1, soybean sprouts
Soybean sprouts are a kind of nutritious and delicious vegetable, which is the source of more protein and vitamins. Sweet, cool, into the spleen and large intestine; Has the effects of clearing away heat, promoting diuresis, relieving swelling, removing arthralgia, removing nevus, treating wart, relieving swelling and moistening skin.
2. Macroalgae
Kelp is a kind of vegetable with high nutritional value and has certain medicinal value. It is rich in mineral elements such as iodine. Kelp is low in calories, medium in protein and rich in minerals. It is found that kelp has many biological functions, such as lowering blood fat, lowering blood sugar, regulating immunity, anticoagulation, anti-tumor, lead excretion, detoxification, anti-oxidation and so on.
3. Porphyra
Porphyra is rich in protein, iodine, phosphorus and calcium. It is used in food and medicine. At the same time, laver can also be used as medicine to make traditional Chinese medicine, which has the effects of resolving phlegm, softening hardness, clearing heat and promoting diuresis, tonifying kidney and nourishing heart.
Extended data
Generally speaking, food is often divided into four grades according to purine content. ?
The first category is ultra-high purine food, with purine content above150 mg/100 g. Patients with gout and hyperuricemia should completely avoid these foods. They include various animal viscera (liver, kidney, brain, spleen, etc.). ); Some aquatic products (sardines, anchovies, shrimps, etc. ); Thick soup, thick fish soup, seafood hot pot soup, etc. ?
The second category is medium-high purine food, the purine content is between 75~ 150 mg/100 g, so patients should be strictly restricted and should not eat it during acute attack. Including all kinds of livestock meat (pigs, cattle, sheep, etc. ); Poultry (chicken, duck, etc.) ); Some fish (perch, carp, crucian carp, etc. ); Crustaceans (oysters, shellfish, crabs, etc. ) and dried beans (soybeans, black beans, mung beans, etc. It should be noted that few people eat dried beancurd, which is boiled in water or even broken up with water before eating. But if you soak the beans in water and sort them, they will drop to the next level. ?
The third category is foods with low purine content, with purine content ranging from 30 to 75 mg/100g, including dark green leafy vegetables (green leafy vegetables such as spinach, tender stems such as asparagus) and flower vegetables (Chinese cabbage flowers, etc.). ), tender bean vegetables (edamame, tender peas, etc. ) and some aquatic products (salmon, tuna, etc. ).？
The fourth category is foods with low purine content. The purine content is below 30mg/ 100g, so there is almost no need to worry about its purine content. Including milk (milk, etc.). ), eggs (eggs, etc. ), light-colored leafy vegetables (Chinese cabbage, etc. ), root vegetables (potatoes, etc. ), solanaceous vegetables (tomatoes, etc. ), melon vegetables (wax gourd, etc. ), all kinds of fruits and all kinds of grains (rice, etc. ).
Baidu encyclopedia-high purine food
People's Network-Five Misunderstandings about Purine