Sauce, barbecue and Gout
Sauce, barbecue contains 14.9 mg total purines per 100 g.
Risk Band:
Very Low
Purine Breakdown
- Adenine: 0.1 mg
- Guanine: 0.0 mg
- Hypoxanthine: 14.6 mg
- Xanthine: 0.2 mg
Is Sauce, barbecue High in Purines?
Based on total purine concentration, Sauce, barbecue is classified as Very Low. Individual tolerance varies and this information is educational only.
Why did I get a flare?
Not sure why you felt symptoms after a salad, sauce, or seafood dish?
Check hidden purine sources.
Comparison
Comparing within the same category (Soups, sauces, and seasonings) is usually the most meaningful. Values are mg total purines per 100 g.
In Soups, sauces, and seasonings, lowest: Mayonnaise (0.6) · highest: Yeast, dried (847.1)
Lower in Soups, sauces, and seasonings
- Sauce, chili bean, Chinese — 8.8
- Ketchup — 10.6
- Rice malt, salted — 13.9
Higher in Soups, sauces, and seasonings
- Curry roux — 16.0
- Cayenne pepper powder — 19.9
- Mustard — 25.3