All Vegetable Items That Starts With A To Z

Veggies are what keep us healthy. But how many of us know the names of all the veggies that we can consume? To help you with that, we have created this piece of content, that holds vegetables that start with A to Z. Let your children read this content for better growth and mental knowledge.

The Vegetable That Starts With A To Z

From here you will see all the veggies starting with A to Z.

The Vegetable That Starts With A

Artichoke: Artichoke is a vegetable that is related to the thistle. It is typically grown in temperate climates and can be found in grocery stores and farmer’s markets.

Asparagus: Asparagus is a vegetable that is enjoyed by many people. It is a member of the lily family and is related to garlic, onions, and leeks. Asparagus can be eaten cooked or raw.

Arrowroot: Arrowroot is a starchy tuberous root that is often used as a thickening agent in place of cornstarch. It has a neutral flavor and can be used in both sweet and savory dishes.

Arugula: Arugula is a leafy green vegetable that is often used in salads. It has a peppery flavor and is high in vitamins A and C. Arugula is also a good source of fiber.

Amaranth Leaves: Amaranth leaves are a nutrient-rich food that can be eaten fresh or cooked. They are an excellent source of vitamins A and C, and also contain calcium, iron, and potassium

Arame: Arame is a type of seaweed that is commonly used in East Asian cuisine. It has a mild, salty flavor and a slightly crunchy texture. Arame can be found in most Asian grocery stores, and it is also available online.

Aonori: Aonori, also known as green laver, is a type of seaweed that is popular in Japan and used in many dishes. It has a salty, ocean-like taste and is often used as a garnish or flavoring agent.

Adzuki Beans: Adzuki beans are a small, red bean that is popular in East Asia. They are often used in sweet dishes, such as desserts. Adzuki beans are high in protein and fiber, and they are a good source of iron and magnesium.

Acorn Squash: Acorn squash is a type of winter squash. It is small, round, and has green skin. The flesh is orange and has a sweet taste. Acorn squash is a good source of vitamins A and C. It can be roasted, baked, or grilled.

Aubergine: Aubergine, also known as eggplant, is a fruit that is widely used in many different dishes. It has a soft texture and a slightly bitter taste. Aubergine can be cooked in many different ways, including frying, baking, and grilling. It is a popular ingredient in dishes such as ratatouille and moussaka.

Ash Gourd: Ash gourd is a type of squash that is generally used in Asia. It is a smooth, light green vegetable that has a white, fleshy inside and hard skin. The ash gourd is high in fiber and Vitamin C, and it has a slightly sweet and nutty taste.

The Vegetable That Starts With B

Banana Squash: Banana squash is a type of winter squash that gets its name from its resemblance to a banana. This squash is long and curved, with smooth, pale yellow skin.

Bamboo Shoots: When most people think of bamboo, they probably think of the tall, green plants that can be seen in many parts of the world. What many people don’t know is that bamboo is also a type of edible plant.

Bean Sprouts: Bean sprouts are a healthy addition to any diet. They are low in calories and high in fiber and vitamins. Bean sprouts are also a great source of antioxidants, which can help protect the body against disease.

Beans: Beans are a type of legume that is high in fiber and protein. They are also a good source of iron, magnesium, potassium, and zinc. Beans can be eaten on their own as a side dish or added to soup, salad, or rice.

Beets: Beets are a root vegetable that is often overlooked in the grocery store, but they are a nutrient powerhouse. Beets are high in fiber, potassium, magnesium, and vitamins A and C.

Belgian Endive: Endive is a leaf vegetable that belongs to the chicory family. There are two types of endive Belgian endive and curly endive. Belgian endive is a white, slightly bitter, leafy vegetable that is grown in the dark.

Bell Peppers: Bell peppers are a type of vegetable that is often used in cooking. There are many different types of bell peppers, and they come in a variety of colors, including red, green, yellow, and orange.

Bitter Melon: Bitter Melon, also known as bitter gourd, is a vegetable that is popular in Asia and Africa. The fruit is light green with warty skin and a sour taste.

Black Eyed Peas: Black-eyed peas are a type of legume that is high in protein and fiber. They are also a good source of vitamins A, C, and K. Black eyed peas can be eaten cooked or raw, and they are a great addition to salads or soups.

