Uric Acid Levels in Goat Meat: Nutritional Comparison with Other Meats

Goat meat (chevon) is a lean red meat with notably low purine and uric acid content, making it a favorable choice for gout-prone individuals.

Uric Acid and Purine Content (per 100 g raw)

Meat	Uric Acid (mg)	Total Purines (mg)
Goat	15–20	~80–100
Chicken (breast)	10–15	~100–130
Beef (lean)	20–30	~120–150
Pork (lean)	25–35	~130–160
Lamb	30–40	~150–180
Organ meats (liver)	300–500+	~500–1000+
Sardines/anchovies	300–400	~400–500

Why Goat Meat Is Lower in Purines

• Lean tissue: 2–3% fat vs. 10–20% in beef/pork
• Young slaughter age (6–12 months) → less purine accumulation
• Different muscle fiber composition

Gout Diet Context

• Daily purine limit: <400 mg (low-purine diet)
• 100 g goat = ~20–25% of daily allowance
• Cooking method matters: Boiling discards 30–50% of purines into broth (discard broth)
• Portion control: 3–4 oz (85–115 g) per meal

Other Nutritional Advantages

• High protein (20–25 g/100 g), complete amino acid profile
• Iron (heme), zinc, B12 — higher than chicken
• Lower saturated fat than beef/lamb
• Conjugated linoleic acid (CLA) — potential metabolic benefit

Caveats

• Individual purine tolerance varies
• Alcohol (especially beer) is a stronger gout trigger than meat
• Hydration, weight loss, and dairy intake are more impactful than single meat choice

Goat meat is a gout-friendlier red meat option—enjoy in moderation within a balanced low-purine diet.