Which purine base makes up most of this number?

Hypoxanthine — 129 mg of the 183.5 mg per 100 g total. The rest is guanine 29.9, adenine 24.6.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 129 of the 183.5 mg total — about 70% of the number.

Chicken breast, stewed

Moderate purine

Poultry (other than organs)

Purine content

184 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	184 mg
— Adenine	24.6 mg
— Guanine	29.9 mg
— Hypoxanthine	129 mg
— Xanthine	No data available
Fructose	No data available
Calories	151 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: Young, L.L. Effect of stewing on purine content of broiler tissues. (1983). Journal of Food Science, 48(1), 315-6..
Fructose and calories: USDA FoodData Central record #171478.

If you want something similar

Within poultry (other than organs), the same table also lists Chicken wing, raw at 137.5 mg and Chicken thigh, raw at 141.7 mg per 100 g.

From the author

Personal experience of someone living with gout

Tasty, but I don't eat it during a flare.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 129 mg of the 183.5 mg per 100 g total. The rest is guanine 29.9, adenine 24.6.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 129 of the 183.5 mg total — about 70% of the number.

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.