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200 Vegetables Highest in Fiber

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25g Fiber = 100% DV
  1. Dried Fungi Cloud Ears
    17.5g (70% DV) in 5 pieces
  2. Sun-dried Hot Chile Peppers
    10.6g (42% DV) in 1 cup
  3. Cooked Hubbard Squash
    10g (40% DV) in 1 cup, cubes
  4. Cooked Lima Beans
    9.2g (37% DV) in 1 cup
  5. Baked Acorn Squash
    9g (36% DV) in 1 cup, cubes
  6. Canned Lima Beans
    8.9g (36% DV) in 1 cup
  7. Cooked Green Peas
    8.8g (35% DV) in 1 cup
  8. Cooked Green Peas (Salted)
    8.8g (35% DV) in 1 cup
  9. Succotash
    8.6g (35% DV) in 1 cup
  10. Peas
    8.3g (33% DV) in 1 cup
  11. Boiled Sweet Potatoes
    8.2g (33% DV) in 1 cup, mashed
  12. Cooked Artichokes (Globe Or French)
    7.7g (31% DV) in 1 cup
  13. Cooked Collards
    7.6g (30% DV) in 1 cup, chopped
  14. Canned Pumpkin
    7.1g (28% DV) in 1 cup
  15. Artichokes (Globe Or French)
    6.9g (28% DV) in 1 artichoke, medium
  16. Cooked Taro
    6.7g (27% DV) in 1 cup, sliced
  17. Cooked Butternut Squash
    6.6g (26% DV) in 1 cup, cubes
  18. Parsnips
    6.5g (26% DV) in 1 cup slices
  19. Cooked Acorn Squash
    6.4g (25% DV) in 1 cup, mashed
  20. Cooked Winter Squash
    5.7g (23% DV) in 1 cup, cubes
  21. Cooked Yam
    5.3g (21% DV) in 1 cup, cubes
  22. Broccoli (Cooked)
    5.1g (21% DV) in 1 cup chopped
  23. Cooked Turnip Greens
    5g (20% DV) in 1 cup, chopped
  24. Hash Browns
    5g (20% DV) in 1 cup
  25. Cooked Podded Peas
    5g (20% DV) in 1 cup
  26. Kohlrabi
    4.9g (19% DV) in 1 cup
  27. Canned Tomato Puree
    4.8g (19% DV) in 1 cup
  28. Cooked Carrots
    4.7g (19% DV) in 1 cup slices
  29. Cooked Scallop Squash
    4.6g (18% DV) in 1 cup, mashed
  30. Canned Straw Mushrooms
    4.6g (18% DV) in 1 cup
  31. Hubbard Squash
    4.5g (18% DV) in 1 cup, cubes
  32. Cooked Chayote
    4.5g (18% DV) in 1 cup (1 Inch pieces)
  33. Cooked Snow Peas
    4.5g (18% DV) in 1 cup
  34. Mashed Sweet Potatoes
    4.3g (17% DV) in 1 cup
  35. Cooked Spinach
    4.3g (17% DV) in 1 cup
  36. Taro
    4.3g (17% DV) in 1 cup, sliced
  37. Banana Peppers
    4.2g (17% DV) in 1 cup
  38. Cooked Escarole
    4.2g (17% DV) in 1 cup
  39. Mustard Spinach
    4.2g (17% DV) in 1 cup, chopped
  40. Cooked Beet Greens
    4.2g (17% DV) in 1 cup (1 Inch pieces)
  41. Cooked Yellow Snap Beans
    4.1g (17% DV) in 1 cup
  42. Sauerkraut
    4.1g (16% DV) in 1 cup
  43. Cooked Savoy Cabbage
    4.1g (16% DV) in 1 cup, shredded
  44. Brussels Sprouts (Cooked)
    4.1g (16% DV) in 1 cup
  45. Cooked Green Beans (Previously Frozen)
    4.1g (16% DV) in 1 cup
  46. Cooked Green Snap Beans
    4g (16% DV) in 1 cup
  47. Cooked Okra
    4g (16% DV) in 1 cup slices
  48. Sweet Potatoes
    4g (16% DV) in 1 cup, cubes
  49. Lotus Root
    4g (16% DV) in 10 slices (2-1/2 Inch dia)
  50. Cooked Red Cabbage
    3.9g (16% DV) in 1 cup
  51. Serrano Peppers
    3.9g (16% DV) in 1 cup, chopped
