Seafood
Steamed bass
USDA description: Fish, bass, steamed
How steamed bass scores for gout, what moved that score, and the nutrition and portions behind it.
Food Index score
Steamed bassGood
| Starting score | 100 |
| Purine Load | -27.4 |
| Nutrient Gaps | -4 |
| Omega-3 (EPA+DHA) | +4 |
| Sodium | -2.1 |
| Magnesium | +1.3 |
| Calorie Density | -1.2 |
| 3 smaller factors | -1.2 |
| Final score | 69 |
Steamed bass scores 69 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 36 points off a starting score of 100, and protective factors added 5.4 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 Fat2.5 g
- Saturated Fat0.65 g
- Sodium184 mg
- Dietary Fiber0 g
- Total Sugars0 g
- Protein23.3 g
- Calcium13 mg
- Iron0.37 mg
- Magnesium52 mg
- Vitamin C0 mg
- Folate6 ug
- Water72.3 g
- Alcohol0 g
- Omega-3 EPA0.20 g
- Omega-3 DHA0.55 g
Common portions
- 1 small/regular fillettypical90 g
- 1 large fillet135 g
- 1 cup135 g
- 1 oz yields20 g
- 1 cubic inch17 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 (fish).
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.
- -27.4Flare risk
Purine LoadFlare risk
150 mg of purines per 100 g, weighted 1.25x as a seafood source and 1.0x for the typical portion: 188 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
- -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
- +4Flare risk
Omega-3 (EPA+DHA)Flare risk
0.750 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
- -2.1Long-term
SodiumLong-term
184 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
- +1.3Long-term
MagnesiumLong-term
52 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
- -1.2Long-term
Calorie DensityLong-term
123 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
- -1Long-term
Saturated FatLong-term
0.65 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
- -0.3Long-term
Heme IronLong-term
0.37 mg of iron per 100 g, of which about 40% is heme iron in seafood foods, with no portion adjustment.
Evidence: Li R 2018, Asia Pac J Clin Nutr
- +0.1Long-term
FolateLong-term
6 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
Common questions
About steamed bass
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.