Pork sausage, uncured, link/patty, raw and Gout
Pork sausage, uncured, link/patty, raw contains 160.1 mg total purines per 100 g.
Purine Breakdown
- Adenine: 11.0 mg
- Guanine: 16.0 mg
- Hypoxanthine: 133.0 mg
- Xanthine: 0.1 mg
Is Pork sausage, uncured, link/patty, raw High in Purines?
Based on total purine concentration, Pork sausage, uncured, link/patty, raw 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 roast and chops, cooked — 119.8
- Pork tenderloin, raw — 119.8
- Pork, cured, bacon, unprepared — 140.7
Higher in Pork (other than organs)
- Pork, ground, raw — 183.1
- Pork sausage, uncured, link/patty, cooked — 213.2
- Pork loin, boneless, skinless, raw — 237.2