Luncheon meat, turkey, ready-to-eat and Gout

Luncheon meat, turkey, ready-to-eat contains 235.2 mg total purines per 100 g.

Purine Breakdown

• Adenine: 11.6 mg
• Guanine: 16.1 mg
• Hypoxanthine: 206.7 mg
• Xanthine: 0.8 mg

Is Luncheon meat, turkey, ready-to-eat High in Purines?

Based on total purine concentration, Luncheon meat, turkey, ready-to-eat is classified as High. 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, mixed meat, heated4 — 159.3
• Frankfurter, mixed meat, unheated — 169.5
• Salami, dry or hard, pork, beef — 215.1

Higher in Sausages and luncheon meats

• Salami, genoa, pork, beef — 246.2
• Luncheon meat, ham, ready-to-eat — 250.4