Which purine base makes up most of this number?

Guanine — 47.6 mg of the 130.5 mg per 100 g total. The rest is hypoxanthine 45.5, adenine 35.1, xanthine 2.3.

Is this value for raw or cooked food?

Raw — the source entry is Chicken gizzard, raw. Cooking changes water content, so compare like with like.

Chicken gizzard, raw

Moderate purine

Poultry organ products

Purine content

131 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	131 mg
— Adenine	35.1 mg
— Guanine	47.6 mg
— Hypoxanthine	45.5 mg
— Xanthine	2.3 mg
Fructose	No data available
Calories	94 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: Young, L.L. Evaluation of four purine compounds in poultry products. (1980). Journal of Food Science, 45(4), 1064-5..
Fructose and calories: USDA FoodData Central record #171456.

If you want something similar

Within poultry organ products, the same table also lists Chicken heart, raw at 125.4 mg and Chicken liver, raw at 243 mg per 100 g.

From the author

Personal experience of someone living with gout

I don't eat it — not at any stage.

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

Questions

Which purine base makes up most of this number?: Guanine — 47.6 mg of the 130.5 mg per 100 g total. The rest is hypoxanthine 45.5, adenine 35.1, xanthine 2.3.
Is this value for raw or cooked food?: Raw — the source entry is Chicken gizzard, 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.