Plant
Beans and tomatoes, fat added
How beans and tomatoes, fat added scores for gout, what moved that score, and the nutrition and portions behind it.
Food Index score
Beans and tomatoes, fat addedExcellent
| Starting score | 100 |
| Sodium | -8 |
| Purine Load | -7.7 |
| Fiber | +5 |
| Nutrient Gaps | -4 |
| Saturated Fat | -3 |
| Magnesium | +2 |
| 3 smaller factors | +0.9 |
| Final score | 85 |
Beans and tomatoes, fat added scores 85 out of 100 and sits in the excellent band. Among the lower-risk choices for most people with gout, and often carries protective nutrients.
Penalties took 24.5 points off a starting score of 100, and protective factors added 9.7 back. Every factor is listed in full below.
Scores run 0–100, where higher means more gout-friendly on average. They reflect relative ranking across foods, not a personal risk level. The same food can suit one person and not another, so use the score as a starting point for a conversation with your clinician.
The underlying data
Nutrition and portions
Nutrition Facts
- Total Fat5.6 g
- Saturated Fat0.78 g
- Sodium351 mg
- Dietary Fiber6.1 g
- Total Sugars1.3 g
- Protein6.0 g
- Calcium31 mg
- Iron1.6 mg
- Magnesium39 mg
- Vitamin C2.5 mg
- Folate103 ug
- Water68.7 g
- Alcohol0 g
- Omega-3 EPA0 g
- Omega-3 DHA0 g
Common portions
- 1 cuptypical260 g
- Quantity not specified130 g
Where the purine figure comes from
No direct purine measurement has been published for this food, so the score uses the measured median for its category (beans, peas, legumes).
We rate this a good confidence estimate.
How purines affect the score →Nutrition values from the USDA FoodData Central database.
Scoring rationale
Every factor, in full
Each row shows the points a factor moved, what drove it, and the studies behind its weight.
- -8Long-term
SodiumLong-term
351 mg of sodium per 100 g, scaled 2.6x for the typical portion.
Evidence: FitzGerald JD 2020, Arthritis Care Res
- -7.7Flare risk
Purine LoadFlare risk
55 mg of purines per 100 g, weighted 0.45x as a plant source and 2.6x for the typical portion: 64 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
- +5Long-term
FiberLong-term
6.1 g of dietary fiber per 100 g, scaled 2.6x for the typical portion.
Evidence: Juraschek SP 2016, Arthritis Rheumatol
- -4Long-term
Nutrient GapsLong-term
Provides meaningful amounts of only 3 of the 5 protective nutrient groups (vitamin C, fiber, omega-3, magnesium and folate).
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2016, Arthritis Rheumatol · Zhang M 2019, Arthritis Rheumatol
- -3Long-term
Saturated FatLong-term
0.78 g of saturated fat per 100 g, scaled 2.6x for the typical portion.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
- +2Long-term
MagnesiumLong-term
39 mg of magnesium per 100 g, scaled 2.6x for the typical portion.
Evidence: Li X 2015, BMJ
- +2Long-term
FolateLong-term
103 µg of folate per 100 g, scaled 2.6x for the typical portion.
Evidence: Lyu LC 2017, Am J Clin Nutr
- -1.8Long-term
Calorie DensityLong-term
142 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
- +0.7Long-term
Vitamin CLong-term
2.5 mg of vitamin C per 100 g, scaled 2.6x for the typical portion. Vitamin C helps the kidneys excrete urate.
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2011, Arthritis Care Res
Keep looking
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Common questions
About beans and tomatoes, fat added
Look up any food's Food Index score
Each score lists the factors that moved it, the portion it assumes, and the studies behind each factor's weight.