Vegetarian 'steak' from wheat (Robi' schnitzels) and Gout

Vegetarian 'steak' from wheat (Robi' schnitzels) contains 21.0 mg total purines per 100 g.

Purine Breakdown

• Adenine: 8.7 mg
• Guanine: 12.1 mg
• Hypoxanthine: 0.2 mg
• Xanthine: 0.0 mg

Is Vegetarian 'steak' from wheat (Robi' schnitzels) High in Purines?

Based on total purine concentration, Vegetarian 'steak' from wheat (Robi' schnitzels) is classified as Very Low. Individual tolerance varies and this information is educational only.

Comparison

Comparing within the same category (Vegetarian meat, fish, and egg alternatives) is usually the most meaningful. Values are mg total purines per 100 g.

In Vegetarian meat, fish, and egg alternatives, lowest: Vegetarian 'quail's eggs' (0.0) · highest: Ham style vegetarian slices, from mycoprotein (117.5)

Lower in Vegetarian meat, fish, and egg alternatives

• Vegetarian 'quail's eggs' — 0.0
• Vegetarian tender 'shrimp' — 0.1
• ‘Vegetarian 'gizzard' from soy — 0.3

Higher in Vegetarian meat, fish, and egg alternatives

• ‘Frankfurter', meatless — 32.1
• Egg white schnitzel (vegetarian ‘steak’) — 39.5
• Vegetarian 'meatloaf' or patties — 42.1