NUCLEIC-ACID NITROGEN OF ANIMAL AND PLANT FOODS

Meat products contained greater concentrations of nucleic acid nitrogen (NAN) (0. 35-0. 56 mg/g) than dairy and egg products (0. 05-0. 15 mg/g) but, relative to product nitrogen, the compositions were less than 0. 5%. The intermediate levels of NAN in cereals and field pea (0. 22-0. 51 mg/g) represented 1. 4-2. 5% of total nitrogen. Leafy vegetables, roots, tuber, and fruits contained 0. 20-0. 73 mg/ g of NAN, which constituted 1. 3-9. 6% of total nitrogen. A highly significant correlation (r = -0. 63**) between NAN content (mg/g of N) and product nitrogen concentration should aid in prescription of dietary limits on intake of purines and in calculation of nitrogen to protein conversion factors. © 1990, American Chemical Society. All rights reserved.