Black Radish: Black radish, also known as black Spanish radish or rat-tailed radish, is a type of winter radish. It is a large, black root vegetable that is related to the white turnip. Black radish has tough skin and a pungent, spicy flavor.

Black Salsify: Salsify, also known as black salsify or white oyster plant, is a biennial vegetable in the sunflower family. The plant has an edible root that is white and creamy with a mild oyster flavor.

Bok Choy: Bok choy is a type of Chinese cabbage that has white stalks and dark green leaves. It is a common ingredient in Asian cuisine and is often used in soups and stir-fries.

Boniato: Boniato is a sweet potato that is often mistaken for a yam. It has smooth, white skin and is a little less sweet than a yam. Boniato can be baked, boiled, or mashed.

Borage: Borage (Borago officinalis) is an annual herb that is native to the Mediterranean region. The plant has hairy leaves and blue flowers. Borage is a popular herb that is used in many dishes. The herb has a sweet, cucumber-like flavor. Borage is also a good source of vitamin C and other nutrients.

Boston Marrow Squash: Boston marrow squash is a type of winter squash that is oblong in shape and has green skin. The flesh is orange and is very smooth. The flavor is sweet and nutty.

Broadleaf Arrowhead: Broadleaf arrowhead is a perennial wetland plant that can be found in the eastern and central United States. The plant has broad, green leaves that can reach up to 2 feet in length. Broadleaf arrowhead blooms from June through August with small, white flowers.

Broccoli: Broccoli is a plant that is in the cabbage family. It is green and has small flower buds. Broccoli is a good source of Vitamins A, C, and K. It also contains potassium, magnesium, and fiber.

Broccolini: Broccolini is an edible green vegetable that is a hybrid of broccoli and kale. It is often mistaken for broccoli, but it has a sweeter taste and smaller florets.

Brooklime: Brooklime is a flowering plant that is found in North America, Europe, and Asia. The plant has small, white flowers and can be found in moist areas such as swamps, marshes, and streams.

Brussel Sprouts: Brussel sprouts are a member of the cabbage family. They are small, round, and green with a hard outer shell. Brussel sprouts are a good source of fiber, vitamin C, and vitamin K.

Burdock root: Burdock root is a plant that is used in traditional medicine. It is believed to have many health benefits, including the ability to treat skin conditions and boost the immune system.

Butter Lettuce: Butter lettuce is a variety of lettuce that has a light, buttery flavor and a soft, delicate texture. It is sometimes called Boston lettuce or bibb lettuce. Butter lettuce is a popular salad green and can also be used in wraps and sandwiches.

Buttercup Squash: Buttercup squash is a winter squash that is long and cylindrical in shape. It has green, bumpy skin and bright orange flesh. The flesh is sweet and nutty, and the seeds are edible.

Butternut Squash: Butternut squash is a type of winter squash that is elongated and has smooth, cream-colored skin. The fruit is typically harvested in the fall and can be stored for several months.

The Vegetable That Starts With C

Onto the vegetables starting with C.

Cabbage: Cabbage is a type of vegetable that is typically eaten cooked. It has a mild flavor and can be used in a variety of dishes. Cabbage is a good source of fiber, vitamins, and minerals.

Cactus: Cactus can be delicious and nutritious food. There are many types of cactus, and they can be eaten raw or cooked. Cactus is a good source of fiber, vitamin C, and antioxidants.

Candy Roaster Squash: Candy Roaster squash is a winter squash that is gaining in popularity. It has a sweet, nutty flavor and can be used in both sweet and savory dishes.

Caper: Caper is a small, leafy green that is related to broccoli, cauliflower, and kale. It has a slightly tart flavor and is often used in salads, but can also be cooked.

Cardoon: Cardoon, a thistle relative, is a hardy perennial grown for its edible stalks and buds. The plants can reach 6 feet tall with stout, spiny stems. The large leaves are deeply cut into lobes and the flowers are purple.

Carrots: The carrot is a root vegetable that is orange in color. It is a good source of vitamin A, vitamin C, and dietary fiber. Carrots can be eaten raw or cooked.

Cassava: Cassava is a plant that is widely grown in tropical and subtropical regions for its edible starchy tuberous root. It is a major food crop in the developing world, providing a basic diet for over half a billion people.

