Pork Purine Content — Food
The Purine–Gout Index dataset contains multiple Pork entries in the Food dataset.
Across these records, total purines range from 61.8 to 428.8 mg per 100 g, with an average of 180.0 mg/100 g.
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Matching Pork entries in Food
- Pork, cured, bacon, cooked — 428.8 mg/100 g
- Pork loin, boneless, skinless, cooked — 333.5 mg/100 g
- Pork, liver, raw — 289.0 mg/100 g
- Pork liver, raw — 285.0 mg/100 g
- Salami, genoa, pork, beef — 246.2 mg/100 g
- Pork loin, tenderloin, boneless, raw — 244.0 mg/100 g
- Pork loin, boneless, skinless, raw — 237.2 mg/100 g
- Salami, dry or hard, pork, beef — 215.1 mg/100 g
- Pork sausage, uncured, link/patty, cooked — 213.2 mg/100 g
- Pork kidney, raw — 195.0 mg/100 g
- Pork, ground, raw — 183.1 mg/100 g
- Pork sausage, uncured, link/patty, raw — 160.1 mg/100 g
- Pork, cured, bacon, unprepared — 140.7 mg/100 g
- Pork roast and chops, cooked — 119.8 mg/100 g
- Pork tenderloin, raw — 119.8 mg/100 g
- Pork heart, raw — 119.2 mg/100 g
- Pork rump, raw — 113.0 mg/100 g
- Pork tongue, raw — 104.0 mg/100 g
- Pork shoulder, raw — 93.7 mg/100 g
- Pork sirloin, raw — 90.9 mg/100 g
- Pork ribs, raw — 75.8 mg/100 g
- Pork neck, raw — 70.6 mg/100 g
- Pork, bacon, unprepared — 61.8 mg/100 g