Amid our full-blown obsession with protein, fibre hasn’t gotten nearly the recognition it deserves.

“Protein has certainly earned its place in the spotlight, but fibre deserves just as much attention,” registered dietitian Stefani Sassos, nutrition director at the Good Housekeeping Institute, told HuffPost. “Most Americans are likely already meeting their protein needs, while the vast majority fall short on fibre.”

In fact, it’s estimated that only 5% of Americans consume the recommended amount of fibre each day. That’s about 25 to 28 grams for adult women and 28 to 34 grams for adult men, though exact recommendations may vary based on age and medical history. The average person, however, is only getting about 10 to 15 grams of fibre per day.

Why people are fibremaxxing in the first place

Why is this nutrient so crucial? A fibre-rich diet offers a host of health benefits, like supporting healthy digestion and gut health, stabilising blood sugar levels, helping you feel full and satisfied, reducing LDL cholesterol and improving heart health.

“Not surprisingly, high-fibre diets are consistently linked with a lower risk of cardiometabolic diseases, like obesity, type 2 diabetes, cardiovascular disease, in addition to some cancers and overall mortality,” registered dietitian Tamar Samuels, co-founder of Culina Health, told HuffPost.

Colon and rectal cancer (often grouped together as “colorectal cancer”) rates, in particular, are on the rise among younger adults. Research has found that eating a higher-fibre diet is associated with a reduced risk of these cancers.

Fibre is protective against colorectal cancer for several reasons. One is because it bulks up stools by absorbing water, “allowing waste to pass through the colon more quickly and limiting carcinogen exposure to the colon lining,” registered dietitian Christina Fasulo of UCLA’s Health GI Nutrition Program told the university’s Health Newsroom.

Another, according to the Cancer Research UK website, is that “when fibre meets the bacteria that lives in the bowel, the bacteria make something called butyrate,” which “helps the cells in our bowel to stay healthy, so tumours are less likely to develop.”

In order to meet our dietary fibre goals, it’s important to be aware of which foods are actually high in fibre – because it’s not always the ones you assume. We asked dietitians to share which foods contain less fibre than many people realise.

One quick but important note before we dive in: The foods mentioned below can still be beneficial components of a healthy, well-rounded diet. And they may even help contribute to overall fibre intake – just don’t rely on them alone to cover your fibre bases.

“I would never want people to think, ‘Oh it’s pointless [to eat] because it doesn’t have a lot [of fibre]’ because that is NOT true,” registered dietitian Dalina Soto, author of “The Latina Anti-Diet,” explained to HuffPost. “Any fruits or veggies, whether fresh, frozen or canned, are better than no fruits or veggies.”

Below, our nutrition experts identify foods that are relatively low in fibre and which ones can give you a bigger boost.

Leafy greens contain important vitamins, minerals and phytonutrients, making them nutritional powerhouses. But they aren’t nearly as rich in fibre as many people (this writer included!) think.

“Because salads are often associated with healthy eating, people sometimes assume lettuce is a major source of fibre. In reality, one cup of shredded romaine lettuce contains only about 1 gram of fibre,” Sassos told HuffPost.

“Lettuce can absolutely contribute to your daily intake, but you’ll get a much bigger fibre boost from ingredients like chickpeas, avocado or other vegetables added to the salad.”

Typically, foods that contain 3 grams of fibre or more per serving are considered a good source, registered dietitian Carly Leanza of Health Loft told HuffPost. “Lettuce like butter lettuce, iceberg or romaine contain less than 1 gram of fibre per serving.”

And while that isn’t a whole lot in a single serving, “it does add up if we have a big salad,” Soto noted.

To boost your fibre intake, consider cooking your greens. As Samuels pointed out, while one cup of raw spinach contains less than 1 gram of fibre, one cup of cooked spinach contains 4 grams of fibre. That’s because it takes several cups of raw spinach to make one cup of cooked spinach. Therefore, you’re getting more fibre for the same serving volume.

Rich in antioxidants and low in calories, celery is another veggie that seems like it would contain more fibre than it actually does. A medium-sized stalk has about half a gram of fibre, while there’s 1.6 grams in one cup chopped.

“People tend to overestimate both lettuce and celery’s fibre content potentially because they are crunchy and have a crunchy, stringy texture,” Leanza said. “People often think to have a big salad or snack on some celery to increase roughage. But if the focus is fibre, there are many other sources to turn to.”

One cup of watermelon contains less than a gram of fibre – just 0.6 grams per serving.

But fret not, this juicy fruit has other good-for-you properties. Watermelon consists of more than 90% water, making it a very hydrating snack. Not only that, it’s rich in the antioxidant lycopene, which has anti-inflammatory properties and has been linked to a reduced risk of some cancers and cardiovascular disease.

If you’re peeling your produce, you may be missing out on nutritional benefits, as there is usually a considerable amount of fibre (as well as vitamins, minerals and antioxidants) in the skin or peel, Soto pointed out.

For reference, half of an apple or a Russet potato’s fibre is found in the skin.

Both cottage cheese and greek yogurt are well-known for their health benefits, including their impressive protein content, calcium and other nutrients. But one thing they’re both missing entirely: fibre. That’s because only plant foods contain fibre – dairy and other animal products do not.

Sassos recommends pairing cottage cheese and greek yogurt with high-fibre foods such as raspberries, chia seeds and nuts to “create a more nutritionally complete snack,” she said.

If you’re falling short on your fibre goals, consider incorporating more of these plant foods.

“While they’re well known for their heart-healthy fats, many people don’t realise that one avocado provides roughly 10 grams of fibre (or even more depending on the size and variety),” Sassos said. “They’re an easy way to add both fibre and satisfying healthy fats to meals and snacks.”

