Many people can't eat "high purine" food, especially some people with gout, such as seafood or anything dare not touch, purine is not a certain nutrient, it is a metabolite in the metabolic process. It is closely related to protein, but there is no direct proportional relationship, such as eggs and milk are foods with high protein content, but the purine content is very low.
Generally speaking, foods with high cell density must be high in purines. Such as seafood, fish roe, bean sprouts, shiitake mushrooms, boiled meat soup, animal offal, etc., we ordinary people may not need to know so much professional knowledge, but we can understand that those foods are high in purine, especially meat is an ingredient that many people want to eat but dare not eat.
The following is a special introduction to which meats belong to "high purines".
7th place: chicken breast
Chicken breast, which contains about 208 mg of purines per 100 grams. As a common ingredient, chicken breast is favored for its low fat and high protein characteristics. Its meat is tender, the texture is delicate, and it has good plasticity. Whether in the home kitchen or in the dining room, chicken breast is widely used. For example, it can be thinly sliced and pan-fried, fried until golden brown on both sides, crispy on the outside and tender on the inside, sprinkled with an appropriate amount of salt and black pepper, the taste is excellent; It can also be cut into small pieces and paired with a variety of vegetables to make a nutritious chicken breast salad for a healthy diet. However, despite the fact that chicken breast is rich in high-quality protein, its purine content is relatively not low. For people who suffer from gout or need to strictly control purine intake, it is important to pay attention to the frequency and quantity of purine consumption while enjoying its delicious taste and nutrition to avoid health problems caused by excessive purine intake.
6th place: Squid
Squid, the purine content reaches 244 mg in 100 grams. Squid has a unique texture and delicious taste, its body is soft and elastic, and its tentacles are slightly chewy. Common cooking methods are varied, such as the sizzling of the popular sizzling squid in the bustling night market, which is wrapped in a rich sauce and fills the tender squid with aroma; Or stir-fry it with leeks, the spices of the leeks and the deliciousness of the squid blend together to create a delicious stir-fried leek dish with squid. However, due to the high purine content of squid, for those with high uric acid levels or a history of gout, it is important to be cautious when eating squid and strictly control the intake to avoid aggravating the condition.
No. 5: Pork liver
Pork liver, which contains about 275 mg of purines per 100 grams. Pig liver is one of the important organs in the pig body, rich in a variety of vitamins (such as vitamin A, vitamin B group, etc.) and minerals (such as iron, zinc, etc.), which has a certain role in maintaining the normal physiological functions of the human body. Pork liver has a soft texture and a unique flavor. In home cooking, common practices include pork liver soup, which is cut into thin slices and cooked into a bowl of nutritious and delicious soup with the right amount of vegetables and seasonings; There is also a liver tip, which is quickly stir-fried to maintain the tender taste of the pork liver, and with a sweet and sour sauce, it will increase the appetite. However, it should be noted that pig liver belongs to animal offal and has a high purine content. Therefore, when eating pork liver, especially for those who need to control purine intake, such as gout patients, they should choose the consumption amount reasonably according to their own health conditions to avoid adverse effects on the body.
4th place: Oysters
Oysters, 100 grams contain about 282 mg of purines. Oysters are known for their delicious taste and rich nutritional value. Its flesh is plump, smooth and melts in the mouth, with the freshness of the sea. The common way to eat is garlic oysters, which are fried with minced garlic, chili peppers and other seasonings to make a rich garlic sauce, spread on fresh oysters, and then steamed, so that the garlic aroma and oyster freshness are perfectly integrated; There are also steamed oysters, which retain the original flavor of the oysters to the greatest extent, and can be enjoyed with a little soy sauce and wasabi to enjoy their pure deliciousness. However, it should be noted that oysters have a higher purine content. For those who are more sensitive to purines, such as those with hyperuricemia or gout, the consumption of oysters should be appropriately controlled to avoid excessive purine intake leading to an increase in uric acid levels, inducing gout attacks or aggravating the condition.
