Ingredient Information

Function

Vegetable fiber is comprised mostly of cellulose. When used in the food industry, it typically comes from high-fiber vegetables like broccoli, brussels sprouts, cabbage, carrots, eggplant, peppers, spinach, sweet potatoes, beets, artichokes and acorn squash. Avocado, which is a fruit, is also a source of vegetable fiber. Vegetable fiber from other sources like corn, jute, flax, ramie, sisal and hemp is also used in the food industry. However, their main purpose is in the manufacturing cloth products, not food.

Other Use and Industries

Vegetable fiber from corn, jute, ramie, sisal and flax are used to make cloth and paper products.

Health Effects

The human body needs at least 25 grams of fiber per day. This amount is equivalent to approximately 4.5 cups of vegetables. Adequate amounts of water should be consumed along with vegetable fiber. Fiber moves quickly through the digestive track, and is even faster when accompanied by water, and aides digestion. Consuming vegetable fiber lowers the risk of heart disease and Type 2 diabetes. Getting at least 30% of daily caloric requirements from vegetable fiber can lower the risk of colon cancer. Eating foods high in vegetable fiber also helps to lower cholesterol and assist with weight loss. Some individuals may experience minor gastrointestinal side effects like gas and bloating when consuming vegetable fiber from plants like broccoli, brussels sprouts, spinach and cabbage. Vegetable fiber may promote thyroid enlargement or aggravate hypothyroidism in those prone to thyroid problems.

Origins

Vegetable fiber is obtained from high-fiber plants like broccoli, avocados, brussels sprouts, cabbage, carrots, eggplant, sweet potatoes, peppers, spinach, collard greens, kale, potatoes with skin, beets, artichokes and acorn squash. Vegetable fiber is the cellulose component of these vegetables. Raw vegetables are a great source of vegetable fiber, and cooked ones provide adequate fiber as well.