Spinach and gout

Spinach is a nutrient-rich leafy green vegetable that contains 25.1 mg of purines per 100 g in its raw form, which falls into the low purine category. For someone managing gout, this means spinach can generally be included in your daily diet without major concern, especially when eaten in reasonable portions as part of a balanced meal. The cooking method matters slightly—boiled spinach has the lowest purine content at 20.6 mg per 100 g, while roasted spinach is slightly higher at 27.9 mg per 100 g, though all variants remain low-risk. A practical tip: aim to keep your total daily purine intake under 400 mg during maintenance periods between flares. Since spinach is low in purines, you can enjoy a generous serving (a cup or more of cooked spinach) without significantly impacting your purine budget. Remember to stay well-hydrated throughout the day, as this supports kidney function and helps your body manage uric acid more effectively.