Which purine base makes up most of this number?

Guanine — 5 mg of the 9.1 mg per 100 g total. The rest is adenine 3.1, hypoxanthine 0.7, xanthine 0.3.

Cheese, Monterey Jack

Low purine

Dairy and Eggs

Purine content

9.1 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	9.1 mg
— Adenine	3.1 mg
— Guanine	5 mg
— Hypoxanthine	0.7 mg
— Xanthine	0.3 mg
Fructose	No data available
Calories	391 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: USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025) — USDA analytical data (FDC Foundation Foods program).
Fructose and calories: USDA FoodData Central record #2647438.

If you want something similar

Within dairy and eggs, the same table also lists Yogurt, liquid at 1.4 mg and Cheese, processed (unspecified) at 2 mg per 100 g.

From the author

Personal experience of someone living with gout

A perfect food and one of my regulars — I really like it.

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

Questions

Which purine base makes up most of this number?: Guanine — 5 mg of the 9.1 mg per 100 g total. The rest is adenine 3.1, hypoxanthine 0.7, xanthine 0.3.

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.