Shellfish Purine Content — Food
The Purine–Gout Index dataset contains multiple Shellfish entries in the Food dataset.
Across these records, total purines range from 0.1 to 748.9 mg per 100 g, with an average of 160.7 mg/100 g.
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Matching Shellfish entries in Food
- Shrimp, Sakura, dried — 748.9 mg/100 g
- Shrimp, raw, frozen (no further unspecified) — 234.0 mg/100 g
- Shrimp, deep-water — 221.6 mg/100 g
- Shrimp, mixed species, farmed, raw — 182.4 mg/100 g
- Shrimp, raw (sand shrimp and Pacific shrimp species) — 177.3 mg/100 g
- Shrimp, raw (unspecified) — 166.5 mg/100 g
- Crab ovary, raw — 152.4 mg/100 g
- Crab, blue, lump, pasteurized — 147.7 mg/100 g
- Crab, snow, raw — 136.5 mg/100 g
- Clams, raw — 136.0 mg/100 g
- Sauce, oyster — 134.4 mg/100 g
- Oysters, raw — 122.0 mg/100 g
- Oysters, canned — 107.0 mg/100 g
- Lobster, spiny, raw — 102.2 mg/100 g
- Crab, red king, raw — 99.5 mg/100 g
- Scallops, raw — 76.5 mg/100 g
- Clams, canned — 62.0 mg/100 g
- Soup, clam chowder type, powdered — 47.1 mg/100 g
- Vegetarian tender 'shrimp' — 0.1 mg/100 g