Frankfurter, beef, heated
Moderate purineSausages and luncheon meats
Purine content
115 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 | 115 mg |
|---|---|
| — Adenine | 7 mg |
| — Guanine | 9.2 mg |
| — Hypoxanthine | 92.6 mg |
| — Xanthine | 6.4 mg |
| Fructose | 0 g |
| Calories | 322 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 #174614.
If you want something similar
Within sausages and luncheon meats, the same table also lists Pork, bacon, unprepared at 61.8 mg and Ham, pressed and boneless types at 69.4 mg per 100 g.
From the author
Personal experience of someone living with gout
I skip it during a flare. Outside one I'll have it once or twice a week — it tastes good and cooks fast. I don't eat much of it, though: it's heavily processed and doesn't sit well with me.
Personal experience — not medical advice. Read the full disclaimer.
Questions
- Which purine base makes up most of this number?
- Hypoxanthine — 92.6 mg of the 115.2 mg per 100 g total. The rest is guanine 9.2, adenine 7, xanthine 6.4.
- Why is hypoxanthine the largest fraction here?
- Hypoxanthine accounts for 92.6 of the 115.2 mg total — about 80% 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.