2, beans and products: soybeans, green beans, broad beans (with skin), peas, kidney beans (white), black beans, red beans, green beans and so on.
3, vegetables: bamboo shoots, dried red peppers (sharp), ferns, cauliflower, spinach, pumpkin, cabbage, greens and so on.
4, nuts, seeds: black sesame, pine nuts, almonds, white sesame, walnuts, hazelnuts, walnuts, sunflower seeds, watermelon seeds, peanut kernels and so on.
5, fruits and products: dried red fruits, sour horn, dried mulberry, cherries, sour dates, black dates, jujubes, jujube, pomegranate, apples, duck pears and so on.
6, mushrooms (dried): matsutake mushrooms, hairy vegetables, matsutake mushrooms, shiitake mushrooms, silver fungus, fungus and so on.
Dietary fiber
About 10,000 years ago, after the establishment of the earliest agricultural societies, people began to choose high-fat animal foods at the same time, still consume a large number of high-fiber plant foods to fill their hunger. It was not until after the invention of the cereal roughage process that the Egyptians ate "white bread" for the first time. Later, the health-conscious ancient Greeks found that eating whole grain black bread increased stool. Since then, for a long period of time, people's interest in diet, repeatedly cruising between "coarse grains" and "fine grains". Until the 1960s, several British doctors reported that the residents of certain African countries, due to the consumption of high-fiber foods, the average daily intake of crude fiber up to 35 to 40 grams, diabetes, hyperlipidemia and other diseases than the incidence of dietary fiber intake of only 4 to 5 grams of the European and American residents of the country significantly lower. As a result, the interest in dietary fiber has been reawakened and systematic research has begun.