Unverified75% confidenceCautionTime unknown
痛风急性发作期应控制豆制品摄入：干黄豆嘌呤高，但豆腐经加工去除大量嘌呤（约55-68mg/100g属中低嘌呤），稳定期可适量吃嫩豆腐/内酯豆腐，避免大量豆干和豆浆
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Unverified痛风急性发作期慎食豆腐豆浆，大豆嘌呤中等(约50-70mg/100g)但制成豆腐后随水分流失部分嘌呤，缓解期可适量吃豆腐优于喝浓豆浆92% similarUnverified豆制品经加工后嘌呤大幅降低：干黄豆嘌呤高达约190mg/100g，但豆腐仅约55mg/100g、豆浆稀释后更低，缓解期可适量食用豆腐而非直接吃干豆87% similarUnverified油豆腐/油炸豆腐泡因经过油炸，脂肪含量骤升至20g+/100g，热量是普通豆腐3倍以上，减脂人群应避免误当'豆腐'食用75% similarUnverified减脂人群警惕油炸豆制品：油豆腐/豆泡、素鸡、五香豆干经过油炸或大量调味，脂肪可达15-25g/100g、热量翻2-3倍，远高于原味豆腐（约50-80kcal/100g）75% similarUnverified豆腐皮/腐竹蛋白质含量高达40-50g/100g，是所有豆制品之最，但脂肪也高（腐竹约20g），减脂期慎量、增肌期首选71% similar
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