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Preventive Cardiology & Rehabilitation > Purine Content
Purine Content of common foods
Proteins after digestion breakdown to form nucleic acid and then to purine, which in turn are oxidized to form uric acid. Besides this body can also synthesize purines from the carbon and nitrogen compounds. Thus any substances from which these materials originate like carbohydrate, fat and protein, produces uric acid.

The normal range of uric acid is 2 to 7.8 mg / dl which if exceeds leads to Gout.

Gout is an inherited disorder of purine metabolism in which abnormal levels of uric acid accumulate in the blood.

The level of purine in different foods are as follows:

High
Moderate
Negligible
Meats and meat soups Organs meats
Fish - (Sardines/ Herring) Dry fruits like Almonds/ Walnuts
Poultry/Fish Beans Dry (Rajmah, Chana, Lobia Peas)BeansTomatoes, Lentils, Gram flour(Besan) Bhuna ChanaSpinach/Leafy vegetable Mushrooms Oatmeal
All fruits All other vegetables Milk and Milk ProductsEgg WhitesFat/ Oils Cereals/Breads.

FOR HIGH URIC ACID LEVELS IN BLOOD :
1. Limit the high purine group significantly.
2. Moderate intake of moderate purine group
3. Adequate intake of low purine group
4. Avoid Alcohol
5. Limit Tea to 2/3 cups per day
6. Take at least 10 to 14 glasses of water (200ml each) per day, however only after consultation with your nutritionist or doctor.