Frequently Asked Questions
How many purines are in Tofu Deep (fried)?
Tofu Deep contains about 54 mg of purines per 100g. has moderate purine levels (54.4 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 Tofu Deep (fried) affect uric acid through fructose?
Fructose metabolism can raise uric acid levels. For Tofu Deep, 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 Tofu Deep (fried) with gout?
Tofu Deep is classified as MODERATE risk for gout. has moderate purine levels (54.4 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 Tofu Deep (fried) belong to?
Tofu Deep is classified under Legumes in our gout food database. Its category placement gives helpful framing when comparing foods in your gout diet. Browse other legumes items to compare purine and fructose levels across similar foods.
What are gout-friendly alternatives to Tofu Deep (fried)?
Instead of Tofu Deep, 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.
Does Tofu Deep (fried) have anti-inflammatory benefits for gout?
Yes, Tofu Deep is recognized for its anti-inflammatory properties, which may help reduce gout-related inflammation. Gout is an inflammatory arthritis caused by uric acid crystal deposits in joints, and anti-inflammatory foods can support overall gout management. However, always check the purine and fructose content — even anti-inflammatory foods can be risky for gout if they are high in purines or fructose.
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.