Pork sausage, uncured, link/patty, cooked and Gout
Pork sausage, uncured, link/patty, cooked contains 213.2 mg total purines per 100 g.
Purine Breakdown
- Adenine: 16.3 mg
- Guanine: 21.6 mg
- Hypoxanthine: 175.1 mg
- Xanthine: 0.2 mg
Is Pork sausage, uncured, link/patty, cooked High in Purines?
Based on total purine concentration, Pork sausage, uncured, link/patty, cooked is classified as High. 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, cured, bacon, unprepared — 140.7
- Pork sausage, uncured, link/patty, raw — 160.1
- Pork, ground, raw — 183.1