Cabbage is low purine content food, fresh cabbage per 100g in the purine content of about 12mg or so. Cabbage flavor is relatively sweet, rich in nutritional value, which is also very low in purine content, per 100g of cabbage purine content of about 12mg or so, due to different ways of cooking, its purine content will be slightly fluctuating. Generally speaking pickled sour cabbage purine in every 100g about 17mg or so, fresh relatively low. In short, cabbage is a very low purine content of vegetables, suitable for gout and hyperuricemia patients to eat, long-term consumption will not have a significant impact on the patient’s uric acid level. And cabbage is rich in dietary fiber (about 900mg of dietary fiber per 100g), vitamins, iron, magnesium and other nutrients, moderate consumption of human health benefits.