  52. Canned Asparagus
    3.9g (15% DV) in 1 cup
  53. Beets (Raw)
    3.8g (15% DV) in 1 cup
  54. Baked Potatoes (With Skin)
    3.8g (15% DV) in 1 potato medium
  55. Cooked Sweet Potatoes
    3.8g (15% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  56. Canned Mushrooms
    3.7g (15% DV) in 1 cup
  57. Cassava
    3.7g (15% DV) in 1 cup
  58. Cooked Swiss Chard
    3.7g (15% DV) in 1 cup, chopped
  59. Dried Ancho Peppers
    3.7g (15% DV) in 1 pepper
  60. Asparagus (Cooked)
    3.6g (14% DV) in 1 cup
  61. Cooked Mustard Spinach
    3.6g (14% DV) in 1 cup, chopped
  62. Palm Hearts (Canned)
    3.5g (14% DV) in 1 cup
  63. Cooked White Button Mushrooms
    3.4g (14% DV) in 1 cup pieces
  64. Cooked Beets
    3.4g (14% DV) in 1 cup
  65. Yellow Snap Beans
    3.4g (14% DV) in 1 cup 1/2 Inch pieces
  66. Brussels Sprouts (Raw)
    3.3g (13% DV) in 1 cup
  67. Bamboo Shoots
    3.3g (13% DV) in 1 cup (1/2 Inch slices)
  68. Rutabagas (Neeps, Swedes)
    3.2g (13% DV) in 1 cup, cubes
  69. Okra
    3.2g (13% DV) in 1 cup
  70. Cooked Turnips
    3.1g (12% DV) in 1 cup, cubes
  71. Baked Red Potatoes
    3.1g (12% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  72. Cooked Rutabagas (Neeps, Swedes)
    3.1g (12% DV) in 1 cup, cubes
  73. Cooked Dandelion Greens
    3g (12% DV) in 1 cup, chopped
  74. Cooked Shiitake Mushrooms
    3g (12% DV) in 1 cup pieces
  75. Cooked Nopales
    3g (12% DV) in 1 cup
  76. Cooked Green Cauliflower
    3g (12% DV) in 1/5 head
  77. Cooked Onions
    2.9g (12% DV) in 1 cup
  78. Yellow Sweet Corn
    2.9g (12% DV) in 1 cup
  79. Cooked Cauliflower
    2.9g (11% DV) in 1 cup
  80. Cooked Cabbage
    2.9g (11% DV) in 1 cup
  81. Asparagus
    2.8g (11% DV) in 1 cup
  82. Celeriac
    2.8g (11% DV) in 1 cup
  83. Cooked Parsnips
    2.8g (11% DV) in 1/2 cup slices
  84. Cooked Mustard Greens
    2.8g (11% DV) in 1 cup, chopped
  85. Butternut Squash
    2.8g (11% DV) in 1 cup, cubes
  86. Onions
    2.7g (11% DV) in 1 cup, chopped
  87. Canned Tomato Paste
    2.7g (11% DV) in 1/4 cup
  88. Green Snap Beans (Raw)
    2.7g (11% DV) in 1 cup 1/2 Inch pieces
  89. Fennel
    2.7g (11% DV) in 1 cup, sliced
  90. Cooked Pumpkin
    2.7g (11% DV) in 1 cup, mashed
  91. Portobellos (Exposed To Sunlight Or Uv)
    2.7g (11% DV) in 1 cup sliced
  92. Bitter Melon
    2.6g (10% DV) in 1 cup (1/2 Inch pieces)
  93. Cooked Kale
    2.6g (10% DV) in 1 cup, chopped
  94. Chinese Broccoli
    2.6g (10% DV) in 100 grams
  95. Green Bell Peppers
    2.5g (10% DV) in 1 cup, chopped
  96. Cooked New Zealand Spinach
    2.5g (10% DV) in 1 cup, chopped
  97. Cooked Summer Squash
    2.5g (10% DV) in 1 cup, sliced
  98. Sweet Red Bell Peppers
    2.5g (10% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  99. Bitter Melon (Cooked)
    2.5g (10% DV) in 1 cup (1/2 Inch pieces)
  100. Cooked Eggplant
    2.5g (10% DV) in 1 cup (1 Inch cubes)
  101. Baby Carrots
    2.5g (10% DV) in 1 NLEA serving
