Frankfurter, mixed meat, heated4 and Gout

Frankfurter, mixed meat, heated4 contains 159.3 mg total purines per 100 g.

Purine Breakdown

• Adenine: 19.0 mg
• Guanine: 26.0 mg
• Hypoxanthine: 111.9 mg
• Xanthine: 2.4 mg

Is Frankfurter, mixed meat, heated4 High in Purines?

Based on total purine concentration, Frankfurter, mixed meat, heated4 is classified as Moderate. Individual tolerance varies and this information is educational only.

Comparison

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

In Sausages and luncheon meats, lowest: Sausage, Vienna type (45.5) · highest: Luncheon meat, ham, ready-to-eat (250.4)

Lower in Sausages and luncheon meats

• Frankfurter, beef, heated4 — 115.2
• Salami — 120.4
• Prosciutto (Parma ham) — 138.3

Higher in Sausages and luncheon meats

• Frankfurter, mixed meat, unheated — 169.5
• Salami, dry or hard, pork, beef — 215.1
• Luncheon meat, turkey, ready-to-eat — 235.2