Purine is a water-soluble substance in fish dishes, which is more soluble in water at high temperature. Therefore, when eating fish and meat, gout patients can first blanch with boiling water before cooking, which can reduce the purine content in such foods and reduce calories.

Microwave ovens, non-stick pans and ovens are recommended for cooking utensils. Gout patients must control the total calorie intake every day and balance the proportion of nutrients in the diet. Using microwave oven or non-stick pan can avoid excessive heat caused by too much cooking oil and reduce the loss of vitamins. The oven can remove excess oil and bake delicious food. In addition, when grilled fish or barbecued meat, aluminum foil paper is spread on the bottom of the dish to absorb the dissolved purine and oil, thus reducing the purine content and calories in food.

Extended data Purine mostly exists in animal viscera, marine fish and shellfish. Because purine is water-soluble, it is mostly dissolved in soup after cooking, so the content of purine in chicken soup, broth and fish soup is high.

In addition, the purine content of seafood is slightly higher than that of seafood. The purine content in fresh seasonings such as oyster sauce, abalone sauce and seafood sauce is also high, so it is best to avoid eating when cooking at home. Bottom line: Drink less broth, fish soup, chicken soup and hot pot soup.

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People's Network-Don't covet food, remember five tricks to stay away from gout.