Which purine base makes up most of this number?

Hypoxanthine — 87.1 mg of the 134.4 mg per 100 g total. The rest is guanine 23.1, adenine 12.9, xanthine 11.3.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 87.1 of the 134.4 mg total — about 65% of the number.

Sauce, oyster

Moderate purine

Soups, sauces, and seasonings

Purine content

134 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	134 mg
— Adenine	12.9 mg
— Guanine	23.1 mg
— Hypoxanthine	87.1 mg
— Xanthine	11.3 mg
Fructose	No data available
Calories	51 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 #174529.

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, fish at 93.1 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 — 87.1 mg of the 134.4 mg per 100 g total. The rest is guanine 23.1, adenine 12.9, xanthine 11.3.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 87.1 of the 134.4 mg total — about 65% 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 moderate purine foods.