| http://www.w3.org/ns/prov#value | - wholegrain, granary and seeded breads; basmati, long-grain and brown rice; pasta and noodles; oats and oat-based cereals; peas, beans and pulses; yoghurt; nuts; sweet potatoes and yams; new potatoes (skins on); non-starchy vegetables such as greens, broccoli, onions and tomatoes; apples, pears and most berries.
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