No. 3: Fat intestines
Fat intestine, which contains about 296 mg of purines per 100 grams. Fat sausage has a unique taste and rich flavor, and its inner wall has a certain amount of oil, which makes the taste more mellow. There are a variety of cooking methods for fat sausages, such as braised fat sausages, which are blanched to remove the smell first, and then fired with soy sauce, sugar and other seasonings, with bright red color and rich taste; There is also a fat sausage pot, stewed with various vegetables and spices, steaming hot and fragrant. However, due to the high purine content of fat intestines, special caution is required when consuming them. For those who already suffer from gout or have high levels of uric acid, they should try to minimize the consumption of fatty intestines, so as not to increase the metabolic burden of the body and affect health.
2nd place: Foie gras
Foie gras, which contains up to 408 mg of purines in 100 grams. Foie gras is a high-end ingredient known for its delicate texture and rich flavor. It is usually rich in oil and has a silky smooth taste. In French cuisine, foie gras is often used to create delicate dishes such as fried foie gras, which is served with fruit or bread for a luxurious gastronomic experience; Or make foie gras and spread it on biscuits for a delicious snack. However, with such a high purine content, foie gras can only be tasted in small quantities for many people. Especially for those who need to pay attention to purine intake, the consumption of foie gras should be strictly controlled to maintain good health.
No. 1: Shellfish
Shellfish, which contains about 414 mg of purines per 100 grams, tops the list. Shellfish include a variety of species such as scallops, clams, mussels, etc., each with its own characteristics. Scallops are fleshy and fat, often used for steaming scallops with garlic vermicelli, and the garlic aroma complements the freshness and sweetness of the scallops; Clams are suitable for boiling soup or stir-frying, such as clam winter melon soup, spicy fried clams, etc., which are delicious; Mussels, also known as sea rainbows, can be boiled or steamed, and are original. However, despite its delicious taste, due to its extremely high purine content, eating shellfish may trigger an increase in uric acid, which can lead to gout attacks or aggravation in people with abnormal purine metabolism or gout. Therefore, while enjoying shellfish food, it is important to control your intake reasonably according to your own health status.
In addition to meat, there are also many vegetables that are high in purines, and they are all very common.
Fifth name: Futake
Yuba, which contains about 160 mg of purines per 100 grams. Yuba is a traditional soy product made from a film that condenses on the surface of soy milk. It usually has a yellowish color and is tough and elastic in texture. Yuba has a strong bean flavor, and its unique taste makes it stand out among many ingredients.
Yuba can be eaten in a variety of ways. In the cold salad, the yuba is cut into small pieces after soaking, matched with cucumbers, carrots and other vegetables, and then added with minced garlic, light soy sauce, vinegar, sesame oil and other seasonings. Among the hot dishes, stir-fried pork with yuba is a common delicacy. After soaking the yuba and stir-frying it with the tender slices of meat, the yuba fully absorbs the deliciousness of the gravy, and the meat slices are also stained with the bean aroma of the yuba, and the two complement each other. In addition, yuba is also often used in stewed soups, such as yuba pork rib soup, where yuba is slowly simmered to make the soup richer and more delicious.
However, despite the delicious and nutritious nature of yuba, due to its purine content of about 160mg/100g, it is important for people who suffer from gout or need to control their purine intake to avoid affecting their health.
Fourth place: mung beans
Mung beans contain about 196 mg of purines per 100 grams. Mung beans are a common bean ingredient with a small, rounded shape and green color. Mung beans have the effects of cooling and relieving heat, detoxifying and diuretic, and are especially popular in the hot summer.
Mung beans are eaten in a variety of ways. It can be boiled into mung bean soup, mung beans are slowly boiled in water, the bean skin is cracked, the bean fragrance is overflowing, and the cooked mung bean soup is refreshing and delicious, which is a good product to quench your thirst. It can also be made into mung bean porridge, which is paired with rice or other grains, which is soft and glutinous and nutritious. Mung bean cake is also a much-loved traditional dim sum that is carefully ground and made to give it a delicate, sweet but not greasy taste. In addition, mung beans can also sprout into mung bean sprouts, which are used for stir-frying or cold dressing, which is crisp and refreshing.
Despite its many benefits, mung beans have a purine content of 196 mg/100 g, and people with abnormal purine metabolism or gout need to control their intake when eating them to avoid aggravating the condition.
Third place: soybeans
Soybeans, which contain about 218 mg of purines per 100 grams. Soybeans are round and plump, light yellow in color, rich in protein, dietary fiber, vitamins and minerals.
