Which purine base makes up most of this number?

Guanine — 78 mg of the 243 mg per 100 g total. The rest is adenine 72, hypoxanthine 71, xanthine 22.

Is this value for raw or cooked food?

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

Chicken liver, raw

High purine

Poultry organ products

Purine content

243 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	243 mg
— Adenine	72 mg
— Guanine	78 mg
— Hypoxanthine	71 mg
— Xanthine	22 mg
Fructose	No data available
Calories	119 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 #171060.

If you want something similar

Within poultry organ products, the same table also lists Chicken heart, raw at 125.4 mg and Chicken gizzard, raw at 130.5 mg per 100 g.

From the author

Personal experience of someone living with gout

I don't eat it — not at any stage.

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

Questions

Which purine base makes up most of this number?: Guanine — 78 mg of the 243 mg per 100 g total. The rest is adenine 72, hypoxanthine 71, xanthine 22.
Is this value for raw or cooked food?: Raw — the source entry is Chicken liver, 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.