Salami, dry or hard, pork, beef and Gout

Salami, dry or hard, pork, beef contains 215.1 mg total purines per 100 g.

Purine Breakdown

• Adenine: 13.3 mg
• Guanine: 32.0 mg
• Hypoxanthine: 164.8 mg
• Xanthine: 5.0 mg

Is Salami, dry or hard, pork, beef High in Purines?

Based on total purine concentration, Salami, dry or hard, pork, beef is classified as High. Individual tolerance varies and this information is educational only.

Comparison

Comparing within the same category (Sausages and luncheon meats) is usually the most meaningful. Values are mg total purines per 100 g.

In Sausages and luncheon meats, lowest: Sausage, Vienna type (45.5) · highest: Luncheon meat, ham, ready-to-eat (250.4)

Lower in Sausages and luncheon meats

• Prosciutto (Parma ham) — 138.3
• Frankfurter, mixed meat, heated4 — 159.3
• Frankfurter, mixed meat, unheated — 169.5

Higher in Sausages and luncheon meats

• Luncheon meat, turkey, ready-to-eat — 235.2
• Salami, genoa, pork, beef — 246.2
• Luncheon meat, ham, ready-to-eat — 250.4