The purine content of common foods varies greatly. Generally, according to the purine content per 100g of food, it can be divided into four categories:

High-purine food: the purine content is 150~ 1000 mg, which is the internal organs of animals, such as liver, brain, kidney and pancreas; Sardines and anchovies; Thick soup, etc.

Purine food: Purine content is 75~ 150 mg, pork, beef, duck and goose; Carp, cod and shellfish aquatic products; Lentils and dried beans; Broth, liver soup, etc.

Foods with less purine: mung beans and kidney beans with purine content less than 75 mg; Spinach, asparagus, cauliflower, mushrooms; Herring, salmon, herring, tuna, lobster and crab; Chicken and mutton; Peanut, cereal, wheat bran bread, etc.

Low-purine food: the purine content is less than 30 mg, milk, eggs, fruits, some vegetables, coffee, refined grains, etc.

Purine is related to gout. In addition to drug control, gout patients should pay attention to diet and reduce the source of exogenous uric acid. They should not eat high, medium and low purine foods in acute phase and high purine foods in remission phase. Gout patients should drink more water to promote the excretion of purine in the body.