Unverified85% confidenceFactTime unknown
干豆类(黄豆、黑豆干品)嘌呤高达150-200mg/100g属高嘌呤,但制成豆腐、豆浆后因水分稀释和加工损失,嘌呤降至30-70mg/100g,缓解期可适量食用
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85%
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Unverified痛风急性发作期及高尿酸人群不建议大量购买干豆囤货,干豆嘌呤含量偏高(黄豆约190mg/100g),但豆腐豆浆经加工嘌呤大幅降低可适量84% similarUnverified无糖成品豆浆日常口粮方案:认准配料仅'水+大豆'、蛋白质≥2.0g/100ml、碳水≤1.5g/100ml、无防腐剂(超高温灭菌本身无需防腐剂)三条件筛选75% similarUnverified焗豆(baked beans)虽以豆为主,但含糖量普遍达5-10g/100g(茄汁+糖),减脂期或控糖人群应选原味清水浸泡豆罐头,糖分接近074% similarUnverified包装标注为「豆奶」或「豆奶饮料」而非「豆浆」时需警惕,饮料类国标要求大豆含量更低,含糖量常达8-10g/100ml,相当于一瓶250ml摄入20g糖72% similarUnverified无糖豆浆看配料表:真正无添加应只有'水+大豆',若出现'白砂糖/麦�J糖/植脂末'则热量翻倍;蛋白质含量应≥2.5g/100ml才算浓度合格,低于1.5g/100ml多为兑水稀释71% similar
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