Is the purine content still high in shiitake mushrooms after blanching?

Generally, blanching shiitake mushrooms can reduce their purine content to some extent, but they still remain a medium-to-high purine food. They do not become low-purine food after blanching, so it's important to consume them in moderation. Here is a detailed explanation:

Purines are water-soluble, and during the blanching process, part of the purines in shiitake mushrooms leach into the water, thereby reducing their purine levels. Shiitake mushrooms are rich in dietary fiber, vitamins, and minerals, most of which are retained after blanching. Moderate consumption generally has no adverse effects for most people. However, excessive intake may still lead to high total purine consumption, potentially increasing metabolic burden—especially for individuals who need to restrict purine intake. Therefore, portion control is essential. It is recommended to blanch the mushrooms quickly in boiling water, then remove and drain thoroughly to avoid prolonged soaking, which could cause nutrient loss.

In daily life, individuals required to limit purine intake should reduce the frequency of consuming shiitake mushrooms. Healthy individuals can maintain good health by reasonably combining ingredients and developing sound eating habits.