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 Clams (canned)?
Clams contains about 62 mg of purines per 100g. has moderate purine levels (62.0 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 Clams (canned) contain fructose?
Clams contains virtually no fructose (less than 0.1g per 100g), so fructose is not a concern for gout with this food. Fructose may drive uric acid up on its own, but this item has almost no fructose to speak of.
Can I eat Clams (canned) with gout?
Clams is classified as MODERATE risk for gout. has moderate purine levels (62.0 mg/100g). In limited amounts now and then it may be manageable; during a flare, steer clear. Watch your individual reaction and get guidance from a clinician who knows your history.
What food category does Clams (canned) belong to?
Clams 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 gout-friendly alternatives to Clams (canned)?
Instead of Clams, consider choosing seafood options rated SAFE in our gout database — these have low purine (under 50 mg/100g) and low fructose (under 2g/100g). Browse our seafood category page to find the best substitutes for your gout diet plan.
Data Quality
This entry uses T1-level data:
Both purine and fructose were individually measured (lab-analyzed).
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.