Can I eat this with gout?
85 foods, each rated Safe, Moderate or High-risk from its purine content per real serving — and each showing the published table the number came from.
Safe — under 50 mg per serving
Moderate — 50–150 mg
High-risk — over 150 mg
Seafood 19
- Abalone— Safe
- Bonito flakes (katsuobushi)— Safe
- Cockles (see hum)— Moderate
- Cuttlefish— High-risk
- Dried anchovies (ikan bilis)— High-risk
- Eel (unagi)— Moderate
- Fish roe (mentaiko / cod roe)— Safe
- Fish roe (salmon/tobiko)— Safe
- Herring— Moderate
- Mackerel— Moderate
- Mussels— High-risk
- Octopus— Moderate
- Oysters— High-risk
- Salmon— Moderate
- Sardines— High-risk
- Scallops— Moderate
- Shrimp— Moderate
- Squid (calamari)— Moderate
- Tuna— Moderate
Vegetables 17
- Asparagus— Safe
- Bean sprouts (mung)— Safe
- Bitter gourd— Safe
- Broccoli— Moderate
- Brussels sprouts— Moderate
- Carrot— Safe
- Cauliflower— Moderate
- Dried shiitake mushroom— Safe
- Green peas— Moderate
- Kimchi— Safe
- Lotus root— Safe
- Mushrooms (fresh)— Safe
- Potato— Safe
- Shiitake mushrooms (dried)— Safe
- Spinach— Moderate
- Tomato— Safe
- Winter melon— Safe
Fruit 9
Plant protein 6
Drinks 5
Poultry 5
Alcohol 4
Dairy 4
Organ meats 4
Protein 4
Grains 3
Red meat 3
Supplements 2
About this data
Purine values are compiled from published sources — the Kaneko 2014 purine tables, USDA FoodData Central, and the 2020 ACR gout guideline. Each food page names its own source.
The app's database is larger than this list. We publish here only the foods whose purine value we can trace to a published table, so that every number on this site is one you can check.