The cellulose content of common foods is as follows:
Wheat bran: 31%
Cereals: 4-10%, ranging from wheat to wheat, barley, corn, soba, glutinous rice, glutinous rice, and black rice.
Oatmeal: 8-9%; Oatmeal: 5-6%
The potato content of potatoes such as potato and sweet potato is about 3%.
Beans: 6-15%, ranked in order of soy beans, green beans, broad beans, kidney beans, peas, black beans, red beans, mung beans
Regardless of cereals, potatoes or beans, in general, the finer the processing, the less the cellulose content.
Vegetables: The content of bamboo shoots is the highest. The cellulose content of dried bamboo shoots reaches 30-40% and that of peppers exceeds 40%. The others containing more cellulose are: bracken, cauliflower, spinach, pumpkin, cabbage, rapeseed
Fungi (dry): The highest cellulose content, among which the cellulose content of pine mushrooms is close to 50%, and more than 30% are arranged in descending order: seaweed, shiitake mushrooms, white fungus, and fungus. In addition, the laver's cellulose content is also high, reaching 20%
Nuts: 3-14%. More than 10% are: black sesame, pine nuts, almonds; less than 10% have white sesame, walnuts, hazelnuts, walnuts, sunflower seeds, watermelon seeds, peanuts
Fruits: The most abundant red fruit is dried fruits. The cellulose content is close to 50%, followed by mulberries, cherries, wild jujube, black dates, jujube, jujube, pomegranate, apples, and pears.
All kinds of meat, eggs, dairy products, various oils, seafood, alcoholic beverages, and soft drinks contain no cellulose; the cellulose content of various infant foods is extremely low.
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