Functional properties of dietary fibers extracted from some vegetables namely; celery, parsley, red and dark radish, green beans and peas and tomato peels using enzymatic method were investigated. Dietary fibers were investigated for yield extraction and water holding capacity (WHC), oil holding capacity (OHC) and bulk density (BD). Results show that the extraction process gave acceptable yield of fibers from all vegetables and the highest yields were for green beans and peas and tomato peels

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... 4.04, 25.89 and 27.61%, respectively). Bulk densities values were ranged between 0.300 g/ml for dietary fibers from tomato peels to 0.667 g/ml for dark radish compared with 0.500 g/ml for commercial cellulose. WHC of extracted fibers were ranged between the highest values of 9.277 and 8.503 g/g at respective 1350Xg and 2670Xg centrifugation speeds for tomato peels fibers and the lowest values of 5.207 g/g and 4.771 g/g at respective 1350Xg and 2670Xg centrifugation speeds for fibers of green peas compared with values of 4.107 and 3.367 g/g at respective above centrifugation speeds for commercial cellulose. The lowest OHC at 1350Xg and 2670Xg centrifugation speeds were 5.910 and 3.809 g/g, respectively for green peas and the highest values were 6.527 and 5.593 g/g, respectively for parsley compared with 5.910 and 4.290 g/g, respectively for commercial cellulose. It was concluded that these vegetable were good sources of dietary fibers with good functional properties of endurable healthy purpose.