Engawa (flesh of fish fins) Purine Content — Food
Engawa (flesh of fish fins) contains 19.0 mg total purines per 100 g in the Food dataset.
Engawa (flesh of fish fins) contains very low purine levels at about 19.0 mg per 100 g in the food dataset. The most useful comparisons are usually with similar items in the same dataset.
Purine breakdown
- Adenine: 3.7 mg
- Guanine: 9.0 mg
- Hypoxanthine: 6.3 mg
- Xanthine: 0.0 mg
Compare within Finfish and shellfish
In Finfish and shellfish, the lowest item in the current dataset is Sea cucumber, raw (7.7 mg/100 g), while the highest is Seabass, Japanese, skin, raw (1399.7 mg/100 g).
Lower-purine Finfish and shellfish items
Higher-purine Finfish and shellfish items
More questions to explore
Related item questions based on nearby entries in the dataset.
Use these to compare items in the same area of the table and explore lower- or higher-purine alternatives.
- Is Fish product (Satsuma age), processed high in purines? — Finfish and shellfish
- Is Fish sausage, processed high in purines? — Finfish and shellfish
- Is Fish product (hanpen), processed high in purines? — Finfish and shellfish
- Is Fish product (kamaboko), processed high in purines? — Finfish and shellfish
- Is Sea cucumber, raw high in purines? — Finfish and shellfish
For best interpretation, compare items within the same dataset and serving context.
Educational scientific content only. Not medical advice.