Yeast, dried
High purineSoups, sauces, and seasonings
Purine content
847 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 | 847 mg |
|---|---|
| — Adenine | 409 mg |
| — Guanine | 423 mg |
| — Hypoxanthine | 15.1 mg |
| — Xanthine | 0 mg |
| Fructose | No data available |
| Calories | 325 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. (2020). Determination of total purine and purine base content of 80 food products to aid nutritional therapy for gout and hyperuricemia. Nucleosides, Nucleotides, and Nucleic Acids, 39(10-12), 1449-57..
- Fructose and calories: USDA FoodData Central record #175043.
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
Do people actually eat this straight?
Personal experience — not medical advice. Read the full disclaimer.
Questions
- Which purine base makes up most of this number?
- Guanine — 422.7 mg of the 847.1 mg per 100 g total. The rest is adenine 409.3, hypoxanthine 15.1, xanthine 0.
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 high purine foods.