  102. Eggplant
    2.5g (10% DV) in 1 cup, cubes
  103. Boiled Potatoes
    2.4g (10% DV) in 1 potato (2-1/2 Inch dia, sphere)
  104. Cooked Sweet White Corn
    2.4g (10% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  105. Kimchi
    2.4g (10% DV) in 1 cup
  106. Cooked Celery
    2.4g (10% DV) in 1 cup, diced
  107. Cooked Broccoli Raab
    2.4g (10% DV) in 1 NLEA serving
  108. Broccoli
    2.4g (9% DV) in 1 cup chopped
  109. Green Chili Peppers
    2.4g (9% DV) in 1 cup
  110. Cooked Oriental Radishes
    2.4g (9% DV) in 1 cup, sliced
  111. Baked Potato (No Skin)
    2.3g (9% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  112. Turnips
    2.3g (9% DV) in 1 cup, cubes
  113. Cooked Chrysanthemum
    2.3g (9% DV) in 1 cup (1 Inch pieces)
  114. Baked Russet Potatoes
    2.3g (9% DV) in 100 grams
  115. Cooked Burdock Root
    2.3g (9% DV) in 1 cup (1 Inch pieces)
  116. Cabbage
    2.2g (9% DV) in 1 cup, chopped
  117. Cooked Chinese Broccoli
    2.2g (9% DV) in 1 cup
  118. Savoy Cabbage
    2.2g (9% DV) in 1 cup, shredded
  119. Cooked Spaghetti Squash
    2.2g (9% DV) in 1 cup
  120. Cauliflower
    2.1g (9% DV) in 1 cup chopped (1/2 Inch pieces)
  121. Cooked Yellow Sweet Corn
    2.1g (9% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  122. Baked Potatoes
    2.1g (8% DV) in 100 grams
  123. Acorn Squash
    2.1g (8% DV) in 1 cup, cubes
  124. Sauteed Green Bell Peppers
    2.1g (8% DV) in 1 cup chopped
  125. Chantarelle Mushrooms
    2.1g (8% DV) in 1 cup
  126. Green Cauliflower
    2g (8% DV) in 1 cup
  127. Yautia
    2g (8% DV) in 1 cup, sliced
  128. Carrots
    2g (8% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  129. Parsley
    2g (8% DV) in 1 cup chopped
  130. Cooked Crookneck Summer Squash
    2g (8% DV) in 1 cup, sliced
  131. Oyster Mushrooms
    2g (8% DV) in 1 cup sliced
  132. Sweet White Corn
    2g (8% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  133. White Button Mushrooms (Stir-fried)
    1.9g (8% DV) in 1 cup sliced
  134. Cooked Okra (Previously Frozen)
    1.9g (8% DV) in 1/2 cup slices
  135. Dandelion Greens
    1.9g (8% DV) in 1 cup, chopped
  136. Pumpkin Leaves (Cooked)
    1.9g (8% DV) in 1 cup
  137. Red Bell Peppers (Cooked)
    1.9g (8% DV) in 1 cup chopped
  138. Nopales
    1.9g (8% DV) in 1 cup, sliced
  139. Maitake Mushrooms
    1.9g (8% DV) in 1 cup diced
  140. Dried Pasilla Peppers
    1.9g (8% DV) in 1 pepper
  141. Mung Bean Sprouts
    1.9g (7% DV) in 1 cup
  142. Red Cabbage
    1.9g (7% DV) in 1 cup, chopped
  143. Cooked Swamp Cabbage
    1.9g (7% DV) in 1 cup, chopped
  144. Cooked Celeriac
    1.9g (7% DV) in 1 cup pieces
  145. Cooked Lotus Root
    1.9g (7% DV) in 1/2 cup
  146. Sour Pickled Cucumber
    1.9g (7% DV) in 1 cup
  147. Radishes
    1.9g (7% DV) in 1 cup slices
  148. Oriental Radishes
    1.9g (7% DV) in 1 cup slices
  149. Morel Mushrooms
    1.8g (7% DV) in 1 cup
  150. Bamboo Shoots (Canned)
