‘Sausage', meatless
Low purineVegetarian meat, fish, and egg alternatives
Purine content
45.9 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 | 45.9 mg |
|---|---|
| — Adenine | 20.9 mg |
| — Guanine | 22.9 mg |
| — Hypoxanthine | 1.84 mg |
| — Xanthine | 0.26 mg |
| Fructose | No data available |
| Calories | 255 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: Havlik, J.,et al. (2010). Dietary purines in vegetarian meat analogues. Journal of the Science of Food and Agriculture, 90(14), 2352-7..
- Fructose and calories: USDA FoodData Central record #174269.
If you want something similar
Within vegetarian meat, fish, and egg alternatives, the same table also lists Veggie burgers or soyburgers, unprepared at 65.49 mg and ‘Bacon', meatless at 74.37 mg per 100 g.
From the author
Personal experience of someone living with gout
I rarely eat it — mainly because it tastes awful.
Personal experience — not medical advice. Read the full disclaimer.
Questions
- Which purine base makes up most of this number?
- Guanine — 22.9 mg of the 45.9 mg per 100 g total. The rest is adenine 20.9, hypoxanthine 1.84, xanthine 0.26.
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