The Science
The food is low in protein (0.9g/100g) and contains no purine-rich animal proteins, which is generally favorable for gout. However, it has high sugar content (23% DV), and fructose from added or natural sugars can increase uric acid production, potentially worsening gout. Vitamin C (51% DV) may help lower uric acid levels, but the sugar risk counterbalances this benefit.
Recommendation
Consume in moderation, preferably fresh or unsweetened versions, and monitor portion size to limit sugar intake.
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