According to the content of purine in food, the content of purine is less than 25mg per 100g, 25 ~ 150mg per 100g and 50 ~1000mg per 100g.
Common foods with low purine content (less than 25mg purine per 100g food):
(1) Staple food: rice, wheat, flour products, starch, sorghum, macaroni, potatoes, sweet potatoes and sweet potatoes.
(2) Milk: milk, cheese, ice cream, etc.
(3) Carnivorous foods: eggs, pig blood, chicken and duck blood, etc.
(4) Vegetables: Most vegetables are hypopurine foods.
(5) Fruits: Fruits are basically hypopurine foods.
(6) Drinks: soda, cola, soda, mineral water, tea, fruit juice, coffee, malt extract, chocolate, cocoa, jelly, etc.
(7) Others: sauce and honey. Snacks and condiments made of oil (melon seeds, vegetable oil, butter, cream, almond, walnut and hazelnut), Coicis Semen, dried fruit, sugar, honey, jellyfish, seaweed, animal glue or agar.
2. Common moderate purine foods (purine content per 100g food is 25 ~ 150mg):
(1) Beans and their products: bean products (bean curd, dried bean curd, milk bean curd, soybean milk, soybean milk), dried bean curd (mung bean, red bean, black bean, broad bean), bean sprouts and soybean sprouts.
(2) Meat: poultry and livestock meat.
(3) Aquatic products: grass carp, carp, cod, flounder, perch, crab, eel, snail, abalone, fish balls and shark fin.
(4) Vegetables: spinach, bamboo shoots (winter bamboo shoots, asparagus and dried bamboo shoots), beans (green beans, kidney beans, cowpeas and peas), kelp, lily, tremella, mushrooms and cauliflower.
(5) Oils and others: peanuts, cashews, sesame seeds, chestnuts, lotus seeds and almonds.
3. Common foods with high purine content (per 100 g food contains purine 100 mg):
(1) beans and vegetables: soybeans, lentils, laver and mushrooms.
(2) Meat: viscera of livestock and poultry, such as liver, intestine, heart, abdomen, stomach, kidney, lung, brain and pancreas, bacon, thick gravy and meat stuffing.
(3) Aquatic products: fish (skins, eggs, dried fish and sardines, anchovies and other marine fish), shellfish and shrimps.
(4) Others: yeast powder, all kinds of wine, especially beer.
Extended data:
Purine is a substance existing in the body, mainly in the form of purine nucleotide, which plays a very important role in energy supply, metabolic regulation and coenzyme composition. Purine is a colorless crystalline organic compound. Purine is oxidized into uric acid in human body. Uric acid is too high can cause gout.
Purine undergoes a series of metabolic changes, and the final product is trioxypurine, also called uric acid. The source of purine is divided into endogenous purine, 80% of which comes from oxidative decomposition of nucleic acid, and exogenous purine mainly comes from food intake, accounting for 20% of the total purine. Uric acid has no physiological function in human body. Under normal circumstances, 2/3 of uric acid produced in the body is excreted by the kidney, and the remaining 1/3 is excreted by the intestine.
The uric acid content per liter of blood of normal people is below 0.42 mmol/L for men and below 0.357 mmol/L for women. There are many enzymes involved in the synthesis and decomposition of purine. Because of the congenital abnormality of enzymes or some unknown factors, the metabolism is disordered, which increases the synthesis or decreases the excretion of uric acid, thus resulting in hyperuricemia.
When the blood uric acid concentration is too high, uric acid is deposited in the form of sodium salt in joints, soft tissues, cartilage and kidneys, causing inflammation of foreign bodies in tissues and becoming the nemesis of gout. And gout can cause joint swelling.
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