We all know that seafood is famous for being rich in purines, but in fact, these vegetarian foods are also hidden “purine rich foods”! Come and see if you have any of these commonly eaten foods, and check them out!
NO.1
Asparagus
Asparagus has a purine content as high as 500mg/100g, making it a solid purine-rich food, even higher than some common seafood (such as shrimp, salmon, and mackerel).
In addition, asparagus also contains a significant amount of oxalic acid. If consumed excessively, oxalic acid can compete with uric acid in the body, inhibiting the excretion of uric acid.
NO.2
Dried beans
For gout patients, the intake should be about half of that of the normal population. In specific quantities, this translates to 40g of tofu, 25g of dried tofu, and 37g of dried bean curd.
However, it’s essential to note that products like dried bean curd and tofu skin belong to high-purine foods, with purine levels exceeding 150mg/100g; therefore, gout patients should avoid consuming them.
NO.3
Nori seaweed
Nori seaweed is an aquatic plant that contains 274mg of purines per 100g, comparable to many meat products.
Especially dried nori seaweed, as per the “Chinese Food Composition Table (6th Edition),” contains 415mg of purines per 100g, earning the title of “purine rich food,” which is well-deserved.
Therefore, individuals with high uric acid levels, mere hyperuricemia patients, those experiencing acute or recovering from gout attacks, should avoid its consumption. Even healthy individuals should regulate their intake.
NO.4
Shiitake mushrooms
Fresh shiitake mushrooms contain approximately 214mg of purines per 100g, while dried shiitake mushrooms can reach 405mg/100g, both falling under high-purine foods category. Individuals with high uric acid levels, mere hyperuricemia patients, those experiencing acute or recovering from gout attacks should abstain from consuming them.
Speaking of dried shiitake mushrooms, one might think of other commonly eaten dried fungi varieties, such as dried wood ear mushrooms, and dried shiitake. Typically, the purine content in dried fungi is not low, but we generally soak a small amount before cooking, so it’s not a significant issue.
