Sardine (half-dried)
Sardine (half-dried) is high in purines or a known trigger. It is best avoided, especially during a flare. A typical 113 g serving has about 345 mg of purines, about 86% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
This is a half-dried (himono) fish. Partial drying removes water and concentrates purines, and it is eaten as a grilled fillet, so a normal serving carries more purine than the same weight of fresh fish.
How much can I eat?
A typical serving is about 113 g, which delivers 345 mg of purines, or about 86% of a ~400 mg working daily target.
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 E
High in purines or a known trigger. Best avoided, especially during a flare.
Per 100 g (for comparison)
Very high for gout (> 300 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 3 of 4 (processed food). How processing affects the grade.
Eating sardine (half-dried) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
Reaching for Sardine (half-dried)? These lower-risk picks scratch the same itch and grade better.
Other forms of sardine
Different cuts, species, or preparations vary in purines. The most common form of "sardine" is shown first below.
Sardine
Sardine, raw
Fermented Sardine (Heshiko)
Sardine (baby, dried)
Canned Sardines
Sardine, canned
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