Puerto Rican style stewed potatoes (papas guisadas) are a gout-safe dish when prepared in the traditional vegetable-based style. Potatoes are very low in purines (4–8 mg per 100 g) and provide beneficial potassium (~401 mg per serving) to support renal uric acid excretion, plus vitamin C (~14 mg per serving) which may modestly lower serum urate. The dish's classic sofrito base (garlic, onions, peppers, tomato sauce, olives, herbs) adds anti-inflammatory, low-purine ingredients. Two caveats: (1) if the recipe includes meat (carne guisada version), purine load rises significantly due to beef or pork, making it a moderation-only choice; (2) traditional recipes sometimes add a small amount of cooking wine—the alcohol mostly cooks off, but those prone to flares may want to omit or substitute it. Sodium (~369 mg per serving) is a consideration for gout patients with hypertension; using low-sodium broth is advisable. Overall, the vegetable-based version aligns well with the DASH diet and major rheumatology guidelines (ACR 2020).

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