3%: Chinese cabbage, leek, fresh sherbet, eggplant, radish, cantaloupe, roe, fresh mushrooms, pea seedlings, pickled cabbage and boiled vegetables.
4%: Chinese cabbage, leek, mung bean sprouts, beans, watermelon, melon, cauliflower flat pod, water bamboo, rape water spinach and stinky tofu.
5%: loofah, shallot, cauliflower, green pepper, green garlic, green plum sauce tofu leek flower.
6%: white radish, green radish, green onion, leek moss, winter bamboo shoots, grass plum, peach, loquat and dried bean sprouts.
7%: Toona sinensis, coriander, edamame, yellow peach and yellow carrot.
8%: ginger, onion, red carrot, cherry and lemon.
9%: oranges, pineapples, plums, lotus roots and pickled garlic seedlings.
10%: grapes and apricots
1 1%: persimmon, sand fruit
12%: pears, oranges, peas and olives
13%: grapefruit and apple
14%: litchi yam 15%: apple 16%: potato 17%: pomegranate 20%: banana and lotus root 22%: red fruit 85%: vermicelli vegetables and fruits contain no starch, and rice flour has the highest starch, but the starch in fruits is the highest.