Spaghetti and Meatballs
One serving of spaghetti and meatballs (one restaurant plate) carries about 177 mg of purine, 44% of a 400 mg day. Eat this with caution, and watch your portion size.
General information, not a substitute for advice from your doctor or dietitian.
Made differently? Check your version in the Dish DecoderWhat is in one serving
One restaurant plate, by raw recipe weight. Each ingredient links to its food page and its cited source.
| Ingredient | Amount | Purine |
|---|---|---|
| Beef (ground, 80% lean meat / 20% fat) | 100 g | 161 mg |
| Marinara Sauce | 125 g | 12 mg |
| White Pasta | 180 g | 4 mg |
| White Bread | 10 g | 0 mg |
| Chicken Egg | 8 g | 0 mg |
| Parmesan Cheese | 10 g | 0 mg |
| Total | 177 mg |
Purine is weighted by source, as on every food page: animal and seafood count in full, plants at 0.3, dairy at 0.
What drives the grade
Beef (ground, 80% lean meat / 20% fat) carries 91% of the purine in this dish. The grade also counts its 3 g of fructose, as every grade on this site does.
To lower the purines, keep the beef (ground, 80% lean meat / 20% fat) portion small (about a deck of cards), or swap it for a lower-purine protein like eggs, tofu, or low-fat dairy.