Which purine base makes up most of this number?

Xanthine — 82 mg of the 289 mg per 100 g total. The rest is guanine 77, hypoxanthine 71, adenine 59.

Is this value for raw or cooked food?

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

Pork, liver, raw

High purine

Pork organ products

Purine content

289 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	289 mg
— Adenine	59 mg
— Guanine	77 mg
— Hypoxanthine	71 mg
— Xanthine	82 mg
Fructose	No data available
Calories	134 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 #167862.

If you want something similar

Within pork organ products, the same table also lists Pork tongue, raw at 104 mg and Pork heart, raw at 119.2 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?: Xanthine — 82 mg of the 289 mg per 100 g total. The rest is guanine 77, hypoxanthine 71, adenine 59.
Is this value for raw or cooked food?: Raw — the source entry is Pork, liver, 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 high purine foods.