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 Carp (raw)?
Carp contains about 103 mg of purines per 100g. has moderate purine levels (103.2 mg/100g). As a benchmark, purine levels above 150 mg/100g are classed as high-risk for gout, whereas values below 50 mg are typically viewed as safe.
Does Carp (raw) affect uric acid through fructose?
Fructose metabolism can raise uric acid levels. For Carp, fructose data is limited, but it is classified as None based on food category analysis. People with gout should be mindful of total daily fructose intake.
Can I eat Carp (raw) with gout?
Carp is classified as MODERATE risk for gout. has moderate purine levels (103.2 mg/100g). Occasional small servings may be workable, though it is best skipped during an active flare. Track how your body reacts and check with your healthcare provider for advice tailored to you.
What food category does Carp (raw) belong to?
Carp is classified under Seafood in our gout food database. Knowing its food group helps you weigh it appropriately within your broader gout diet plan. Browse other seafood items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Carp (raw)?
Instead of Carp, 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 T2-level data:
At least one dimension is directly measured; the other is based on scientific consensus.
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.