Pork roast and chops, cooked and Gout

Pork roast and chops, cooked contains 119.8 mg total purines per 100 g.

Purine Breakdown

• Adenine: 13.2 mg
• Guanine: 16.2 mg
• Hypoxanthine: 90.4 mg
• Xanthine: 0.0 mg

Is Pork roast and chops, cooked High in Purines?

Based on total purine concentration, Pork roast and chops, cooked is classified as Moderate. Individual tolerance varies and this information is educational only.

Comparison

Comparing within the same category (Pork (other than organs)) is usually the most meaningful. Values are mg total purines per 100 g.

In Pork (other than organs), lowest: Pork neck, raw (70.6) · highest: Pork, cured, bacon, cooked (428.8)

Lower in Pork (other than organs)

• Pork sirloin, raw — 90.9
• Pork shoulder, raw — 93.7
• Pork rump, raw — 113.0

Higher in Pork (other than organs)

• Pork tenderloin, raw — 119.8
• Pork, cured, bacon, unprepared — 140.7
• Pork sausage, uncured, link/patty, raw — 160.1