Lentils, though being an all-valuable food item, contain purine, which raises the uric acid level in the body. As a result, it is best to either stay away from or minimize the intake of such lentils.
When one is diagnosed with a high level of uric acid, then they have been advised to modify their diet in a bid to combat this problem. Uric acid is a chemical that is formed in the human body in the process of metabolism of the substance known as purines, present in some foods. When the body is incapable of flushing out the uric acid, then it turns into problems like gout and kidney stones.
There are some useful methods to reduce the levels of uric acid in the blood, and one of them is to avoid or reduce the intake of foods containing certain compounds called purines. Lentils are a commonly consumed legume that has a high content of purines and affects the uric acid level. The risks associated with higher levels of uric acid and why you should avoid these 5 lentils are also explained in this article.
1. Red Lentils
Some of the commonly used ingredients include red lentils, also referred to as Masoor dal, and these are deriving from Indian and Middle Eastern cooking. It is a diet that contains a high number of proteins, fibers, and several vitamins and minerals. But red lentils contain higher amounts of purines than the green ones, which leads to a raise in the uric acid level in the blood. That can cause gouty attacks and other effects related to the raised levels of uric acid.
2. Green Lentils
Other types of lentils include green ones, often referred to as French lentils or Puy lentils; these should be discouraged in case you have high levels of uric acid. They are usually smaller than red lentils and have a rather spicy taste with hints of pepper to them. They are usually incorporated in salads, soups, as well as stews. Consequently, it is crucial to moderate or totally eliminate green lentils if one has high levels of increased uric acid.
3. Brown Lentils
Indian brown lentil, or whole Masoor dal, is a lentil that belongs to the family of lentils and is used mostly in Indian and Pakistani cooking. It has been observed that they have a nutty taste and become soft when cooked. Brown lentils contain protein, fiber, and various vitamins and minerals; they are important both in meals and snacks. But they contain high levels of purine and thus should be managed by anyone with high levels of uric acid.
4. Black Lentils
Black lentils are also referred to as Urad Dal, and they are very small and black in color. They are mainly discovered in Indian and Mediterranean foods. Black lentils contain proteins, folate, dietary fiber, and purines.
5. Yellow Lentils
Toor dal, or the split yellow lentils, play a vital role in Indian cooking, and they are used in making soups, stews, and curries. As the records suggest, they contain good amounts of proteins and fiber, as well as most vitamins and minerals. Nonetheless, similar to other members of the lentils’ family, yellow lentils are also loaded with purines and should not be consumed if one’s uric acid level is elevated.
