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 leg (drumstick and thigh) (yield after cooking, bone and skin removed) (50 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 skin not eaten roasted cornish game hen 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 cornish game hen entries?

The database holds 4 cornish game hen variants and this one is 2nd of 4, scoring 70. They range from 60 (skin eaten roasted cornish game hen) up to 70 (skin not eaten cooked cornish game hen), so preparation matters more here than the ingredient does — a 10-point spread within the same food.

Animal / meat

Skin not eaten roasted cornish game hen

Q: What does a score of 70 mean?

70 out of 100 places skin not eaten roasted cornish game hen in the "good" band. Generally ranks well. Most people with gout find it fits into a regular eating pattern. Scores rank foods against each other on average across a population. They are not a personal risk level.

USDA description: Cornish game hen, roasted, skin not eaten

How skin not eaten roasted cornish game hen scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Skin not eaten roasted cornish game henGood

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Purine Load	-16.6
Nutrient Gaps	-6
Sodium	-4.4
Saturated Fat	-1.5
Calorie Density	-1.5
Heme Iron	-0.9
3 smaller factors	+0.8
Final score	70

Flare risk (acute)84

Long-term (chronic)86

Skin not eaten roasted cornish game hen scores 70 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 30.9 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.

Compare with another foodMore turkey, duck, other poultry How scoring works

The underlying data

Nutrition and portions

Nutrition Facts

Amounts per 100 g

Typical serving50 g

Calories133

Total Fat3.8 g
Saturated Fat0.98 g
Sodium385 mg
Dietary Fiber0 g
Total Sugars0 g
Protein23.1 g

Calcium13 mg
Iron0.76 mg
Magnesium19 mg
Vitamin C0.60 mg
Folate2 ug

Water71.3 g
Alcohol0 g
Omega-3 EPA0.01 g
Omega-3 DHA0.02 g

Common portions

1 hen (1-1/4 lb, raw) (yield after cooking, bone and skin removed)250 g
1 wing (yield after cooking, bone and skin removed)15 g
1 leg (drumstick and thigh) (yield after cooking, bone and skin removed)typical50 g
1 breast45 g
1 cup, cooked, diced140 g
Quantity not specified85 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 (turkey, duck, other poultry).

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

-16.6
Purine LoadFlare risk
120 mg of purines per 100 g, weighted 1x as an animal source and 1.0x for the typical portion: 120 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
-6
Nutrient GapsLong-term
Provides meaningful amounts of only 2 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
-4.4
SodiumLong-term
385 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-1.5
Saturated FatLong-term
0.98 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
-1.5
Calorie DensityLong-term
133 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
-0.9
Heme IronLong-term
0.76 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
Long-term
+0.5
MagnesiumLong-term
19 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
Long-term
+0.2
Omega-3 (EPA+DHA)Flare risk
0.030 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
Flare risk
+0.1
Vitamin CLong-term
0.6 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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