Boiling meat slices for 3 minutes has the lowest purine content. Through experiments, researchers used four cooking methods: boiling, steaming, frying, and frying pork, beef, and chicken samples to compare the cooking times of 1, 3, 5, and 10 minutes.

Changes in purine content of foods.

The test found that the purine content in meat decreased most significantly after boiling. The optimal boiling time was 3 minutes. At this time, the purine content in pork and beef decreased by 50%, and the purine content in chicken decreased by 30%. The change leveled off after 3 minutes.

; Based on the taste, the optimal steaming time is 10 minutes; it is best not to fry for more than 2 minutes, because the purine content does not decrease but rises after 2 minutes, reaching the peak in 4 minutes.

Extension information Proper cooking methods can reduce the purine content in food.

When cooking fish and meat dishes, purine is a water-soluble substance and is more soluble in water at high temperatures.

Therefore, when gout patients eat fish and meat, they can boil them in boiling water before cooking. This can reduce the purine content in such foods and also reduce the calories.

In terms of cooking utensils, it is recommended to choose microwave ovens, non-stick pans and ovens.

Gout patients must control the total daily caloric intake and balance the proportion of nutrients in their diet.

Using a microwave or non-stick pan can avoid excessive heat caused by excessive cooking oil and reduce the loss of vitamins.

The oven can not only remove excess oil, but also bake delicious food.

In addition, when grilling fish or meat, place aluminum foil on the bottom of the plate to absorb the dissolved purine and oil, thereby reducing the purine content and calories in the food.