Epunard (likely Epinard / Spinach)

Note: "Epunard" appears to be a misspelling of Epinard, the French word for spinach. If you meant a different branded product, check its label for added sugars, alcohol, yeast extract, or organ meats.

Spinach is a leafy green with moderate purine content, roughly 57–100 mg per 100 g depending on variety and preparation. Historically, purine-restricted diets advised limiting spinach, but newer evidence shows that purine-rich vegetables do not trigger gout flares the way meat, seafood, and alcohol do. The purines in plants are less bioavailable, and epidemiological studies have not linked spinach intake to higher gout risk. In normal portions—such as a side salad or a cup of cooked spinach—it is generally safe.

Spinach also contains oxalates, which can raise the risk of calcium oxalate kidney stones. Gout patients already have a higher risk of urate stones, so if you have a history of stones, discuss spinach intake with your clinician. Preparation matters: fresh or plain frozen spinach is low in sodium and fructose, while creamed spinach, buttered spinach, or canned spinach with added salt can add calories, saturated fat, and sodium. Spinach is rich in vitamin C, fiber, folate, and vitamin K; the vitamin K can interact with warfarin, so keep intake consistent if you take that blood thinner. Overall, spinach is a reasonable choice for most people with gout.