UricAcid.online Cooking & 7-Day Meal Comparison Tool

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USDA Purine Database 2.0 + Kitchen Extraction Science 100% Non-Prescriptive Educational Tool

Raw vs. Cooked Purine & Cooking Method Calculator

Compare laboratory-measured raw vs. cooked purine counts per 100g from the UricAcid.online database, and see how boiling (and discarding the cooking water) vs. dry-heat roasting or keeping meat drippings shifts the purine load on your plate.

grams
100 g (~3.5 oz)
Measured Value (per 100g) 233.3 mg cooked · USA
Purine Tier Higher Tier Lower <100 · Moderate 100–200 · Higher >200
Your Serving Estimate 233 mg 58% of 400 mg day

Purine Density Comparison (mg per 100g vs. Your Plate)

Dominant Base: Hypoxanthine (Meat)
100 mg (Moderate) 200 mg (Higher Tier) Measured (per 100g) 233.3 mg Your Plate Total 233 mg

Why Cooked Ground Beef Has +75% More Purines per 100g Than Raw

In the USDA Purine Database, 73% lean ground beef rises from 133.3 mg/100g raw (Moderate tier) to 233.3 mg/100g cooked (Higher tier) because water evaporates and fat renders out during cooking, packing more muscle cells into every 100 grams. Parboiling minced beef in water for 5–8 minutes and draining the liquid before seasoning leaches out a portion of water-soluble hypoxanthine.

Base profiles follow the food-group pattern (Scilit), not a per-food lab test. Method adjustments and weight conversions are typical estimates, not measurements.