Dietary fiber (DF) constitutes a significant portion of our regular diet and plays a crucial role in maintaining gastrointestinal health in the human body. It also offers many health benefits and reduces the risk of chronic diseases such as diabetes, heart disease, and certain types of cancer. This chapter provides an overview of how these fibers can be extracted from various food sources. They are mainly found in plants and involve distinct extraction and quantification methods. Extraction methods may include mechanical, chemical, enzymatic, and synergistic methods. These methods can be paired with quantification methods such as UV-VIS-spectrophotometer, Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), High-performance liquid chromatography (HPLC), Differential scanning calorimetry (DSC), Thermal gravimetric analysis (TGA), and Nuclear Magnetic Resonance (NMR). The extraction and quantification of dietary fibers are important steps in their isolation in purified forms. These purified fibers can be used to design novel health and functional foods.