Which purine base makes up most of this number?

Adenine — 18.7 mg of the 39.18 mg per 100 g total. The rest is guanine 13.9, xanthine 6.58, hypoxanthine 0.

Spinach, boiled

Low purine

Vegetables

Purine content

39.2 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	39.2 mg
— Adenine	18.7 mg
— Guanine	13.9 mg
— Hypoxanthine	0 mg
— Xanthine	6.58 mg
Fructose	No data available
Calories	23 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. (2008). Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms. Nucleosides, Nucleotides, and Nucleic Acids, 27(6-7), 628-30..
Fructose and calories: USDA FoodData Central record #168463.

If you want something similar

Within vegetables, the same table also lists Green beans at 7.5 mg and Balsam pear (goya), raw at 9.9 mg per 100 g.

From the author

Personal experience of someone living with gout

One of my everyday foods — tossed in a salad with olive oil, lemon juice and black pepper.

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

Questions

Which purine base makes up most of this number?: Adenine — 18.7 mg of the 39.18 mg per 100 g total. The rest is guanine 13.9, xanthine 6.58, hypoxanthine 0.

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 low purine foods.