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Purines

Various food types and their purine content

As always, drinking enough water is the key AND encouraging plenty of toilet breaks as often as possible... if the body is constantly flushing out, the stones are less likely to form.

224 Foods (alphabetically) Total Purines in mg uric acid/100 g (Average) Min Max Nutr. Density in mg/MJ
HIGHEST IN PURINES (400 mg. uric acid/100 g and higher)
Yeast, Brewer's 1810     1866.6
Neck sweet bread, Calf's 1260     3012.9
Sheep's spleen 773     1702.6
Yeast, Baker's 680     2071.3
Ox liver 554     1013.3
Pig's heart 530     1382
Pig's spleen 516     1208.2
Pig's liver 515     937.9
Fish, sardines in oil 480 399 560 519.5
Liver, Calf's 460     837.5
Ox spleen 444     1052.6
Pig's lungs (lights) 434     911.2
MODERATELY HIGH IN PURINES (100 to 400 mg. uric acid/100g)
Ox lungs (lights) 399     961.4
Fish, sardine, pilchard 345     693.2
Spleen, Calf's 343     815.9
Pig's kidney 334     784.5
Fish, trout 297     686.7
Fish, Tuna in oil 290     246.2
Ox kidney 269     569.5
Fish, Tuna 257     273.7
Ox heart 256     504.3
Liver, chicken 243     426.3
Fish, Redfish (ocean perch) 241     544.1
Heart, Sheep's 241     367.6
Fish, Anchovy 239     560
Fish, Herring, Matje cured 219     197.6
Kidney, Calf's 218     419.6
Fish, Herring, Atlantic 210     216.9
Horse meat 200     438.8
Fish, Herring roe 190     342.4
Lamb (muscles only) 182     371
Fish, Halibut 178     439.9
Chicken (breast with skin) 175     288.4
Veal, muscles only 172     438.7
Fish, salmon 170 110 250 202
Pork muscles only 166     374.9
Goose 165     116.7
Sausage, liver (liverwurst) 165     122.2
Fish, Saithe (coalfish) 163     473.4
Fish, Carp 160     330.9
Ox tongue 160     186
Pork leg (hind leg) 160 150 160 357.4
Chicken, boiling fowl, average 159     149.2
Pork fillet 150 145 150 334.8
Pork shoulder with skin (blade of shoulder) 150 145 150 165.2
Turkey, young animal, average, with skin  150     237.3
Veal knuckle with bone 150 140 160 353.2
Veal, leg of veal with bone 150 140 150 310.2
Veal, neck with bone 150     326.9
Lungs, Calf's 147     389.1
Shrimp, brown 147 60 234 397.9
Fish, Mackerel 145 95 194 191.2
Pork chop with bone 145 140 150 260
Caviar (real) 144     141.6
Sunflower seed, dry 143     59.5
Pike 140     406.7
Pork chuck 140 135 145 170.4
Veal chop, cutlet with bone 140     309.6
Veal fillet 140     347.3
Veal, shoulder 140     309.3
Fish, Haddock 139     425.2
Duck, average 138     146.2
Venison haunch (leg) 138 105 154 336.5
Pig's tongue 136     208.2
Scallop 136     505.8
Beef, muscles only 133     292.1
Rabbit meat, average with bone 132 95 150 207.7
Fish, Sole 131 125 137 376.2
Ham, cooked 131     248.1
Pork belly, raw, smoked dried 127     82.6
Beef, chuck 120     192
Beef, fore rib, entrecote 120     185.4
Pork hip bone (hind leg) 120 115 130 155
Lobster 118 60 175 346.4
Chicken (chicken for roasting), average 115     165.8
Mussel 112     391.5
Sausage "Jagdwurst" 112     127.8
Beef, fillet 110     216.4
Beef, roast beef, sirloin 110 110 120 201.4
Beef, shoulder 110     203.9
Chicken, leg with skin, without bone 110     152.2
Fish, Pike-perch 110     311.3
Fish, Cod 109     335.9
Linseed 105     67.4
Rabbit/Hare (average) 105     219.4
Venison back 105     205
Sausage salami, German 104     65.9
Sausages, frying, from pork 101     80.2
Pork belly 100 80 110 92.3
LOWEST IN PURINES (100 mg. uric acid/100 g and less)
Sausage "Mortadella" 96 79 130 67.4
Brain, Calf's 92     203.1
Sausages, frying, from veal 91     81.5
Oyster 90     322.6
Frankfurter sausages 89 68.74 129.52 80.2
Sausage "Bierschincken" 85     117.3
Pig's brain 83     161.71
Sausage "Fleischwurst" 78     66.8
Sausage, Vienna 78     65.7
Ox brain 75     140.7
Sausages, German (Mettwurst) 74     45.9
Sausage "Munich Weisswurst" 73     65.7
Meat, luncheon 70     58.8
Fish, Crayfish 60     220.3
Beef, corned (German) 57     96.5
Cheese, Limburger, 20% fat content in dry matter 32     41.7
Cheese, cottage 9.4     22
Yogurt, min. 3.5% fat content 8.1     27.7
Cheese, Brie 7.1     5
Cheese, edam, 30% fat content in dry matter 7.1     6.8
Cheese, edam, 40% fat content in dry matter 7.1     5.4
Cheese, edam, 45% fat content in dry matter 7.1     4.8
Cheese, Cheddar/Cheshire cheese, 50% fat cont 6     4.3

Source:  AcuMedico

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