What are the Best High Fiber Vegetables?


Vegetables are the healthiest food that humans should eat daily. The Centers for Disease Control and Prevention estimate that just 10% of Americans consume the recommended daily amount of veggies. Eating more veggies has multiple health advantages, one of which is that they are high in fiber, a nutrient that only 7% of individuals receive enough of, according to the American Society for Nutrition.[1] According to the Dietary Guidelines for Americans, an adult woman should consume around 25 grams (g) of fiber daily. In contrast, an adult man should consume about 35 g. Unfortunately, most people do not consume nearly enough fiber from their diet. The Centers for Disease Control and Prevention estimate that just 10% of Americans consume the recommended daily amount of veggies. [2]

A diet high in plant foods has many advantages, but the high fiber content of many plant foods is by far the most advantageous. Choosing naturally high-in-fiber meals like vegetables over foods with added fiber is a good idea because these foods usually balance soluble and insoluble fiber. Natural fiber-rich foods frequently include many vitamins, minerals, and potent antioxidants. In contrast, to complete food sources, supplements and meals with added fiber may contain fiber that has undergone extensive processing or is synthesized. We’ll give you a rundown of several excellent high-fiber veggies in this post, along with advice on including them in your diet.

Fiber-Rich Vegetables to Include in Your Diet

  All veggies are nourishing; however, some are more fiber-dense than others. The health of your intestines, heart, and metabolism depends on fiber. Additionally, fiber provides food for the bacteria that make up your gut microbiota. As every one of us has varied food preferences, so do various varieties of bacteria. You may increase the number of healthy bacteria in your stomach by eating fiber from multiple sources. This is significant since having more of these “good” bugs is linked to improved health. Here are some fiber-rich vegetables:

1. Artichokes 

Green and brown artichoke

Artichokes are a flower vegetable because they grow on thistles. Artichoke hearts are young buds that are plucked from the plant. They offer a substantial amount of insoluble fiber to aid with digestion. Additionally, they offer the antioxidant plant chemicals cynarin and silymarin, which studies indicates may be advantageous for the liver’s health. The heart, the meat near the base of the petal, and the meat beside the stem are the three edible components of the artichoke bulb. A great source of magnesium, a mineral that controls blood pressure and promotes bone health, artichokes provide several health advantages. Artichokes are simple to prepare and cook; you can steam, grill, or add them to cream soup or dips.

2. Carrots

Orange carrots on green grass

Carrots have a lot of soluble fiber and belong to the same plant family as celery and parsnips. Additionally, they are a particularly excellent source of plant substances like lutein and carotenoids. Your risk of heart disease, many malignancies, and degenerative illnesses can be decreased, and your immune system can be strengthened with carotenoids. As you age, lutein can help shield your eyes from degenerative diseases. Beta carotene, an antioxidant that gives carrots their vivid orange color, is abundant in vitamin A and may help prevent cancer. A study involving more than 57,000 adults found a link between consuming at least 2-4 carrots per week and a long-term 17% decreased risk of colon cancer. Lastly, these well-liked root vegetables contain other essentials like potassium and vitamins C and K. 

3. Broccoli 

Green leaf Broccoli in close up

The cabbage family includes kale, Brussels sprouts, and broccoli. It’s a great source of soluble fiber for your gut bacteria. High quantities of sulforaphane, a plant chemical that may reduce your chance of developing chronic health disorders, are also present in this cruciferous vegetable. The plant component glucosinolate, which contains sulfur, and its derivative sulforaphane are abundant in broccoli. This cruciferous vegetable might also shield you from other chronic illnesses. The vitamin K content of raw broccoli is 77%, the vitamin C content is 90%, and the amount of folate, manganese, and potassium is also good.

4. Brussels Sprouts

Green brussels sprout on a brown woven basket

Brussels sprouts belong to the cabbage family and are not just for the holidays. They split soluble and insoluble fiber rather evenly. Try using them sliced in a stir-fry or a coleslaw. Like other cruciferous vegetables, Brussels sprouts are strong in fiber and glucosinolate, a phytochemical that may help prevent some cancers. They’re a fantastic source of vitamins K and C as well. Brussels sprouts are rich in fiber and vitamin C, which supports the immune system’s health and reduces inflammation. They are a wholesome side dish that goes well with various meals. 

5. Eggplant

Purple eggplant bud

Despite its look, eggplant belongs to the same family as nightshades as tomatoes. Because it offers soluble and insoluble fiber advantages, eggplant is a fiber powerhouse. The skin contains most of the insoluble fiber, while the flesh includes the most soluble fiber. Keep the skin on while cooking for maximum effect. Anthocyanins, a potent class of antioxidants, are also abundant in eggplant skins. It is because of this that eggplants have a rich purple color. Antioxidants lessen your risk of developing chronic diseases by battling dangerous substances known as free radicals.

