — 333.5 mg/100 g
- Pork, liver, raw — 289.0 mg/100 g
- Pork liver, raw — 285.0 mg/100 g
- Salami, genoa, pork, beef — 246.2 mg/100 g
- Pork loin, tenderloin, boneless, raw — 244.0 mg/100 g
- Pork loin, boneless, skinless, raw — 237.2 mg/100 g
- Salami, dry or hard, pork, beef — 215.1 mg/100 g
- Pork sausage, uncured, link/patty, cooked — 213.2 mg/100 g
- Pork kidney, raw — 195.0 mg/100 g
- Pork, ground, raw — 183.1 mg/100 g
- Pork sausage, uncured, link/patty, raw — 160.1 mg/100 g
- Pork, cured, bacon, unprepared — 140.7 mg/100 g
- Pork roast and chops, cooked — 119.8 mg/100 g
- Pork tenderloin, raw — 119.8 mg/100 g
- Pork heart, raw — 119.2 mg/100 g
- Pork rump, raw — 113.0 mg/100 g
- Pork tongue, raw — 104.0 mg/100 g
- Pork shoulder, raw — 93.7 mg/100 g
- Pork sirloin, raw — 90.9 mg/100 g
- Pork ribs, raw — 75.8 mg/100 g
- Pork neck, raw — 70.6 mg/100 g
- Pork, bacon, unprepared — 61.8 mg/100 g