It should be noted that the purine content of dried beans (soybeans, black beans, mung beans, red beans, etc.). ) is indeed high, but due to the loss of water-soluble purine during processing, when soybean is processed into tofu and tofu skin, its purine content drops sharply. Therefore, the purine content of general bean products is not high.
Extended data If food is divided into different grades according to purine content, it can be divided into the following four categories:
The first category is ultra-high purine food, with purine content above150 mg/100 g. Patients with gout and hyperuricemia should completely avoid these foods. 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. ?
The second category is medium-high purine food, the purine content is between 75~ 150 mg/100 g, so patients should be strictly restricted and should not eat it during acute attack. Including all kinds of livestock meat (pigs, cattle, sheep, etc. ); Poultry (chicken, duck, etc.) ); Some fish (perch, carp, crucian carp, etc. ); Crustaceans (oysters, shellfish, crabs, etc. ) and dried beans (soybeans, black beans, mung beans, etc. It should be noted that few people eat dried beancurd, which is boiled in water or even broken up with water before eating. But if you soak the beans in water and sort them, they will drop to the next level. ?
The third category is foods with low purine content, with purine content ranging from 30 to 75 mg/100g, including dark green leafy vegetables (green leafy vegetables such as spinach, tender stems such as asparagus) and flower vegetables (Chinese cabbage flowers, etc.). ), tender bean vegetables (edamame, tender peas, etc. ) and some aquatic products (salmon, tuna, etc. ).？
The fourth category is 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. ).
References:
Five misunderstandings about purine-People's Network Health Channel-People's Network