A cup of lentils or black beans, for example, contains a whopping 15 grams of fibre.

Legumes are “easy to add and [you] can create a lot of meals from them,” said Soto.

One cup of cooked split peas, another type of legume, has 16 grams of fibre. More peas, please!

With 8 grams of fibre per cup, Sassos called raspberries a “true fibre superstar.”

Other great sources: Quinoa (5 grams of fibre in one cup cooked), broccoli (5 grams in one cup cooked), pears (6 grams for a medium-sized one) and chia seeds (5 grams in one tablespoon).

Know that not all fibre is created equal, said Sassos. Whole food sources offer benefits that supplement forms do not.

“Fruits, vegetables, legumes, nuts, seeds and whole grains offer much more than fibre alone,” she explained. “They provide vitamins, minerals, antioxidants and other beneficial compounds that work together synergistically. That’s why getting fibre from whole foods whenever possible is ideal, rather than relying solely on powders or supplements.”

Eat a variety of fibre-rich foods to ensure you are getting adequate amounts of both kinds of fibre: soluble and insoluble. Soluble fibre dissolves in water and creates a gel-like substance in the gut that slows down digestion. Insoluble fibre does not dissolve in water and bulks up stools, making them easier to pass.

“Different high-fibre foods provide different types of fibre and beneficial nutrients,” Sassos said. “I encourage people to regularly rotate the fruits, vegetables, legumes, nuts, seeds and whole grains they eat.”

When increasing your fibre intake, do so gradually to prevent unpleasant gastrointestinal symptoms like gas and bloating, Samuels advised. Staying hydrated is important, too.

“Be sure to drink plenty of water to prevent constipation and help fibre do its thing,” she said. “A registered dietitian can help you come up with a sustainable and personalised plan for increasing fibre intake based on your unique needs.”

Sometimes, eating the same thing every day, especially if it’s nutritious, seems like a good idea. Having something like egg whites, yogurt and toast for breakfast, and chicken, broccoli and rice for dinner helps with meal preparation and simplifies one’s life.

It can also aid in maintaining energy levels. For example, an athlete friend of mine eats the same thing every day at the exact same time (3:30 p.m.) to “secure his energy levels.” Two hours before his workout, he eats chicken, rice and rice cakes. Eating the same thing guarantees his energy, and eating two hours before working out allows him to digest the food. He also typically eats the same food for breakfast every day.

But getting stuck in a steadfast routine can have some drawbacks. Is this type of eating regimen healthy enough?

While it can be common to eat the same foods every day, there can be a point when it turns into something of more concern. Katherine Metzelaar, a Seattle-based dietitian and certified intuitive eating counsellor, explained if someone’s eating the same foods every day, they might have an eating disorder called avoidant/restrictive food intake disorder, or ARFID.

“My first thought is, ‘Why is someone doing that?’” Austin-based dietitian, nutrition therapist, and body image healer Emily Van Eck told HuffPost. “If someone is doing that, I would wonder why, because they could be overly fixating on something.”

Even if someone is neurodivergent and needs to eat the same foods all the time, Metzelaar encourages variety. Plus, consuming the same foods every day could lead to nutrient deficiencies and poor gut health. Metzelaar said that could include bloating and constipation.

“Humans don’t benefit from having the same exact thing every single day,” she said. “Human bodies really benefit from having a variety of different kinds of foods throughout the day, throughout the week, over time.”

Van Eck also said choosing an assortment of foods works best. “I think a variety is best, as in trying to eat different types of grains, different types of vegetables, and different types of protein over the course of a month,” Van Eck said. “I don’t think we need to micromanage the variety of our diet but generally change it up. That also helps with enjoyment and satisfaction. You will get bored eating the same thing every day. It’s beneficial to practice variety because that way when you get sick of something, you have other things you know you like.”

She suggests eating vegetables because they contain valuable fibre, vitamins, phytonutrients and antioxidants, which lower cholesterol and blood pressure and help in disease prevention.

“If your everyday meal includes a lot of variety, just in that one day you’re going to be getting a lot more nutrients than if you’re just eating egg and toast for breakfast, a turkey sandwich, and beef and rice for dinner,” Van Eck said. “You’re not going to be getting lots of vitamins and minerals, so it really depends on what you’re eating.”

However, according to Van Eck, it’s OK to meal prep a batch of chicken and rice and broccoli for a week as long as you switch it up the following week or so. “That’s a good way to streamline,” she said.

Long term, not eating a well-balanced diet can affect a person’s mental wellness and social life.

Limiting one’s food options “can increase anxiety around food,” Metzelaar said. “Food is such a pleasurable, joyful part of life, so it can impact people’s mental health as well. We gather with food. We celebrate with food.”

Another concern about eating the same thing is that it can result in intense cravings, or a fixation on the foods you aren’t eating. Metzelaar cited fitness competitors who go on strict diets, saying, “They start to notice cravings for other foods and that can show up in all kinds of ways like in sweets or certain dishes, and a lot of food taking up a lot of headspace for them, dreaming about food, waking up in the middle of the night craving food.”

The bottom line is, eating a mixture of foods and obtaining enough nutrients every day is ideal for a healthy lifestyle.

“Not overthinking our food choices is important, and over-stressing about food doesn’t necessarily do any good,” Van Eck said. “We don’t need to be perfect eaters. If you want to improve your diet, if you’re looking at the things you’re eating and you’re like, ‘Man, I’m not really getting any vegetables,’ or ‘I am not getting enough protein,’ or ‘My blood sugar is kind of out of whack’ or whatever, you can take small steps to improve that. But overhauling everything in your diet is never the answer.”