6. Spinach

Green leafy spinach

This dark leafy green, which originates in Persia, has a growing season from spring through fall. It is not surprising to learn that there are many recipes, from lasagna to hamburgers to brownies, that you can sneak cooked spinach into for additional nutrition and fiber. Fiber-rich meals typically help us feel full and satisfied for extended periods because they can hold onto water. Additionally, fiber-rich meals digest nearly in a time-release manner, allowing nutrients to enter our bloodstream steadily. This stops the blood sugar variations that might harm our energy levels and lead to difficult food cravings. Although it tastes fantastic in a salad, baby spinach can also be cooked or wilted. The mature spinach leaves taste fantastic when steamed, gently cooked, or stir-fried but typically require numerous rinses to remove their sand.

7. Potatoes 


Another versatile and low-cholesterol nightshade vegetable is the potato. They offer both kinds of fiber; the skin alone increases your daily need by 1.12 g. But not all potato varieties are made equal. Steaming or baking them is preferable, and excessive salt should be avoided. Leave the skin on if you’re going for the highest amount of fiber. Potassium, vitamin C, and vitamin B6 are all abundant in potatoes. Additionally, they contain resistant starch, a prebiotic. Incorporate the skin for the most heart-healthy results and use better cooking techniques like roasting or baking.

8. Sweet Potatoes

Sweet potatoes

Soluble and insoluble fiber are abundant in sweet potatoes, especially when the skin is included. They are also a fantastic source of antioxidants and vitamin A. Sweet potatoes can be made in various ways, including baking, roasting, mashing, and even toasting. For the most fiber, make sure to include the skin. These delicious potatoes are not just a fantastic source of fiber and vitamin A, which boost the immune system and eye health. You can also think about leaving it on the skin. In addition to fiber, eating sweet potatoes with the skin provides potassium, a necessary vitamin for regulating blood pressure, muscular contractions, and other functions.

9. Parsnip


When compared to carrots, parsnips are white or creamy. Like carrots, they have a mild nutty flavor and can be steamed, creamed, braised, roasted, stir-fried, or boiled. According to the provincial website BC Fresh Vegetables, they are abundant in vitamin C, potassium, and folate. Parsnips are rich in soluble fiber, an essential diet component during Lent in the Middle Ages. Because it can control blood sugar levels and encourage feelings of fullness that can discourage overeating, soluble fiber—the kind included in fruits and vegetables—is crucial. This is supposed to cause the parsnip’s appeal to individuals who abstain from meat during Lent. Due to their raw solid flavor, Parsnip crudités are likely unappealing to most people. However, they are very delicious when braised, roasted, or steamed. 

10. Beets


Antioxidant qualities found in abundance in beets may aid in reducing inflammation and preventing cancer. The root vegetable’s distinctive colors result from two types of antioxidants: betacyanins, which are abundant in the ruby-red bulbs, and betaxanthins, which are present in the yellow variety. Beets are abundant in folate, manganese, copper, and fiber. Beets’ dark hues indicate their strong antioxidant content, which reduces inflammation. Beets taste great roasted and are also available canned or pickled.

Additionally, beet greens are rich in fiber. You can steam, boil, roast, grill, or air-fried beets. Alternatively, you may buy them vacuum-packed in the produce section of the grocery store (precooked and peeled); canned beets also increase convenience.

Fiber-Rich Vegetable Recipes

  Increasing your daily fiber intake can lower your chance of developing diabetes and heart disease, improve constipation, and potentially lengthen your life. It can also make you feel fuller for longer. Each serving of these dishes has at least six grams or 20% of your recommended daily intake for a deliciously nutritious and filling supper.

1. Kale, roasted sweet potatoes, and black beans Salad

Vegetable salad on white ceramic bowl

This salad, stuffed with roasted sweet potatoes, shallots, black beans, quinoa, feta, and pepitas, creates a filling vegetarian supper. The kale is not only made more delicate by massaging it, but it also benefits from increased dressing absorption.

Ingredients: 1 large sweet potato cut into wedges that are 1/2 inch thick.

Five tablespoons of extra virgin olive oil

Two tablespoons Powdered ancho chile

half a teaspoon of salt

six medium shallots, quartered and peeled

Three teaspoons of Lemon juice

One big clove of grated garlic

One lb. of stemmed and torn kale

1 (15-ounce) can of rinsed black beans with no additional salt

1 cup cooked quinoa, 

12 cups feta cheese crumbles

12 cups lightly toasted, unsalted pepitas

Cooking Procedure:

Toss the sweet potatoes with one tablespoon of oil, chili powder, and 1/8 teaspoon salt on a large baking sheet with a rim. Toss shallots with one tablespoon oil and 1/8 teaspoon salt on a different big, rimmed baking sheet. For about 20 minutes, roast the vegetables, rotating them once, until they are soft and caramelized.

