Soybean (black, dried)
Soybean (black, dried) is low risk in a normal serving and a good everyday choice for most people with gout. A typical 130 g serving has about 17 mg of purines, about 4% 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 black soybeans. 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 17 mg of purines, or about 4% of a ~400 mg working daily target.
Whole fruit is not treated like added sugar here, but the reason is portion, not chemistry: in the one trial that matched the dose, fruit fructose raised uric acid about as much as a drink did. A fruit serving simply delivers less fructose than a glass of juice does. The 2020 ACR guideline does not advise limiting fresh fruit.
Evidence: Ayoub-Charette et al., J Nutr 2021 (fructose by food source) · White et al., Am J Clin Nutr 2018 (whole apple vs. a fructose drink, matched dose)
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 17 mg here counts as roughly 5 mg toward your gout risk.
Figures use the as-eaten (cooked or reconstituted) concentration.
Soybean (black, 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).
Moderate for gout (3–8 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 67.2 mg/100g above is the dried product. As eaten (cooked and drained) it is about 12.9 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 soybean (black, dried) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Other forms of soybeans
Different cuts, species, or preparations vary in purines. The most common form of "soybeans" is shown first below.
Green Soybeans
Soybeans, green, raw
Fermented Soybean (Natto)
Soybeans (dried)
Soybeans, dried, raw
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