Soybeans are extremely widely used in the diet. It can be made into soy milk, which is ground and boiled to give it a rich bean aroma and become a nutritious breakfast drink. It can also be fermented to make tofu, dried tofu and other soy products, with a delicate texture of tofu, which can be used in a variety of dishes such as braised soup, stewed soup, cold salad, etc.; The dried tofu has a firm texture and is chewy. Soybeans can also be soaked and cooked with other ingredients, such as soybean stewed pig's trotters, soybeans absorb the fat of pig's trotters, becoming soft and glutinous and sweet, and pig's trotters are also more delicious because of the addition of soybeans.
However, given its high purine content, for those who need to strictly control their purine intake, soybean and its products should be consumed with caution to prevent adverse effects on the body.
2nd place: broad beans
Fava beans, which contain about 307 mg of purines per 100 grams. The shape of the broad bean is large and the beans are plump.
Fava beans can be boiled and eaten, and they can be tasted in their original flavor by simply cooking. It can also be stir-fried into various dishes, such as scallion fragrant broad beans, fried shrimp with broad beans, etc., which are delicious. It can also be processed into fava bean paste to add flavor to food.
However, due to its relatively high purine content, for people with diseases such as gout, special attention needs to be paid to controlling the amount of fava beans consumed.
1st place: seaweed
Norweed, which contains about 415 mg of purines per 100 grams. Nori is flaky in shape and is usually dark purple or purplish-red.
Nori is often used to make nori soup, which is easy and quick, and has a delicious taste. It can also be used to make sushi to add a unique texture and flavor to sushi.
Although seaweed is highly nutritious, it should be avoided or consumed in small amounts for people who need to limit their purine intake due to its ultra-high purine content.
Finally, I recommend some low-purine foods for you.
1. Vegetables:
Cabbage: Cabbage is not only tender in taste, but also rich in vitamin C, B vitamins, dietary fiber, minerals and other nutrients. Whether it is simply stir-fried to retain its original flavor, or cooked with tofu, vermicelli and other ingredients in the soup, it can bring out its unique deliciousness. Or chop it up as a filling and wrap it in dumplings and wontons, which is also very delicious. Cabbage is extremely low in purines, making it ideal for gout sufferers and those who need to control their purine intake.
Lettuce: Lettuce is loved for its crisp and refreshing taste, moisture and vitamin and mineral richness. Common ways to eat lettuce salad, which can be paired with cucumbers, tomatoes, purple cabbage and other vegetables, plus salad dressings, olive oil and other seasonings, are nutritious and low-calorie, and are one of the representatives of a healthy diet. In addition, when eating barbecue, wrap the tender meat slices with lettuce, and pair them with garlic slices and green pepper rings, which can not only increase the layering of the taste, but also reduce the greasy feeling.
Cucumber: Cucumber has the remarkable characteristics of high moisture and low calorie, making it a good choice to quench your thirst in summer. It can be eaten raw, which retains its vitamins and water to the greatest extent and replenishes water and nutrients to the body. It can also be served cold, such as the classic cucumber, after the cucumber is crushed, add minced garlic, balsamic vinegar, light soy sauce, sesame oil and other seasonings, stir evenly, refreshing and appetizing, it is a common cold dish on the table.
Tomatoes: Tomatoes are rich in antioxidants like vitamin C, lycopene, and have a variety of health benefits. It can be eaten directly as a fruit, tasting its sweet, sour and juicy taste; It can also be used in cooking, such as the classic scrambled eggs with tomatoes, which perfectly combine the sweetness and sourness of tomatoes with the tenderness of eggs, with bright colors and attractive flavors. Or make it into tomato and egg soup, which is nutritious and easy to digest.
Celery: Celery is rich in dietary fiber, which helps promote intestinal motility, regulates blood pressure, and is beneficial for cardiovascular health. The common practice is stir-fried shredded pork with celery, the fragrance of celery and the freshness of shredded meat complement each other, and the taste is rich; It can also be served cold, after blanching the celery, add ingredients such as yuba and fungus, and match it with seasonings, which is refreshing and delicious.
Carrots: Carrots are rich in carotene, which can be converted into vitamin A in the body, which is beneficial for eye and skin health. It can be shredded and stir-fried, such as stir-fried pork slices with carrots, the sweetness of carrots complements the aroma of meat slices; It can also be cut into cubes for stews, such as carrot corn rib soup, to add a natural sweetness and rich nutrients to the soup.
