Animal / meat
Skin not eaten stewed chicken thigh
USDA description: Chicken thigh, stewed, skin not eaten
How skin not eaten stewed chicken thigh scores for gout, what moved that score, and the nutrition and portions behind it.
Food Index score
Skin not eaten stewed chicken thighGood
| Starting score | 100 |
| Purine Load | -19.8 |
| Sodium | -4.4 |
| Nutrient Gaps | -4 |
| Saturated Fat | -3.5 |
| Calorie Density | -2.7 |
| Heme Iron | -1.5 |
| 3 smaller factors | +0.8 |
| Final score | 65 |
Skin not eaten stewed chicken thigh scores 65 out of 100 and sits in the good band. Generally ranks well. Most people with gout find it fits into a regular eating pattern.
Penalties took 35.9 points off a starting score of 100, and protective factors added 0.8 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 Fat8.6 g
- Saturated Fat2.3 g
- Sodium384 mg
- Dietary Fiber0 g
- Total Sugars0 g
- Protein24.4 g
- Calcium12 mg
- Iron1.3 mg
- Magnesium25 mg
- Vitamin C0 mg
- Folate5 ug
- Water66.3 g
- Alcohol0 g
- Omega-3 EPA0.01 g
- Omega-3 DHA0 g
Common portions
- 1 cup, cooked, diced135 g
- 1 small thigh70 g
- 1 medium thightypical80 g
- 1 large thigh100 g
- 1 thigh, NS as to size80 g
- 1 oz, cooked28 g
- Quantity not specified80 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 (chicken, whole pieces).
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.
- -19.8Flare risk
Purine LoadFlare risk
140 mg of purines per 100 g, weighted 1x as an animal source and 1.0x for the typical portion: 140 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
- -4.4Long-term
SodiumLong-term
384 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
- -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
- -3.5Long-term
Saturated FatLong-term
2.33 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
- -2.7Long-term
Calorie DensityLong-term
175 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
- -1.5Long-term
Heme IronLong-term
1.26 mg of iron per 100 g, of which about 60% is heme iron in animal foods, with no portion adjustment.
Evidence: Li R 2018, Asia Pac J Clin Nutr
- +0.6Long-term
MagnesiumLong-term
25 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
- +0.1Flare risk
Omega-3 (EPA+DHA)Flare risk
0.010 g of EPA and DHA omega-3 per 100 g, with no portion adjustment. Omega-3 is linked to fewer recurrent flares.
Evidence: Zhang M 2019, Arthritis Rheumatol
- +0.1Long-term
FolateLong-term
5 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
Keep looking
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Chicken, NS as to part and cooking method, skin not eaten
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Chicken, NS as to part, rotisserie, NS as to skin eaten
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Chicken thigh, fried, coated, skin / coating not eaten, from raw
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Common questions
About skin not eaten stewed chicken thigh
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.