What portion is the score based on?

Nutrition figures are given per 100 g, and the scoring applies a serving-size adjustment based on this food's typical portion: 1 oz dry, yield after cooking (70 g). Eating substantially more or less than that shifts the real-world effect accordingly.

How confident is this score?

Based on the measured median for this food category. Because the purine figure is estimated rather than directly measured, read this score as approximate.

Can I eat chickpeas, from dried, no added fat if I have gout?

That is a question for you and your clinician. This page ranks foods on published population-average evidence; it does not account for your urate level, kidney function, medications or overall eating pattern.

How does this compare with other chickpeas entries?

The database holds 6 chickpeas variants and this one is the highest-scoring of the 6, scoring 95. They range from 90 (chickpeas, from canned, fat added) up to 95 (chickpeas, from dried, no added fat), so preparation matters more here than the ingredient does — a 5-point spread within the same food.

Plant

Chickpeas, from dried, no added fat

Q: What does a score of 95 mean?

95 out of 100 places chickpeas, from dried, no added fat in the "excellent" band. Among the lower-risk choices for most people with gout, and often carries protective nutrients. Scores rank foods against each other on average across a population. They are not a personal risk level.

How chickpeas, from dried, no added fat scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Chickpeas, from dried, no added fatExcellent

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Fiber	+4.8
Nutrient Gaps	-4
Purine Load	-2.9
Sodium	-2.7
Calorie Density	-2.4
Folate	+1.6
3 smaller factors	+0.9
Final score	95

Flare risk (acute)97

Long-term (chronic)98

Chickpeas, from dried, no added fat scores 95 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 12.4 points off a starting score of 100, and protective factors added 7.7 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.

Compare with another foodMore beans, peas, legumes How scoring works

The underlying data

Nutrition and portions

Nutrition Facts

Amounts per 100 g

Typical serving70 g

Calories163

Total Fat2.6 g
Saturated Fat0.27 g
Sodium238 mg
Dietary Fiber7.6 g
Total Sugars4.8 g
Protein8.8 g

Calcium49 mg
Iron2.9 mg
Magnesium48 mg
Vitamin C1.2 mg
Folate162 ug

Water59.9 g
Alcohol0 g
Omega-3 EPA0 g
Omega-3 DHA0 g

Common portions

1 cup180 g
1 oz dry, yield after cookingtypical70 g
1 pea2 g
Quantity not specified90 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.

PointsFactorAffects

+4.8
FiberLong-term
7.6 g of dietary fiber per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol
Long-term
-4
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
Long-term
-2.9
Purine LoadFlare risk
55 mg of purines per 100 g, weighted 0.45x as a plant source and 1.0x for the typical portion: 25 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
-2.7
SodiumLong-term
238 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-2.4
Calorie DensityLong-term
163 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
+1.6
FolateLong-term
162 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
Long-term
+1.2
MagnesiumLong-term
48 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
Long-term
-0.4
Saturated FatLong-term
0.27 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
Long-term
+0.1
Vitamin CLong-term
1.2 mg of vitamin C per 100 g, with no portion adjustment. Vitamin C helps the kidneys excrete urate.
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2011, Arthritis Care Res
Long-term

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