← Back to FoodCanEat

Chicken vs Beef for Gout

Side-by-side purine comparison of every Chicken and Beef variety in our database. See which one has more Safe-rated options and fewer Avoid-rated items.

Bottom line: Chicken has 0 Safe-rated options vs 0 for Beef, and 7 Avoid-rated items vs 9. Chicken is generally the safer choice for gout.

Full Comparison Table

All varieties sorted by purine content (lowest to highest)

FoodPurine (mg/100g)Verdict
Beef → Beef Rib Loin74.3 mg/100gModerate
Beef → Beef Chuck Ribs77.4 mg/100gModerate
Beef → Beef Front Cut77.42 mg/100gModerate
Beef → Beef Brisket79.2 mg/100gModerate
Beef → Beef Stomach84 mg/100gModerate
Beef → Beef Intestine88.2 mg/100gModerate
Beef → Beef Large Intestine88.2 mg/100gModerate
Beef → Beef Tongue90.4 mg/100gModerate
Chicken → Chicken Skin Braised93.8 mg/100gModerate
Beef → Beef Tenderloin98.4 mg/100gModerate
Beef → Beef Flank Steak98.6 mg/100gModerate
Beef → Beef Neck100.6 mg/100gModerate
Beef → Beef Clod (Shoulder)103.9 mg/100gModerate
Beef → Beef Shin106.4 mg/100gModerate
Chicken → Chicken Light Meat111.35 mg/100gModerate
Chicken → Chicken Leg118.2 mg/100gModerate
Chicken → Chicken Skin119.6 mg/100gModerate
Chicken → Chicken Skin Raw119.6 mg/100gModerate
Chicken → Chicken Neck122.9 mg/100gModerate
Beef → Beef Round123 mg/100gModerate
Beef → Beef Round Topside123 mg/100gModerate
Beef → Beef Roast124.8 mg/100gModerate
Beef → Beef Sirloin124.8 mg/100gModerate
Chicken → Chicken Heart (USDA)125.4 mg/100gModerate
Chicken → Chicken Gizzard (USDA)130.5 mg/100gModerate
Chicken → Chicken Drumstick132.7 mg/100gModerate
Beef → Beef Ground 73% Lean133.3 mg/100gModerate
Chicken → Chicken Wing137.5 mg/100gModerate
Chicken → Chicken Thigh141.7 mg/100gModerate
Chicken → Chicken Gizzard142.9 mg/100gModerate
Data Sources: Purine values from USDA FoodData Central / ODS-NIH Purine Database (Release 2, 2025). Verdicts based on the V2 judgment engine (Purine × Fructose × Alcohol framework).

Disclaimer: This website provides dietary information only. It is not medical advice.
How we determine food safety →