Why Seafood Purines Vary So Much
Seafood is the most variable food group for purines, so treating it as one category hides the useful detail. Anchovies, sardines, and mackerel sit at the top of the scale, often above 200 mg per 100 g, while white fish like cod and tilapia often fall below 100 mg. Shellfish sits in between. For gout, the actionable difference is between small oily fish and larger white fish, and the safest seafood choices are usually the lean white fish prepared without rich sauces.
Frequently Asked Questions
How many purines are in Beltfish (raw)?
Beltfish contains about 139 mg of purines per 100g. has moderate purine levels (139.3 mg/100g). For reference, foods with over 150 mg of purines per 100g are considered high-risk for gout, while those under 50 mg are generally safe.
Does Beltfish (raw) contain fructose?
Beltfish contains virtually no fructose (less than 0.1g per 100g), so fructose is not a concern for gout with this food. High fructose intake can increase uric acid production independently of purines, but this food has minimal fructose impact.
Can I eat Beltfish (raw) with gout?
Beltfish is classified as MODERATE risk for gout. has moderate purine levels (139.3 mg/100g). You may be able to eat it occasionally in small portions, but avoid it during gout flares. Monitor your body's response and consult your healthcare provider for personalized guidance.
What food category does Beltfish (raw) belong to?
Beltfish is classified under Seafood in our gout food database. Understanding which food category it belongs to helps you make informed decisions about your overall gout diet plan. Browse other seafood items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Beltfish (raw)?
Instead of Beltfish, consider choosing seafood options rated SAFE in our gout database — these have low purine (under 50 mg/100g) and low fructose (under 2g/100g). Browse our seafood category page to find the best substitutes for your gout diet plan.
Data Quality
This entry uses T1-level data:
Both purine and fructose were individually measured (lab-analyzed).
Sources include USDA FoodData Central (public domain, CC0 1.0), the USDA+ODS-NIH Database for the Purine Content of Foods Release 2.0 (2025), Kaneko et al. Biol Pharm Bull 2014, and ACR/EULAR clinical guidelines.