Which purine base makes up most of this number?

Hypoxanthine — 95.2 mg of the 146.3 mg per 100 g total. The rest is guanine 28.5, adenine 22.6.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 95.2 of the 146.3 mg total — about 65% of the number.

Chicken thigh, stewed

Moderate purine

Poultry (other than organs)

Purine content

146 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	146 mg
— Adenine	22.6 mg
— Guanine	28.5 mg
— Hypoxanthine	95.2 mg
— Xanthine	No data available
Fructose	No data available
Calories	195 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 #172389.

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

So good!! During a flare I eat less of it.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 95.2 mg of the 146.3 mg per 100 g total. The rest is guanine 28.5, adenine 22.6.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 95.2 of the 146.3 mg total — about 65% 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.