What are the benefits of yellow flowers for gout

Huanghua has certain benefits for gout patients, mainly helping to promote uric acid excretion, provide low purine nutrition, alleviate joint inflammation, supplement dietary fiber, and regulate acid-base balance. Gout patients can consume yellow cauliflower in moderation to assist in improving symptoms.

1. Promote uric acid excretion

Huanghua contains abundant potassium element, which can help alkalize urine, promote uric acid dissolution and excretion. Its natural active ingredients may inhibit xanthine oxidase activity and reduce uric acid production. However, it should be noted that excessive consumption may affect kidney function, and it is recommended to control the daily intake within 50 grams.

2. Provide low purine nutrition

The purine content of Huanghua cabbage is about 25 milligrams per 100 grams, which belongs to low purine ingredients. Simultaneously rich in vitamin B and minerals, it can provide necessary nutrition for gout patients without increasing purine metabolism burden. It is recommended to choose fresh or dried products and avoid pickled high salt processed products.

3. Relieve Joint Inflammation

Colchicine analogues in yellow flowers have a mild anti-inflammatory effect and can assist in relieving swelling and pain in gouty arthritis. The flavonoids it contains can inhibit the release of inflammatory factors, but drug therapy is still the main treatment during acute attacks.

4. supplementing dietary fiber

Dried yellow cabbage has a dietary fiber content of 7.7 grams per 100 grams, which helps improve common gastrointestinal dysfunction in gout patients. Soluble fiber can delay sugar absorption, indirectly reduce uric acid production, and promote intestinal microbiota balance.

5. Regulating acid-base balance

Huanghua is an alkaline food, and the alkaline residue produced after metabolism helps to neutralize the acidic environment in the body. The organic acid components it contains can promote the pH value of body fluids to become weakly alkaline, creating an unfavorable internal environment for the formation of uric acid crystals.

It is recommended for gout patients to use blanching and cold mixing or soup cooking methods when consuming yellow flowers, and avoid cooking them with high-fat ingredients. The recommended daily intake is 30-50 grams of dry food. During acute attacks, it is advisable to consult a doctor to adjust the dietary plan. At the same time, it is necessary to ensure a daily water intake of at least 2000 milliliters, in combination with a low purine diet and moderate exercise, and regularly monitor blood uric acid levels. Note that yellow flowered vegetables contain a small amount of colchicine, which may cause poisoning when eaten raw. It is important to cook them thoroughly before consumption.