Poultry, mechanically deboned, from backs and necks with skin, raw and Gout
Poultry, mechanically deboned, from backs and necks with skin, raw contains 93.6 mg total purines per 100 g.
Purine Breakdown
- Adenine: 31.1 mg
- Guanine: 33.3 mg
- Hypoxanthine: 22.2 mg
- Xanthine: 7.0 mg
Is Poultry, mechanically deboned, from backs and necks with skin, raw High in Purines?
Based on total purine concentration, Poultry, mechanically deboned, from backs and necks with skin, raw is classified as Low. Individual tolerance varies and this information is educational only.
Comparison
Comparing within the same category (Poultry (other than organs)) is usually the most meaningful. Values are mg total purines per 100 g.
In Poultry (other than organs), lowest: Chicken skin, raw (58.9) · highest: Chicken breast, boneless, skinless, cooked (368.6)
Lower in Poultry (other than organs)
- Chicken skin, raw — 58.9
- Turkey, mechanically deboned, from turkey frames, raw — 79.1
- Poultry, mechanically deboned, from mature hens, raw — 79.8