Plant Purines in Legumes
Legumes carry moderate purine values — lentils, beans, and soy products typically list 50 to 100 mg per 100 g — but like other plants, their purines are mostly adenine and guanine, which affect uric acid less than the hypoxanthine in meat. No strong evidence links regular legume intake to higher gout risk, and their fiber and plant protein are useful in a gout-friendly diet. The caution is portion and preparation: heavily salted or sweetened bean products change the picture.
Frequently Asked Questions
How many purines are in Bean Curd Lees Okara?
Bean Curd Lees Okara contains about 48 mg of purines per 100g. This means it low in purines (48.5 mg/100g). Guidelines generally treat purine readings over 150 mg per 100g as high-risk and under 50 mg as safe for most people with gout.
Does Bean Curd Lees Okara affect uric acid through fructose?
Fructose metabolism can raise uric acid levels. For Bean Curd Lees Okara, fructose data is limited, but it is classified as None based on food category analysis. People with gout should be mindful of total daily fructose intake.
Can I eat Bean Curd Lees Okara with gout?
Yes, Bean Curd Lees Okara is generally safe for people with gout. It low in purines (48.5 mg/100g). In most gout frameworks, foods under 50 mg/100g of purines qualify as low-risk. Feel free to include it within a varied gout-friendly eating pattern, while deferring to your clinician's advice.
What food category does Bean Curd Lees Okara belong to?
Bean Curd Lees Okara is classified under Legumes in our gout food database. Where it sits in the food hierarchy is useful context for planning a gout-friendly diet. Browse other legumes items to compare purine and fructose levels across similar foods.
What are other gout-safe foods like Bean Curd Lees Okara?
If you enjoy Bean Curd Lees Okara, you may also want to explore other legumes items rated SAFE for gout in our database. Seek out similar foods keeping purine under 50 mg/100g and fructose under 2g/100g. Browse our legumes category page for full comparisons.
Data Quality
This entry uses T2-level data:
At least one dimension is directly measured; the other is based on scientific consensus.
Sources include USDA FoodData Central (public domain, CC0 1.0), the USDA+ODS-NIH Database for the Purine Content of Foods Release 2.0 (2025), Kaneko et al. Biol Pharm Bull 2014, and ACR/EULAR clinical guidelines.