Practical Tips: Including Cabbage in a Gout Diet
Based on its purine content (3 mg per 100 g), Cabbage sits in the Lower Risk range of the ACR 2020 framework — it does not need to be avoided, and for most people it can be part of a routine eating pattern. The key is to keep servings reasonable and to balance the plate rather than to treat any single food as a trigger.
- Keep portions to a normal serving (about one cup or one standard portion).
- Pair it with plenty of water and vegetables; hydration supports urate excretion.
- There is no need to pair Cabbage with restriction — simply keep total purine intake moderate across the day.
Frequently Asked Questions
How many purines are in Cabbage?
Cabbage contains about 3.2 mg of purines per 100g. This means it very low in purines (3.2 mg/100g). Guidelines generally treat purine readings over 150 mg per 100g as high-risk and under 50 mg as safe for most people with gout.
Does Cabbage affect uric acid through fructose?
Fructose metabolism can raise uric acid levels. For Cabbage, 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 Cabbage with gout?
Yes, Cabbage is generally safe for people with gout. It very low in purines (3.2 mg/100g). In most gout frameworks, foods under 50 mg/100g of purines qualify as low-risk. Feel free to include it within a varied gout-friendly eating pattern, while deferring to your clinician's advice.
What food category does Cabbage belong to?
Cabbage is classified under Vegetables in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other vegetables items to compare purine and fructose levels across similar foods.
What are other gout-safe foods like Cabbage?
If you enjoy Cabbage, you may also want to explore other vegetables items rated SAFE for gout in our database. Seek out similar foods keeping purine under 50 mg/100g and fructose under 2g/100g. Browse our vegetables 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.