Gout patients can eat ginger because it is a low purine food. 100mg of ginger contains 5.3mg of purine, 84kcal of heat and 0.2g of fat, so it can be used. Gout patients can also choose eggs, milk, rice, and spinach, lemon, celery, cabbage, chili, scallions, sea cucumber, honey, potatoes, potatoes, tomatoes, all of which can be used normally. Gout patients should avoid the use of clams, bean sprouts, oyster fish, dried scallops, scallops, animal offal, shiitake mushrooms, pig’s liver, autumn fish, dried small fish, oysters, etc. It is best to use less seasonings, such as chicken essence and monosodium glutamate.