All meat products have purine. Relative to the recommended limits for purine level in diet, purine in meat cuts ranges from low to moderate level. The exception is liver, regardless of the animal source, which has the highest purine content of all meat parts and organs.
Below are the major meat types (beef, chicken, mutton and port), meat cuts and organs and their purine content. The uric acid estimate is the corresponding level in blood when the purine converts.
Purine in Beef, Chicken, Horse and Mutton
Table: Purines and uric acid content in meat.
| Food stuff | Total purines (mg/100g) | Uric acid (mg/100g) | Category |
|---|---|---|---|
| Beef | |||
| Beef, brisket | 79.2 | 95.8 | low |
| Beef, clod | 104.0 | 126.1 | moderate |
| Beef, heart | 185.0 | 223.6 | moderate |
| Beef, kidney | 174.2 | 203.4 | moderate |
| Beef, large intestine | 88.0 | 103.3 | low |
| Beef, liver | 219.8 | 255.5 | high |
| Beef, neck | 100.6 | 121.0 | moderate |
| Beef, ribloin | 74.2 | 89.1 | low |
| Beef, shin | 106.4 | 127.8 | moderate |
| Beef, shoulder ribs | 77.4 | 92.5 | low |
| Beef, shoulder sirloin | 90.2 | 109.3 | low |
| Beef, stomach | 83.9 | 99.2 | low |
| Beef, tenderloin | 98.4 | 119.4 | low |
| Beef, tongue | 90.4 | 109.3 | low |
| Beef, topside | 110.8 | 134.5 | moderate |
| Beef, topside, raw | 135.2 | 162.4 | moderate |
| Beef, topside, heated | 143.5 | 173.8 | moderate |
| Chicken | |||
| Chicken, breast | 141.2 | 171.8 | moderate |
| Chicken, buttocks | 68.8 | 81.6 | low |
| Chicken, gizzard | 142.9 | 169.8 | moderate |
| Chicken, heart | 125.4 | 150.0 | moderate |
| Chicken, leg | 122.9 | 149.6 | moderate |
| Chicken, liver | 312.2 | 363.1 | very high |
| Chicken, skin | 119.7 | 142.9 | moderate |
| Chicken, white meat | 153.9 | 188.3 | moderate |
| Chicken, wing | 137.5 | 168.1 | moderate |
| Horse and Mutton | |||
| Horse | 113.1 | 136.5 | moderate |
| Mutton, mutton | 96.2 | 117.7 | low |
| Mutton, rum | 93.5 | 114.3 | low |
Purine in Pork and Processed Meat
| Food stuff | Total purines (mg/100g) | Uric acid (mg/100g) | Category |
|---|---|---|---|
| Pork | |||
| Pork, heart | 119.2 | 144.6 | moderate |
| Pork, kidney | 195.0 | 232.0 | moderate |
| Pork, liver | 284.8 | 331.2 | high |
| Pork, neck | 70.5 | 85.7 | low |
| Pork, ribs | 75.8 | 92.5 | low |
| Pork, rump | 113.0 | 137.8 | moderate |
| Pork, shoulder | 81.4 | 99.2 | low |
| Pork, shoulder ribs | 90.8 | 110.9 | low |
| Pork, shoulder sirloin | 95.1 | 116.0 | low |
| Pork, shoulder knee | 107.6 | 131.1 | moderate |
| Pork, sirloin | 90.0 | 110.9 | low |
| Pork, tenderloin | 119.7 | 146.2 | moderate |
| Pork, tongue | 104.0 | 126.1 | moderate |
| Whale | |||
| Whale, meat | 113.3 | 136.2 | moderate |
| Whale, tail meat | 87.6 | 107.6 | low |
| Processed meat | |||
| Bacon | 61.8 | 75.6 | low |
| Boneless ham | 74.2 | 90.8 | low |
| Corned beef | 47.0 | 57.2 | very low |
| Frankfurt sausage | 49.8 | 60.5 | very low |
| Liver paste | 80.0 | 94.1 | low |
| Pressed ham | 64.4 | 79.0 | low |
| Prosciutto (Parma ham) | 138.3 | 168.2 | moderate |
| Salami | 120.4 | 146.2 | moderate |
| Vienna sausage | 45.5 | 55.5 | very low |
Gout and diet related:
Purines and uric acid content in fish and seafood
Purines and uric acid content in vegetables, fruits, eggs, dairy products
References:
Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, and Yamaoka N. Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia. Biol. Pharm. Bull 37(5), 709 - 721 (2014).