With 113.9mg/100g of purine, Natto falls into the moderate category — fine occasionally, but not an everyday staple for gout. Plant-based proteins like Natto are a smart choice for gout. Unlike meat, the purines in legumes and soy products have minimal impact on uric acid levels.
Natto should be eaten in moderation with gout. It contains 113.9mg of purine per 100g (moderate range: 50–150mg). It can be part of a gout-friendly diet, but keep portions reasonable and not daily.
Legumes (beans, peas, lentils, chickpeas, tofu) contain plant-based purines that do not raise uric acid the way animal purines do. The Arthritis Foundation specifically recommends vegetable proteins including peas, beans, lentils, and tofu. [Source: Arthritis Foundation / Cleveland Clinic] Soaking dried legumes for 8–12 hours before cooking reduces anti-nutrients and improves digestibility. Rinse canned beans thoroughly to remove excess sodium — choose low-sodium or no-salt-added varieties when possible. [Source: Cleveland Clinic]
Legumes (beans, peas, lentils, chickpeas, tofu) contain plant-based purines that do not raise uric acid the way animal purines do. The Arthritis Foundation specifically recommends vegetable proteins including peas, beans, lentils, and tofu. [Source: Arthritis Foundation / Cleveland Clinic] In fact, replacing some animal protein with plant protein may be one of the most effective dietary changes for gout management.
Legumes (beans, peas, lentils, chickpeas, tofu) contain plant-based purines that do not raise uric acid the way animal purines do. The Arthritis Foundation specifically recommends vegetable proteins including peas, beans, lentils, and tofu. [Source: Arthritis Foundation / Cleveland Clinic]