Which purine base makes up most of this number?

Hypoxanthine — 53.8 mg of the 69.4 mg per 100 g total. The rest is adenine 9.5, guanine 6.1, xanthine 0.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 53.8 of the 69.4 mg total — about 78% of the number.

Ham, pressed and boneless types

Low purine

Sausages and luncheon meats

Purine content

69.4 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	69.4 mg
— Adenine	9.5 mg
— Guanine	6.1 mg
— Hypoxanthine	53.8 mg
— Xanthine	0 mg
Fructose	No data available
Calories	178 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: Kaneko, K., et al. (2014). Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biological and Pharmaceutical Bulletin, 37(5), 709-21..
Fructose and calories: USDA FoodData Central record #167872.

If you want something similar

Within sausages and luncheon meats, the same table also lists Pork, bacon, unprepared at 61.8 mg and Frankfurter, beef, unheated at 114.9 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 — 53.8 mg of the 69.4 mg per 100 g total. The rest is adenine 9.5, guanine 6.1, xanthine 0.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 53.8 of the 69.4 mg total — about 78% of the number.

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