When it comes to gout, not every cut of Pork is equal. Different parts have dramatically different purine levels. This guide compares every variety in our database — from the safest to the ones you should avoid.
15 varieties sorted by purine content (lowest to highest)
| Variety | Purine (mg/100g) | Verdict |
|---|---|---|
| Pork Neck | 70.6 mg/100g | Moderate |
| Pork Ribs | 75.8 mg/100g | Moderate |
| Pork Sirloin | 90.9 mg/100g | Moderate |
| Pork Shoulder | 93.7 mg/100g | Moderate |
| Pork Tongue | 104 mg/100g | Moderate |
| Pork Rump | 113 mg/100g | Moderate |
| Pork Heart | 119.2 mg/100g | Moderate |
| Pork Roast (Cooked) | 119.8 mg/100g | Moderate |
| Pork Tenderloin Raw | 119.8 mg/100g | Moderate |
| Pork Ground | 183.1 mg/100g | Avoid |
| Pork Kidney | 195 mg/100g | Avoid |
| Pork Loin | 237.2 mg/100g | Avoid |
| Pork Tenderloin | 244 mg/100g | Avoid |
| Pork Liver (USDA) | 289 mg/100g | Avoid |
| Pork Loin (Cooked) | 333.5 mg/100g | Avoid |
Most cuts should be eaten only in moderation. Check the comparison table above for the safest options. [Source: Arthritis Foundation / Mayo Clinic]
The highest-purine options include Pork Tenderloin, Pork Liver (USDA), Pork Loin (Cooked). These should be completely avoided during gout flares and severely limited otherwise. [Source: Arthritis Foundation / Cleveland Clinic]
It depends on the specific variety and your current uric acid levels. The safest approach: choose from our Safe-rated options in the table above, keep portions moderate (3–4 oz for meat/fish, 1 cup for vegetables/legumes), and monitor how your body responds.