At present, some studies found that there were significant differences in the purine content of the same food. Simultaneously, there is no accurate and complete purine content data in the current Chinese food ingredients table. Therefore, it is not scientific and effective for gout patients with reasonable dietary guidance and could not provide a theoretical basis for clinicians to guide the nutritional treatment of gout and hypertensive patients. This paper systematically summarizes that purine contents in various foods and compare them. It is found that the purine contents in different types of animal foods and vegetable foods are significantly different. The purine contents in fish and shellfish are the highest, which are higher than the purine in livestock and poultry meat and much higher than the purine contents in plant food. Meanwhile, the purine content in vegetables and fruits and dairy products is generally low. Finally, we expect that it will provide guides for the consumers’ scientific diet, produce of the low purine food, and human health.