Excerpted from "People's Daily Online" for reference

Generally speaking, foods are often divided into four grades according to their purine content.

The first category is ultra-high purine foods, with a purine content of more than 150 mg/100 grams. Patients with gout and hyperuricemia should avoid these foods completely. They include various animal offal (liver, kidney, brain, spleen, etc.); some aquatic products (sardines, anchovies, shrimp, etc.); thick broth, thick fish soup, seafood hot pot soup, etc.

The second category is medium-high purine foods, with purine content between 75 and 150 mg/100 g. Patients should strictly limit their consumption and cannot eat them during acute attacks. Including various livestock meats (pig, cattle, sheep, etc.); poultry meat (chicken, duck, etc.); some fish (bass, carp, crucian carp, etc.); crustaceans (oyster meat, shell meat, crab, etc.), and dried Beans (soybeans, black beans, mung beans, etc.). It should be noted that few people eat dried beans. They boil or even add water to beat them before eating them. But if the beans are soaked in water and then sorted, they will drop to the next level.