Foie Gras
Foie Gras is higher risk. Keep portions small and occasional, especially during a flare. A typical 40 g serving has about 33 mg of purines, about 8% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
This is liver (or another organ gout guidance names by name). It measures only moderate purine here because it is fat-diluted or a small portion, but liver and kidney are the organ meats most strongly linked to gout, so we rate it Limit, not safe. Keep portions very small, and skip it during a flare.
How much can I eat?
A typical serving is about 40 g, which delivers 33 mg of purines, or about 8% of a ~400 mg working daily target.
Even a large serving stays well within a ~400 mg working daily purine target.
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
Higher risk. Keep portions small and occasional, especially during a flare.
Per 100 g (for comparison)
Moderate for gout (50–150 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.
Eating foie gras as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
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