Cauliflower: One of the most versatile vegetables in the grocery store is cauliflower. It can be used as a substitute for rice, mashed potatoes, and even pizza crust.

Celery: Celery is a vegetable that is often used in salads, soups, and other dishes. It is a good source of Vitamin C and other nutrients. Celery is also a low-calorie food, providing only 10 calories per stalk.

Celtuce: Celtuce is a type of lettuce that is grown for its stem rather than its leaves. The stem is crunchy and has a mild flavor that can be enjoyed raw or cooked.

Ceylon Spinach: Ceylon spinach is a leafy green vegetable that is closely related to Swiss chard. Ceylon spinach has a mild, slightly sweet flavor and is a good source of dietary fiber, vitamin C, and potassium.

Chard: Chard, a leafy green vegetable in the beet family, is a good source of fiber, vitamins A, C, and K, and minerals such as potassium and magnesium.

Chaya: Chaya is a tropical evergreen tree that is native to South America. The tree can grow up to 60 feet tall and has large, shiny green leaves. Chaya is often used as a food crop and is high in protein, iron, and vitamins A and C. The leaves can be eaten fresh or cooked, and the fruit can be eaten raw or made into juice or jam.

Chayote: Chayote, also known as mirliton, is a fruit that is popular in the Caribbean and Latin America. The chayote is a member of the gourd family and has a pear-like shape.

Cherry Tomatoes: Cherry tomatoes are small, round, red tomatoes that typically weigh less than one ounce. They are a type of grape tomato and get their name from their size, which is about the size of a cherry. Cherry tomatoes are grown in many parts of the world and are used in both cooked and raw dishes.

Chickweed: Chickweed is a weed that can be found in most parts of the world. It grows low to the ground and has tiny, white flowers. Chickweed is edible and can be eaten raw or cooked.

Chicory: Chicory is a plant that has been used for centuries as a coffee substitute and for its medicinal properties. The chicory plant is a member of the daisy family and can be found growing wild in Europe and North America.

Chinese artichokes: Chinese artichokes are a type of vegetable that is closely related to the globe artichoke. They are grown in many parts of the world and are used in a variety of dishes.

Chinese Broccoli: Chinese broccoli is a leafy green vegetable that is related to broccoli and cauliflower. It has a mild flavor and is a great source of fiber, vitamins A and C, and minerals such as potassium and magnesium.

Chinese Eggplant: This eggplant is a Chinese variety that is long, slender, and dark purple. It has a delicate flavor and a tender texture. The skin is edible, so there is no need to peel it.

Chinese Long Bean: The Chinese long bean is a legume that is related to the common bean. It is a long, slender pod that can grow up to 18 inches in length. The pods are green and smooth, and they are filled with small, white beans.

Chinese mallow: The Chinese mallow (Malva Verticillata), also known as the whorled mallow, is a wildflower that is found throughout North America. This annual plant can reach up to 3 feet in height and has hairy leaves that are arranged in whorls around the stem.

Chives: Chives are a type of onion that is used as a herb. It has a mild flavor and can be used in many dishes. Chives are part of the allium family, which also includes onions, garlic, and leeks.

Collard greens: Collard greens are a leafy green vegetable that is part of the cabbage family. They are a good source of vitamins A, C, and K. Collard greens can be eaten cooked or raw.

Common Bean: The common bean (Phaseolus vulgaris) is a herbaceous annual plant grown for its edible seeds. The seeds are commonly eaten whole, cooked, or ground into flour.

Corn: Corn is a grain that is most commonly used for making flour, animal feed, ethanol fuel, and high fructose corn syrup. Corn is the most widely grown crop in the United States.

Cos Lettuce: Cos Lettuce, also known as romaine lettuce, is a type of lettuce that has a long shelf life and is easy to grow. It is a popular choice for salads and sandwiches.

Crookneck Squash: Crookneck squash is a summer squash that is named for its crooked neck. The neck is edible and is a popular part of the squash. Crookneck squash is a light green color and has smooth skin.

Cucumber: Cucumber is a fruit that is often eaten as a vegetable. It is cylindrical in shape and has a thin skin. The flesh is usually pale green or white and has a mild flavor.

A Vegetable That Starts With D

Here are the veggies starting with D.

