Which purine base makes up most of this number?

Hypoxanthine — 117 mg of the 140.7 mg per 100 g total. The rest is guanine 15.5, adenine 8.1, xanthine 0.1.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 117 of the 140.7 mg total — about 83% of the number.

Pork, cured, bacon, unprepared

Moderate purine

Pork (other than organs)

Purine content

141 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	141 mg
— Adenine	8.1 mg
— Guanine	15.5 mg
— Hypoxanthine	117 mg
— Xanthine	0.1 mg
Fructose	0 g
Calories	393 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 #168277.

If you want something similar

Within pork (other than organs), the same table also lists Pork sausage, uncured, link/patty, raw at 160.1 mg and Pork, ground, raw at 183.1 mg per 100 g.

From the author

Personal experience of someone living with gout

I skip it during a flare; otherwise one slice with an egg is breakfast.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 117 mg of the 140.7 mg per 100 g total. The rest is guanine 15.5, adenine 8.1, xanthine 0.1.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 117 of the 140.7 mg total — about 83% of the number.

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.