Is the purine content of soy milk high in purine?

Is bean paddle high in purine?

The purine content of soybean paddle is very high, and people with hyperuricemia and high uric acid should not drink it. Because the soybean paddle is made of soybeans, and the soybeans contain a high content of bleach, and belong to the cold, so people with gout, fatigue, qi and blood deficiency, mental exhaustion and other diseases are not suitable for eating soybean paddles.

What can you eat for gout.

Stir-fried bean sprouts with Chinese cabbage.

Ingredients: 200 grams of Chinese cabbage, 200 grams of mung bean sprouts, 5 grams of light soy sauce, 3 grams of salt, 2 grams of chicken essence, 5 grams of ginger, 20 grams of cooking oil.

Practice. 1. Clean the Chinese cabbage and cut into strips.

2. Clean the mung bean sprouts and remove residues such as soybean oil skin.

3. Place the frying pan on the fire and bring to a boil with cooking oil.

4. Add green onions and ginger slices to stir fragrant, and invest funds in mung bean sprouts, Chinese cabbage, etc.

5. Stir-fry until cooked, add light soy sauce and salt and stir-fry again.

6. When the Chinese cabbage and bean sprouts are cooked and flavored, add chicken essence seasoning.

7. Remove from the pot.

Scrambled eggs with tomatoes. Ingredients: 2 tomatoes, 2 raw eggs, 1 tablespoon sugar, a small amount of light soy sauce.

Practice. 1. After washing the tomatoes, cut a "ten" rack on the top of their heads, blanch them with boiling water for 2 minutes and peel them.

2. Beat the raw eggs into the bowl, add a small amount of light soy sauce (if you hate light soy sauce can be replaced with salt, you can add a small amount of white pepper), and sprinkle it for reserve.

3. Pour some oil into the pot until it is hot, then pour in the seasoned raw eggs and fry them, condense them and put them in a bowl.

4. Clean the pot and heat it, put the tomatoes and fry them over fire, add sugar and stir-fry well, then add the scrambled raw eggs and stir-fry twice.

Chestnut porridge. Raw materials: 30 grams of chestnut flour, 50 grams of rice (children decrease).

Practice. 1. Put 400ml of chestnut powder and rice in water.

2. Put it on a stone pot and boil it over slow heat to make a thick porridge.

How to use: Take it with moist heat, 1 time in the morning, noon and evening.

Because soybean milk is made of soybeans, it is rich in nutrients, high protein for plants, phospholipids, rich in vitamin B1, vitamin B2, and minerals iron, calcium, etc., delicious and beautiful, and is deeply loved by men, women and children. Generally used as breakfast, with buns, fritters and other pastries to eat, it is best to make your own if you have the conditions, the concentration and quality are guaranteed, such as going to the powder shop, restaurant and other takeaways, because it is to make money in business, the general taste is light like boiled water without any nutrition. If you put saccharin as a sweetener, the soy milk will have a bitter taste, needless to say, the taste is poor, and it is harmful to the body when you drink it often.

Before making soybean milk, soak it in water for 1 to 2 hours, wait for it to soak soft and expand, grind it into soybean milk with a stone, filter it with gauze to remove the slag, add an appropriate amount of water and boil. Now with the development of science and technology, there are soymilk machines on the market, which are more convenient to use to make soymilk. There is no need to filter it, making soy milk tender and sweet.

According to everyone's taste, if you like sweet, you can add white sugar or rock sugar, and if you like salty, you can add salt, and if you want to be original, you don't add anything.

When making soybean milk, if peanut kernels are added, it is soybean milk, which is sweet and fresh, and has a fragrant taste, which tastes good.

When making soybean milk, soybeans and ten sesame seeds and ten wolfberries are made into sesame soy milk, which is sweet and fragrant, and can nourish the liver and kidneys when often drunk.

After the above methods, the soybean milk has no beany smell, that is, the purines are eliminated.

Soy milk, purines, gout, soybeans, soy products, high uric acid, healthy diet, tofu, soybeans.

The purine content of legumes is at a medium to high level.