Daikon Radish: Daikon is a type of radish that is often used in Japanese cuisine. It is white and has a long, cylindrical shape. Daikon can be eaten raw or cooked, and it has a slightly sweet taste.

Dasheen: Dasheen, also known as taro, is a root vegetable that is a staple in the many Caribbean and African dishes. It is a good source of dietary fiber, vitamin C, and potassium.

Daylily: The daylily, also known as the Hemerocallis, is a perennial flower that can be found in gardens and landscapes throughout North America.

Delicata Squash: Delicata squash is a type of winter squash that is delicate in both flavor and texture. The skin is thin and edible, and the flesh is smooth and creamy.

Dill: Dill is a herb that has been around for centuries. It is used in both cooking and medicine. Dill is a versatile herb that can be used in many different dishes.

Dinosaur Kale: Dinosaur kale, also known as Lacinato kale, is a type of dark, leafy green vegetable that is related to cabbage and broccoli. It has a long, narrow leaf with a bumpy texture and a deep blue-green color.

Datil Pepper: Datil peppers are a hot pepper variety that is unique to the state of Florida. The peppers are long and slender and typically have a bright orange color. Datil peppers are about twice as hot as jalapeno peppers, making them a popular choice for spicy dishes.

Dragon Carrot: Dragon carrots are a new type of carrot that has been gaining popularity in recent years. They are a deep orange color and have a long, thin shape.

Dubna Garlic: Dubna garlic is a type of garlic that is named for the Russian city of Dubna, where it was first grown. Dubna garlic is small, white garlic that is said to have a sweet, delicate flavor.

Daikon Radish: The daikon radish is a large white vegetable that is related to the turnip. It is a winter crop and is grown in many parts of the world.

Dandelion: Dandelion is a weed that many people try to get rid of in their yards. However, dandelion has many benefits for your health. Dandelion can help you lose weight, it is a natural diuretic, and it helps improve digestion.

A Vegetable That Starts With E

Let’s learn the vegetables starting with E.

Earthnut Pea: The earthnut pea is a legume that is native to Africa. It is an annual plant that grows up to 2 feet tall. The leaves are green and the flowers are purple.

Edamame: Edamame is a soybean dish that is often served as an appetizer or side dish in Japanese restaurants. The beans are steamed and salted, and they have a slightly sweet and nutty flavor.

Eggplant: The eggplant, a member of the nightshade family, is a dark purple fruit that is about the size of an apple. It has a smooth skin and a creamy texture. Eggplant is high in fiber and low in calories.

Elephant Foot Yam: Elephant Foot Yam, also known as elephant yam, is a tropical vine that is found in the rain forests of Africa and Asia. The vine produces a large edible tuber that is often used in curries and stews.

Elephant Garlic: Elephant garlic is a type of garlic that is larger than the average garlic. It has a milder taste than the average garlic and can be eaten raw or cooked. Elephant garlic is a good source of vitamin C, vitamin B6, and manganese.

Endive: Endive is a leafy green vegetable that is a member of the chicory family. It has a slightly bitter taste and is often used in salads. Endive is high in fiber and vitamin C. It can be eaten raw or cooked.

Escarole: Escarole is a leafy green that is a member of the chicory family. It has broad, dark green leaves and a slightly bitter taste. Escarole can be used in salads, soups, or as a side dish. It is high in vitamins A and C and is also a good source of fiber.

The Vegetable That Starts With F

Do you know the vegetables starting with F?

Fava bean: The fava bean is a legume that has been cultivated for over 8,000 years. It is thought to have originated in the Mediterranean region and Asia. Fava beans are high in protein and fiber and are a good source of vitamins and minerals.

Fennel: Originating in the Mediterranean, Fennel is an aromatic, perennial herb that has been used medicinally and culinarily for centuries. The bulb, stalk, and leaves are all edible, and the plant is often used in salads, soups, stews, and other dishes.

Fiddlehead Fern: The fiddlehead fern is a wild vegetable that can be found in the northeastern and north-central United States. The fiddlehead is the curled-up frond of a young fern, and it is edible when cooked.

Field bean: Field beans (Vicia faba) are a type of legume that is grown for their edible seeds. It is a cool-season crop that is grown in many parts of the world. Field beans can be used fresh or dried.

