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 Sea Cucumber (raw)?
Sea Cucumber contains about 7.7 mg of purines per 100g. This means it very low in purines (7.7 mg/100g). For context, purine concentrations above 150 mg/100g are flagged as high-risk in gout care, while under 50 mg is usually considered low-risk.
Does Sea Cucumber (raw) affect uric acid through fructose?
Fructose metabolism can raise uric acid levels. For Sea Cucumber, fructose data is limited, but it is classified as None based on food category analysis. People with gout should be mindful of total daily fructose intake.
Can I eat Sea Cucumber (raw) with gout?
Sea Cucumber is generally safe for people with gout. It very low in purines (7.7 mg/100g). Under 50 mg of purines per 100g is the level most gout guidelines regard as low-risk. As part of an overall balanced approach it can be included, but personal medical advice takes priority.
What food category does Sea Cucumber (raw) belong to?
Sea Cucumber is classified under Seafood in our gout food database. Its category placement gives helpful framing when comparing foods in your gout diet. Browse other seafood items to compare purine and fructose levels across similar foods.
What are other gout-safe foods like Sea Cucumber (raw)?
If you enjoy Sea Cucumber, you may also want to explore other seafood items rated SAFE for gout in our database. Within that group, prioritize items with purine below 50 mg/100g and fructose below 2g/100g. Browse our seafood category page for full comparisons.
Data Quality
This entry uses T2-level data:
At least one dimension is directly measured; the other is based on scientific consensus.
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.