Which purine base makes up most of this number?

Hypoxanthine — 54 mg of the 147 mg per 100 g total. The rest is guanine 43, adenine 32, xanthine 18.

Is this value for raw or cooked food?

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

Lamb liver, raw

Moderate purine

Lamb, veal, and game organ products

Purine content

147 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	147 mg
— Adenine	32 mg
— Guanine	43 mg
— Hypoxanthine	54 mg
— Xanthine	18 mg
Fructose	No data available
Calories	139 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 #172531.

If you want something similar

Within lamb, veal, and game organ products, the same table also lists Lamb heart, raw at 171 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?: Hypoxanthine — 54 mg of the 147 mg per 100 g total. The rest is guanine 43, adenine 32, xanthine 18.
Is this value for raw or cooked food?: Raw — the source entry is Lamb 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 moderate purine foods.