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Commonly discussed for Digestion34
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Chia seedsFoodTiny seeds rich in soluble fiber, plant omega-3 (ALA), and minerals.
OatsFoodA whole grain known for beta-glucan, a soluble fiber with well-studied cholesterol effects.
A tangy vinegar made by fermenting apple juice, used in dressings, marinades, and diluted drinks.
ArtichokeFoodAn edible flower bud eaten cooked. A dietary source of fiber, folate, and the fructan fiber inulin.
AsparagusFoodA green spring vegetable spear. A dietary source of folate, vitamin K, and the fructan fiber inulin.
Bitter melonFoodA knobbly, bitter gourd used in South and Southeast Asian cooking; a source of vitamin C, folate, and fiber.
CarawayFoodThe aromatic seeds of the caraway plant used in rye breads and sauerkraut; contains iron, fiber, and plant polyphenols.
Cedar nut oil, a golden oil cold-pressed from the seeds of the Siberian pine (Pinus sibirica), traditionally taken by the spoonful as a folk digestive tonic in Russia. A distinct product from the pine nut itself; it carries fat.
A large mild white radish eaten raw, pickled, or simmered across East Asia; a source of vitamin C, potassium, fiber, and folate.
Dandelion greensFoodThe tender, slightly bitter leaves of the dandelion plant, eaten raw or cooked; a source of vitamin K, vitamin A, and calcium.
EpazoteFoodA pungent Mexican herb added to bean dishes and quesadillas; a source of vitamin A, calcium, and iron.
FennelFoodA crunchy bulb vegetable with a mild anise flavor, common in Mediterranean cooking; a source of fiber, potassium, and vitamin C.
FigsFoodA soft seeded fruit eaten fresh or dried. A dietary source of fiber, potassium, and natural sugars.
FlaxseedFoodSmall seeds usually ground before use. A dietary source of alpha-linolenic acid (a plant omega-3 fat), fiber, and lignans.
GingerFoodA pungent rhizome used fresh or dried. A source of the plant compounds gingerol and shogaol.
Job's tears (coix seed / adlay), a chewy pearl-like cereal grain used across East Asia in porridge and rice blends and also roasted into a tea (ハトムギ茶 / 율무차); it carries dietary fiber and plant protein.
The frilly sporophyll at the base of the wakame seaweed plant, finely chopped to a sticky texture and eaten as a side dish; like other seaweeds it carries dietary fiber and iodine.
MintFoodA cool, aromatic herb (peppermint and spearmint) used fresh in dishes and teas; contains vitamin A and plant polyphenols.
Mochi-mugi is waxy barley. Waxy describes a characteristic of the grain, while pearled describes processing that removes outer layers. The terms are not interchangeable; check the variety and processing on the package when recording a product.
Mozuku seaweedFoodA fine, stringy brown seaweed popular in Okinawa, usually served in vinegar as もずく酢; like other seaweeds it carries dietary fiber and iodine.
A blend of assorted whole grains and seeds (such as barley, millet, and beans) cooked together with or in place of white rice; it adds dietary fiber and magnesium to the meal.
PapayaFoodA soft orange-fleshed tropical fruit. A dietary source of vitamin C, beta-carotene, and the enzyme papain.
PineappleFoodA tropical fruit with tart-sweet flesh. A dietary source of vitamin C, manganese, and the enzyme bromelain.
PlumFoodA juicy stone fruit with smooth skin, eaten fresh or dried as prunes; a source of vitamin C, potassium, and vitamin K.
PrunesFoodDried plums, dark and soft with a rich sweetness, eaten as a snack or stewed; they carry dietary fiber, the sugar-alcohol sorbitol, potassium, and vitamin K, and are widely discussed in relation to digestion.
RadicchioFoodA red-leaved Italian chicory with a bitter bite, eaten raw or grilled; a source of vitamin K and polyphenols.
Slippery elmFoodThe inner bark of the slippery elm tree, dried and ground into a powder used in teas, lozenges, and porridge-like drinks; it is rich in mucilage, a soluble fiber that swells into a gel with water.
Snow fungus (tremella / white fungus / 白きくらげ), a frilly, translucent gelatinous mushroom used in East-Asian sweet soups and desserts; prized for its soft texture, it carries dietary fiber and gel-forming polysaccharides.
TamarindFoodThe tangy pulp of the tamarind pod used as a souring agent across South and Southeast Asia; a source of fiber, magnesium, and potassium.
Temulawak (Curcuma zanthorrhiza), Indonesia's flagship rhizome, a distinct species from common turmeric (Curcuma longa); used fresh, dried, or as a powder in jamu and capsules. It carries curcumin along with its own aromatic constituent xanthorrhizol.
A salted, sun-dried Japanese ume plum with a sour, salty taste; contains plant polyphenols.