maybe, maybe not
Tofu needs to contain tofu to be tofu. So yes, tofu contains tofu. Tofu is made from soybeans.
No, tofu does not contain uric acid. However it contains purines, which our body breaks down into uric acid. Tofu has however between half to a third of the uric acid contained in meat, so tofu is recommended as a meat substitute for people suffering from gout. Soy milk seems to cause more problems than tofu, so stick to tofu or to fermented soy products such as miso or tempeh.
Each mung bean contains a sequence of DNA material in it. DNA contains purines and pyrimidines, in it. That amount is negligible.
Tofu is good for your health because it contains lean plant-based protein.
Tofu contains very little reducing sugar, as most of the carbohydrates in tofu are in the form of complex carbohydrates.
Yes fish is usually high in purines which is what is turned into uric acid by the body.
Yes it contains Purines and should be avoided
Yes, kohlrabi contains purines. Purines are natural compounds found in all plant and animal cells, including kohlrabi. When broken down by the body, purines produce uric acid, a waste product that can lead to gout or kidney stones in susceptible individuals.
No food/drink contains uric acid. It's produced from the metabolism of purines taken through diet in the body, purines coming from animal food products for example. Because coffee is made from living cells it has purines which are responsible for the production of uric acid. However drinking coffee is not a serious uric acid producer.
One half-cup serving of raw firm tofu contains 94 calories
Watercress is considered a low purine food, so it contains a minimal amount of purines. It is a great addition to a gout-friendly diet as it is not likely to trigger a gout attack due to its low purine content.
Tofu itself is not 'watery' as in 'running liquid', but it contains a large quantity of water, even when pressed as firm or extra firm tofu to expel some of the water content. This water is part of the water introduced during the soy milk making process. A minor portion of the water comes from the coagulant agent introduced in the tofu making process, for instance sea water in the case of soft (or silken) tofu.