Rice Bran
Rice Bran is low risk in a normal serving and a good everyday choice for most people with gout. A typical 15 g serving has about 15 mg of purines, about 4% of a ~400 mg working daily target. It is relatively high in purines per 100 g, but plant purines are only weakly linked to flares, so it stays a safe choice.
General information, not a substitute for advice from your doctor or dietitian.
Rice bran is the purine-rich outer layer of the grain and is much higher than white or brown rice (both low-purine). It is typically used in small amounts as a supplement or baking ingredient, not eaten in quantity, so a normal use delivers far less than this per-100g figure.
How much can I eat?
A typical serving is about 15 g, which delivers 15 mg of purines, or about 4% of a ~400 mg working daily target.
Even a large serving stays well within a ~400 mg working daily purine target.
These are plant purines, which research links far more weakly to flares: the 15 mg here counts as roughly 5 mg toward your gout risk.
Rice Bran is an easy choice to keep on hand.
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Why grade A
Low risk in a typical serving. A great everyday choice for a gout-friendly diet.
Per 100 g (for comparison)
Moderate for gout (50–150 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
These are plant purines. Research links purines from vegetables, legumes, and mushrooms far more weakly to gout flares than purines from meat and seafood, so the per-100g figure overstates the real risk here.
Eating rice bran as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of rice
Different cuts, species, or preparations vary in purines. The most common form of "rice" is shown first below.
White Rice
Rice, white, cooked
Salted Rice Malt
White Rice (uncooked)
Rice, white, raw
Rice Crackers
More from Grains & Cereals
Barley
Barley, raw
Bread
Bread (no further specified)
Corn
Corn, raw