Question: Does fungus belong to high purine foods?

Belong. The purine content of dried black fungus is 166 mg per 100 grams, which is a high-purine food.

However, after the water is released, the weight of the fungus will increase by 10 12 times, and the purine content of the water fungus will drop to 100 grams of milligrams, which is a low-purine food. Considering that mushrooms are not eaten in large quantities, they are only used as a side dish in food, so you just need to limit the total amount. When cooking, put a few watery fungus or a few slices of shiitake mushrooms without fear, but thick mushroom soup is not suitable for consumption.

Fungus is an important edible fungus in China, which has a wide range of natural distribution and artificial cultivation. The fungus has a soft texture, delicate taste, delicious taste, special flavor, and is rich in protein, fat, sugar and a variety of vitamins and minerals, and has high nutritional value.

Modern nutritionists have praised it as "the best of vegetarian meat". The nutritional value of fungus is comparable to that of animal food, and it is extremely rich in iron and vitamin K.

Analysis: Black fungus does not contain high purines.

This gout is a metabolic disease. If left uncontrolled, it can lead to problems in all systems throughout the body. **Included:

Diet**Diets containing high purines should be avoided. Animal offal, bone marrow, seafood and other purines are the most abundant; Fish and shrimp, meat, peas, spinach, etc. also contain certain purines; Fruits, vegetables, milk, eggs, etc. are purine-free. It is advisable to drink plenty of water to facilitate the excretion of blood uric acid from the kidneys.

In terms of drugs, drugs that lower blood uric acid such as allopurinol can be used, and non-systemic antirheumatic drugs such as indomethacin, ibuprofen, etc., can be used to relieve the symptoms of joint pain. Suggestions:

The purine content of the wood-based source is not high.

Because fungus contains a lot of carbohydrates, and carbohydrates can promote the excretion of uric acid, the purine and bridge content is not high, and gout patients can eat fungus.

The fungus is dark and brown in color, soft and gelatinous in texture, thin and elastic, translucent when wet, and shrinks into brittle and hard keratin when dry, similar to leather.

It is delicious, vegetarian and nutritious. The fungus is sweet in taste, flat in nature, and has many medicinal effects. It can invigorate qi and strengthen the body, has the effect of invigorating blood, and can prevent and treat iron deficiency anemia; It can nourish blood and rejuvenate the skin, make the skin rosy and radiant, dredge the stomach and intestines, lubricate the intestines, and also help patients with high blood pressure.

Fungus is very rich in nutritional value, and eating more fungus can also increase appetite and have the effect of clearing the lungs. So does fungus belong to high-purine food, and what kind of people are not suitable for eating fungus?

Is fungus high purine food.

The purine content in the fungus is relatively low, and patients with hyperuricemia can eat it in moderation. Black fungus has dietary fiber and viscous sugar content, which is conducive to the metabolism of lipids in the stomach and intestines, and has a very good dietary effect on adjusting blood sugar and intestinal detoxification.

Fungus is not suitable for what kind of people to eat.

1. The fungus is slightly poisonous, which may cause diarrhea, which can easily cause miscarriage in pregnant women. Therefore, expectant mothers who are pregnant should eat less fungus. People with a weak spleen and stomach should not eat fungus.

2. The fungus is rich in dietary fiber, and people with diarrhea, poor digestive function and other spleen and stomach deficiency eat fungus, which is likely to cause a series of uncomfortable symptoms such as flatulence and diarrhea. People with allergies should eat less fresh fungus.

3. Fresh fungus contains photosensitive substances porphyrins, which can cause itching, redness, swelling and itching in the exposed part after being exposed to sunlight, which can cause itching, redness, swelling and itching in the exposed part. Comparatively, dried fungus is safer. Patients with hemorrhagic stroke should be cautious when eating.

4. Fungus has the effect of invigorating blood and anticoagulation, can prevent the occurrence of thrombosis and other diseases, and has the effect of preventing and treating atherosclerosis and coronary heart disease, but the coagulation function of patients with hemorrhagic stroke is relatively poor, so they should be cautious.

Fungus can't be eaten with anything.

Fungus is a cold ingredient and should not be eaten with radish. Because fungus contains allergens, for people who are allergic to special substances, it is best not to eat fungus and radish together. There are also snails and conchs, which have a smooth effect on the gastrointestinal tract, and eating the two together can easily cause indigestion.

You can't drink strong tea, which contains monobutyric acid, which can easily cause complex biochemical reactions and reduce the body's absorption and utilization of iron.

Is fungus not easy to digest.

