Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms.
Purine contents of soybean-derived food and various other Japanese foods were quantitatively determined by high-performance liquid chromatography (HPLC). Purine contents were as follows: soybean-derived foods, 21.9-172.5 mg/100 g or 100 mL; Japanese vegetables, 2.3-171.8 mg/100 g; Japanese mushrooms, 9.5-142.3 mg/100 g. Since purine levels in these foods did not exceed 200 mg/100 g, we recommend that eating of them should be adopted and good dietary habits followed.
Kaneko
K
K
Department of Analytical Chemistry, School of Pharmaceutical Sciences, Teikyo University, Kanagawa, Japan. kikaneko@pharm.teikyo-u.ac.jp
Kudo
Y
Y
Yamanobe
T
T
Mawatari
K
K
Yasuda
M
M
Nakagomi
K
K
Fujimori
S
S
D000363:Agaricales / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D007564:Japan; D011687:Purines / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
D011687:Purines; C030985:purine