Eggplant, raw
Low purineVegetables
Purine content
50.8 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 | 50.8 mg |
|---|---|
| — Adenine | 11 mg |
| — Guanine | 31.6 mg |
| — Hypoxanthine | 6.6 mg |
| — Xanthine | 1.6 mg |
| Fructose | 1.16 g |
| Calories | 22.4 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 Balsam pear (goya), raw at 9.9 mg per 100 g.
From the author
Personal experience of someone living with gout
Raw it has a smell to it, but steamed with a little vinegar and salt it's delicious. I often make it as an everyday dish and 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 — 31.6 mg of the 50.8 mg per 100 g total. The rest is adenine 11, hypoxanthine 6.6, xanthine 1.6.
- Is this value for raw or cooked food?
- Raw — the source entry is Eggplant, 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.