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This document contains a table listing the purine, RNA, and protein content in mg per 100g of various meats, seafoods, and legumes. Organ meats like liver, kidney, and heart contain the highest amounts of purines, ranging from 213-771 mg/100g. Fresh seafood generally contains lower purine levels, between 12-185 mg/100g. Canned seafood is slightly higher, ranging from 15-255 mg/100g. Legumes are moderate sources, with lentils, garbanzo beans, and split peas providing 74-195 mg of purines per 100g.
- Author
- faridanjum
- Language
- EN