Fish product (narutomaki), processed and Gout

Fish product (narutomaki), processed contains 32.4 mg total purines per 100 g.

Purine Breakdown

• Adenine: 8.1 mg
• Guanine: 12.1 mg
• Hypoxanthine: 12.2 mg
• Xanthine: 0.0 mg

Is Fish product (narutomaki), processed High in Purines?

Based on total purine concentration, Fish product (narutomaki), 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

• Fish product (Satsuma age), processed — 21.5
• Fish sausage, processed — 22.7
• Fish product (kamaboko), processed — 26.4

Higher in Finfish and shellfish

• Fishcake tube, processed — 47.7
• Fish product (sasakamaboko), processed — 47.8
• Squid organs, raw — 59.6