Which purine base makes up most of this number?

Hypoxanthine — 63 mg of the 213 mg per 100 g total. The rest is xanthine 61, guanine 47, adenine 42.

Is this value for raw or cooked food?

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

Beef kidney, raw

High purine

Beef Organ Products

Purine content

213 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	213 mg
— Adenine	42 mg
— Guanine	47 mg
— Hypoxanthine	63 mg
— Xanthine	61 mg
Fructose	No data available
Calories	99 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 #169449.

If you want something similar

Within beef organ products, the same table also lists Beef tongue, raw at 90.4 mg and Beef brain, raw at 162 mg per 100 g.

From the author

Personal experience of someone living with gout

I eat it as usual between flares and skip it during one.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 63 mg of the 213 mg per 100 g total. The rest is xanthine 61, guanine 47, adenine 42.
Is this value for raw or cooked food?: Raw — the source entry is Beef kidney, 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 high purine foods.