Anchovy, canned and Gout
Anchovy, canned contains 321.0 mg total purines per 100 g.
Purine Breakdown
- Adenine: 0.0 mg
- Guanine: 39.0 mg
- Hypoxanthine: 14.0 mg
- Xanthine: 268.0 mg
Is Anchovy, canned High in Purines?
Based on total purine concentration, Anchovy, canned is classified as High. Individual tolerance varies and this information is educational only.
Where You Might Encounter Anchovy, canned
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.
Comparison
Comparing within the same category (Finfish and shellfish) is usually the most meaningful. Values are mg total purines per 100 g.
In Finfish and shellfish, lowest: Sea cucumber, raw (7.7) · highest: Seabass, Japanese, skin, raw (1399.7)
Lower in Finfish and shellfish
- Anchovy, fresh — 303.9
- Sardine, half-dried — 305.3
- Milt, pigfish, striped, raw — 306.1
Higher in Finfish and shellfish
- Sardine, raw — 345.0
- Milt, globefish — 375.4
- Herring, canned — 378.0