Which purine base makes up most of this number?

Xanthine — 78 mg of the 135 mg per 100 g total. The rest is hypoxanthine 24, adenine 18, guanine 15.

Is this value for raw or cooked food?

Raw — the source entry is Squid, raw (unspecified). Cooking changes water content, so compare like with like.

Squid, raw (unspecified)

Moderate purine

Finfish and shellfish

Purine content

135 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	135 mg
— Adenine	18 mg
— Guanine	15 mg
— Hypoxanthine	24 mg
— Xanthine	78 mg
Fructose	No data available
Calories	92 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 #174223.

If you want something similar

Within finfish and shellfish, the same table also lists Oysters, canned at 107 mg and Cod, Atlantic, wild, raw at 110.3 mg per 100 g.

From the author

Personal experience of someone living with gout

Dried squid reads high in this table, so I don't eat it.

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

Questions

Which purine base makes up most of this number?: Xanthine — 78 mg of the 135 mg per 100 g total. The rest is hypoxanthine 24, adenine 18, guanine 15.
Is this value for raw or cooked food?: Raw — the source entry is Squid, raw (unspecified). Cooking changes water content, so compare like with like.

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.