Seafood
Fish, tilapia, baked or broiled, coated
How fish, tilapia, baked or broiled, coated scores for gout, what moved that score, and the nutrition and portions behind it.
Food Index score
Fish, tilapia, baked or broiled, coatedModerate
| Starting score | 100 |
| Purine Load | -27.4 |
| Nutrient Gaps | -4 |
| Sodium | -3.6 |
| Calorie Density | -2.9 |
| Saturated Fat | -2.8 |
| Heme Iron | -0.9 |
| 4 smaller factors | +2.2 |
| Final score | 61 |
Fish, tilapia, baked or broiled, coated scores 61 out of 100 and sits in the moderate band. Middle of the range. Portion size and how often you eat it matter more here.
Penalties took 41.6 points off a starting score of 100, and protective factors added 2.2 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 Fat6.6 g
- Saturated Fat1.9 g
- Sodium318 mg
- Dietary Fiber0.30 g
- Total Sugars0.14 g
- Protein22.3 g
- Calcium21 mg
- Iron1.2 mg
- Magnesium32 mg
- Vitamin C0 mg
- Folate39 ug
- Water62.3 g
- Alcohol0 g
- Omega-3 EPA0.01 g
- Omega-3 DHA0.09 g
Common portions
- 1 small/regular fillettypical90 g
- 1 large fillet135 g
- 1 whole fish, any size270 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
- -3.6Long-term
SodiumLong-term
318 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
- -2.9Long-term
Calorie DensityLong-term
180 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
- -2.8Long-term
Saturated FatLong-term
1.87 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
- -0.9Long-term
Heme IronLong-term
1.17 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
- +0.8Flare risk
Omega-3 (EPA+DHA)Flare risk
0.100 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
- +0.8Long-term
MagnesiumLong-term
32 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
- +0.4Long-term
FolateLong-term
39 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
- +0.2Long-term
FiberLong-term
0.3 g of dietary fiber per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol
Common questions
About fish, tilapia, baked or broiled, coated
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.