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, large intestine; It has the effects of clearing away heat, promoting diuresis, relieving swelling, removing arthralgia, removing moles, treating warts and swelling, and moistening skin.
2. Kelp
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, expelling lead, detoxifying and antioxidation.
3. Porphyra
Porphyra is rich in protein, iodine, phosphorus, calcium, etc. It is used for 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 away 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 class is ultra-high purine food, with purine content above150mg/100g. 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 broth, thick fish soup, seafood hot pot soup, etc. ?
The second kind is medium-high purine food, the purine content is between 75~ 150 mg/100 g, so patients should strictly limit it and cannot eat it during acute attack. Including all kinds of livestock meat (pigs, cattle, sheep, etc.); Poultry meat (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 beans, which are boiled in water or even beaten with water before eating. But if the beans are soaked in water and sorted, they will drop to the next level. ?
The third kind is food with low purine content, with purine content between 30~75 mg/100g. Including dark green tender leaf vegetables (green leafy vegetables such as spinach, tender stems such as asparagus), flower vegetables (white cauliflower, 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, and 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.), various fruits and various grains (rice, etc.).
Baidu encyclopedia-high purine food
People's Network-Five Misunderstandings about Purine