🍽️ Recipe: Place 100g salmon fillet on parchment with 50g sliced leek, 50g fennel, and 10g dill. Seal and bake at 200°C for 15 mins. Serve with 100g quinoa.
📋 Ingredients & Info:
| 🥕 Ingredients | ⚠️ Gout Info |
⚖️ Acid Alkaline |
🚫 Allergens |
|---|---|---|---|
| Salmon | ⚠️ Moderate (2×/week). | ✅ Alkaline. | Fish |
| Dill | ✅ Allowed. | ✅ Alkaline. | – |
| Leek | ✅ Excellent (alkaline). | ✅ Alkaline. | – |
| Fennel | ✅ Excellent (alkaline) | ✅ Alkaline | – |
🔥 Calories:
421 kcal
⚖️ Protein / Fats / Carbs:
P 33.8 F 16.2 C 35.4
🧪 Purines & Uric Acid:
Purines 25.3, Uric acid 7.6
