Which purine base makes up most of this number?

Hypoxanthine — 55.8 mg of the 119.2 mg per 100 g total. The rest is adenine 39.2, guanine 24.2, xanthine 0.

Is this value for raw or cooked food?

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

Pork heart, raw

Moderate purine

Pork organ products

Purine content

119 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	119 mg
— Adenine	39.2 mg
— Guanine	24.2 mg
— Hypoxanthine	55.8 mg
— Xanthine	0 mg
Fructose	No data available
Calories	118 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: Kaneko, K., et al. (2014). Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biological and Pharmaceutical Bulletin, 37(5), 709-21..
Fructose and calories: USDA FoodData Central record #168267.

If you want something similar

Within pork organ products, the same table also lists Pork tongue, raw at 104 mg and Pork kidney, raw at 195 mg per 100 g.

From the author

Personal experience of someone living with gout

I don't eat it.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 55.8 mg of the 119.2 mg per 100 g total. The rest is adenine 39.2, guanine 24.2, xanthine 0.
Is this value for raw or cooked food?: Raw — the source entry is Pork 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.