🍽️ Recipe: Sauté 70g turkey breast. Add 100g sauerkraut, 100g fresh cabbage, 30g mushrooms, 2 prunes (20g), and water. Simmer for 25 mins.
📋 Ingredients & Info:
| 🥕 Ingredients | ⚠️ Gout Info |
⚖️ Acid Alkaline |
🚫 Allergens |
|---|---|---|---|
| Turkey breast | ⚠️ Limit. | ❌ Acidic. | – |
| Cabbage | ✅ Allowed (Low purine, great for salads and soups). | ✅ Alkaline. | – |
| Sauerkraut | ✅ Excellent (alkaline, probiotic). | ✅ Alkaline. | – |
| White Mushrooms | ⚠ Moderate (use in small quantities <40g). | ✅ Alkaline. | – |
| Prunes | ✅ Allowed (alkaline, adds sweetness) | ✅ Alkaline | – |
🔥 Calories:
347 kcal
⚖️ Protein / Fats / Carbs:
P 28.5 F 3.9 C 42.3
🧪 Purines & Uric Acid:
Purines 38.2, Uric acid 11.5