While waiting, combine the remaining three tablespoons of oil, 1/4 teaspoon salt, and the lemon juice and garlic in a large bowl. When the kale is brilliant green and glossy, and the volume has been decreased by roughly half, add it and massage it with the dressing. Add the shallots, feta, pepitas, beans, and quinoa. Serve with the sweet potato added on top after tossing to incorporate.

2. Easy Pea Spinach Carbonara

Cooked pasta with spinach

Fresh pasta is a need for quick weeknight dinners like this decadent yet healthful dish since it cooks more quickly than dried pasta. The creamy sauce’s foundation is an egg base. You can use pasteurized in-shell eggs if you’d like because they only become partially cooked.


1 1/2 tablespoons of Olive oil, extra virgin, 

12 cups, ideally whole-wheat panko breadcrumbs, 

One minced tiny clove of garlic

Eight tablespoons of grated Parmesan cheese

Three tablespoons of fresh parsley chopped finely.

Three big yolks of eggs

One big egg

12 teaspoons of pepper, ground

4 grains of salt

1 (9-ounce) bag of fresh linguine or tagliatelle

8 cups of infant spinach

1 cup fresh or frozen peas

Cooking Procedure:

Add 10 cups of water to a big saucepan, and heat it until it boils. Oil should be heated in a big skillet while doing this. Garlic and breadcrumbs should be added, and they should be cooked for 2 minutes while stirring constantly. After the transfer, add two tablespoons of Parmesan and the parsley to the small bowl. Place aside.

Combine the remaining six tablespoons of Parmesan, egg yolks, salt, pepper, and pepper in a medium bowl. While occasionally stirring, cook the pasta in the boiling water for one minute. Cook the pasta for another minute or so, stirring the spinach and peas until soft. The cooking water should be set aside at 14 cups. Place the drained food in a big bowl.

Whisk the eggs into the cooking water that has been set aside gradually. Toss the spaghetti with tongs as you slowly add the ingredients to blend. Serve with the breadcrumb mixture that was set aside on top.

3. Mustard vinaigrette, artichokes

Artichoke Dish

They have strange-looking leaves that are stiff and prickly. Most of us avoid making them at home and order takeout whenever possible. But now we know how to get them whenever we want. Frozen artichoke hearts should be purchased. Making crispy artichokes with garlic and lemon, one of our favorite Italian appetizers, turns out to be simple. And it’s absurdly simple and delectable to get 10.3 grams of fiber with this traditional French whole artichoke with mustard vinaigrette recipe.

Your chances of success with this traditional French starter for a meal are higher if the artichokes are more recently harvested. Usually, one is provided per guest, along with a tiny bowl of sauce. The most common dressing is mustard vinaigrette. However, artichokes also go nicely with various sauces, such as homemade mayonnaise, aioli, or a lemon-olive oil mixture. Boiling, steaming, and grilling are just a few methods for preparing an artichoke. The benefit of boiling is that, if done correctly, it prevents the artichokes from becoming an olive-drab hue, which happens when they are steamed.


2 big artichokes

  One lemon

2 tsp. Table salt or sea salt

mustard vinaigrette sauce from one recipe

Cooking Preparation:

Under cold running water, thoroughly rinse the artichokes. Each artichoke’s base has a few tiny, stiff leaves that should be removed. Avoid cutting the stem. If you break them off, most of the rough fibers will be drawn out. Now cut through the stem with a sharp knife to make an even base. Fill a large dish with cold water. Slice the lemon in half, then press one half through a sieve into the basin. The artichoke should be submerged in water and then turned upside down. Place aside. 

Bring the salt and water to a boil in a large pot. Add the juice from the remaining lemon half. Add the artichokes after the water is bubbling away happily. They will rise to the top. After 10 minutes, flip them over so they are upside down and continue to cook for an additional 15 minutes. Pull out a leaf to check the readiness of the artichokes. The artichokes are finished when the leaf comes out easily. If not, cook for an additional five minutes and retest.

Drain the artichokes by laying them in a strainer upside down after they are soft. Allow to cool, if only momentarily. It is best to serve the artichokes warm or at room temperature. If you prepare them ahead of time and store them in the fridge, be sure to take them out in time for them to warm up. Each artichoke should be served on the side with a small cup or bowl of mustard vinaigrette (or another sauce).

4. Sweet Potatoes Mashed with a Beet-Feta Salad

Grilled Chicken Quinoa with sweet potato Salad

The plant pigment betanin is what gives beet its vivid color. These antioxidant guards against free radical damage to the body’s cells. Beta-carotene from sweet potatoes, which accomplishes the same function, supports betanin. Beta-carotene is also a precursor to vitamin A, which is necessary for healthy skin and eyes. Regular potatoes can be substituted for sweet potatoes, which offer a new flavor variety. Vegans can substitute the feta for vegetables or a small amount of finely chopped walnuts or almonds.

