Which purine base makes up most of this number?

Hypoxanthine — 52.6 mg of the 125.4 mg per 100 g total. The rest is guanine 36.1, adenine 31.3, xanthine 5.4.

Is this value for raw or cooked food?

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

Chicken heart, raw

Moderate purine

Poultry organ products

Purine content

125 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	125 mg
— Adenine	31.3 mg
— Guanine	36.1 mg
— Hypoxanthine	52.6 mg
— Xanthine	5.4 mg
Fructose	No data available
Calories	153 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 #171458.

If you want something similar

Within poultry organ products, the same table also lists Chicken gizzard, raw at 130.5 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?: Hypoxanthine — 52.6 mg of the 125.4 mg per 100 g total. The rest is guanine 36.1, adenine 31.3, xanthine 5.4.
Is this value for raw or cooked food?: Raw — the source entry is Chicken heart, 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.