Which purine base makes up most of this number?

Guanine — 156 mg of the 303.9 mg per 100 g total. The rest is hypoxanthine 121.8, adenine 24.9, xanthine 1.2.

Anchovy, fresh

High purine

Finfish and shellfish

Purine content

304 mgper 100 g

The level label is a plain categorization of the number above — not a statement about whether this food fits your diet. See the full disclaimer.

Composition — per 100 g

Purine, total	304 mg
— Adenine	24.9 mg
— Guanine	156 mg
— Hypoxanthine	122 mg
— Xanthine	1.2 mg
Fructose	No data available
Calories	131 kcal

Missing figures are shown as “No data available”; values are copied from the sources below and are never estimated. Laboratory values differ between studies and samples.

Where these numbers come from

Purine total and fractions: Kaneko, K., et al. (2020). Determination of total purine and purine base content of 80 food products to aid nutritional therapy for gout and hyperuricemia. Nucleosides, Nucleotides, and Nucleic Acids, 39(10-12), 1449-57..
Fructose and calories: USDA FoodData Central record #174182.

If you want something similar

Within finfish and shellfish, the same table also lists Oysters, canned at 107 mg and Cod, Atlantic, wild, raw at 110.3 mg per 100 g.

From the author

Personal experience of someone living with gout

I haven't tried fresh anchovies — I always go for canned, so I treat them the same way.

Personal experience — not medical advice. Read the full disclaimer.

Questions

Which purine base makes up most of this number?: Guanine — 156 mg of the 303.9 mg per 100 g total. The rest is hypoxanthine 121.8, adenine 24.9, xanthine 1.2.

Looking for a different food? Search the full database — every entry there links back to its source, whether or not it has a page like this one. Or browse high purine foods.