Which purine base makes up most of this number?

Hypoxanthine — 243.4 mg of the 333.5 mg per 100 g total. The rest is guanine 51.5, adenine 36.9, xanthine 1.7.

Is this value for raw or cooked food?

Cooked — the source entry is Pork loin, boneless, skinless, cooked. Values per 100 g are not directly interchangeable between raw and cooked entries.

Why is hypoxanthine the largest fraction here?

Hypoxanthine accounts for 243.4 of the 333.5 mg total — about 73% of the number.

Pork loin, boneless, skinless, cooked

High purine

Pork (other than organs)

Purine content

334 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	334 mg
— Adenine	36.9 mg
— Guanine	51.5 mg
— Hypoxanthine	243 mg
— Xanthine	1.7 mg
Fructose	No data available
Calories	204 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 #168231.

If you want something similar

Within pork (other than organs), the same table also lists Pork, cured, bacon, unprepared at 140.7 mg and Pork sausage, uncured, link/patty, raw at 160.1 mg per 100 g.

From the author

Personal experience of someone living with gout

I skip it during a flare; otherwise once or twice a week.

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

Questions

Which purine base makes up most of this number?: Hypoxanthine — 243.4 mg of the 333.5 mg per 100 g total. The rest is guanine 51.5, adenine 36.9, xanthine 1.7.
Is this value for raw or cooked food?: Cooked — the source entry is Pork loin, boneless, skinless, cooked. Values per 100 g are not directly interchangeable between raw and cooked entries.
Why is hypoxanthine the largest fraction here?: Hypoxanthine accounts for 243.4 of the 333.5 mg total — about 73% 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 high purine foods.