10 Vegetables That Contain Close to 0 Grams of Fiber
Diet & NutritionNutrients & Supplements

10 Vegetables That Contain Close to 0 Grams of Fiber

10 Vegetables That Contain Close to 0 Grams of Fiber
Alina Buzunova/iStock
By
Christina Manian, RD
Updated on November 14, 2025
by

While most people can benefit from adding more fiber-filled vegetables to their diet, in some cases you may need to limit your intake.

But a low-fiber diet doesn’t mean you need to forgo veggies completely. Choose lower-fiber options, discard skins and seeds, and cook them to keep nutrient-rich vegetables on the table. Here’s how.

Who May Benefit From a Low-Fiber Diet?

Fiber is a type of carbohydrate that your body can't fully digest. Because of this, it helps add bulk to your stool and move material through your digestive system.

Dietary fiber also provides a number of other health benefits, including feeding beneficial bacteria in your gut, helping to lower "bad" cholesterol levels, and regulating blood sugar.

But there are some cases where you may need to temporarily choose lower-fiber foods that are easier for your body to absorb.

People with active flare-ups of diverticulitis or an inflammatory bowel disease (IBD), like Crohn’s disease or ulcerative colitis, may temporarily require a low-fiber diet.

You may also need to follow a low-fiber diet for a period of time if you've had bowel surgery or are preparing for a colonoscopy.

Lower-fiber foods put less stress on your digestive system because it doesn't have to work as hard to break down food.

If your doctor or dietitian advises you to follow a low-fiber diet, they will typically recommend that you consume no more than 10 to 15 grams (g) of fiber per day.

Can You Still Eat Vegetables on a Low-Fiber Diet?

Vegetables are a primary source of dietary fiber, but you can reduce your fiber intake and still enjoy vegetables.

To stay within the recommended daily fiber intake, look for the following easier-to-digest choices:

  • Vegetables without skins or seeds
  • Cooked vegetables
  • Vegetables that are canned or frozen

10 Low-Fiber Vegetables for Sensitive Stomachs

Here are 10 types of vegetables to include in a low-fiber diet.

1. Potatoes

Potatoes have a relatively low fiber content. A half cup of boiled potatoes without skin contains about 2.7 g of fiber.

Sweet potatoes are similar to potatoes in terms of fiber, but may be higher in certain vitamins and minerals. A half cup of boiled sweet potatoes without skin contains about 3.8 g of dietary fiber.

2. Asparagus

Asparagus is another great choice for those aiming for low fiber options. It also cooks to a soft consistency, increasing digestibility.

If you’re especially sensitive to fiber, opt for just the tops of asparagus spears — they will contain much less fiber than the lower stems. Peeling the stems will also lower their fiber content.

Half a cup of asparagus spears contains about 2 g of fiber.

3. Squash

Both winter and summer squash varieties cook down easily and contain a lower amount of fiber.

Most types of winter squash, including acorn, butternut, and spaghetti usually offer around 3 g per half cup cooked.

Summer squash, like zucchini and yellow crookneck squash, contain about 1.5 g per half cup.

While it’s common to eat the skins and seeds of summer squash, you can remove them for even lower fiber content.

4. Spinach

Spinach is one of the few leafy greens you’ll see on this list, thanks to a mere 0.4 g of fiber in a full cup when raw.

 Cooked spinach is even easier to digest.

5. Tomatoes

Though technically a fruit, tomatoes function as a vegetable in most recipes.

One raw 85g roma tomato with the skin and seeds contains about .85 g of fiber — but it’s easy to remove the skin and seeds.

6. Cucumber

Cucumber is also technically a fruit, with only 0.6 g of fiber per cup.

Again, removing the skins and seeds is a way to make cucumbers easier to digest, since cucumbers typically aren't cooked.

7. Carrots

One medium-size carrot contains about 1.74 g of fiber.

They are easy to peel and cook, helping you avoid any fiber-related digestive issues.

8. Lettuce

Lettuce is another low-fiber leafy vegetable you can consume raw. One cup of romaine lettuce contains about 0.63 g of fiber.

If you’re new to a low-fiber diet, choose fewer raw options, like lettuce. If you're able to tolerate a small amount, you can increase portion sizes gradually.

9. Cold-Pressed Vegetable Juice

Fresh vegetable juices are a great way to get healthy nutrients without adding extra fiber.

