What vegetable is low in fiber? A comprehensive guide

January 9, 2026 •

3 min read

According to the National Institutes of Health, some of the vegetables with the lowest fiber content per serving include cucumbers, iceberg lettuce, and fresh mushrooms. For individuals managing digestive issues or preparing for certain medical procedures, understanding what vegetable is low in fiber is crucial for symptom management and dietary success.

Quick Summary

This guide details which vegetables are naturally low in fiber, offering essential information for those following a low-residue or sensitive-stomach diet. It covers cooking methods that reduce fiber content and provides a list of common low-fiber options, along with nutritional considerations.

Key Points

Cucumber and Iceberg Lettuce are among the lowest: These vegetables are high in water and naturally contain very little fiber, especially when peeled and served.
Proper Preparation is Key: The fiber content in vegetables can be lowered by peeling, removing seeds, and cooking until very soft or using canned varieties.
Cooked Carrots and Zucchini are Good Choices: While high in fiber when raw, cooking vegetables like carrots and seeded zucchini makes them easy to digest for sensitive systems.
A Low-Fiber Diet is Often Temporary: This type of diet is typically used for managing short-term digestive issues, not for long-term health, which generally benefits from more fiber.
Consider Canned and Pureed Options: Canned vegetables and smooth vegetable juices without pulp can be excellent, low-residue choices for those needing to severely restrict fiber.
Prioritize Low-Fiber over No-Fiber: It is not about eliminating fiber completely, but about selecting vegetables that are low in fiber to reduce digestive strain while still providing some nutrients.

Understanding Low-Fiber Vegetables

Fiber is an essential part of a healthy diet, but for certain individuals, such as those with inflammatory bowel disease (IBD), diverticulitis, or those recovering from surgery, a low-fiber diet may be necessary. In these cases, reducing the amount of dietary fiber can help minimize bowel movements and ease digestive discomfort. The key to successful low-fiber eating is knowing which vegetables to choose and how to prepare them to further decrease their fiber content.

The Importance of Cooking and Peeling

One of the most effective ways to lower the fiber in vegetables is through proper preparation. Raw vegetables generally contain the most fiber, with the skin and seeds being the most fibrous parts. By peeling, seeding, and cooking vegetables until they are very tender, you can significantly reduce their fibrous residue. Canned vegetables are also typically low in fiber because the cooking process has already softened their structure. Straining vegetable juices to remove the pulp is another method for a low-fiber option.

List of Common Low-Fiber Vegetables

Several vegetables are naturally low in fiber or can be prepared to be low in fiber. Here is a list of some of the best choices for a low-fiber diet:

Asparagus: Asparagus tips are particularly low in fiber, especially when cooked until soft.
Canned or Cooked Carrots: While raw carrots are fibrous, cooking them makes them tender and reduces their fiber content.
Cucumber: Peeled and seeded cucumbers offer very little fiber and are high in water, making them easy to digest.
Iceberg Lettuce: Known for its high water content, a cup of shredded iceberg lettuce contains only about 1 gram of fiber, making it one of the lowest-fiber greens.
Mushrooms: Cooked mushrooms contain less than one gram of fiber per serving and are well-tolerated on a low-fiber diet.
Spinach: Cooked or boiled spinach is a low-fiber option, but raw spinach should be consumed with caution.
Summer Squash (without seeds): This includes yellow squash and zucchini. For the lowest fiber content, cook them thoroughly and remove the seeds.
Potatoes (peeled): A potato is a great source of nutrients, but for a low-fiber diet, it is essential to remove the skin before cooking or consuming.
Tomato (puree or peeled): The skin and seeds of tomatoes are high in fiber. Canned or cooked tomatoes in sauces or paste form are excellent low-fiber choices.

Preparing Low-Fiber Vegetable Dishes

To incorporate these vegetables into your diet, consider various cooking methods that aid digestion. Steaming, boiling, and roasting until very tender are all great options. For instance, puréeing cooked carrots or squash into a smooth soup can be a comforting and nourishing low-fiber meal. For a salad, use a small amount of iceberg lettuce with peeled and seeded cucumber. You can also mix cooked spinach into scrambled eggs for a simple, low-residue addition.

Comparison of Fiber Content in Select Vegetables

Understanding the contrast between high and low-fiber options is key. Below is a comparison table showing the approximate fiber content per cup, highlighting the significant difference.


Vegetable	Approximate Fiber per Cup	Preparation	High or Low Fiber?
Iceberg Lettuce	~0.7 g	Raw, chopped	Low
Peeled Cucumber	~1.4 g	Raw, peeled, seeded	Low
Cooked Spinach	~4.3 g	Cooked, drained	Low-Medium
Broccoli Florets	~5.1 g	Cooked	High
Cooked Sweet Potato	~6.6 g (with skin)	Baked	High
Cooked Peas	~8.8 g	Cooked	High

The Health Context of a Low-Fiber Diet

It's important to remember that a low-fiber diet is often a temporary measure prescribed by a healthcare professional. Long-term, high-fiber diets are generally recommended for overall digestive health and to reduce the risk of certain diseases. The goal of a low-fiber diet is to manage symptoms, not to completely eliminate fiber from your life forever. Always consult with a doctor or registered dietitian to determine the best approach for your specific needs.

Conclusion

Identifying what vegetable is low in fiber is an important step for individuals on a low-residue or sensitive-stomach diet. By choosing options like peeled cucumber, iceberg lettuce, cooked carrots, and seeded squash, and preparing them appropriately, it's possible to maintain a diet that is both gentle on the digestive system and nutritionally valuable. While these choices offer relief from digestive discomfort, remember that this diet is typically a short-term solution, and a gradual return to higher-fiber foods should be discussed with a medical professional. A balanced approach ensures both symptomatic relief and long-term nutritional health.

For more detailed information on low-residue dietary recommendations, consult trusted medical sources such as the guidelines provided by the National Health Service (NHS) in the UK.

Frequently Asked Questions

Peeled and seeded cucumber, boiled spinach, and cooked carrots are among the best vegetables for a low-fiber diet, as their fiber content is minimal and easy to digest.

Yes, cooking vegetables until they are soft breaks down some of the fiber, making them much easier to digest for individuals on a low-fiber or low-residue diet.

No, not all lettuces are low in fiber. Iceberg lettuce is a good low-fiber option, but darker, leafy greens like kale and arugula generally contain more fiber.

Most raw vegetables should be avoided on a low-fiber diet because their intact fiber is more difficult for the digestive system to process. Some exceptions include peeled and seeded cucumbers in moderation.

You should avoid high-fiber vegetables such as peas, corn, broccoli, Brussels sprouts, and cauliflower on a low-fiber diet. Also, avoid vegetable skins and seeds.

A medium zucchini contains around 2 grams of fiber. For a low-fiber diet, it should be well-cooked and the seeds should be removed.

Canned vegetables are often a better choice for a low-fiber diet because they are already cooked until tender, and often come without skins or seeds. Just be mindful of added sodium.