Cabbage, chinese (pak-choi), raw and Gout

Cabbage, chinese (pak-choi), raw contains 7.0 mg total purines per 100 g.

Purine Breakdown

• Adenine: 2.6 mg
• Guanine: 2.9 mg
• Hypoxanthine: 1.2 mg
• Xanthine: 0.3 mg

Is Cabbage, chinese (pak-choi), raw High in Purines?

Based on total purine concentration, Cabbage, chinese (pak-choi), raw is classified as Very Low. Individual tolerance varies and this information is educational only.

Comparison

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

In Vegetables, lowest: Lotus root (0.3) · highest: Seaweed, nori, dried (591.5)

Lower in Vegetables

• Potato, raw — 6.5
• Tomatoes, no further specified — 6.6
• Mushroom, white aragekikurage, raw — 6.9

Higher in Vegetables

• Green beans — 7.5
• Ginger, Japanese (myoga), raw — 7.7
• Squash, winter, butternut, raw — 9.2