Residue is defined medically as the solid contents that have reached the lower intestine. A low residue diet is composed of foods, which are easily digested and readily absorbed, resulting in a minimum of residue in the intestinal tract. Thus, a low-residue diet contains limited amounts of undigested or only partially digested ingredients. Foods, which are high in residue, are those, which are high in roughage, or fiber. The main source of residue is fiber in foods like whoIe-grain breads and cereals, seeds and nuts, dried fruits, and the stalks and skins of fruits and vegetables. Milk should be consumed in moderation.