Chicken skin (from drumsticks and thighs), braised and Gout
Chicken skin (from drumsticks and thighs), braised contains 93.8 mg total purines per 100 g.
Purine Breakdown
- Adenine: 21.1 mg
- Guanine: 27.9 mg
- Hypoxanthine: 44.8 mg
- Xanthine: mg
Is Chicken skin (from drumsticks and thighs), braised High in Purines?
Based on total purine concentration, Chicken skin (from drumsticks and thighs), braised is classified as Low. Individual tolerance varies and this information is educational only.
Comparison
Comparing within the same category (Poultry (other than organs)) is usually the most meaningful. Values are mg total purines per 100 g.
In Poultry (other than organs), lowest: Chicken skin, raw (58.9) · highest: Chicken breast, boneless, skinless, cooked (368.6)
Lower in Poultry (other than organs)
- Turkey, mechanically deboned, from turkey frames, raw — 79.1
- Poultry, mechanically deboned, from mature hens, raw — 79.8
- Poultry, mechanically deboned, from backs and necks with skin, raw — 93.6
Higher in Poultry (other than organs)
- Turkey, ground, raw — 96.0
- Chicken, light meat, raw — 111.4
- Chicken leg, raw — 118.2