French Sorrel: The French sorrel plant is a perennial herb that is found throughout much of Europe and North America. The plant produces a triangular, edible green leaf that has a sour, acidic taste.

A Vegetable That Starts With G

Coming up, vegetables starting with G.

Galangal: Galangal is a rhizome that is related to ginger. It is used in Thai and Indonesian cuisine. The root has a peppery, piney taste. It can be used fresh or dried.

Garbanzo Beans: Garbanzo beans, also known as chickpeas, are a type of legume that is high in fiber and protein. They can be consumed boiled, fried, or roasted.

Garlic: Garlic is a member of the onion family and is believed to have originated in Central Asia. It has been used as a food and medicine for thousands of years.

Garlic Chives: Garlic chives are a perennial herb that can be found in many gardens. The leaves have a garlic flavor and are good in salads, soups, and garnish.

Gem Squash: In the United States, the Gem squash is popular winter squash. It has dark green skin and bright orange flesh. Gem squash is high in nutrients, including vitamin C and beta carotene.

Gherkin: Gherkin is a cucumber that has been bred to be small and slender. It is perfect for pickling and its skin is thin enough to be eaten. Gherkins can be found in most grocery stores and are popular in Europe.

Ginger: Ginger is a spice that has been used for centuries in both Asia and Europe for its medicinal properties. It is a natural anti-inflammatory and can help soothe an upset stomach.

Golden Samphire: Golden samphire is a succulent, perennial herb that can be found growing wild along the coast of the UK and Ireland. The leaves and branches are edible and have a salty, tangy flavor.

Guar: Guar is a legume that grows in pods and is used as a source of protein and fiber.

Green Beans: Green beans are a type of vegetable that is often eaten in the United States. They are typically cooked by boiling or steaming.

Green Onions: One of the most popular vegetables in the United States is green onion. Green onions are a type of onion that has a long white stalk and a small green bulb at the top.

Gourd: Gourds are a type of fruit that grows on a vine. They come in many different shapes and sizes and can be used for a variety of purposes.

Gala Radish: Gala radish is a type of radish that is typically eaten in the spring. It has white or light pink skin and white flesh.

Vegetable That Starts With H

Let’s see vegetables starting with H

Hamburg Parsley: Hamburg parsley, a biennial herb in the Apiaceae family, is also known as Hamburg parsley root, turnip-rooted parsley, or German parsley.

Horseradish: Horseradish, a perennial plant of the Brassicaceae family, is a root vegetable best known for its pungent, sinus-clearing flavor.

Habanero Pepper: The habanero pepper is a small, but potent chili pepper that is popular in Mexican and Caribbean cuisine.

Haricot Beans: Haricot beans are a type of white bean that is often used in French cuisine.

The Vegetable That Starts With I

Next, vegetables start with I.

Iceberg lettuce: Iceberg lettuce is a type of lettuce that is most well-known for its crunchy texture and mild flavor. It is a cool-weather crop that is best grown during the spring and fall.

A vegetable that starts with J

Let’s learn vegetables starting with J.

Jalapeno: Jalapeno peppers are a type of chili pepper that is typically green or red in color. They are medium to hot in flavor and are used in many Mexican and Tex-Mex dishes.

Jicama: The jicama is a tuberous root vegetable that is related to the sweet potato and yam. It has a crispy texture and a slightly sweet flavor.

Jujuba: The jujube, also known as the Chinese date, is a fruit that is native to China. The jujube has a sweet, tart taste and a chewy texture.

A Vegetable That Starts With K

Coming next, vegetables starting with K

Kabocha Squash: Kabocha squash is a variety of winter squash that is orange or green in color. It has a smooth, slightly ribbed skin and a sweet, nutty flavor.

Kale: Kale is a leafy green vegetable that is related to collard greens, broccoli, and cabbage. It has a slightly bitter flavor.

Kangkong: Kangkong, also known as water spinach, is a popular vegetable in Southeast Asia. The vegetable is high in nutrients and low in calories.

Kidney Bean: Kidney beans are an excellent source of protein, dietary fiber, and minerals, making them a healthy addition to any diet.

Kombu: Kombu is a type of seaweed that is used in Japanese cuisine. It is widely used to make dashi, a type of broth.

