Seven kinds of vegetables have high purine content: bean sprouts, soybean sprouts, mung bean sprouts, asparagus, cauliflower, laver and mushrooms. The purine content per 100g is as high as 150 ~ 500mg, which is a high purine food, and the purine content is similar to that of shark, hairtail, chicken soup, broth, moray eel, sardine, scallop and so on. It is well known that gout patients should not eat pig liver, kidney, intestines, fish and meat, and they should eat less beans and bean products, but not many people know that they should avoid eating bean sprouts, soybean sprouts, mung bean sprouts, asparagus, cauliflower, mushrooms and laver.
Eat less spinach, leeks, leafy vegetables, green peppers, lentils and peas. Although the purine content of these vegetables is not as good as the above seven vegetables, it is still higher than that of ordinary vegetables. Gout patients can eat some, but don't overdo it.
Eating less meat and more vegetarian food is not comprehensive. Some vegetables are unsafe to be vegetarian, and some have higher purine content than ordinary fish. Therefore, some patients with gout who are mainly vegetarian are likely to have recurrent gout. At this time, it is necessary to analyze the daily recipes in time and make appropriate adjustments.