Shellfish Purine Content
The Purine–Gout Index dataset contains multiple Shellfish entries. 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.
Values vary by product type, preparation, and source.
Matching Shellfish entries
- 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