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But thats not all.
Undigested fiber serves as food to the beneficial bacteria that live in the large intestine, she says.
So, how much fiber do you need?
registered dietitian, recipe developer, and food photographer
They should be considered more of a supplement to fill in the gaps.
They also contain a decent amount of protein for a vegetable, McMordie says.
They are also a great source of vitamin A and antioxidants, she adds.
Be sure to include the skin for the most fiber.
They also have resistant starch, which acts as a prebiotic.
Parsnips: 3.3 g per 1/2 cup
This root veggie is a lesser-known fiber powerhouse.
Parsnips are delicious roasted or mashed, similar to potatoes.
When roasted, the skin of acorn squash is edible, adding even more fiber.
Fresh, sweet corn is delicious raw in salads or grilled on the cob.
registered dietitian, recipe developer, and food photographer
During winter months, it is readily available frozen or canned, she adds.
Theyre also a great source of vitamins K and C.
11.
The deep pigments in beets signals high levels of inflammation-fighting antioxidants.
Beets are delicious roasted, and you might also find them pickled or canned.
As an added bonus, beet greens are high in fiber, too, says McMordie.
), it should be added slowly, says McMordie.
Youll also want to drink plenty of water, since fiber holds onto water.
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