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Puringehalt von Fleisch
Zeige 81-100 von 128 Einträgen.
| ID | Name | Purine (mg/100g) | Purine (mg)/Portion | Portion(g) | |
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| 98 | Salami | 53 | 16 | 30 | |
| 97 | Rostbratwurst | 44 | 66 | 150 | |
| 96 | Rinderzunge | 75 | 93 | 125 | |
| 95 | Rinderlunge | 165 | 206 | 125 | |
| 94 | Rinderleber/ Rinderherz | 122 | 153 | 125 | |
| 93 | Rehfleisch | 64 | 96 | 150 | |
| 92 | Putenfleisch, mit Haut | 91 | 137 | 150 | |
| 91 | Presssack | 80 | 24 | 30 | |
| 90 | Pferdefleisch | 116 | 171 | 150 | |
| 89 | Mortadella, fettarm | 57 | 17 | 30 | |
| 88 | Mettwurst/ fein | 26 | 8 | 30 | |
| 87 | Lende | 83 | 103 | 125 | |
| 86 | Leberwurst | 73 | 22 | 30 | |
| 84 | Lachsschinken | 53 | 16 | 30 | |
| 83 | Kotelett (Schwein) | 82 | 123 | 150 | |
| 82 | Knackwurst | 38 | 38 | 100 | |
| 81 | Keule(Lamm) | 51 | 128 | 250 | |
| 80 | Keule(Kalb) | 88 | 132 | 150 | |
| 79 | Kaninchenfleisch | 63 | 95 | 150 | |
| 78 | Kalbsniere | 117 | 146 | 125 | |
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