Not all shellfish & mollusks are created equal for gout. Some species are surprisingly high in purines, while others are perfectly safe. This comparison table helps you pick the safest options.
27 varieties sorted by purine content (lowest to highest)
| Variety | Purine (mg/100g) | Verdict |
|---|---|---|
| Sea Cucumber | 7.72 mg/100g | Safe |
| Clams Canned | 62 mg/100g | Moderate |
| Scallops | 76.5 mg/100g | Moderate |
| Cuttlefish | 80–100 mg/100g | Moderate |
| Squid Dried | 94.4 mg/100g | Moderate |
| King Crab | 99.5 mg/100g | Moderate |
| Crab Red King | 99.5 mg/100g | Moderate |
| Mussel | 100 mg/100g | Moderate |
| Lobster | 102.2 mg/100g | Moderate |
| Lobster Cooked | 102.2 mg/100g | Moderate |
| Lobster Spiny | 102.2 mg/100g | Moderate |
| Oysters Canned | 107 mg/100g | Moderate |
| Oysters | 122 mg/100g | Moderate |
| Squid | 135 mg/100g | Moderate |
| Clams | 136 mg/100g | Moderate |
| Snow Crab | 136.5 mg/100g | Moderate |
| Octopus | 137.2 mg/100g | Moderate |
| Octopus Raw | 137.2 mg/100g | Moderate |
| Sea Urchin | 137.3 mg/100g | Moderate |
| Crab Blue | 147.7 mg/100g | Moderate |
| Snails Raw | 182.2 mg/100g | Avoid |
| Shrimp | 182.4 mg/100g | Avoid |
| Shrimp Cooked | 182.4 mg/100g | Avoid |
| Deep Water Shrimp | 221.6 mg/100g | Avoid |
| Shrimp Frozen | 234 mg/100g | Avoid |
| Shrimp Dried | 748.9 mg/100g | Avoid |
| Shrimp Sakura Dried | 748.9 mg/100g | Avoid |
Yes, many varieties are safe. The comparison table above shows which specific options are rated Safe, Moderate, or Avoid. Always check individual purine levels before adding a new food to your diet. [Source: Arthritis Foundation / Mayo Clinic]
The highest-purine options include Shrimp Frozen, Shrimp Dried, Shrimp Sakura Dried. 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.