Pork Loin
Also listed as: Pork loin, boneless, skinless, cooked
Pork Loin is higher risk. Keep portions small and occasional, especially during a flare.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
A typical serving is about 85 g, which delivers 284 mg of purines, about 71% of a normal day's purine budget.
Per serving
85 g
Purine / serving
284 mg
% daily purine
71%
Why grade D
Higher risk. Keep portions small and occasional, especially during a flare.
Per 100 g (for comparison)
Purines
confidence: high
333.5 mg/100g
LowModerateHighVery high
Very high for gout (> 300 mg/100g).
Fructose
confidence: high
0 g/100g
LowModerateHighVery high
Low for gout (< 3 g/100g).
Good to know: COOKING CONCENTRATION: Raw pork loin is ~237 mg/100g. Cooking reduces water content, concentrating purines to ~333 mg/100g cooked weight. This concentration effect is expected and consistent with Kaneko 2014 cooked-to-raw ratios for pork. Value is retained as measured.
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