Purine content per100g < 75 mg of food: asparagus, cauliflower, green beans, peas, kidney beans, spinach, mushrooms, cereal, herring, shad, salmon, tuna, white fish, lobster, crab, oyster, chicken, ham, mutton, beef soup, wheat bran, bread, etc.

Foods with a purine content of 75mg ~150g: lentils, carp, perch, barracuda, mackerel, shellfish, smoked ham, pork, beef, beef tongue, veal, chicken soup, ducks, geese, pigeons, quails, pheasants, etc.

Foods with purine content of150mg ~1000mg: 825mg of pancreas, 363mg of anchovies, 295mg of sardines, 233mg of bovine liver, 200mg of bovine kidney, 0/95mg of brain and gravy.

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Purine is a substance existing in the body, mainly in the form of purine nucleotide, which plays a very important role in energy supply, metabolic regulation and coenzyme composition. Purine is an organic compound, molecular formula C5H4N4, colorless crystal. Purine is oxidized to uric acid in human body, and uric acid is too high will cause gout. The purine content of seafood and animal meat is relatively high. Therefore, patients with gout should not only be treated with drugs (drugs for treating gout are generally harmful to the kidneys), but more importantly, they should pay attention to taboos at ordinary times.

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