Purine Content
LevelMedium Risk Purine level: moderate (category estimate)
Sourcescientific_consensus category_estimate
Frequently Asked Questions
What are the purine levels in Restaurant Latino Black Bean Soup?
While exact purine measurements for Restaurant Latino Black Bean Soup are limited, it is classified as moderate for gout. The classification reflects agreed scientific knowledge about this food category. Consult our full review for dietary recommendations.
Is Restaurant Latino Black Bean Soup high in fructose?
Restaurant Latino Black Bean Soup contains about 0.3g of fructose per 100g, which is a moderate amount. Fructose metabolism in the liver promotes uric acid production by accelerating purine processing. Though moderate, its fructose still counts toward your overall daily intake.
Can I eat Restaurant Latino Black Bean Soup with gout?
Restaurant Latino Black Bean Soup is classified as MODERATE risk for gout. has moderate purine levels. Small, infrequent portions might be tolerated, but flares call for avoiding it entirely. Pay attention to your own response and seek personalized direction from your care team.
What food category does Restaurant Latino Black Bean Soup belong to?
Restaurant Latino Black Bean Soup is classified under Legumes in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other legumes items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Restaurant Latino Black Bean Soup?
Instead of Restaurant Latino Black Bean Soup, consider choosing legumes options rated SAFE in our gout database — these have low purine (under 50 mg/100g) and low fructose (under 2g/100g). Browse our legumes category page to find the best substitutes for your gout diet plan.
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.