Plant
Cooked pink beans
USDA description: Pink beans, cooked
How cooked pink beans scores for gout, what moved that score, and the nutrition and portions behind it.
Food Index score
Cooked pink beansExcellent
| Starting score | 100 |
| Nutrient Gaps | -4 |
| Calorie Density | -3.3 |
| Fiber | +3.1 |
| Purine Load | -2.9 |
| Sodium | -2.5 |
| Saturated Fat | -1.5 |
| 2 smaller factors | +3 |
| Final score | 92 |
Cooked pink beans scores 92 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 14.2 points off a starting score of 100, and protective factors added 6.1 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.
The underlying data
Nutrition and portions
Nutrition Facts
- Total Fat7.0 g
- Saturated Fat0.99 g
- Sodium218 mg
- Dietary Fiber4.9 g
- Total Sugars0.34 g
- Protein8.4 g
- Calcium49 mg
- Iron2.1 mg
- Magnesium60 mg
- Vitamin C0 mg
- Folate148 ug
- Water56.9 g
- Alcohol0 g
- Omega-3 EPA0 g
- Omega-3 DHA0 g
Common portions
- 1 cup185 g
- 1 oz dry, yield after cookingtypical72 g
- Quantity not specified92 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.
- -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
- -3.3Long-term
Calorie DensityLong-term
197 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
- +3.1Long-term
FiberLong-term
4.9 g of dietary fiber per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol
- -2.9Flare risk
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
- -2.5Long-term
SodiumLong-term
218 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
- -1.5Long-term
Saturated FatLong-term
0.99 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
- +1.5Long-term
MagnesiumLong-term
60 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
- +1.5Long-term
FolateLong-term
148 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
Keep looking
Similar foods in beans, peas, legumes
Chickpeas, from canned, reduced sodium
Beans, peas, legumes · Excellent
Chickpeas, from dried, fat added
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Chickpeas, NFS
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Fava beans, cooked
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White beans, from dried, fat added
Beans, peas, legumes · Excellent
Black beans, from canned, no added fat
Beans, peas, legumes · Excellent
Common questions
About cooked pink beans
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.