Fiber

Fiber is the nutrient most people fall short on, and one of the easiest to fix. Every recipe here shows fiber per serving.

How much a day

Age 19–50Age 51+
Women25 g21 g
Men38 g30 g

These are the Adequate Intakes set by the Institute of Medicine [1]. They work out to about 14 g of fiber per 1,000 kcal you eat [2], so if you eat more or less than average, scale it: 1,800 kcal → about 25 g, 2,500 kcal → about 35 g.

Usual intake in the US is only about 15–17 g a day [2] [1], so most people need to roughly double it.

Why it matters

  • Heart health. The intake targets are based on studies showing protection against heart disease [2]. Soluble fiber from oats, barley and psyllium, in a diet low in saturated fat, may lower heart disease risk [3].
  • Blood sugar. Eating carbs together with fiber slows how fast blood sugar rises [4].
  • Fullness and weight. High-fiber diets are more filling and have been linked to lower body weight [2].

Where it comes from

Beans, lentils, whole grains, vegetables, fruit, nuts and seeds [2]. Meat, eggs, dairy and oils have none.

Rough amounts to picture:

  • ½ cup cooked beans or lentils: about 6–8 g
  • 1 cup cooked broccoli: about 5 g
  • 1 medium apple with skin: about 4 g
  • ½ cup dry oats: about 4 g
  • 2 tbsp chia seeds: about 10 g

Check the label or FoodData Central for exact values.

Food first

Few fiber supplements have been tested for their effects, so the better advice is to get fiber from food [2]. Add it gradually over a couple of weeks and drink water with it; a sudden jump can cause bloating.

Low-carb and keto

Low-carb eating often cuts fiber by accident, because bread, fruit and beans go first. Fiber is subtracted in net carbs, so high-fiber vegetables, nuts, seeds and avocado fit a low-carb plan and help close the gap.

On this site

Every recipe shows fiber per serving next to calories and protein, and the % Daily Value on the nutrition facts (100% = 28 g). The calculator shows your personal target.

General information, not medical advice. If you have a health condition, are pregnant or take medication, check changes with your doctor.

Sources

  1. [1]McGill CR, Fulgoni VL, Devareddy L. Ten-year trends in fiber and whole grain intakes and food sources for the United States population: NHANES 2001–2010. Nutrients. 2015;7(2):1119–30. https://pmc.ncbi.nlm.nih.gov/articles/PMC4838991
  2. [2]Slavin JL. Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc. 2008;108(10):1716–31. https://pubmed.ncbi.nlm.nih.gov/18953766/
  3. [3]21 CFR 101.81, Health claims: soluble fiber from certain foods and risk of coronary heart disease. https://www.law.cornell.edu/cfr/text/21/101.81
  4. [4]CDC, Diabetes Meal Planning. https://www.cdc.gov/diabetes/healthy-eating/diabetes-meal-planning.html