Why is water spinach called gouty cabbage

Hollow heart vegetables are known as gouty vegetables mainly due to their high purine content, but this statement has some misunderstandings. The purine content of water spinach is actually lower than that of most animal organs and seafood, but some people may experience an increase in uric acid after consuming it due to metabolic differences or improper pairing.

Water spinach contains moderate amounts of purine, about 25-50 milligrams per 100 grams, which is lower than high purine plants such as soybeans and mushrooms, but higher than most green leafy vegetables. The purine content in the stem is slightly higher than that in the leaves, and more purine accumulates during rapid growth. The association between water spinach and gout in traditional cognition may stem from two reasons: firstly, some patients consume a large amount of water spinach and high purine meat at the same time, and secondly, their rich oxalic acid may interfere with uric acid excretion. In fact, water spinach is rich in potassium and dietary fiber, which actually helps promote the excretion of uric acid.

A small number of individuals with metabolic abnormalities should pay attention to special circumstances. Individuals with genetic defects leading to purine metabolism disorders or renal dysfunction are more sensitive to plant purines. At the same time, water spinach is often cooked with tofu, pork liver, etc., and the total purine content may exceed the standard after combination. Some places use heavy oil to stir fry water spinach, and a high-fat diet can inhibit uric acid excretion. This group of people needs to control their intake, and it is recommended to blanch and mix cold to reduce oxalic acid and purine. Gout patients do not need to completely avoid eating water spinach. It is recommended to limit daily intake to less than 200 grams and avoid eating high purine foods such as seafood and beer with meals. Pay attention to using low-fat cooking methods such as boiling and steaming, while ensuring 2000 milliliters of water per day to promote metabolism. Regularly monitor blood uric acid levels, and seek medical attention promptly to adjust dietary plans if joint pain worsens after eating. Daily consumption can be balanced with foods that help reduce uric acid, such as cherries and celery.