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Puringehalt von Fleisch
Zeige 41-60 von 128 Einträgen.
| ID | Name | Purine (mg/100g) | Purine (mg)/Portion | Portion(g) | |
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| 91 | Presssack | 80 | 24 | 30 | |
| 92 | Putenfleisch, mit Haut | 91 | 137 | 150 | |
| 93 | Rehfleisch | 64 | 96 | 150 | |
| 94 | Rinderleber/ Rinderherz | 122 | 153 | 125 | |
| 95 | Rinderlunge | 165 | 206 | 125 | |
| 96 | Rinderzunge | 75 | 93 | 125 | |
| 97 | Rostbratwurst | 44 | 66 | 150 | |
| 98 | Salami | 53 | 16 | 30 | |
| 99 | Schinken, gekocht | 55 | 16 | 30 | |
| 100 | Schnitzel | 63 | 79 | 125 | |
| 101 | Schulter(Klab) | 83 | 104 | 125 | |
| 102 | Schulter(Rind) | 62 | 78 | 125 | |
| 103 | Schulter(Schwein) | 85 | 128 | 150 | |
| 104 | Schweineherz | 88 | 110 | 125 | |
| 105 | Schweinehirn | 39 | 49 | 125 | |
| 106 | Schweineleber | 120 | 150 | 125 | |
| 107 | Schweinemilz | 250 | 313 | 125 | |
| 108 | Schweineniere | 163 | 203 | 125 | |
| 109 | Schweinezunge | 66 | 83 | 125 | |
| 110 | Speck, fett | 50 | 15 | 30 | |
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