The fungus itself is not easy to digest, because the fungus is mainly gum that is not easy to absorb, but it can play a role in cleaning the intestines, black fungus contains high fiber, if it is a person with weak digestive function, it is best not to eat too much at one time. If the body cannot digest and absorb the black fungus after eating, drink more water, which can promote the digestion and absorption of the black fungus in the body and accelerate the discharge of the black fungus.

The purine-containing black fungus is not high, and the purine-containing animal viscera, bone marrow, and seafood are the most abundant; Fish and shrimp, meat, peas, spinach, etc. also contain certain purines; Fruits, vegetables, milk, eggs, etc. are purine-free.

High-purine foods mainly include: animal offal, seafood, sardines, anchovies, hairtails, cockles, clams, chicken soup, broth, etc. People with gout should abstain from eating these foods.

Medium-purine foods mainly include: poultry and livestock meat, fish, shrimp, crab, eel, white fish, flat fish, silver carp, various beans, peanuts, sesame, etc. People with gout should eat as few of these foods as possible.

Some vegetables also contain high purines, such as leeks, cauliflower, soybean sprouts, pea seedlings, lentils, cauliflower, seaweed, fungi, etc., and foods containing less purines include eggs, duck eggs, milk, cheese, etc. Fruits, vegetables such as turnips, carrots, tomatoes, cabbage, potatoes, etc., are recommended foods for gout patients. Studies have shown that the concentration of uric acid in the blood can be reduced by about milligrams of liters after 7 days of eating a purine-free diet.

Diet is an indispensable task in daily life, and for patients with diseases, proper control of eating habits has a multiplier effect with half the effort. Gout patients should follow the instructions above to take action, which may bring you different gains!

Common high-purine foods include meat, fish, shellfish, shrimp, sea cucumber, yeast powder, and various alcohols, especially beer.

Common low-purine foods include purple rice, wheat, sorghum, potatoes, sweet potatoes, yams, milk, cheese, eggs, and various fruits. In order to avoid excessive uric acid in the body and the formation of gout, we should eat more low-purine foods and less high-purine foods.

Foods with high protein and freshness such as fish, meat, eggs and milk are mostly high in purines.

High-purine foods vs. low-purine foods.

1. Purine-containing foods.

Classification Introduction: The first group of foods has the highest purine content, and then decreases in turn.

The first category is foods high in purines (100 1000mg of purines per 100g of food).

Liver, kidney, pancreas, heart, brain, minced meat, gravy, broth, mackerel, windtail, sardines, fish roe, shrimp, mussels, goose, spotted chicken, stone chicken, soybean products, yeast, shiitake mushrooms.

The second category is foods with medium purine content (75 100mg of purines per 100g of food).

1. Fish: carp, cod, halibut, sea bass, barracuda, shellfish, eel and eel;

2. Meat: smoked ham, pork, beef, beef tongue, veal, rabbit, venison;

3. Poultry: ducks, pigeons, quails, pheasants, turkeys;

Category 3 Foods containing less purines (75mg of

1. Fish and crabs: herring, herring, salmon, anchovy, tuna, white fish, lobster, crab, oyster.

2. Meat: ham, mutton, beef soup, chicken, bacon.

3. Wheat bran: cereal, bread, coarse grains.

4. Vegetables: asparagus, spinach, mushrooms.

Category 4 Foods that contain very little purines.

1. Grain: rice, wheat, millet, buckwheat, cornmeal, refined white flour, Fuqiang flour, macaroni, noodles, bread, steamed buns, soda cakes, high-purine foods (5 photos) dry, butter snacks.

2. Vegetables: cabbage, cabbage, carrots, celery, cucumbers, eggplants, cabbage, turnips, cabbage, lettuce, sword beans, pumpkin, gourds, zucchini, tomatoes, yams, potatoes, pickles, pickles.

3. Fruits: all kinds of fruits. Eggs, milk: fresh milk, condensed milk, cheese, yogurt, malt milk essence Beverages: soft drinks, tea, coffee, cocoa, chocolate.

Other oils, peanut butter, seaweed jelly, jam, dried fruits, etc.

Low-purine diet regimen.

1) Avoid eating animal offal, such as heart, liver, kidney, brain, and pancreas. Twice a week, 80g of meat, any of the following: meat, fish, poultry.

2) Take 0 5 1kg of milk daily to supplement protein.

3) Moderately reduce the following vegetables: broad beans, peas, lentils, green beans, spinach, etc.

4) Edible fruit products.

5) Edible cereal products.

