How much Okiami (krill) can I eat with gout?

A typical serving is about 113 g, which delivers 255 mg of purines, or about 64% of a ~400 mg working daily target. Keep it to a small, occasional portion and avoid it during a flare.

Is Okiami (krill) high in purines?

Okiami (krill) is high in purines by weight: about 226 mg per 100 g. A typical 113 g serving works out to about 255 mg, or about 64% of a ~400 mg working daily target.

Does Okiami (krill) cause gout?

No single food causes gout; it develops from high uric acid over time. But Okiami (krill) is graded D, meaning it is high enough in purines to push uric acid up and can help set off a flare in people who are prone to one.

Okiami (krill)

Also listed as: Okiami (krill), raw

Okiami (krill) is higher risk. Keep portions small and occasional, especially during a flare. A typical 113 g serving has about 255 mg of purines, about 64% of a ~400 mg working daily target.

General information, not a substitute for advice from your doctor or dietitian.

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How much can I eat?

Units

This serving

4 oz

113 g

Purine / serving

255 mg

% daily purine

64%

Fructose / serving

4.3 g

Purines in this serving

0 mg~400 mg daily limit

Fructose in this serving4.3 g · natural fruit sugar

0 gour 12.5 g/day reference

Whole fruit is not treated like added sugar here, but the reason is portion, not chemistry: in the one trial that matched the dose, fruit fructose raised uric acid about as much as a drink did. A fruit serving simply delivers less fructose than a glass of juice does. The 2020 ACR guideline does not advise limiting fresh fruit.

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)

Adjust the serving

1 oz6 oz

Up to about 3 oz (90 g) keeps you under half a day's purines.

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)

Purines

226 mg/100g

LowModerateHighVery high

High for gout (150–300 mg/100g).

Fructose

3.8 g/100g

LowModerateHighVery high

Moderate for gout (3–8 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.

Sources

1. Purine data: USDA Purine Database 2025 - Table 2 (International) Evidence tier: Peer-reviewed literature Replication: 1 sample International literature sources
2. Fructose (derived): USDA FoodData Central API (nutrient 1012) Evidence tier: Lab-verified U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov.

How these numbers work

Values are per 100g unless a note says otherwise, rounded to three significant figures. Per-serving figures are calculated from the unrounded measurement, so recomputing from the rounded number can differ by a milligram or so. A single determination is normal in food composition tables, not a defect. The fructose figure is derived, not a label value: it counts free fructose plus half of sucrose, because sucrose is half fructose and the body treats both the same way. A sucrose-sweetened food therefore carries roughly twice this much total sugar.

Last reviewed August 11, 2026.