Do Cantaloupes Have Fiber?

by Kim Bandelier

A 1-cup serving of cubed cantaloupe provides 1.4 grams of fiber. Although some fiber is better than none, this amount does not qualify cantaloupe as a high-fiber fruit or even a good source of fiber. However, cantaloupe can be part of a healthy, high-fiber diet because it does contain other nutrients that make it a good-for-you food and contributes to the total amount of fiber you consume in a day.

Types of Fiber

The edible part of cantaloupe is made of soluble fiber. Soluble fiber slows digestion and makes you feel full longer by forming a gel inside your intestines. Cantaloupe also has a very small amount of insoluble fiber, or the type that does not break down.


Cantaloupe contains large amounts vitamin A in the form of beta-carotene, which gives it its orange color on the inside. It also is high in vitamin C and is fat-free, cholesterol-free and low in sodium. A 1-cup serving provides only 54 calories, making it a healthy choice for a side dish or snack.

Fiber Recommendations

The adequate intake for fiber is 25 grams per day for women and 38 grams per day for men. However, the average American eats much less than the recommended amount, according to the Dietary Guidelines for Americans, 2010. Adding cantaloupe to your diet is a good start to reaching the recommendation, but your diet should include foods that are higher in fiber as well.

Better Sources of Fiber

Beans, bran cereals, lentils, most fruits with skin, greens, prunes, apples, nuts, bananas, oranges, oatmeal and broccoli are good sources of fiber. Fruits with edible skin, berries, bananas, and oranges are better fruit sources of fiber than cantaloupe.

Photo Credits

  • Phanompai/iStock/Getty Images

About the Author

A registered and licensed dietitian, Kim Bandelier has written a monthly nutrition column for the Cotton Electric Cooperative Current since 2002 and has been a contributing author to the American Dietetic Association Evidence Library since 2004. Bandelier holds a Bachelor of Science in nutrition from Oklahoma State University and a Master of Public Health from the University of Texas Health Science Center at Houston.