    1.8g (7% DV) in 1 cup (1/8 Inch slices)
  151. Pickled Beets
    1.8g (7% DV) in 1 cup slices
  152. Cooked Kohlrabi
    1.8g (7% DV) in 1 cup slices
  153. Cooked Zucchini
    1.8g (7% DV) in 1 cup, sliced
  154. Mustard Greens
    1.8g (7% DV) in 1 cup, chopped
  155. Tomatoes
    1.8g (7% DV) in 1 cup cherry tomatoes
  156. Turnip Greens
    1.8g (7% DV) in 1 cup, chopped
  157. Jute Potherb (Molokhiya) (Cooked)
    1.7g (7% DV) in 1 cup
  158. Winter Squash
    1.7g (7% DV) in 1 cup, cubes
  159. Stewed Tomatoes
    1.7g (7% DV) in 1 cup
  160. Low Sodium Sour Pickles
    1.7g (7% DV) in 1 cup, chopped or diced
  161. Pak-choi (Bok Choy) (Cooked)
    1.7g (7% DV) in 1 cup, shredded
  162. Cooked Tomatoes
    1.7g (7% DV) in 1 cup
  163. Sweet Yellow Peppers
    1.7g (7% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  164. Witloof Chicory
    1.6g (7% DV) in 1 head
  165. Snow Peas
    1.6g (7% DV) in 1 cup, whole
  166. Cooked Green Bell Peppers
    1.6g (6% DV) in 1 cup, chopped or strips
  167. Cooked Red Bell Peppers
    1.6g (6% DV) in 1 cup, strips
  168. Leeks
    1.6g (6% DV) in 1 cup
  169. French Fries
    1.6g (6% DV) in 10 strip
  170. Scallop Squash
    1.6g (6% DV) in 1 cup slices
  171. Cooked Scotch Kale
    1.6g (6% DV) in 1 cup, chopped
  172. Arrowroot
    1.6g (6% DV) in 1 cup, sliced
  173. Endive
    1.6g (6% DV) in 1 cup
  174. Chrysanthemum Leaves
    1.5g (6% DV) in 1 cup, chopped
  175. Spaghetti Squash
    1.5g (6% DV) in 1 cup, cubes
  176. Collards
    1.4g (6% DV) in 1 cup, chopped
  177. Beet Greens (Raw)
    1.4g (6% DV) in 1 cup
  178. Green Tomatoes
    1.4g (5% DV) in 1 medium
  179. Sweet Onions
    1.3g (5% DV) in 1 NLEA serving
  180. Crookneck Summer Squash
    1.3g (5% DV) in 1 cup sliced
  181. Summer Squash
    1.2g (5% DV) in 1 cup, sliced
  182. Cooked Leeks
    1.2g (5% DV) in 1 leek
  183. Zucchini
    1.2g (5% DV) in 1 cup, chopped
  184. Cooked Pumpkin Flowers
    1.2g (5% DV) in 1 cup
  185. Bamboo Shoots (Cooked)
    1.2g (5% DV) in 1 cup (1/2 Inch slices)
  186. Swamp Cabbage
    1.2g (5% DV) in 1 cup, chopped
  187. Chicory Greens
    1.2g (5% DV) in 1 cup, chopped
  188. Scotch Kale
    1.1g (5% DV) in 1 cup, chopped
  189. Portabella Mushrooms
    1.1g (4% DV) in 1 cup diced
  190. Raw Portabellas (Exposed to Sunlight or UV)
    1.1g (4% DV) in 1 cup diced
  191. Broccoli Raab (Rapini)
    1.1g (4% DV) in 1 cup chopped
  192. Onion Rings
    1.1g (4% DV) in 1 cup
  193. Celery
    1g (4% DV) in 1 stalk, large (11 Inch-12 Inch long)
  194. Canned Mung Bean Sprouts
    1g (4% DV) in 1 cup
  195. Romaine Lettuce
    1g (4% DV) in 1 cup shredded
  196. Yellow Tomatoes
    1g (4% DV) in 1 cup, chopped
  197. Cooked Garden Cress
    0.9g (4% DV) in 1 cup
  198. Cooked Malabar Spinach
    0.9g (4% DV) in 1 cup
  199. Chicory Roots
    0.9g (4% DV) in 1 root
  200. Iceberg Lettuce
    0.9g (3% DV) in 1 cup shredded

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.