Anchovy (dried)
Anchovy (dried) is higher risk. Keep portions small and occasional, especially during a flare. A typical 25 g serving has about 277 mg of purines, about 69% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
Dried anchovy is among the highest-purine foods (whole small fish, dehydrated, which concentrates purines). The value is per 100g dry. A few grams used as a garnish or seasoning contribute far less. Avoid during flares.
How much can I eat?
This food is very concentrated, so a small serving goes a long way. We don't suggest a larger amount.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D: per 100 g and processing
Per 100 g (for comparison)
Very high for gout (> 300 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Diet is part of the picture, not all of it
For most people the body makes the majority of its own uric acid. Food contributes the smaller share. Eating well lowers your risk and helps you feel in control, but for many people diet alone does not bring uric acid down enough to stop flares. Medication often does the heavy lifting. Use these grades to make easier daily choices, and work with your doctor on the full plan.
Make it safer
Lower-risk picks that fill the same spot.
Other forms of anchovy
The most common form of anchovy is first.
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How did anchovy (dried) go for you?
Reader experiences, not medical advice. The grade above comes from published data.