Which purine base makes up most of this number?

Hypoxanthine — 28.4 mg of the 47.1 mg per 100 g total. The rest is guanine 12.5, adenine 5.6, xanthine 0.6.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 28.4 of the 47.1 mg total — about 60% of the number.

Soup, clam chowder type, powdered

Low purine

Soups, sauces, and seasonings

Purine content

47.1 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	47.1 mg
— Adenine	5.6 mg
— Guanine	12.5 mg
— Hypoxanthine	28.4 mg
— Xanthine	0.6 mg
Fructose	0 g
Calories	79 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 #174062.

If you want something similar

Within soups, sauces, and seasonings, the same table also lists Sauce, fish at 93.1 mg and Sauce, oyster at 134.4 mg per 100 g.

From the author

Personal experience of someone living with gout

This is meant for soup, but I don't drink broth — I treat it as the concentrated part.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 28.4 mg of the 47.1 mg per 100 g total. The rest is guanine 12.5, adenine 5.6, xanthine 0.6.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 28.4 of the 47.1 mg total — about 60% 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.