Kurrat: Kurrat, a type of cumin, is an annual herb that is widely used in the Middle East, North Africa, and India.

A Vegetable That Starts With L

Let’s learn veggies starting with L.

Lakota Squash: Lakota squash is a Native American heirloom variety that is believed to have been grown for centuries by the Lakota people.

Land Cress: Land cress is a low-growing, edible plant that is a member of the mustard family. It is native to Europe and Asia, but can now be found in many parts of the world.

Laver: Laver is a type of edible seaweed that can be found in both fresh and saltwater. It is often used in sushi or as a wrap for other foods.

Lebanese Cucumber: The Lebanese cucumber is a long, slender, dark green cucumber that is a favorite among chefs. It has a delicate flavor and a slightly crisp texture.

Leek: Leeks are a type of vegetable that is related to onions. They are a member of the allium family, which also includes garlic and chives. Leeks have a long, white stalk with green leaves.

Legumes: Legumes are a type of plant that produces edible seeds. These seeds can be eaten whole, or ground into a powder and used as flour.

Lemongrass: Lemongrass is a fragrant grass that is widely used in Asian cuisine. The essential oil of lemongrass is known for its medicinal properties and is used to treat a variety of ailments.

Lentil: Lentil is a type of legume that has been consumed by humans for centuries. Lentils are a good source of protein, fiber, and other nutrients, making them a healthy addition to any diet.

Lettuce: Lettuce is a leafy green vegetable that is widely used in salads and other dishes. There are many different types of lettuce, including romaine, iceberg, and leaf lettuce.

Lima Bean: Lima beans are a type of legume that is often used in dishes such as succotash. They are high in protein and fiber, and they also contain vitamins and minerals.

Lotus Root: Lotus root is a type of vegetable that is often used in Asian cuisine. It has a mild flavor and a crunchy texture, and it can be cooked in a variety of ways.

A Vegetable That Starts With M

Lovely veggies starting with M.

Malabar Spinach: Malabar spinach is a leafy green vegetable that is popular in India and other parts of Southeast Asia. It is grown in hot, humid climates and can be eaten cooked.

Malanga: Malanga, also known as yautia, is a tuberous root vegetable that is often used in the Caribbean and Latin American cuisine. It has a starchy texture and a nutty, earthy flavor. Malanga can be boiled, mashed, or fried.

Mangetout: Mangetout is a type of edible pea that is pod-shaped and has a sweet, nutty flavor. The pods can be eaten fresh or cooked. Mangetout is a good source of dietary fiber, vitamin C, and potassium.

Miner’s Lettuce: Miner’s lettuce, Claytonia perfoliata, is a small succulent plant that is native to western North America. The plant gets its common name from the fact that it was once a staple of the diet of gold miners in California.

Mushrooms: Mushrooms are a type of fungus. There are many different types of mushrooms, and they come in all shapes and sizes. Some mushrooms are edible, while others are poisonous.

Mustard Greens: Mustard Greens is a leafy green vegetable that is low in calories and high in nutrient content. They are a good source of vitamins A, C, and K, as well as minerals such as potassium and magnesium.

Moth Beans: Moth beans are a type of legume that is often used in Indian cuisine. They have a nutty flavor and a firm texture. Moth beans are high in protein and fiber, and they are also a good source of iron and potassium.

Mizuna Greens: Mizuna Greens are a delicious and nutritious addition to any salad. Mizuna is a type of mustard green that is high in vitamins A and C, as well as folate.

Mozuku: Mozuku is a type of seaweed found in Okinawa, Japan. It is known for its health benefits, which include aiding in weight loss, preventing cancer, and improving heart health.

Mustard: Mustard is a condiment that has been around for centuries. It is made from the seeds of the mustard plant and can be used in many different ways.

Mung Beans: Mung beans are a type of legume that is often used in Asian cuisine. They are high in protein and fiber and are a good source of vitamins and minerals. Mung beans can be boiled, steamed, or stir-fried. They are also popular in India as sprouted beans.

Mashua: Mashua is a root vegetable that is related to the potato. It is native to the Andes mountain range in South America. Mashua has a nutty flavor and can be eaten cooked or raw.

Maize: Maize, also known as corn, is a cereal grain that is the most important crop in the United States. It is the country’s number one agricultural export and the leading feed grain.

