Cream (vegetable, fresh)
Cream (vegetable, fresh) is low risk in a normal serving and a good everyday choice for most people with gout. A typical 15 g serving is essentially purine-free.
General information, not a substitute for advice from your doctor or dietitian.
FRUCTOSE NOTE: USDA FoodData Central has no sugar figure for vegetable-fat cream, so the 0 g of fructose is an estimate, not a measurement.
How much can I eat?
Even a large serving stays well under a day's purines.
Cream (vegetable, fresh) is an easy choice to keep on hand.
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Why grade A: per 100 g and processing
Per 100 g (for comparison)
Low for gout (< 50 mg/100g).
Low for gout (< 3 g/100g).
Fructose here is estimated, not measured directly for this food.
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.
Other forms of cream
The most common form of cream is first.
More from Dairy & Eggs
2% Milk
Milk, 2% fat
American Cheese
Butter
Cheddar Cheese
Chicken Egg
Egg, chicken, raw
How did cream (vegetable, fresh) go for you?
Reader experiences, not medical advice. The grade above comes from published data.