Ingredients:  Sweet potatoes, two four tablespoons of olive oil

One bunch of parsley one tablespoon of Lemon juice

One tablespoon of White vinegar, Pepper, and salt

5 ounces feta

10 ounces of vacuum-sealed, precooked beets

Cooking Procedure

Use baking paper to line a baking pan. Sweet potatoes should be well-cleaned, dried, and forked several times in the center. Place on the baking sheet, drizzle with two tablespoons of olive oil, and bake for 30 to 40 minutes, or until tender, in a preheated oven at 180 °C or °F.

Cut the beet into tiny chunks for the salad. Parsley should be washed, shaken dry, and chopped. Lemon juice, vinegar, salt, pepper, and the remaining oil should be combined. Add the parsley and beet, then crumble the feta into small pieces. The salad should be carefully mixed and salted, and peppered.

Sweet potatoes should be removed from the oven, then salt and pepper should be added after pressing the top to smash and split it. Beet and feta salad should be added to mashed sweet potatoes as a garnish.

5. Spicy Eggplant and Carrots 

Fried Eggplants in a Ceramic Plate

This spicy dish of Asian eggplants in a dark sauce is adapted from the original recipe known as Szechuan eggplant in China, which is cooked into a softened, silky state and submerged in a sauce laden with chili pepper, garlic, and ginger. Carrots are added to the dish to add color, fiber, and other nutrients. With the addition of the carrots, there is now enough variation to eat this with fried rice and refer to it as a whole dinner. The sauce is still spicy, garlicky, gingerly, and silky, and the eggplant is smooth. Of course, you could also serve it with a chicken or fish meal and simple rice.

In this recipe, the eggplant and carrot are cut into wedge-shaped slices and soaked in the sauce for the flavor to seep into the vegetables entirely. Before steaming the eggplant salt them to draw out some of the moisture. After steaming the eggplant, the pieces must be gently dried with a paper towel, or they won’t cook well in a stir-fry.


four medium Asian eggplants cut into wedges. Before cutting them into 

  thirds or quarters lengthwise cut them first into 2-3″ lengths.

One kosher salt grain

Two large carrots are cut into wedges of similar size to the eggplants.

  1/4 cup Soy sauce, 

Two tablespoons of Chinkiang balsamic vinegar or Chinese black vinegar

Two teaspoons of shaoxing jiu or dry sherry from China

One teaspoon of sugar

half a teaspoon of Crushed red chile flakes, 

Two tablespoons of high-heat oil (such as grapeseed, avocado, or peanut)

1-3 cloves of fresh minced garlic, depending on size, two teaspoons

Two teaspoons of freshly chopped ginger

optional 1/2 to 1 teaspoon sesame oil

1/4 cup scallions, diced

Cooking Procedure:

While preparing the sauce and setting up the steamer for the carrots and eggplant, salt the eggplant chunks and set them aside in a bowl. The water in the steamer should be about 2 inches deep. Combine the soy sauce, vinegar, rice wine or sherry, sugar, and red chili flakes to make the sauce. Stir, then put aside.

Once the water in the steamer has reached a boiling point, steam the carrot wedges for about 3 minutes or until they are tender enough to cut with a fork with some effort. To prevent them from continuing to cook, immediately rinse the carrots with cold water, drain them, and set them aside. Please give it a thorough rinse to prevent the eggplant wedges from being too salty. They should be steamed for about 4 minutes or until tender. Then, rinse them with cold water and dry them with paper towels.

Stir-fry the ginger and garlic for 10 seconds on high heat while adding the oil and moving them around to prevent burning. For approximately a minute, add the eggplant wedges and stir-fry them gently. As the sauce thickens, move the eggplant mix gently for three minutes after adding the sauce. After adding the carrot wedges, stir-fry for an additional minute. Remove the veggies from the heat and, if desired, sprinkle them with sesame oil. Garnish the food with the diced scallions.


While fiber may not be at the top of your list of things to be thrilled about, it offers several benefits that make up for its often absence from diets. You may be aware of the importance of eating a diet high in fiber. Still, suppose you’re one of the 90–97% of Americans who don’t consume enough of it. In that case, you’re missing out on several health advantages. Including high-fiber veggies in our diet is wise and advantageous for our general health and well-being. 

The greatest high-fiber veggies give us access to various necessary nutrients, aid digestion, and gut health, assist weight management, and lower the risk of chronic diseases. Many tasty and nutrient-dense high-fiber veggies include leafy greens like kale and spinach, cruciferous vegetables like broccoli and Brussels sprouts, and adaptable choices like carrots and sweet potatoes. By consistently adding these vegetables to our meals, we can benefit from better digestion, more satiety, and better overall health. So let’s incorporate high-fiber veggies into our diet to take advantage of their health benefits.