Which purine base makes up most of this number?

Adenine — 39 mg of the 107 mg per 100 g total. The rest is hypoxanthine 30, guanine 22, xanthine 16.

Oysters, canned

Moderate purine

Finfish and shellfish

Purine content

107 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	107 mg
— Adenine	39 mg
— Guanine	22 mg
— Hypoxanthine	30 mg
— Xanthine	16 mg
Fructose	No data available
Calories	68 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 #171981.

If you want something similar

Within finfish and shellfish, the same table also lists Cod, Atlantic, wild, raw at 110.3 mg and Turbot, European, raw at 112.21 mg per 100 g.

From the author

Personal experience of someone living with gout

I skip them during a flare and keep them rare the rest of the time.

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

Questions

Which purine base makes up most of this number?: Adenine — 39 mg of the 107 mg per 100 g total. The rest is hypoxanthine 30, guanine 22, xanthine 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 moderate purine foods.