Vegetables with high purine content include lentils, asparagus, laver and bean sprouts.

Ultra-high purine food, with purine content above 150mg/ 100g, should be completely avoided in patients with gout and hyperuricemia. They include various animal viscera (liver, kidney, brain, spleen, etc.). ); Some aquatic products (sardines, anchovies, shrimps, etc. ); Thick soup, thick fish soup, seafood hot pot soup, etc. ?

For foods with low purine content, the purine content is below 30mg/ 100g, so there is almost no need to worry about its purine content. Including milk (milk, etc.). ), eggs (eggs, etc. ), light-colored leafy vegetables (Chinese cabbage, etc. ), root vegetables (potatoes, etc. ), solanaceous vegetables (tomatoes, etc. ), melon vegetables (wax gourd, etc. ), all kinds of fruits and all kinds of grains (rice, etc. ).

Extended data:

The main component of wine is ethanol, which can lead to the accumulation of lactic acid and ketone bodies in the body and competitively inhibit the discharge of uric acid. Therefore, excessive drinking can increase blood uric acid and induce gout attacks.

As long as you drink alcohol regularly, whether it is beer, white wine or red wine, it will accelerate purine synthesis, lead to hyperuricemia and increase uric acid excretion. If you eat food with high purine, high protein and high fat when drinking, it is more likely to cause acute gout, which is not uncommon in clinic. Therefore, gout patients are advised to stay away from alcohol. ?

Reference source: People's Daily Online —— Five misunderstandings about purine