A Vegetable That Starts With N

Let us look at some vegetables starting with N.

Napa Cabbage: You have probably heard of napa cabbage before, but did you know about the nutrients it possesses? Napa cabbage has longer leaves like lettuce and, unlike the green variant, is less commonly known.

Natto: More often seen in countries such as Japan and Korea, natto is fermented beans that can be enjoyed both as a snack or a side dish with rice. If you are vegan or vegetarian, natto is an excellent source of protein.

New Potato: You might be thinking, new potatoes? What is the difference between these and regular potatoes? New potatoes are harvested before fully growing. They do not store well, but they have almost no fat, cholesterol, or gluten since the potatoes are not fully mature yet.

Vegetable That Starts With O

Onwards with vegetables that start with O.

Onion: Onion is probably the first vegetable most people think of when reading this list. It is used in various dishes and curries and is considered a staple in multiple countries. Onions contain vitamin C, vitamin B6, potassium, and other beneficial substances for our bodies.

Okra: It is not known to many, but okra is a slimy vegetable cooked in India, Ghana, etcetera in their traditional dishes. When cooked, the crunchy vegetable releases a slimy substance and produces a unique taste liked by natives in the mentioned countries.

Olive: Most of us are familiar with olives from pizza topping options. Some may choose not to eat them, but they are great vitamin A, calcium, copper, and iron sources. Olives can also be eaten in salads, wraps, and pasta.

Vegetable That Starts With P

Moving on to vegetables that start with P.

Pak Choi: Pak choi or Pak Choy is a Chinese white cabbage that goes great in a stir-fry or as a side dish for steak, rice, etc. It is mostly eaten in a boiled form, drizzled with a dressing. You may be familiar with the omega-3s; Pak Choi is packed with them.

Peas: Peas are one of the effortless vegetables to incorporate into our daily meals. You can put them in fried rice, curries, stir-fries, and many other dishes. Peas contain fiber and are good sources of plant-based protein.

Pumpkin: Pumpkins can be devoured in delicious ways, from soup to pies to baked goods. No matter what your flavor profile prefers, there is bound to be a way to cook them. Not only does it blend well into these various styles of cooking, but it carries nutritional goods.

Vegetable That Starts With Q

Next, we have vegetables that start with Q.

Quinoa: Quinoa is an excellent substitute for rice if you are craving rice for every meal. Quinoa is healthy as the amount of protein is significantly higher, and it also contains fiber. Since it is just as fluffy, the texture is very similar

Vegetable That Starts With R

Now let us look at vegetables that start with R.

Radish: Radish can be consumed roasted, sauteed, pickled, or in salads. It is said that they are just as good cooked as they are raw, so the good news is you are not losing any nutritional value on the stove. Radish is high in antioxidants and both potassium and calcium.

Rocket Leaves: Rocket leaves or arugula leaves are more often seen raw in salads. If you have not heard of rocket leaves before, you can think of them as herbs such as basil. You can use rocket leaves to make pesto and use it in pasta.

Red Leaf Lettuce: When inviting guests, a colorful salad looks presentable and picture-worthy. If you are tired of the same old greens, give red leaf lettuce a try. They taste slightly sweet and bitter and are high in antioxidants, vitamin A, and vitamin K.

Vegetable That Starts With S

Next, we have vegetables that start with S.

Shallot: Shallot is a variety of onions, but it is less sharp and has a sweet hint to it. If you compare the two, shallots are rich in various nutrients Vitamin C, vitamin B6, copper, manganese, and folate. Shallots are often fried to serve as toppings but can also be used in soups, pasta, and salads.

Soybean: You may know soybean as a source of oil in the pantry. But did you know that soybeans hold several nutrients on their own? If you want to stay away from dairy, you can make soy milk at home.

Spinach: Most of us have been encouraged to eat spinach as kids while watching Popeye. As adults, some may even find the taste to our liking. Since consuming it raw is best for you, you can put it inside a salad, healthy smoothie, or cleansing juice to intake magnesium and vitamin E.

Sweet Potato: Are you wondering if you should switch your normal potatoes to sweet potatoes? The two carry different amounts of vitamins. Sweet potatoes have extra vitamin C and vitamin A. Although sweet potatoes have more carbohydrates than the former, they also contain more energy, sugar, fiber, and less starch.

