Gout is often associated with hyperuricemia caused by abnormal purine metabolism in the body, so foods with high purine content should be avoided. Although the purine content of vegetables such as asparagus, shiitake mushrooms, bean sprouts, spinach, lettuce, cauliflower, soybean sprouts, purple cabbage, lentils, peas, coronary, etc. is relatively high, it generally does not exceed 100mg/100g, which is low compared to meat, fish, etc. and belongs to the medium purine category. So there are no 4 kinds of vegetables that you absolutely can’t eat for gout, and these vegetables can be eaten in small quantities. Purines are mainly found in offal such as animal liver, brain, kidney and pancreas, as well as aquatic products such as scallop, crab, eel, sardine, shrimp and kelp, and meat such as pork, beef, chicken and quail, etc. Gout patients should minimize or avoid the consumption of thick soup cooked with these foods, especially during the gout attack. In addition to the above ingredients, alcohol consumption is an important factor in causing gout. The main component of alcohol is ethanol, which can stimulate lactic acid production in the body and increase the burden of kidney metabolism after conversion into uric acid, thus causing and aggravating gout, so abstaining from alcohol is one of the measures that gout patients should implement. The daily diet of gout patients should be light, with appropriate intake of low purine vegetables such as cabbage, carrots, kale, cucumber, celery and cabbage, as well as grains such as oats, sorghum, brown rice and millet. Since the purine content in fruits is very little, patients can properly consume various types of fruits, which can help replenish vitamins.