Purine content of Soybeans & soy milk
across 15 measured preparations · median 48 mg · spans low to very high
Across the 15 soybeans & soy milk measurements in this database, purine content runs from 8 to 218 mg per 100 g, with a median of 48 mg — a fairly low-purine food.
On this page (4)
Why the numbers vary
The soy foods and legumes measured here run from 45.9 mg to 192.4 mg per 100 g, so the category is a poor guide on its own — which specific food, and prepared how, decides almost everything.
Preparation matters more than the food's name. Soybean measures 218 mg, while Raw soy milk (2.5%, unsweetened) measures 8 mg — a difference of 27.3 times. Drying and grilling remove water and concentrate what is left; boiling can move purines into water that is then poured away.
Every form of soybeans & soy milk measured (15)
Highest first, each with the preparation that was measured.
| Food as measured | Per 100 g | Level | Source |
|---|---|---|---|
| Soybean | 218 mg | Very high | NHC 2024 |
| Soybeans, dried, raw | 172.5 mg | High | ODS-NIH 2.0 |
| Black soybean | 170 mg | High | NHC 2024 |
| Soybean flour | 167 mg | High | NHC 2024 |
| Natto | 110 mg | Fairly high | NHC 2024 |
| Soybean, black, dried | 67.2 mg | Fairly low | ODS-NIH 2.0 |
| Raw soy milk (20%, unsweetened) | 63 mg | Fairly low | NHC 2024 |
| Soybeans, green, raw | 48 mg | Fairly low | ODS-NIH 2.0 |
| Raw soy milk (15%, unsweetened) | 46 mg | Fairly low | NHC 2024 |
| Raw soy milk (10%, unsweetened) | 29 mg | Low | NHC 2024 |
| Cooked soy milk (sweet) | 29 mg | Low | NHC 2024 |
| Soybean sprout | 29 mg | Low | NHC 2024 |
| Soy milk | 21.9 mg | Low | ODS-NIH 2.0 |
| Raw soy milk (5%, unsweetened) | 18 mg | Low | NHC 2024 |
| Raw soy milk (2.5%, unsweetened) | 8 mg | Low | NHC 2024 |
Questions about soybeans & soy milk and purines
Is soy high in purines?
Median 48 mg per 100 g, soy falls in the fairly low band (30–75 mg per 100 g) on the six-level scale used across this site. Individual measurements range from 8 to 218 mg.
How many purines are in a serving of soy?
It depends entirely which preparation. Compared at the same 150 g: about 12 mg for raw soy milk (2.5%, unsweetened), about 327 mg for soybean. That upper figure is a like-for-like comparison rather than a serving — dried and concentrated foods are normally used by the spoonful, so their per-100 g value is the fairer read. The table on this page lists both for every preparation measured.
Does cooking change the purine content of soy?
Substantially. In this database Soybean measures 218 mg while Raw soy milk (2.5%, unsweetened) measures 8 mg per 100 g. Drying and grilling concentrate purines by removing water; boiling can leach some into the cooking liquid.
Where does this soy purine value come from?
Dietary Guideline for Adults with Hyperuricaemia and Gout (2024 Edition) and USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025). Values are total purines in milligrams per 100 g of the food as described, and nothing is estimated or averaged across sources.
How does soy compare with other soy foods and legumes?
The median for soy foods and legumes in this database is 67.7 mg per 100 g, with a range of 45.9 to 192.4 mg. Soybeans & soy milk is below that median.
Source
- Dietary Guideline for Adults with Hyperuricaemia and Gout (2024 Edition) — National Health Commission of China, appendix 1. Issued February 2024.
- USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025) — Agricultural Research Service, U.S. Department of Agriculture.
Reference information only. Purine values describe foods, not people: they cannot tell you what is safe for you to eat, and nothing here diagnoses or treats gout. Talk to your doctor or dietitian about your own diet and medication.