While most of the insoluble fiber is removed in the juicing process, some soluble fiber will remain. It can be easy to consume a large amount quickly, so use caution when adding vegetable juice to a low-fiber diet.

10. Canned Options

While some vegetables, like fresh green beans, are not optimal for a low-fiber lifestyle, canned or boiled ones are easier on your digestion.

Canned vegetables are already cooked, making them convenient for easy meal prep. But some may be higher in sodium, so look for lower sodium varieties or rinse them before cooking.

Increase Your Fiber Intake Slowly

Keep in mind that a low-fiber diet should be temporary. If you limit your fiber intake for a long period of time it can lead to an imbalance of bacteria in your gut, as well as inflammation, poor immune system modulation, and constipation.

While low-fiber diets were previously suggested for people with digestive sensitivities, the American Gastroenterological Association now recommends reserving them for periods of gastrointestinal distress, such as a blockage or during a disease flare. Otherwise, a diet rich in fruits, vegetables, and fiber, like the Mediterranean diet, can help you maintain long-term digestive health.

The Takeaway

  • Vegetables are an important source of dietary fiber. Fiber helps move food through your digestive system and provides other benefits like helping to lower cholesterol and regulate blood sugar.
  • People with a flare-up of inflammatory bowel disease (IBD) or who are undergoing procedures like bowel surgery or a colonoscopy may need to limit their fiber intake.
  • Cooking, discarding skins and seeds, and eating canned or frozen options can help make vegetables easier to digest.
  • Low-fiber vegetables include squash, potatoes, carrots, and spinach.
EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Dietary fiber: Essential for a healthy diet. Mayo Clinic. December 11, 2024.
  2. How to Follow a Low-Fiber Diet. Cleveland Clinic. April 24, 2025.
  3. Low-fiber diet. MedlinePlus. July 24, 2024.
  4. Potato, Cooked, as Ingredient. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  5. Sweet Potato, Cooked, as Ingredient. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  6. Asparagus, Fresh, Cooked, No Added Fat. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  7. Winter Squash, Cooked, No Added Fat. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  8. Summer Squash, Cooked, as Ingredient. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  9. Spinach, Raw. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  10. Tomato, Roma. U.S. Department of Agriculture FoodData Central. October 28, 2021.
  11. Cucumber, Raw. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  12. Carrots, Raw. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  13. Romaine Lettuce, Raw. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  14. Mixed Vegetable Juice. U.S. Department of Agriculture FoodData Central. October 31, 2024.
  15. Hashash JG et al. AGA Clinical Practice Update on Diet and Nutritional Therapies in Patients With Inflammatory Bowel Disease: Expert Review. Gastroenterology. March 2024.
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Melissa Sleight, RDN

Medical Reviewer
Member of American College of Lifestyle Medicine
Melissa Sleight, RDN, is a board-certified lifestyle medicine dietitian with over 15 years of experience. She has a passion for educating her clients about improving their health through nutrition and lifestyle changes, and seeing them motivated to improve their health each day.

Sleight earned her bachelor's in nutrition and food science from Utah State University. She is a member of the American College of Lifestyle Medicine and the Sports, Cardiovascular, and Wellness Nutrition group for the Academy of Nutrition and Dietetics. She is involved at the local level as the president-elect of Magic Valley Dietitians and is a liaison for her community as a board member of the Idaho Academy of Nutrition and Dietetics.

She likes to cook and try new recipes, and loves water activities of all kinds — from paddleboards to hot tubs. She enjoys exploring the outdoors through hiking, on all-terrain vehicles, and camping.
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Christina Manian, RD

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My name's Christina and I'm a driven freelance writer, registered dietitian, and sustainable food systems professional. I feel most passionately about improving the health of the planet and its people through evidence-based information, equitable education, and ethical products. For over seven years, I have been working as a clinician in both the hospital and outpatient settings, treating thousands of patients with the power of nutrition. During this time, I have also been creating written nutrition and healthcare content, helping to educate a larger audience on how food can make a difference in their health and wellbeing. In these roles, I've honed my ability to translate complicated information into approachable material for a diverse population. Most recently, I have learned about sustainability in relation to food systems through the Masters of the Environment program at the University of Colorado Boulder. This education, combined with my past experience, has solidified my desire for a career where I use writing as a tool to educate and inspire people to action.
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