2. Fruits:
Apples: Apples are a common and nutritionally balanced fruit that is rich in pectin, vitamins, and minerals. There are various varieties and different tastes, such as the crisp sweetness of Red Fuji and the sweet and sour taste of Kuniko. Eat it straight and feel its original sweetness. It can also be used to make apple pie, where apples are cut into small pieces and baked with flour, butter and other ingredients to give them a crispy crust and a sweet filling. Or squeeze it into juice for a quick and easy way to replenish nutrients.
Pear: Pear has the effect of clearing heat and moisturizing the lungs, with a lot of water and moderate sweetness. Among them, Sydney pears can be stewed with rock sugar, which is a common cough and phlegm remedy; It can also be eaten raw to taste its crisp and juicy texture. In addition, pears can be made into pear paste, which is convenient for preservation and consumption.
Watermelon: Watermelon is a great way to quench your thirst in the summer, and it's rich in water and sugar. You can cut it into pieces and eat it directly to feel its sweet and juicy taste; It can also be juiced and drunk, or made into a watermelon smoothie to cool off on a hot summer day.
Bananas: Bananas are rich in potassium, which helps maintain the normal function of the heart and muscles, and is easy to digest. Suitable as part of breakfast to provide energy to the body; It can also be consumed after exercise to quickly replenish physical strength. In addition, you can also make banana oatmeal with oats and milk, which is nutritious and delicious.
Strawberries: Strawberries are bright in color, sweet and sour, and rich in vitamin C and antioxidants. It can be eaten directly and enjoy its tender and juicy taste; It can also be used to make desserts such as strawberry cake, strawberry ice cream, etc., to add attractive flavor and color to desserts.
3. Staple foods:
Rice: Rice is a common choice for a daily staple food that provides the body with a steady source of energy. It can be cooked into white rice and served with a variety of dishes, which is one of the staple foods on the table of Chinese. It can also be cooked into porridge, such as millet porridge, eight-treasure porridge, etc., which is easy to digest and suitable for gastrointestinal discomfort.
Flour: flour can be used to make a variety of pasta, such as steamed bread, which has a soft taste; Noodles, which are thick and thin, wide and narrow, can be boiled into soup noodles, mixed noodles and other flavors; Dumpling wrappers, which are used to wrap various fillings and make delicious dumplings. Flour products are one of the important sources of energy and nutrients for people.
Corn: Corn is sweet and tasty, rich in dietary fiber and vitamins. It can be boiled and eaten to retain its original flavor; It can also be eaten grilled to add a unique aroma and texture. Or peel off the corn kernels for stir-frying, such as corn fried shrimp, corn fried chicken, etc., to increase the taste and nutrition of the dish.
4. Eggs and milk:
Eggs: Eggs are a good source of high-quality protein and also contain a variety of vitamins and minerals. It can be boiled into boiled eggs, which is simple and convenient, and has less nutrient loss; Fried into poached eggs, charred on the outside and tender on the inside; Stir-fried into tomato scrambled eggs, green onion scrambled eggs and other dishes, delicious and delicious.
Milk: Milk is rich in calcium and protein, which contribute to bone health and physical development. It can be drunk directly to provide nutrients to the body; It can also be used to make desserts such as double skin milk, milk pudding, etc., or added to coffee to make lattes and other drinks.
5. Meat:
Pig blood: Pig blood is rich in protein, iron and other nutrients, and has a low purine content. It can be made into pig blood soup, adding leeks, tofu and other ingredients, which is delicious; It can also be stir-fried with other vegetables, such as stir-fried chili peppers with pig's blood, which has a tender taste.
Pork skin: Pork skin is rich in collagen, relatively low in fat, and not high in purines. The common way to eat is cold pork skin, which is cut into shreds after cooking, and seasonings such as minced garlic and chili oil are added, giving it a smooth taste; Braised pork skin, the color of the marinated pork skin is red and bright, and the taste is soft and glutinous.
Sea cucumber: Sea cucumber is a high-protein, low-fat, low-purine seafood. It can be stewed in soup, such as sea cucumber chicken soup, to nourish and maintain health; Or braised with a mellow taste.
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