Nucleic acids are made up of purines and pyrimidines, which are carbon- and nitrogen-containing molecules derived from carbon dioxide and amino acids.
Dietary sources are plant and animal foods like meat, certain vegetables and alcohol.
Beans, peas, lentils, spinach, asparagus, cauliflower and mushrooms are all vegetable sources of nucleic acids, specifically purines. Rapidly growing foods like asparagus have the highest amount of nucleic acids of the vegetables. Lettuce, tomatoes and other green vegetables are not significant sources of nucleic acids.
All meats, including organ meats, and seafood contain high levels of nucleic acids. Meat extracts and gravies are also notably high. Of these foods, organ meats such as liver have the most nuclei, and are therefore highest in nucleic acids. Conversely, dairy products and nuts are considered low-nucleic acid foods.
Yeast and yeast extracts, beer and other alcoholic beverages are additional sources of nucleic acids in the diet. On the other hand, grains such as bread and cereals, as well as fruits and fruit juices, are not high in nucleic acids.