Which purine base makes up most of this number?

Hypoxanthine — 43.6 mg of the 61.8 mg per 100 g total. The rest is adenine 12.2, guanine 6, xanthine 0.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 43.6 of the 61.8 mg total — about 71% of the number.

Pork, bacon, unprepared

Low purine

Sausages and luncheon meats

Purine content

61.8 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	61.8 mg
— Adenine	12.2 mg
— Guanine	6 mg
— Hypoxanthine	43.6 mg
— Xanthine	0 mg
Fructose	No data available
Calories	898 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: Kaneko, K., et al. (2014). Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biological and Pharmaceutical Bulletin, 37(5), 709-21..
Fructose and calories: USDA FoodData Central record #168324.

If you want something similar

Within sausages and luncheon meats, the same table also lists Ham, pressed and boneless types at 69.4 mg and Frankfurter, beef, unheated at 114.9 mg per 100 g.

From the author

Personal experience of someone living with gout

I skip it during a flare; otherwise one slice with an egg is breakfast.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 43.6 mg of the 61.8 mg per 100 g total. The rest is adenine 12.2, guanine 6, xanthine 0.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 43.6 of the 61.8 mg total — about 71% of the number.

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.