Which of the following is an appropriate food for a low residue diet?

A low residue diet is designed to reduce the amount of undigested food that passes through the intestines, which can be beneficial for individuals with conditions affecting the digestive system, such as inflammatory bowel disease or after certain surgeries.

Buttered rice is considered appropriate for a low residue diet because it is easily digestible, low in fiber, and will not add significant bulk to the stool. Rice, especially when it is white or well-cooked, has a low fiber content and provides energy without causing irritation to the digestive tract. The addition of butter can enhance flavor without increasing the fiber content significantly.

On the other hand, whole wheat bread and raw vegetables both contain higher levels of fiber, which can irritate the intestines and contribute to increased stool bulk, making them unsuitable for a low residue diet. Fresh fruits, while nutritious, generally contain fiber and seeds that can also be problematic for individuals who need to limit their intake of residue.