Fish product (kamaboko), processed and Gout
Fish product (kamaboko), processed contains 26.4 mg total purines per 100 g.
Purine Breakdown
- Adenine: 9.5 mg
- Guanine: 6.0 mg
- Hypoxanthine: 10.9 mg
- Xanthine: 0.0 mg
Is Fish product (kamaboko), processed High in Purines?
Based on total purine concentration, Fish product (kamaboko), processed is classified as Low. Individual tolerance varies and this information is educational only.
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
- Engawa (flesh of fish fins) — 19.0
- Fish product (Satsuma age), processed — 21.5
- Fish sausage, processed — 22.7