How much Canned Salmon can I eat with gout?

A typical serving is about 113 g, which delivers 150 mg of purines, or about 38% of a ~400 mg working daily target. Stick to one normal portion and skip seconds, especially during a flare.

Is Canned Salmon high in purines?

Canned Salmon is moderate in purines by weight: about 133 mg per 100 g. A typical 113 g serving works out to about 150 mg, or about 38% of a ~400 mg working daily target.

Does Canned Salmon cause gout?

No single food causes gout; it develops from high uric acid over time. Canned Salmon is graded C: a normal portion is fine, but it counts against your daily total, so it is the second helping and the frequency that matter.

Canned Salmon

Canned Salmon is fine in moderation. Watch your portion size, especially during a flare. A typical 113 g serving has about 150 mg of purines, about 38% of a ~400 mg working daily target.

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

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Across forms of salmon:CD· 135–294 mg per serving

How much can I eat?

Units

This serving

4 oz

113 g

Purine / serving

150 mg

% daily purine

38%

Purines in this serving

0 mg~400 mg daily limit

Adjust the serving

1 oz11 oz

Up to about 5 oz (150 g) keeps you under half a day's purines.

Canned Salmon fits in moderation, so portion is the thing to get right.

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Buying it packaged? GoutMarket, GoutSafe's sister site, grades 6 store-bought products of this kind from their ingredient labels, using this page's purine data.

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Why grade C

Eating omega-3-rich fatty fish is associated with fewer recurrent gout flares, independent of purine intake; the benefit is from whole fish, not fish-oil supplements.

Per 100 g and processing

Per 100 g (for comparison)

Purines

133 mg/100g

LowModerateHighVery high

Moderate for gout (50–150 mg/100g).

Fructose

0 g/100g

LowModerateHighVery high

Low for gout (< 3 g/100g).

Processing: NOVA 3 of 4 (processed food). 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): Biochemical Certainty (fructose = 0) Evidence tier: Lab-verified Animal products (meat, seafood, eggs, plain dairy) contain no fructose by biochemical composition.
3. Benefit evidence: Zhang M, et al. Arthritis Rheumatol. 2019;71(9):1580-1586.

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.