Purine content of Seasonings, sauces and stock powders
across 15 measured preparations · median 58 mg · spans low to extremely high
Across the 15 seasonings, sauces and stock powders measurements in this database, purine content runs from 10 to 684.8 mg per 100 g, with a median of 58 mg — a fairly low-purine food.
On this page (5)
Lower-purine other foods
Why the numbers vary
The other foods measured here run from 0.6 mg to 847.1 mg per 100 g, so the category is a poor guide on its own — which specific food, and prepared how, decides almost everything.
Preparation matters more than the food's name. Umami broth, powdered measures 684.8 mg, while Sweet bean sauce measures 10 mg — a difference of 68.5 times. Drying and grilling remove water and concentrate what is left; boiling can move purines into water that is then poured away.
Every form of seasonings, sauces and stock powders measured (15)
Highest first, each with the preparation that was measured.
| Food as measured | Per 100 g | Level | Source |
|---|---|---|---|
| Umami broth, powdered | 684.8 mg | Extremely high | ODS-NIH 2.0 |
| Soup, stock, Chinese, dried | 508.9 mg | Extremely high | ODS-NIH 2.0 |
| Soup, matsutake type, powdered | 233.9 mg | Very high | ODS-NIH 2.0 |
| Soup, Chinese soup type, powdered | 185.9 mg | High | ODS-NIH 2.0 |
| Soup, consommé type, powdered | 179.8 mg | High | ODS-NIH 2.0 |
| Sauce, oyster | 134.4 mg | Fairly high | ODS-NIH 2.0 |
| Sauce, fish | 93.1 mg | Fairly high | ODS-NIH 2.0 |
| Seafood soy sauce | 58 mg | Fairly low | NHC 2024 |
| Soy sauce made from soy and wheat (shoyu) | 50.2 mg | Fairly low | ODS-NIH 2.0 |
| Soup, clam chowder type, powdered | 47.1 mg | Fairly low | ODS-NIH 2.0 |
| Black sesame paste | 47 mg | Fairly low | NHC 2024 |
| Scallion shrimp paste | 45 mg | Fairly low | NHC 2024 |
| Soup, potage type, powdered | 37.6 mg | Fairly low | ODS-NIH 2.0 |
| Sauce, barbecue | 14.9 mg | Low | ODS-NIH 2.0 |
| Sweet bean sauce | 10 mg | Low | NHC 2024 |
Questions about seasonings, sauces and stock powders and purines
Is seasoning high in purines?
Median 58 mg per 100 g, seasoning falls in the fairly low band (30–75 mg per 100 g) on the six-level scale used across this site. Individual measurements range from 10 to 684.8 mg.
How many purines are in a serving of seasoning?
It depends entirely which preparation. Compared at the same 150 g: about 15 mg for sweet bean sauce, about 1027 mg for umami broth, powdered. That upper figure is a like-for-like comparison rather than a serving — dried and concentrated foods are normally used by the spoonful, so their per-100 g value is the fairer read. The table on this page lists both for every preparation measured.
Does cooking change the purine content of seasoning?
Substantially. In this database Umami broth, powdered measures 684.8 mg while Sweet bean sauce measures 10 mg per 100 g. Drying and grilling concentrate purines by removing water; boiling can leach some into the cooking liquid.
Where does this seasoning purine value come from?
USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025) and Dietary Guideline for Adults with Hyperuricaemia and Gout (2024 Edition). Values are total purines in milligrams per 100 g of the food as described, and nothing is estimated or averaged across sources.
How does seasoning compare with other other foods?
The median for other foods in this database is 16 mg per 100 g, with a range of 0.6 to 847.1 mg. Seasonings, sauces and stock powders is above that median.
Source
- USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025) — Agricultural Research Service, U.S. Department of Agriculture.
- Dietary Guideline for Adults with Hyperuricaemia and Gout (2024 Edition) — National Health Commission of China, appendix 1. Issued February 2024.
Reference information only. Purine values describe foods, not people: they cannot tell you what is safe for you to eat, and nothing here diagnoses or treats gout. Talk to your doctor or dietitian about your own diet and medication.