Peas (red, dried)
Peas (red, 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 6 mg of purines, about 2% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
Value is per 100g of dry, uncooked red peas. Cooking rehydrates them and roughly doubles-to-triples their weight, so cooked peas 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 6 mg of purines, or about 2% 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 6 mg here counts as roughly 2 mg toward your gout risk.
Figures use the as-eaten (cooked or reconstituted) concentration.
Peas (red, 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)
Low for gout (< 50 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 25.4 mg/100g above is the dried product. As eaten (cooked and drained) it is about 4.9 mg/100g; the per-serving figure and grade use that.
Eating peas (red, dried) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of peas
Different cuts, species, or preparations vary in purines. The most common form of "peas" is shown first below.
Green Peas
Peas (green, canned)
Peas (green, sweet, canned)
Peas (split, dried)
Peas, split, dried, raw
Podded Peas
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