Shrimp, raw, frozen (no further unspecified)
High purineFinfish and shellfish
Purine content
234 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 | 234 mg |
|---|---|
| — Adenine | 16 mg |
| — Guanine | 12 mg |
| — Hypoxanthine | 15 mg |
| — Xanthine | 191 mg |
| Fructose | No data available |
| Calories | 85 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 #175179.
If you want something similar
Within finfish and shellfish, the same table also lists Oysters, canned at 107 mg and Cod, Atlantic, wild, raw at 110.3 mg per 100 g.
From the author
Personal experience of someone living with gout
I skip them during a flare and keep the portion small otherwise.
Personal experience — not medical advice. Read the full disclaimer.
Questions
- Which purine base makes up most of this number?
- Xanthine — 191 mg of the 234 mg per 100 g total. The rest is adenine 16, hypoxanthine 15, guanine 12.
- Is this value for raw or cooked food?
- Raw — the source entry is Shrimp, raw, frozen (no further unspecified). 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.