Which purine base makes up most of this number?

Xanthine — 112 mg of the 162 mg per 100 g total. The rest is hypoxanthine 26, adenine 12, guanine 12.

Is this value for raw or cooked food?

Raw — the source entry is Beef brain, raw. Cooking changes water content, so compare like with like.

Beef brain, raw

Moderate purine

Beef Organ Products

Purine content

162 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	162 mg
— Adenine	12 mg
— Guanine	12 mg
— Hypoxanthine	26 mg
— Xanthine	112 mg
Fructose	No data available
Calories	143 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: Clifford, A.J., & Story, D.L. (1976). Levels of purines in foods and their metabolic effects in rats. The Journal of Nutrition, 106(3), 435-42..
Fructose and calories: USDA FoodData Central record #168622.

If you want something similar

Within beef organ products, the same table also lists Beef tongue, raw at 90.4 mg and Beef heart, raw at 171 mg per 100 g.

From the author

Personal experience of someone living with gout

Oh my god, do people actually eat this? That's fucking terrifying.

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

Questions

Which purine base makes up most of this number?: Xanthine — 112 mg of the 162 mg per 100 g total. The rest is hypoxanthine 26, adenine 12, guanine 12.
Is this value for raw or cooked food?: Raw — the source entry is Beef brain, 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 moderate purine foods.