Sardine (baby, dried)
Sardine (baby, dried) is higher risk. Keep portions small and occasional, especially during a flare. A typical 20 g serving has about 149 mg of purines, about 37% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
Value is per 100g of dried whole baby sardines, a concentrated seasoning that ranks among the highest-purine foods by weight. A normal use is a few grams sprinkled as a garnish, delivering only a small fraction of this.
How much can I eat?
This food is very concentrated, so a small serving goes a long way. We don't suggest a larger amount.
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)
Very high for gout (> 300 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.
Make it safer
Lower-risk picks that fill the same spot.
Other forms of sardine
The most common form of sardine is first.
Sardine
Sardine, raw
Fermented Sardine (Heshiko)
Canned Sardines
Sardine, canned
Sardine (half-dried)
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How did sardine (baby, dried) go for you?
Reader experiences, not medical advice. The grade above comes from published data.