GoutPlate

Bean sprouts, with bean, raw

Low purine

Vegetables

Purine content

57.4 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, total57.4 mg
— Adenine28.1 mg
— Guanine28.2 mg
— Hypoxanthine0 mg
— Xanthine1.1 mg
FructoseNo data available
Calories30 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

If you want something similar

Within vegetables, the same table also lists Green beans at 7.5 mg and Balsam pear (goya), raw at 9.9 mg per 100 g.

From the author

Personal experience of someone living with gout

I stir-fry them with a little olive oil and salt — really good — and I eat them at any time.

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

Questions

Which purine base makes up most of this number?
Guanine — 28.2 mg of the 57.4 mg per 100 g total. The rest is adenine 28.1, xanthine 1.1, hypoxanthine 0.
Is this value for raw or cooked food?
Raw — the source entry is Bean sprouts, with bean, raw. Cooking changes water content, so compare like with like.

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 low purine foods.