The purine content of freshwater fish is 75 mg.

The purine content per 100 grams is less than 75 mg.

1. Foods with a purine content of less than 75 mg per 100 grams: asparagus, cauliflower, green beans, green beans, peas, kidney beans, spinach, mushrooms, oatmeal, herring, anchovies, salmon, tuna, white fish Fish, lobster, crab, oysters, chicken, ham, mutton, beef soup, wheat bran, bread, etc.

2. Foods containing 75 mg to 150 mg of purine per 100 grams: lentils, carp, seabass, barracuda, mackerel, shellfish, smoked ham, pork, beef, beef tongue, ham Beef, chicken broth, duck, goose, pigeon, quail, pheasant, rabbit, venison, broth, liver, turkey, eel, eel.

3. Foods containing 150 mg to 1,000 mg of purine per 100 grams: pancreas, anchovies, sardines, beef liver, beef kidney, brain, and gravy.

Body color of freshwater fish

Most freshwater fish have special colors and markings, or the body color is consistent with the surrounding environment, which can hide themselves or confuse enemies and prey to protect themselves or Sneak attack on prey.

In shallow water, the body color of fish is usually blue or green on the back and light white on the belly. These colors are called extinction colors. When you look up from the bottom of the water, you think it is the sky, but when you look down, you feel it is the sea water; In deep water, the body color is very gloomy, often dark red, black and other colors.