Purine–Gout Table — Evidence-based food ratings Anchovy, raw Purine Content (mg/100g) | Purine–Gout Index

Anchovy, raw and Gout

Anchovy, raw contains 411.0 mg total purines per 100 g.

Risk Band: Very High

Purine Breakdown

  • Adenine: 8.0 mg
  • Guanine: 185.0 mg
  • Hypoxanthine: 6.0 mg
  • Xanthine: 212.0 mg

Is Anchovy, raw High in Purines?

Based on total purine concentration, Anchovy, raw is classified as Very High. Individual tolerance varies and this information is educational only.

Where You Might Encounter Anchovy, raw

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.

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

Higher in Finfish and shellfish