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 Crab Ovary?
Crab Ovary contains about 152 mg of purines per 100g. This means it high in purines (152.2 mg/100g). Guidelines generally treat purine readings over 150 mg per 100g as high-risk and under 50 mg as safe for most people with gout.
Does Crab Ovary contain fructose?
Crab Ovary contains virtually no fructose (less than 0.1g per 100g), so fructose is not a concern for gout with this food. While excess fructose is a separate gout risk factor, this food's fructose load is negligible.
Should I avoid Crab Ovary with gout?
it is recommended to avoid Crab Ovary if you have gout. It high in purines (152.2 mg/100g). High-purine foods can trigger gout flares by raising blood uric acid levels. The American College of Rheumatology recommends limiting or avoiding high-purine foods like this one.
What food category does Crab Ovary belong to?
Crab Ovary is classified under Seafood in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other seafood items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Crab Ovary?
Instead of Crab Ovary, 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.