Every 100g of dried bean curd contains nearly 200mg of purine, and dried bean curd should be soaked in water before being made into any other form of bean products. Soaking and absorbing water will make some purines in beans dissolve in water. In the next cooking process, more water needs to be added, which will greatly dilute the purine content.
Bean products will lose some purines during processing and storage, which is more beneficial to gout patients than bean foods. Gout patients often have to endure unimaginable pain. The non-drug control principle of uric acid is "three lows and one high", that is, low purine, low salt, low fat and plenty of water.
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Oyster sauce, abalone juice, seafood juice, mushroom juice, concentrated chicken juice and other seasonings. Purine content is also high, so you can't eat too much.
Most fruits contain fructose, which can accelerate the synthesis of uric acid and indirectly increase the level of serum uric acid by increasing insulin resistance and circulating insulin.
Beer is "liquid bread", which contains high purine and high alcohol content. These two substances are unfavorable to gout patients, so try to drink less.
People's Health Network-Gout patients don't have to refuse beans.
People's health network-guide to life for gout patients