Frequently Asked Questions
How many purines are in Min (boiled)?
Min contains about 22 mg of purines per 100g. This means it low in purines (21.9 mg/100g). For reference, foods with over 150 mg of purines per 100g are considered high-risk for gout, while those under 50 mg are generally safe.
Does Min (boiled) affect uric acid through fructose?
Fructose metabolism can raise uric acid levels. For Min, 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 Min (boiled) with gout?
Yes, Min is generally safe for people with gout. It low in purines (21.9 mg/100g). Most gout guidelines consider foods with under 50 mg of purines per 100g as low-risk. Include it as part of a balanced gout-friendly diet, but always follow your doctor's specific advice.
What food category does Min (boiled) belong to?
Min is classified under Legumes in our gout food database. Understanding which food category it belongs to helps you make informed decisions about your overall gout diet plan. Browse other legumes items to compare purine and fructose levels across similar foods.
What are other gout-safe foods like Min (boiled)?
If you enjoy Min, you may also want to explore other legumes items rated SAFE for gout in our database. Look for foods in the same category with low purine (under 50 mg/100g) and low fructose (under 2g/100g) profiles. Browse our legumes category page for full comparisons.
Does Min (boiled) have anti-inflammatory benefits for gout?
Yes, Min is recognized for its anti-inflammatory properties, which may help reduce gout-related inflammation. Gout is an inflammatory arthritis caused by uric acid crystal deposits in joints, and anti-inflammatory foods can support overall gout management. However, always check the purine and fructose content — even anti-inflammatory foods can be risky for gout if they are high in purines or fructose.
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, NIH PURINE DATABASE (2025), Kaneko et al. 2014, and ACR/EULAR clinical guidelines.