Fermented Sardine (Heshiko)
Fermented Sardine (Heshiko) is fine in moderation. Watch your portion size, especially during a flare. A typical 113 g serving has about 131 mg of purines, about 33% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
Up to about 6 oz (170 g) keeps you under half a day's purines.
Fermented Sardine (Heshiko) fits 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)
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.
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.
Other forms of sardine
The most common form of sardine is first.
Sardine
Sardine, raw
Sardine (baby, dried)
Canned Sardines
Sardine, canned
Sardine (half-dried)
More from Fish
Engawa (fish-fin meat)
Engawa (flesh of fish fins)
Fish Roe
Roe, mixed species, raw
Roe (flying fish, in soy sauce)
Monkfish
Monkfish, raw
Arabesque Greenling
Arabesque greenling, raw
Ayu
Ayu, raw
How did fermented sardine (heshiko) go for you?
Reader experiences, not medical advice. The grade above comes from published data.