Which purine base makes up most of this number?

Adenine — 57 mg of the 171 mg per 100 g total. The rest is guanine 54, xanthine 44, hypoxanthine 16.

Is this value for raw or cooked food?

Raw — the source entry is Beans, pinto, dried, raw. Cooking changes water content, so compare like with like.

Beans, pinto, dried, raw

Moderate purine

Legumes and legume products

Purine content

171 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	171 mg
— Adenine	57 mg
— Guanine	54 mg
— Hypoxanthine	16 mg
— Xanthine	44 mg
Fructose	0 g
Calories	347 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 #175199.

If you want something similar

Within legumes and legume products, the same table also lists Peanuts, raw at 49.1 mg and Tofu, deep-fried at 54.4 mg per 100 g.

From the author

Personal experience of someone living with gout

Never tried these — no opinion.

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

Questions

Which purine base makes up most of this number?: Adenine — 57 mg of the 171 mg per 100 g total. The rest is guanine 54, xanthine 44, hypoxanthine 16.
Is this value for raw or cooked food?: Raw — the source entry is Beans, pinto, dried, 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 moderate purine foods.