Figs (dried)
Figs (dried) are fine in moderation. Watch your portion size, especially during a flare. A typical 40 g serving has about 6 mg of purines, about 1% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
Fructose is per 100g of dried figs. Drying removes water and concentrates the sugar, so the per-100g figure is far higher than fresh figs. A normal serving is a couple of figs. Fresh fruit is much lower in fructose by weight.
This is a concentrated source of sugar: high in fructose, which raises uric acid on its own. A small amount is fine, but it is easy to overdo, so we do not rate it as safe to eat freely. The fructose figure counts both free fructose and the fructose released from sucrose.
Drying concentrates the sugar: a small handful carries the fructose of several pieces of fresh fruit, and it is far easier to eat. Fresh fruit is the gentler choice for gout because you fill up first, not because the sugar is different.
How much can I eat?
This is a concentrated source of sugar, which is easy to overdo, so keep the portion modest.
How we count fructose
This is the fructose, not the total sugar: it counts free fructose plus half of sucrose, so a sucrose-sweetened product carries roughly twice this much sugar overall.
Evidence: Ayoub-Charette et al., J Nutr 2021 (fructose by food source) · White et al., Am J Clin Nutr 2018 (whole apple vs. a fructose drink, matched dose)
Purines are not the limit here: even a large serving stays well under a day's purines. The sugar is what climbs with the portion.
These are plant purines, which research links far more weakly to flares: the 6 mg here counts as roughly 2 mg toward your gout risk.
Figs (dried) fit in moderation, so portion is the thing to get right.
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Why grade C: per 100 g and processing
Per 100 g (for comparison)
Low for gout (< 50 mg/100g).
Very high for gout (> 15 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.
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How did figs (dried) go for you?
Reader experiences, not medical advice. The grade above comes from published data.