Which purine base makes up most of this number?

Hypoxanthine — 82 mg of the 93.1 mg per 100 g total. The rest is xanthine 10.3, guanine 0.8, adenine 0.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 82 of the 93.1 mg total — about 88% of the number.

Sauce, fish

Low purine

Soups, sauces, and seasonings

Purine content

93.1 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	93.1 mg
— Adenine	0 mg
— Guanine	0.8 mg
— Hypoxanthine	82 mg
— Xanthine	10.3 mg
Fructose	No data available
Calories	35 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 #174531.

If you want something similar

Within soups, sauces, and seasonings, the same table also lists Soup, clam chowder type, powdered at 47.1 mg and Sauce, oyster at 134.4 mg per 100 g.

From the author

Personal experience of someone living with gout

I can't stand the smell, so I don't use it.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 82 mg of the 93.1 mg per 100 g total. The rest is xanthine 10.3, guanine 0.8, adenine 0.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 82 of the 93.1 mg total — about 88% 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.