Vegetable That Starts With T

Onto vegetables starting with T.

Tomato: We have heard of the argument of whether the tomato is a fruit or a vegetable; seeing it on this list should let you know what we think about that. Tomatoes are a lovely addition to an omelet or a salad, as they can be enjoyed both raw and cooked.

Turmeric: Most of us are familiar with turmeric powder and its growing demand for a conscious, healthy lifestyle. The main source is a root that contains a component called curcumin which benefits the heart and prevents cancer and Alzheimer’s.

Turnip: Turnips have a huge list of vitamins and minerals present in them, with protein and omega-3 fats. You can ingest turnips raw in coleslaw or a salad. Turnips can also be roasted with an array of other vegetables as a side dish or boiled to be mixed with mashed potatoes.

Vegetable That Starts With U

Now, vegetables that start with U.

Ulluco: Ulluco is a not so heard vegetable that can be compared to a potato. The taste is also similar but a tad bit sweeter. Ulluco sometimes has a vibrant pinkish purple color like that of beet.

Ube: Ube or purple yam is another bright purple vegetable. You can incorporate it in a dessert to give an eye-catching color. Baking it and simply devouring it like sweet potato is also a wonderful experience during cold weather.

Vegetable That Starts With V

Now we have vegetables with V.

Velvet Bean: If you are looking to lose weight, it may be worthwhile to give velvet beans a shot. Besides the various nutrients such as protein and fiber, it also helps to lessen body fat, cholesterol, and cellulite.

Vidalia Onion: Are you wondering how you can make your burgers more flavorful? Try putting Vidalia onions. The large circumference fits well in a broad burger, and the sweet taste elevates the experience.

Vanilla: We are all familiar with the flavor of vanilla, but some of us may not be so familiar with the source of it. Vanilla beans can be used as whole or scraped for the essence and taste we love.

Vegetable That Starts With W

Up next, we have vegetables with W.

Wasabi: If you have eaten sushi, the green paste packed with heat given on the side is wasabi. It might be too sharp for some, and not all places provide authentic wasabi paste. Wasabi has tremendous benefits, such as it counters food poisoning, inducing good blood circulation, and removing body toxins.

Winter Squash: When we say winter squash, we mean all the different colored, flavored, and shaped squashes available during the winter season. Since they all have unique tastes, a single method cannot turn them into enjoyable meals.

Water Chestnut: Water chestnut may come off to you as an unfamiliar vegetable. This zero-fat and low-calorie vegetable is also known as singhara. It contains vitamin B6, potassium, copper, and antioxidants that aid in managing healthy blood pressure.

Vegetable That Starts With X

Unfortunately, we did not find any vegetables that start with X.

Vegetables That Start With Y

Moving on to vegetables that start with Y.

Yam: Yams are very much like sweet potatoes when it comes to visuals. However, be aware that they cannot be ingested raw. You can bake and lightly coat them with some oil to enjoy yams, or roast them to mix with other vegetables to eat with your main dish.

Yu Choy: You may think Yu Choy is a close relative of bak choy, but surprisingly it is a different breed of Chinese broccoli. They have a long stalk and end with a lengthened leaf, both of which you can consume. These can be steamed or stir-fried to add to your meal.

Yucca Root: The yucca root is used to make medicines, so you know that it has serious nutritional benefits. To give you an idea, it can help with migraine, and osteoarthritis, and maintain healthy blood pressure.

Vegetable That Starts With Z

Now let us read vegetables that start with Z.

Zucchini: Zucchinis can often be confused with a cucumber when looking at its exterior. However, they can be included in your meals in multiple ways. An interesting method is by making noodles out of zucchini.

Zebra Eggplant: Zebra eggplants not only have an additional striped covering, but they also have a thinner peel and sweeter taste due to the decrease in seed size. The nutrients present are the same as in a regular eggplant or brinjal, such as iron, phosphorus, and potassium.

Conclusion

Coming to the end of the list, we hope you have learned about a new vegetable that interests you enough to incorporate into your meals. Who knows, you may even take a liking to a few after giving them a taste. Provide your palate with healthy options.  Thank you for reading our content on vegetables that start with A to Z.

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