1. Wheat grains, barley, corn, buckwheat flour, coix seed flour, sorghum rice and black rice. Cereal: 8-9%; Oatmeal: 5-6% potatoes, sweet potatoes and other potatoes have a cellulose content of about 3%.

2. Beans: 6-15%, which are arranged from more to less as soybeans, green beans, broad beans, kidney beans, peas, black beans, adzuki beans and mung beans. Generally speaking, the finer the processing, the less the cellulose content.

3. Vegetables: bamboo shoots, bracken, cauliflower, spinach, pumpkin, Chinese cabbage and rape.

4. Pomegranate, Mulberry, Guava, Coconut, Olive, Fresh Walnut, Crataegus pinnatifida, Beijing Duck Pear, Sydney, Kiwifruit, Fruit of Life and Banana.