Farro (cooked)
Farro (cooked) is low risk in a normal serving and a good everyday choice for most people with gout. A typical 140 g serving has about 17 mg of purines, about 4% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
This purine value is inferred, not measured directly for this food. See the sources note below for how it was derived.
How much can I eat?
Even a large serving stays well under a day's purines.
These are plant purines, which research links far more weakly to flares: the 17 mg here counts as roughly 5 mg toward your gout risk.
Farro (cooked) 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).
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.
More from Grains & Cereals
Bread
Bread (no further specified)
Corn
Corn, raw
How did farro (cooked) go for you?
Reader experiences, not medical advice. The grade above comes from published data.