Balsam pear (goya), raw
Low purineVegetables
Purine content
9.9 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 | 9.9 mg |
|---|---|
| — Adenine | 3.5 mg |
| — Guanine | 4.3 mg |
| — Hypoxanthine | 1.1 mg |
| — Xanthine | 1 mg |
| Fructose | No data available |
| Calories | 17 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
If you want something similar
Within vegetables, the same table also lists Green beans at 7.5 mg and Peas, podded at 10.4 mg per 100 g.
From the author
Personal experience of someone living with gout
I really like it. Raw it's a bit bitter and a lot of people can't get past the taste, but I eat it at any stage.
Personal experience — not medical advice. Read the full disclaimer.
Questions
- Which purine base makes up most of this number?
- Guanine — 4.3 mg of the 9.9 mg per 100 g total. The rest is adenine 3.5, hypoxanthine 1.1, xanthine 1.
- Is this value for raw or cooked food?
- Raw — the source entry is Balsam pear (goya), raw. 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 low purine foods.