Unveiling the Answer: What vegetable has the lowest amount of fiber?

November 6, 2025 •

4 min read

While a high-fiber diet is generally beneficial for gut health, certain medical conditions may require a low-fiber approach. For those managing digestive issues or preparing for specific procedures, knowing what vegetable has the lowest amount of fiber is key. The surprising answer points to hydrating, crisp options that are gentle on the digestive tract.

Quick Summary

This article identifies iceberg lettuce and peeled cucumber as vegetables with the lowest fiber content, explains the medical reasons for a low-fiber diet, and provides guidance on choosing and preparing other low-residue vegetables for digestive comfort.

Key Points

Iceberg Lettuce Dominates: With its high water content and roughly 0.7-1g of fiber per cup, iceberg lettuce is one of the lowest-fiber vegetables available.
Peeled Cucumbers are Extremely Low: Removing the skin and seeds from cucumbers significantly lowers their fiber count to approximately 0.3g per half-cup, making them exceptionally gentle on the digestive tract.
Preparation is Key: For many vegetables, cooking them thoroughly and peeling them can significantly reduce their fiber content and make them easier to digest.
Low-Fiber is Often Temporary: A low-fiber diet is typically prescribed for medical reasons like digestive flare-ups, pre-surgery preparation, or post-operative recovery, not as a permanent eating plan.
Listen to Your Doctor: Never begin or continue a low-fiber diet without medical supervision, as long-term restriction can have unintended side effects.
Other Options Exist: Cooked and peeled vegetables like pumpkin, zucchini, and carrots are also great low-fiber choices to add variety to a restricted diet.

For individuals managing specific digestive health concerns, or during pre-operative phases, minimizing dietary fiber can be essential to reduce the workload on the gastrointestinal tract. The vegetable that consistently ranks as one of the lowest in fiber is iceberg lettuce, followed closely by peeled cucumbers. These hydrating options provide nutrients with minimal bulk, making them ideal for a low-residue diet.

The Lowest of the Low: Top Low-Fiber Vegetables

Iceberg lettuce, often dismissed for its relatively lower vitamin content compared to other leafy greens, is a champion for those on a low-fiber regimen. A single cup of shredded iceberg contains just 0.7 to 1 gram of fiber, making it a crisp, low-residue base for salads. Cucumbers are another excellent choice, especially when peeled and deseeded. A half-cup of sliced, peeled cucumber contains only 0.3 grams of fiber, and with their high water content, they are incredibly gentle on the system.

Other notable contenders include:

Pumpkin: When cooked thoroughly, pumpkin is very soft and has a very low fiber content, especially without the seeds.
Bottle Gourd (Lauki): This Indian staple is praised for being extremely light and easy to digest, with a minimal fiber count.
Cooked Carrots: While raw carrots are fibrous, cooking them makes them a recommended low-fiber vegetable.
Well-Cooked Zucchini: Peeling and cooking zucchini removes much of its fiber and makes it very soft and digestible.

How Cooking and Preparation Impact Fiber Content

The preparation method can drastically change a vegetable's fiber level and digestibility. Cooking vegetables until tender helps to break down the fibrous material, making them easier for the body to process. For many low-fiber diets, canned vegetables without seeds or skins are also acceptable, as the canning process softens the food.

Peeling: The skin of many vegetables, such as potatoes and cucumbers, is a major source of fiber. Removing the skin is a simple way to reduce the overall fiber load.
Seeding: The seeds of vegetables like cucumbers and squash also contain fiber. Removing them further lowers the residue left after digestion.
Juicing: Straining vegetable juice to remove all pulp and seeds is a way to get nutrients without any of the fibrous material.

Comparison of Low vs. High Fiber Vegetables


Vegetable	Fiber Content (Approx.)	Preparation	Notes
Iceberg Lettuce	~0.7-1g per cup shredded	Raw	Very low fiber, high water content
Peeled Cucumber	~0.3g per ½ cup sliced	Peeled, deseeded, raw	Extremely low fiber, very hydrating
Cooked Pumpkin	~0.5g per 100g	Cooked, deseeded	Soft, easily digestible
Cooked Spinach	~4g per cup cooked	Cooked, drained	High water content when raw, but fiber becomes denser when cooked
Broccoli	~5g per cup cooked	Cooked	Significantly higher fiber, often avoided on low-fiber diets
Corn	~1.75g per ½ cup	Cooked or canned	Higher fiber, can be difficult to digest for some

Medical Reasons for a Low-Fiber Diet

While a low-fiber diet is not a long-term solution for most people, it serves a critical purpose for those with specific health issues. It is not intended for weight loss and should always be followed under a doctor's supervision. Some common medical reasons include:

Inflammatory Bowel Disease (IBD): Conditions like Crohn's disease or ulcerative colitis can cause intestinal inflammation. A low-fiber diet can reduce symptoms like cramping and diarrhea during flare-ups.
Diverticulitis: During periods of inflammation, a low-fiber diet is often recommended to reduce irritation to the diverticula, small pouches that can form in the colon.
Pre-Surgery or Medical Procedures: Prior to a colonoscopy or other bowel-related surgeries, a low-fiber diet is necessary to ensure the colon is clear.
Recent Gastrointestinal Surgery: After surgery on the stomach or intestines, a temporary low-fiber diet can help the digestive system heal.

Returning to a High-Fiber Diet Safely

For most individuals, a low-fiber diet is a temporary measure. When your doctor gives the go-ahead, it is important to reintroduce fiber gradually. Starting with small portions of cooked, peeled vegetables and slowly adding more fiber-rich foods helps the digestive system readjust without discomfort. A high-fiber diet is beneficial for reducing inflammation, restoring the gut microbiome, and improving overall health.

Conclusion

For those who need to minimize fiber intake, iceberg lettuce and peeled cucumbers represent the lowest-fiber vegetable choices, offering hydration and a gentle nutritional profile. Cooking and removing the skins and seeds from other vegetables like carrots, pumpkin, and zucchini can also effectively reduce their fiber content, providing more variety. A low-fiber diet is a medically necessary tool for managing specific digestive issues and post-surgical recovery, but it should be a temporary measure under a doctor’s guidance. Focusing on proper preparation and understanding the context for this dietary approach is essential for supporting overall health and digestive comfort.

Learn More About Low-Fiber Diet Principles

Frequently Asked Questions

Yes, based on common nutritional data, iceberg lettuce is consistently cited as one of the vegetables with the lowest fiber content per serving, especially when compared to darker leafy greens.

Cooking does not remove fiber, but it does soften the vegetable and break down some of its fibrous material, making it easier for the digestive system to process and reducing residue.

A low-fiber diet is medically necessary for managing certain conditions like diverticulitis or inflammatory bowel disease flare-ups, as well as for preparing for medical procedures like a colonoscopy.

Yes, many canned vegetables, like green beans or carrots, are typically low in fiber because the canning process softens them significantly. It's best to check the label for specific fiber content.

Some raw vegetables are acceptable if they are low in fiber and prepared correctly. Peeled and deseeded cucumbers and shredded lettuce in small quantities can be tolerated, but most raw vegetables should be avoided or introduced slowly.

Strained vegetable juice without pulp is a low-fiber option. It provides nutrients without the indigestible plant fiber, which is helpful for sensitive digestive systems.

Vegetables to avoid include most raw vegetables, those with tough skins or seeds, and high-fiber options like broccoli, corn, Brussels sprouts, peas, and mushrooms.