GoutPlate

Mushrooms, hiratake, raw

Moderate purine

Vegetables

Purine content

142 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, total142 mg
— Adenine74.3 mg
— Guanine68 mg
— Hypoxanthine0 mg
— Xanthine0 mg
Fructose0 g
Calories33 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

I like them floured and fried, or roasted, with whatever sauce I'm in the mood for.

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

Questions

Which purine base makes up most of this number?
Adenine — 74.3 mg of the 142.3 mg per 100 g total. The rest is guanine 68, hypoxanthine 0, xanthine 0.
Is this value for raw or cooked food?
Raw — the source entry is Mushrooms, hiratake, raw. Cooking changes water content, so compare like with like.
Why are hypoxanthine and xanthine zero here?
The source reports a measured zero for both bases in this entry — not a missing value.

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.