What does a score of 55 mean?

55 out of 100 places cooked pheasant in the "moderate" band. Middle of the range. Portion size and how often you eat it matter more here. Scores rank foods against each other on average across a population. They are not a personal risk level.

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: 1/2 pheasant breast (yield after cooking, bone removed) (130 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 cooked pheasant 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.

Animal / meat

Cooked pheasant

USDA description: Pheasant, cooked

How cooked pheasant scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Cooked pheasantModerate

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Purine Load	-22.4
Saturated Fat	-7.6
Nutrient Gaps	-6
Calorie Density	-4.5
Sodium	-3
Heme Iron	-2.2
3 smaller factors	+1.1
Final score	55

Flare risk (acute)78

Long-term (chronic)78

Cooked pheasant scores 55 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 45.7 points off a starting score of 100, and protective factors added 1.1 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 serving130 g

Calories238

Total Fat12.1 g
Saturated Fat3.9 g
Sodium205 mg
Dietary Fiber0 g
Total Sugars0 g
Protein32.3 g

Calcium16 mg
Iron1.4 mg
Magnesium22 mg
Vitamin C2.3 mg
Folate5 ug

Water54.0 g
Alcohol0 g
Omega-3 EPA0 g
Omega-3 DHA0 g

Common portions

1/2 pheasant breast (yield after cooking, bone removed)typical130 g
1 pheasant leg (drumstick and thigh) (yield after cooking, bone removed)75 g
1 cup, diced, cooked135 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

-22.4
Purine LoadFlare risk
120 mg of purines per 100 g, weighted 1x as an animal source and 1.3x for the typical portion: 156 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
-7.6
Saturated FatLong-term
3.89 g of saturated fat per 100 g, scaled 1.3x for the typical portion.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
Long-term
-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
-4.5
Calorie DensityLong-term
238 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
-3
SodiumLong-term
205 mg of sodium per 100 g, scaled 1.3x for the typical portion.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-2.2
Heme IronLong-term
1.42 mg of iron per 100 g, of which about 60% is heme iron in animal foods, scaled 1.3x for the typical portion.
Evidence: Li R 2018, Asia Pac J Clin Nutr
Long-term
+0.7
MagnesiumLong-term
22 mg of magnesium per 100 g, scaled 1.3x for the typical portion.
Evidence: Li X 2015, BMJ
Long-term
+0.3
Vitamin CLong-term
2.3 mg of vitamin C per 100 g, scaled 1.3x for the typical portion. Vitamin C helps the kidneys excrete urate.
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2011, Arthritis Care Res
Long-term
+0.1
FolateLong-term
5 µg of folate per 100 g, scaled 1.3x for the typical portion.
Evidence: Lyu LC 2017, Am J Clin Nutr
Long-term

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