Low purine vegetables: green vegetables (chickweed, cabbage, cabbage, lettuce, watercress, celery, leeks, chives, tomatoes, eggplants) melon (cucumber, winter squash, pumpkin, bonnet, bitter gourd, zucchini, etc.) radish (white radish, carrots, etc.) potatoes, taro, sweet potatoes, water chestnuts, cabbage, olive groceries, persimmons peppers, chili peppers, onion, garlic, garlic, scallions, ginger and wood ears.

Low purine food

1, staple food: refined rice and noodles and its products (bread, pastries, cookies, etc.), a variety of starch, sorghum, potatoes, yams, macaroni, etc.

2, milk and eggs: milk and its products (fresh milk, cheese, yogurt, powdered milk, etc.), eggs and its products (egg, duck eggs, quail eggs, etc.)

Expanded information:

Myths about purines

< p>Myth 1: Vegetables are all low purine foods that gout patients don't need to limit. Many people believe that vegetables are low in purines and do not induce gout, and therefore do not need to be restricted.

The purine content of vegetables and animal offal, seafood, broth and other animal foods compared to the overall is indeed lower, but some vegetables purine content is not low, such as lentils, asparagus, seaweed, bean seedlings, etc., gout patients adhere to the appropriate vegetarian should not be meat is one-sided, gout acute attack should also try to avoid eating the above high purine-containing vegetables, ease the period to reduce the number of times and the amount of food.

Myth 2: Soybeans are high in purine, so gout patients can not eat soy products. Dry legumes (soybeans, black beans, mung beans, red beans, etc.) purine content is indeed relatively high, but because of the loss of water-soluble purine in the processing, when soybeans processed into tofu, tofu skin, its purine content has dropped dramatically.

In gout remission, moderate intake of soy products is possible, it is recommended to choose beans and soy products in the order of tofu, dried beans, soymilk, whole beans, intake should also be gradually reduced in order.?

Myth 3: Beer contains a lot of purine, other wine drink some have no effect on uric acid. The main component of wine is ethanol, which can lead to the accumulation of lactic acid and ketone bodies in the body, competitive inhibition of uric acid discharge, so an excessive amount of alcohol can make the blood uric acid increase, induced gout attack.

As long as the regular consumption of alcohol, whether it is beer, white wine or red wine, will accelerate the synthesis of purine, resulting in hyperuricemia and increased excretion of uric acid, if you drink alcohol at the same time eat high-purine, high-protein, high-fat food, it is more likely to cause an acute attack of gout, which in the clinic is not uncommon. Therefore, it is recommended that gout patients stay away from alcohol.

People's health network - low purine food list

People's network - about purine five big misunderstanding