Pepper, green, pickled and Gout
Pepper, green, pickled contains 3.1 mg total purines per 100 g.
Risk Band:
Very Low
Purine Breakdown
- Adenine: 0.7 mg
- Guanine: 1.8 mg
- Hypoxanthine: 0.4 mg
- Xanthine: 0.2 mg
Is Pepper, green, pickled High in Purines?
Based on total purine concentration, Pepper, green, pickled is classified as Very Low. Individual tolerance varies and this information is educational only.
Why did I get a flare?
Not sure why you felt symptoms after a salad, sauce, or seafood dish?
Check hidden purine sources.
Comparison
Comparing within the same category (Vegetables) is usually the most meaningful. Values are mg total purines per 100 g.
In Vegetables, lowest: Lotus root (0.3) · highest: Seaweed, nori, dried (591.5)
Lower in Vegetables
- Onions, raw — 2.2
- Ginger root, raw — 2.3
- Pepper, green — 2.3
Higher in Vegetables
- Tomatoes, cherry type, raw — 3.1
- Cabbage, raw — 3.2
- Turnip — 3.9