It should be noted that the purine content of dried beans (soybeans, black beans, mung beans, red beans, etc.) is indeed relatively high, but due to the loss of water-soluble purines during processing, when soybeans are processed into tofu and tofu skin, their purine content decreases significantly. Therefore, the purine content of general soy products is not high.

The purine content of soy milk is generally not high, containing 30 mg of purine content per 100 grams of soy milk.

Soy milk is a common soy product that contains 30 mg of purines per 100 grams of soy milk. Soybean milk will lose some purine components during storage and processing, and it has the effect of helping to promote uric acid excretion.

In addition to phytoestrogens, soy milk also contains soy protein, isoflavones, lecithin and other substances, which is a natural estrogen supplement. Soy milk also contains phytoestrogens - daidzeside, which can regulate the function of the female endocrine system to a certain extent.

In addition, you can also eat some other low-purine green leafy vegetables, such as lettuce, oilseed lettuce, celery, cabbage, etc., which are low in purines, with a purine content of less than 25 mg per 100 grams. Patients with high uric acid need to strictly control the intake of high-purine foods under the basic conditions of balanced diet and total energy control in their daily diet.

It is recommended that patients do not need to be overly nervous and anxious, pay attention to diet, enhance exercise, and follow the doctor's instructions**, so as not to delay the condition and cause adverse effects.

Soy milk is not a polypurine food.

Soy milk contains every 100 grams, which is a low-purine food. Purine foods are divided into three categories: high-purine, medium-purine, and low-purine. Foods with a purine content of less than 50 mg per 100 grams of food are considered low-purine foods.

Medium-purines containing 50 150 mg of purines per 100 grams of food are medium-purines. Foods containing 150 1000 mg of purines per 100 g of food are high in purines. Soy milk is a low-purine food, and there is no restriction on consumption, so you can eat it with confidence.

Purine is a substance in the human body, mainly in the form of purine nucleotides, which plays a very important role in energy, metabolic regulation and composition of coenzymes. Purines are oxidized in the human body and become uric acid, and high uric acid in the human body will cause gout. So try to consume foods that are low in purines.

1. The purine content of beans is relatively high.

2. Purines are organic compounds, colorless crystals, which are oxidized by purines in the human body to become uric acid. The purine content of seafood and animal meat is relatively high, and Qingqingfeng food with high purine content is called high-purine food. Foods containing 100 1000mg of purines per 100 grams of food are high orthopurine foods.

3. Foods with higher purine content:

The first category of foods with high purine content (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, seaweed.

The second group of foods with moderate 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 high-purine meat, venison;

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

The third category contains less purine foods (purine < 75mg per 100g of food).

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

2.Meat: ham, lamb, beef broth, chicken, bacon.

3.Wheat bran: cereals, bread, whole grains.

4.Vegetables: asparagus, spinach, mushrooms.

The fourth group of foods contains very little purines.

1.Grains: rice, wheat, millet, buckwheat, cornmeal, refined white flour, Fuqiang flour, macaroni, noodles, bread, steamed buns, soda crackers, butter snacks.

2.Vegetables: cabbage, cabbage, carrots, celery, cucumbers, eggplant, kale, turnips, cabbage, lettuce, sword beans, pumpkin, squash, zucchini, tomatoes, yams, potatoes, pickles, pickles.

3.Fruits: Various fruits.

4. Eggs and milk: fresh milk, condensed milk, cheese, yogurt, malt cream.

5 Drinks: soft drinks, tea, coffee, cocoa, chocolate.

Other foods: various oils, peanut butter, czecropholia, jams, dried fruits, etc.

The purines of red beans are medium, lower than mung beans, soybeans and black beans, and the content is approximately. However, it should be noted that this is the value of dried red beans, although dried beans contain more purines, but after dried beans are made into food, purine branches are diluted and trapped, so the purine content in red bean products is comparable to that of some vegetables and fruits.

Legumes generally refer to all leguminous plants that produce legumes, and are also commonly referred to as legume crops in the subfamily Butterfly Flowers of the legume family. Of the hundreds of useful leguminous plants, no more than 20 are widely cultivated today.