Which purine base makes up most of this number?

Guanine — 109 mg of the 246 mg per 100 g total. The rest is xanthine 98, adenine 23, hypoxanthine 16.

Mackerel, canned

High purine

Finfish and shellfish

Purine content

246 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	246 mg
— Adenine	23 mg
— Guanine	109 mg
— Hypoxanthine	16 mg
— Xanthine	98 mg
Fructose	No data available
Calories	156 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 #175121.

If you want something similar

Within finfish and shellfish, the same table also lists Oysters, canned at 107 mg and Cod, Atlantic, wild, raw at 110.3 mg per 100 g.

From the author

Personal experience of someone living with gout

I skip it during a flare; otherwise it's once a week.

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

Questions

Which purine base makes up most of this number?: Guanine — 109 mg of the 246 mg per 100 g total. The rest is xanthine 98, adenine 23, hypoxanthine 16.

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 high purine foods.