Which has a higher purine content, rice or noodles

Compared to rice, noodles usually have slightly higher purine content. Both belong to low purine foods and are suitable for moderate consumption by patients with gout or hyperuricemia. During the noodle making process, alkaline substances may be added or fermented, which can slightly increase the purine content. The purine content of regular wheat flour noodles is about 20-30 milligrams per 100 grams, while the purine content of polished white rice is about 10-20 milligrams per 100 grams. However, the specific values may vary depending on the variety of raw materials and processing techniques, for example, whole wheat noodles or noodles with added grains may have higher purines. After fine processing, rice loses a lot of purines, especially after repeated washing of japonica rice. Brown rice retains the bran and germ, and its purine content is slightly higher than that of polished white rice, but still lower than most noodles. If rice is cooked by steaming, the amount of purine dissolved is less, and the unit purine concentration of Congee cooked for a long time may rise due to water evaporation. For people who need to control purine intake, it is recommended to prioritize refined grains and pay attention to cooking methods. Both rice and noodles can be used as staple food sources, but they should be paired with low purine vegetables and high-quality protein to avoid consuming high purine foods such as animal organs or seafood at the same time. Maintaining sufficient hydration and limiting alcohol intake in daily diet can help with uric acid metabolism. If the uric acid level continues to be high, it is necessary to seek medical attention and adjust the diet plan in a timely manner.