Anchovies Purine Content — Food
The Purine–Gout Index dataset contains multiple Anchovies entries in the Food dataset.
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.
Where You Might Encounter Anchovies
Some foods are eaten directly, while others also appear as ingredients in dressings, sauces, spreads, mixed dishes, restaurant meals, or processed foods.
- Caesar salad dressing
- Worcestershire sauce
- Pizza
- Pasta sauces
- Fish sauce
Hidden sources may help explain why a meal triggered symptoms even when the main dish looked lower in purines.
Why did I get a flare?
Not sure why you felt symptoms after a salad, sauce, or seafood dish?
Check hidden purine sources.
Matching Anchovies entries in Food
- 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