Vegetables with the highest fiber content when cooked are artichokes with 10.3 grams of fiber, peas with 8.8 grams of fiber, and broccoli with 5.1 grams of fiber. Cooked turnip greens provide 5.1 grams of fiber and Brussels sprouts 4.1 grams.
Sweet corn, potatoes with skins, tomato paste and carrots are also good sources of fiber; however, fiber content varies between brands. When vegetables are cooked, the amount of water retained in the process increases cell size resulting in more soluble fiber. A diet high in fiber is important to maintaining a healthy body and digestive regularity, assists in lowering cholesterol, and may help prevent heart disease.