GoutPlate

Mushroom, white hiratake, raw

Low purine

Vegetables

Purine content

66.7 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, total66.7 mg
— Adenine27 mg
— Guanine32.8 mg
— Hypoxanthine2.6 mg
— Xanthine4.3 mg
Fructose0 g
Calories33 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

If you want something similar

Within vegetables, the same table also lists Green beans at 7.5 mg and Balsam pear (goya), raw at 9.9 mg per 100 g.

From the author

Personal experience of someone living with gout

Roasted, it's delicious. If I boil it, I don't drink the broth — I treat that as the concentrated part.

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

Questions

Which purine base makes up most of this number?
Guanine — 32.8 mg of the 66.7 mg per 100 g total. The rest is adenine 27, xanthine 4.3, hypoxanthine 2.6.
Is this value for raw or cooked food?
Raw — the source entry is Mushroom, white hiratake, 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 low purine foods.