| http://www.w3.org/ns/prov#value | - fish - particularly anchovies, crab, fish roe, herrings, mackerel, sardines, shrimps, sprats, meat - liver, heart, kidney, and sweetbreads meat extracts - OXO, Bovril, Broth, stock Vegetables high in purines such as peas, beans, asparagus, mushrooms interestingly do not seem to affect the gout risk, even though for many years it was assumed they might (Choi et al , March 2004)
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