Which purine base makes up most of this number?

Guanine — 17.5 mg of the 33 mg per 100 g total. The rest is adenine 15.2, xanthine 0.3, hypoxanthine 0.

Is this value for raw or cooked food?

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

Cauliflower, raw

Low purine

Vegetables

Purine content

33 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	33 mg
— Adenine	15.2 mg
— Guanine	17.5 mg
— Hypoxanthine	0 mg
— Xanthine	0.3 mg
Fructose	No data available
Calories	27.6 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: USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025) — USDA analytical data (FDC Foundation Foods program).
Fructose and calories: USDA FoodData Central record #2685573.

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 prefer the texture to broccoli and eat it often.

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

Questions

Which purine base makes up most of this number?: Guanine — 17.5 mg of the 33 mg per 100 g total. The rest is adenine 15.2, xanthine 0.3, hypoxanthine 0.
Is this value for raw or cooked food?: Raw — the source entry is Cauliflower, 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.