Which purine base makes up most of this number?

Xanthine — 98 mg of the 171 mg per 100 g total. The rest is adenine 30, guanine 23, hypoxanthine 20.

Is this value for raw or cooked food?

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

Lamb heart, raw

Moderate purine

Lamb, veal, and game organ products

Purine content

171 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	171 mg
— Adenine	30 mg
— Guanine	23 mg
— Hypoxanthine	20 mg
— Xanthine	98 mg
Fructose	No data available
Calories	122 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 #172527.

If you want something similar

Within lamb, veal, and game organ products, the same table also lists Lamb liver, raw at 147 mg per 100 g.

From the author

Personal experience of someone living with gout

I've cut out organ meat. I tried it once during a flare and felt terrible afterwards.

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

Questions

Which purine base makes up most of this number?: Xanthine — 98 mg of the 171 mg per 100 g total. The rest is adenine 30, guanine 23, hypoxanthine 20.
Is this value for raw or cooked food?: Raw — the source entry is Lamb heart, 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 moderate purine foods.