Patients with hyperuricemia can properly eat more green leafy vegetables, such as cabbage, celery, leeks, and oleander, rape, and sea green. You can also eat more tomatoes, eggplant, potatoes, radishes, carrots, kale, cauliflower, broccoli, water hyacinth, bitter melon, cucumber, winter melon, pumpkin, etc. These vegetables are purine-free foods, so they can be appropriate for patients with hyperuricemia. In addition, vegetables also contain a large number of vitamins and a variety of mineral elements, so it also has a certain auxiliary treatment of the disease. Some of them also have a certain diuretic effect, which can help promote the excretion of uric acid, so hyperuricemia can eat more of these vegetables.