Selection of foods for patients with hyperuricemia and purine content of common foods Micro purine foods (<25mg/100g): can be consumed 1. Very low purine content in dairy and dairy products, eggs, animal blood, sea cucumber and jellyfish skin. 2. Rice, wheat, rice flour, noodles, macaroni, cereals, corn, etc. in cereals. 3.Potatoes and taro in the root group. 4. Vegetables such as cabbage, amaranth, kale, celery, leek, chives, bitter melon, cucumber, winter melon, loofah, cucumber, eggplant, carrot, radish, green pepper, onion, tomato, fungus, pickle, etc. 5.Various fruits. Moderate amount of purine food (25-150mg/100g): limited consumption 1.Mung beans, red beans, seasonal beans, peas, cowpeas, tofu, dried beans, soy milk, etc. in legumes. 2, chicken, pork, beef, lamb, etc. in meat 3, black pomfret, grass carp, carp, etc. in aquatic products. 4, vegetables such as spinach, broccoli, chrysanthemum, apricot mushroom, kelp, dried bamboo shoots, golden needle mushroom, silver fungus, etc. 5.Dried fruits such as peanuts, cashew nuts, chestnuts, lotus seeds, almonds, etc. High purine food (150-1000mg/100g): Reduce consumption or avoid 1. Soybeans and bean sprouts in legumes 2. Animal liver and intestine in meat, etc. 3. Silver carp, striped bass, sea eel, sardine, grass shrimp, oyster, etc. in aquatic products. 4. Vegetables such as bean sprouts, asparagus, nori, shiitake mushrooms, etc. 5. Various kinds of broth, chicken essence, yeast powder, etc.