Seaweed (hijiki, dried)
Seaweed (hijiki, dried) is low risk in a normal serving and a good everyday choice for most people with gout. A typical 10 g serving has about 13 mg of purines, about 3% 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 is per 100g of dried hijiki, which swells several-fold when rehydrated before eating. A normal cooked serving starts from about 10g dry, far less than 100g, so the eaten amount is much lower.
How much can I eat?
A typical serving is about 10 g, which delivers 13 mg of purines, or about 3% 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 13 mg here counts as roughly 4 mg toward your gout risk.
Seaweed (hijiki, dried) 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)
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.
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 seaweed (hijiki, dried) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of seaweed
Different cuts, species, or preparations vary in purines. The most common form of "seaweed" is shown first below.
Wakame Seaweed
Seaweed, wakame, raw