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Last reviewed: 2026-09-03 • Editorial Standards

Condiments & Sauces Ranked by Purine Content

Evidence-based comparison — data from USDA+ODS-NIH PURINE DATABASE Release 2 (March 2025)

Lowest Purine Condiments & Sauces

#1mayonnaise0.6 mg
#2sauce, chili bean, chinese8.8 mg
#3ketchup10.6 mg
#4mustard25.3 mg
#5Soy sauce Dark color45.2 mg
#6Miso White miso48.8 mg
#7soy sauce made from soy and wheat (shoyu)50.2 mg
#8Soy sauce Light color55.3 mg
#9miso56.1 mg
#10Miso Red miso63.5 mg

Highest Purine Condiments & Sauces

#10mayonnaise0.6 mg
#9sauce, chili bean, chinese8.8 mg
#8ketchup10.6 mg
#7mustard25.3 mg
#6Soy sauce Dark color45.2 mg
#5Miso White miso48.8 mg
#4soy sauce made from soy and wheat (shoyu)50.2 mg
#3Soy sauce Light color55.3 mg
#2miso56.1 mg
#1Miso Red miso63.5 mg

Category Average: 36.4 mg/100g

The average across 10 Condiments & Sauces foods with lab-measured data. Foods below this average are better-than-typical choices within this category.

How to Use This Ranking

The purine ranking is sorted from lowest to highest. Rank #1 is the lowest-purine food in the category. Foods in the top half (above median) should be consumed with more awareness of portion and frequency. The difference between adjacent ranks varies: in some categories, rank #5 and #10 might be only 10 mg apart; in others, the gap can be 100+ mg. Always check the actual milligram value, not just the position. Rankings do not account for fructose or alcohol — use individual food pages for a complete risk assessment.

ACR 2020 Guideline Context

The American College of Rheumatology recommends that gout patients focus on purine awareness rather than complete food group elimination. Within any category, there is a wide purine range. The goal is to shift toward lower-purine choices within categories you already eat, rather than eliminating entire food groups. This ranking helps you identify which specific items to prioritize and which to limit.

Japanese guidelines recommend under 400 mg of total dietary purines per day. Using this ranking, you can estimate how much of budget each food uses per typical serving.

How This Comparison Is Built

Every food in this comparison has been evaluated using a three-factor risk engine that independently assesses purine content, fructose level, and alcohol presence. Purine values come from two primary references — the USDA+ODS-NIH PURINE DATABASE Release 2 (March 2025) and Kaneko et al. (Biol Pharm Bull 37(5):709-721, 2014, PMID: 24553148). Fructose data is sourced from USDA SR28 Food Composition Tables. The verdict system follows ACR 2020 guideline thresholds: Safe (purine <50 mg, fructose <2g, no alcohol), Moderate (purine 50-150 mg or fructose 2-5g), Avoid (purine >150 mg, fructose >5g, or alcohol present). Data quality is labeled T1 (lab-measured), T2 (measured + consensus), or T3 (category estimate) on each food's detail page.

This comparison is provided for informational purposes only and does not constitute medical advice. Individual tolerance to purines and fructose varies. Consult a healthcare professional for personalized dietary guidance. Last reviewed: 2026-09-03.

Frequently Asked Questions

Is soy sauce bad for gout?
Soy sauce is low in purines but extremely high in sodium. Among 10 condiment entries with measured values, soy sauce measures about 56.1 to 63.5 mg/100g — low to moderate. One tablespoon of soy sauce packs a large share of the daily sodium limit, so for people with gout who also manage blood pressure or kidneys, low-sodium soy sauce is the better choice.
Which condiment is lowest in purines?
Mayonnaise measures lowest in our database at about 0.6 mg/100g, with ketchup around 8.8 mg/100g and mustard near 10.6 mg/100g. Soy sauces sit a bit higher at 63.5 to 56.1 mg/100g. Purines are rarely the issue with condiments — sugar and salt are, so check ketchup's added sugar and soy sauce's sodium.
Can I eat ketchup with gout?
in small amounts. Ketchup measures about 8.8 mg/100g in our database — low in purines — but it also carries added sugar (our database flags ketchup's fructose at roughly 6 g/100g). A couple of teaspoons on a burger is fine; a large serving piled on fries adds fructose that works against uric-acid control.
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References

• ACR 2020 Guideline for the Management of Gout
• USDA+ODS-NIH PURINE DATABASE Release 2, March 2025
• Kaneko K, et al. Biol Pharm Bull 37(5):709-721, 2014. PMID: 24553148

Medical Disclaimer: This website provides informational content only and does not constitute medical advice.
Last reviewed: 2026-09-03