Fresh Parsley
Fresh Parsley is low risk in a normal serving and a good everyday choice for most people with gout. A typical 8 g serving has about 23 mg of purines, about 6% of a ~400 mg working daily target. It is relatively high in purines per 100 g, but plant purines are only weakly linked to flares, so it stays a safe choice.
General information, not a substitute for advice from your doctor or dietitian.
Value (289 mg/100g) is correct per analytical measurement (Kaneko 2014; USDA Purine DB 2025). However, a typical serving as a garnish or herb is 5 to 10 g, delivering only 14 to 29 mg purines per serving, equivalent to low-to-moderate intake. Only a concern if consumed in large quantities (e.g. tabbouleh as a main dish, about a 100 g portion). Green zone per serving.
How much can I eat?
A typical serving is about 8 g, which delivers 23 mg of purines, or about 6% of a ~400 mg working daily target.
Even a large serving stays well within a ~400 mg working daily purine target.
These are plant purines, which research links far more weakly to flares: the 23 mg here counts as roughly 7 mg toward your gout risk.
Fresh Parsley is 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).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
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 fresh parsley as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of parsley
This is the most common form of "parsley". Pick a specific form below if you mean one in particular.
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