Is this value for raw or cooked chicken?

Cooked — the source entry is Chicken breast, boneless, skinless, cooked. Values per 100 g differ between raw and cooked entries across the database, so compare like with like.

Which purine base makes up most of this number?

Hypoxanthine: 258.9 mg of the 368.6 mg/100 g total. The rest is guanine 68.2, adenine 40.2 and xanthine 1.4.

Where does the number come from?

The USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025). The source section links both the database and the matching USDA FoodData Central record.

How much is 100 g of cooked chicken breast?

Roughly a small palm-sized portion. Per-serving numbers scale linearly with weight: 150 g reads about 1.5 times the value shown here.

Chicken breast, boneless, skinless, cooked

High purine

Poultry (other than organs)

Purine content

369 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	369 mg
— Adenine	40.2 mg
— Guanine	68.2 mg
— Hypoxanthine	259 mg
— Xanthine	1.4 mg
Fructose	No data available
Calories	166 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 #331960.

If you want something similar

By the numbers, cooked chicken breast reads 368.6 mg/100 g in this table — the highest entry in its poultry group, with hypoxanthine alone at 258.9 mg. The same group lists chicken wing (raw) at 137.5 mg and chicken thigh (raw) at 141.7 mg.

From the author

Personal experience of someone living with gout

I ate chicken breast almost daily while cutting weight, and the gout warning signs came later. What surprised me was the number — 369 mg per 100 g here, against about 142 mg for raw chicken thigh, the cut I had assumed was the heavier one. I moved to skinless thigh, and on flare days I leaned on eggs and milk rather than pushing meat.

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

Questions

Is this value for raw or cooked chicken?: Cooked — the source entry is Chicken breast, boneless, skinless, cooked. Values per 100 g differ between raw and cooked entries across the database, so compare like with like.
Which purine base makes up most of this number?: Hypoxanthine: 258.9 mg of the 368.6 mg/100 g total. The rest is guanine 68.2, adenine 40.2 and xanthine 1.4.
Where does the number come from?: The USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025). The source section links both the database and the matching USDA FoodData Central record.
How much is 100 g of cooked chicken breast?: Roughly a small palm-sized portion. Per-serving numbers scale linearly with weight: 150 g reads about 1.5 times the value shown here.

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.