Processed Meats
21 foods, sorted safest first.
| Food | Grade | Purine /100g | Fructose /100g | Serving | Confidence |
|---|---|---|---|---|---|
| Bacon | C | 428.8 mg | 0 g | 24 g | High confidence |
| Corned Beef | C | 46.9 mg | 0 g | 55 g | Moderate confidence |
| Fish Sausage | C | 22.7 mg | 0 g | 55 g | Moderate confidence |
| Frankfurter | C | 49.9 mg | 0 g | 55 g | Low confidence |
| Frankfurter (beef, heated) | C | 115.2 mg | 0 g | 55 g | High confidence |
| Frankfurter (beef, unheated) | C | 114.9 mg | 0 g | 55 g | High confidence |
| Frankfurter (mixed meat, heated) | C | 159.3 mg | 0 g | 55 g | Low confidence |
| Frankfurter (mixed meat, unheated) | C | 169.5 mg | 0 g | 55 g | High confidence |
| Luncheon Meat | C | 58.3 mg | 0 g | 55 g | Low confidence |
| Luncheon Meat (ham, ready-to-eat) | C | 250.4 mg | 0 g | 55 g | High confidence |
| Pork (bacon, unprepared) | C | 61.8 mg | 0 g | 50 g | Moderate confidence |
| Pork (cured, bacon, unprepared) | C | 140.7 mg | 0 g | 50 g | High confidence |
| Pork Sausage (cooked) | C | 213.2 mg | 0 g | 55 g | High confidence |
| Pork Sausage (uncured, link/patty) | C | 160.1 mg | 0 g | 55 g | High confidence |
| Pressed and boneless types Ham | C | 69.4 mg | 0 g | 55 g | Moderate confidence |
| Prosciutto (Parma ham) | C | 138.3 mg | 0 g | 30 g | Moderate confidence |
| Salami | C | 120.4 mg | 0 g | 30 g | Moderate confidence |
| Salami (dry or hard, pork, beef) | C | 215.1 mg | 0 g | 30 g | High confidence |
| Salami (genoa, pork, beef) | C | 246.2 mg | 0 g | 30 g | High confidence |
| Turkey Luncheon Meat | C | 235.2 mg | 0 g | 55 g | High confidence |
| Vienna type Sausage | C | 45.5 mg | 0 g | 55 g | Moderate confidence |