6) Diet should pay attention to the three highs (high protein, high vitamins, high fiber) and three lows (low fat, low sugar, low salt).

2. Low-purine foods.

Low-purine diet: vegetables.

A low-purine diet is one that reduces the synthesis of purines. Purines are constituent substances of nucleoproteins, which are the first of uric acid. Normally, purines are oxidized and metabolized by the liver before they become uric acid, which is then excreted by the kidneys and intestines.

Basically, the amount of purine produced and excreted is about the same. One-third of the production of purines comes from food, and the rest is synthesized by the body itself; One-third of the excretion is excreted from the intestines and two-thirds from the kidneys. If it is produced too much or cannot be excreted, uric acid accumulates in the body, which can lead to an increase in the uric acid level in the blood.

High, all seafood except jellyfish, tofu, spinach, beer, rice wine, rice wine.

Hello, we should pay attention to the problem of high purine food, and the answer to this question about high purine food is as follows: foods with high purine content include animal brain, heart, kidney, liver and goose meat, chicken, minced meat, broth, broth, dried small fish, mullet skin, squid, shark, cod, moray eel, sea cucumber, hairtail, sardines, clams, oysters, dried scallops, oysters, mussels, silver carp, carp, caviar, bean seedlings, soybean sprouts, asparagus, cauliflower, seaweed, shiitake mushrooms, chicken soup, yeast and wine, etc. This type of food is prohibited for patients with gout who are in either acute or remission.

The first category of foods is the highest purine content, and then it decreases in order The first category of foods with high purine content (100 100mg of purines per 100g of food) liver, kidney, pancreas, heart, brain, meat filling, gravy, broth, mackerel, windtail fish, sardines, fish roe, shrimp, mussels, goose, spotted chicken, stone chicken, yeast The second category of foods with medium purine content (75 100mg of purines per 100g of food) 1Fish: carp, cod, halibut, sea bass, barracuda, shellfish, eel and eel; 2.

Meat: smoked ham, pork, beef, beef tongue, veal, rabbit, venison Poultry: duck, pigeon, quail, pheasant, turkey Category 3 Foods containing less purines (75mg of

Fish and crabs: herring, herring, salmon, anchovy, tuna, white fish, lobster, crab, oyster 2Meat:

Ham, lamb, beef broth, chicken, bacon 3Wheat Bran: Cereal, bread, whole grains 4

Vegetables: asparagus, green beans, green beans, peas, kidney beans, spinach, mushrooms, dried beans, tofu.

Common low-purine foods.

1) Staple foods: rice, wheat, flour products, starch, sorghum, macaroni, potatoes, sweet potatoes, yams, etc.

2) Milk: milk, cheese, ice cream, etc.

3) Meat: eggs, pig blood, chicken and duck blood, etc.

4) Vegetables: Most vegetables are low-purine foods.

5) Fruits: Fruits are basically low-purine foods and can be eaten with confidence.

6) Beverages: Beverages: soda, cola, soft drink, mineral water, tea, juice, coffee, malt cream, chocolate, cocoa, jelly and other purines are not high.

7) Others: sauces, honey. Sweets and condiments made of oils and oils (melon seeds, vegetable oil, butter, cream, almonds, walnuts, hazelnuts), coix seeds, dried fruits, sugar, honey, jellyfish, seaweed, animal glue or agar.

Medium purines. 1) Beans and their products: soy products (tofu, dried tofu, milk tofu, soybean milk, soy milk), dried beans (mung beans, red beans, black beans, broad beans).

2) Meat: poultry and livestock meat.

3) Aquatic products: grass carp, carp, sea bass, crab, eel, eel, snail, fish ball.

4) Vegetables: bamboo shoots (winter bamboo shoots, asparagus, dried bamboo shoots), beans (green beans, green beans, kidney beans, cowpeas, peas), kelp, golden needles, white fungus, mushrooms, cauliflower.

5) Oils and others: peanuts, cashew nuts, sesame seeds, chestnuts, lotus seeds, almonds.

High purines (1) Beans and vegetables: soybeans, lentils, peas, green beans, bean sprouts, beans, tofu, dried beans, soy milk and other common beans and soy products in our lives.

2) Meat: liver, intestines, heart, belly and stomach, kidneys, lungs, brain, pancreas and other internal organs, dried meat, thick gravy, meat filling, etc.

3) Aquatic products: fish (fish skin, fish eggs, dried fish, sardines, anchovies and other marine fish), shellfish, shrimp, sea cucumber.

4) Others: spinach, yeast powder, all kinds of alcohol, especially beer.