Beans (great northern, dried)
Also listed as: Beans, great northern, dried, raw
Beans (great northern, dried) are low risk in a normal serving and a good everyday choice for most people with gout. A typical 130 g serving has about 53 mg of purines, about 13% of a ~400 mg working daily target. They are relatively high in purines per 100 g, but plant purines are only weakly linked to flares, so they stay a safe choice.
General information, not a substitute for advice from your doctor or dietitian.
Value is per 100g of dry, uncooked great northern beans. Cooking rehydrates them and roughly doubles-to-triples their weight, so cooked beans contain well under half this per 100g. Judge a normal cooked serving, not the dry weight.
How much can I eat?
A typical serving is about 130 g, which delivers 53 mg of purines, or about 13% of a ~400 mg working daily target.
You could have up to about 3 cups (490 g) before this reaches half a ~400 mg working daily purine target.
These are plant purines, which research links far more weakly to flares: the 53 mg here counts as roughly 16 mg toward your gout risk.
Figures use the as-eaten (cooked or reconstituted) concentration.
Beans (great northern, dried) are 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)
High for gout (150–300 mg/100g).
Low for gout (< 3 g/100g).
Fructose here is a category-level estimate, not a direct measurement for this food.
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
The 213 mg/100g above is the dried product. As eaten (cooked and drained) it is about 41 mg/100g; the per-serving figure and grade use that.
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 beans (great northern, dried) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of beans
Different cuts, species, or preparations vary in purines. The most common form of "beans" is shown first below.
Beans (black, canned)
Bean Curd Lees (Okara)
Bean Sprouts
Bean sprouts, without bean, raw
Bean Sprouts (with bean)
Bean sprouts, with bean, raw
Beans (adzuki, dried)
Beans, adzuki, dried, raw
Beans (cranberry, dried)
Beans, cranberry, dried, raw
Beans (kidney, dark red, canned)
Beans (navy, canned)
Beans (pinto, canned)
Beans (pinto, dried)
Beans, pinto, dried, raw
Beans (small white, dried)
Beans, small white, dried, raw
More from Legumes
Blackeye Peas (dried)
Blackeye peas, dried, raw
Broad Beans (dried)
Broad beans, dried, raw
Canned Blackeye Peas
Canned Chickpeas
Chickpeas (garbanzo beans), canned
Chickpeas
Chickpeas (garbanzo beans), no further specified
Chickpeas (cooked)
Chickpeas (garbanzo beans), cooked