9 vegetables with least amount of fibre (even with their skin on)

It is abundantly present in many vegetables and fruits. While it is essential for bowel movement and digestion, some individuals—especially those with digestive disorders like irritable bowel syndrome (IBS), Crohn’s disease, or after surgery—might need a low-fibre diet. If you are looking for vegetables that are easy to digest and low in fibre while still being nutritious here are a few options for you:

Cucumbers are refreshing and hydrating but have very little fibre, even with the skin. Enjoy cucumber as a salad with a squeeze of lemon and black salt or blend into a cucumber raita with curd and mild spices. Make a cooling cucumber juice with a pinch of rock salt. Cucumber can be paired with yogurt-based dishes like raita or smoothies.

A staple in Indian kitchens, bottle gourd is extremely light on the stomach and easy to digest. Prepare lauki ki sabzi with mild spices and less oil. Cook into a simple lauki dal for a nourishing meal. Make lauki juice for a hydrating summer drink. Lauki is best to eat when paired with moong dal or curd for a balanced meal.

Pumpkin is soft, slightly sweet, and ideal for low-fibre diets. Cook it with mild masalas in a kaddu sabzi. Make a smooth kaddu soup. Prepare pumpkin halwa with jaggery and ghee. Pumpkin is paired with rice and dal or chapati.

Ridge gourd is a gentle vegetable that cooks quickly and is soothing for digestion. Prepare a light turai sabzi with turmeric and hing. Blend it into a dal for added nutrition. Use in a simple curry with tomatoes and mild spices. Turai can be eaten with rotis or khichdi.

Ash gourd is cooling for the body and extremely light on digestion. Make petha sabzi with cumin and a little ghee. Blend into a juice with black salt. Use in petha halwa for a sweet treat. Pair petha with dals and rice.

Zucchini is soft and easy to digest, making it a great low-fibre option. Grate and cook into a mild curry with yogurt. Make zucchini paratha with less wheat flour. Add to soups or blend into a smoothie. Pair zucchini with curd-based dishes.

Unlike purple brinjals, white brinjals have slightly lower fibre content and are easier to digest. Make a simple baingan sabzi with minimal spices. Roast and blend into a mild bharta without onions. Cook with curd for a unique dish. Pair brinjal with lightly spiced dals and rice.

Snake gourd is a traditional Indian vegetable that is highly digestible. Stir-fry with cumin and turmeric. Blend into a soup or dal. Cook with moong dal for a wholesome meal. Pair it with light dals and steamed rice.

Ivy gourd is low in fibre and gets soft when cooked. Lightly sauté with minimal spices. Use in a simple stir-fry with ghee. Add to a mild vegetable stew. Pair it with curd rice or khichdi.

Eating a low-fibre diet doesn’t mean compromising on taste or nutrition. The above vegetables are not only low in fibre but also rich in essential nutrients. With simple Indian cooking methods, you can make them delicious and digestible.
Avoid excessive spices to prevent digestive irritation.Peel vegetables if needed to further reduce fibre content.Cook thoroughly to break down fibre and ease digestion.Pair with curd, dal, or rice to make the meal light and balanced.Avoid raw vegetables if your doctor has advised a strict low-fibre diet.