Beef, tenderloin, raw and Gout

Beef, tenderloin, raw contains 98.4 mg total purines per 100 g.

Risk Band: Low

Purine Breakdown

Adenine: 16.2 mg
Guanine: 9.1 mg
Hypoxanthine: 64.0 mg
Xanthine: 9.1 mg

Is Beef, tenderloin, raw High in Purines?

Based on total purine concentration, Beef, tenderloin, raw is classified as Low. Individual tolerance varies and this information is educational only.

Comparison

Comparing within the same category (Beef (other than organs)) is usually the most meaningful. Values are mg total purines per 100 g.

In Beef (other than organs), lowest: Beef rib loin, raw (74.3) · highest: Beef, ground, 93% lean meat / 7% fat, cooked4 (251.9)

Lower in Beef (other than organs)

Beef brisket, raw — 79.2
Beef, ground, cooked (unspecified) — 89.9
Beef sirloin, raw — 90.2

Higher in Beef (other than organs)

Beef flank steak, boneless, choice, raw — 98.6
Beef neck, raw — 100.6
Beef clod (shoulder), raw — 103.9