A vegetable is a plant of which root, stem, leaf, seed, flower, or fruit is used for human consumption. Vegetables can be eaten raw, cooked, or frozen.

Table of Contents

• Vegetable Names with Pictures
• A to Z List of Vegetables
• List of Vegetables with their Information
• Download in Pdf

Vegetables are a great source of nutrition, and they can be found everywhere, from supermarkets to restaurants. But you probably didn’t know the names of many vegetables. Here’s a list of commonly-used vegetable names with pictures.

Vegetable Names with Pictures

A to Z List of Vegetables

• Artichoke
• Ash gourd
• Asparagus
• Avocado
• Beetroot
• Bell pepper
• Bitter gourd
• Bok choy
• Broccoli
• Cabbage
• Carrot
• Cauliflower
• Celery
• Chayote
• Collard greens
• Coriander
• Corn
• Eggplant
• Endive
• Fennel
• Garlic
• Ginger
• Green bean
• Green chilies
• Horseradish
• Knol khol
• Kohlrabi
• Leek
• Lemon
• Lettuce
• Mint
• Moringa
• Mushroom
• Okra
• Olive
• Onion
• Parsnip
• Pea
• Potato
• Pumpkin
• Radish
• Red cabbage
• RedChillies
• Spinach
• Spring onion
• Sweet potato
• Swiss chard
• Tomato
• Turnip
• Yam
• Zucchini

List of Vegetables with their Information

You know that there are many vegetables out there with incredible health benefits. It’s important to be aware of the different types of vegetables, as well as their nutritional benefits, this list has it all!

Artichoke

Artichoke is an edible vegetable containing many small, tightly-packed leaves with a choke in the center. The edible portion is the heart of the plant, which has tiny hairs around it.

Ash gourd

Ash gourd has a firm, crisp texture and a slightly sweet taste. It is commonly used in Asian cooking. It can be found in many forms in the market, including precooked and canned. In addition, the green leaves are used for wrapping sushi rolls or rice balls in Japan.

Asparagus

Asparagus is a vegetable with long, green, stringy pieces of stalks. It is often cooked or eaten raw. In addition, the stalks are often eaten boiled, steamed, or grilled.

Avocado

Avocado is a fruit that is native to Central and South America. It is a relative of the pear, olive, and chia seed. It is considered essential for healthy cell function.

Bell pepper

Bell pepper has a sweet taste and is orange, red, green, or yellow. Bell pepper can be eaten raw or cooked. They are also called Capsicum annuum.

Beetroot

Beetroot is rich in vitamins, minerals, and antioxidants. It is most often consumed raw, boiled, roasted, or grilled.

Bitter gourd

Bitter Gourd is prepared by boiling and then mashing. It is also called ngah-bissu or karela, and it has many health benefits, such as lowering blood sugar levels, and is a rich source of antioxidants.

Bok choy

Bok choy is a member of the cabbage family. It has large, dark green leaves and white buds that are edible. The stalks are crunchy, but the leaves are soft. Bok choy is eaten raw in salads or stir-fried.

Broccoli

Broccoli is green in color with thick, dark green leaves. It contains many nutrients, including vitamin C, calcium, potassium, and folic acid. It also has fiber and is considered to be a cruciferous vegetable.

Cabbage

Cabbage is the plant family Brassicaceae. It is white or purple, often with thick green leaves. There are many varieties of cabbage, some with crinkly leaves like savoy, others smooth like Napa cabbage.

Carrot

Carrots are usually orange or yellow and contain high levels of beta-carotene. They can be eaten raw, juiced, processed into juice and other products, or cooked.

Cauliflower

Cauliflower is a white brassica vegetable. Cauliflower is also eaten raw and can be used in salads and sides.

Celery

Celery is primarily used as an ingredient for soup. In addition, celery has small leaves that are often used as wraps or twists around pieces of bread or other food items to make an appetizer.

Chayote

Chayote is a green, pear-shaped squash that is round and smooth on the outside and has a pale interior. It is also known as mirliton, vegetable pear, and christophine. It can be eaten raw or cooked.

Collard greens

Collard greens are a type of leafy green vegetable. They are often cooked in broth, sautéed in olive oil, or combined with other vegetables for a soup.

Coriander

Coriander is a fresh, citrusy plant that adds an intense aroma to dishes. It can be used as both an herb or spice.

Corn

Corn is a cereal grain that is used to make Cornmeal. When ground and cooked, Cornmeal is a food called “cornbread.” Its stalks can be eaten as vegetables. Corn has many uses in today’s society, including animal feed and biofuel production.

Eggplant

Eggplant is a vegetable that is long and egg-shaped. It is very versatile and can be used in many different ways. Eggplant can also be deep-fried, boiled, or grilled.

Endive

There are two main types of endive, commonly referred to as Belgian endive and regular endive. The leaves are rolled into tubes that can be used in salads or raw to eat with dips.

Fennel

Fennel is a plant grown for its leaves, seeds, stems, and flowers. It is a type of herb that can be used to flavor food.

Garlic

Garlic is a bulbous plant with a strong and pungent odor and flavor. It is perhaps the most well-known member of the allium family. It can be used in cooking and seasoning bread, stews, soups, sauces, marinades, dressings, dips, and condiments.

Ginger

Ginger is a type of herb that is often used in cooking. It has a spicy, pungent taste. It is sometimes served with honey to tone down the spice.

Green bean

Green beans are also known as string beans in the United States and runner beans in the United Kingdom.

Green chilies

Green chilies are a variety of chili pepper with a bright, lime green color. They can come in any size and shape, depending on the variety.

Horseradish

Horseradish is an herb best known for its spicy, tangy flavor. It is a root vegetable used in hot sauces and the traditional condiment, “mornay sauce.”

Kohlrabi

Kohlrabi is a type of vegetable, which is also known as “chili cabbage” or “chili leaves.” It is consumed mainly in Central Asian countries.

Knol Khol

Knol Khol, is a vegetable found in the Cucurbitaceae family. It is a long, thin, dark green stem that can be used as a vegetable.

Leek

The leek is a type of vegetable, which grows in a long spiral shape. It has a mild, onion-like flavor and can be cooked in soup.

Lemon

The tangy taste of lemon is what makes it so popular. It is mainly of citric acid, and lemons are used in cooking, cleaning, making lemonade, and many other ways.

Lettuce

Lettuce is a leafy green vegetable mostly eaten raw as a salad, sandwich, or wrap.

Mint

Mint is a green herb. Initially grown for its leaves, it can also make refreshing drinks and condiments such as pesto and sauces.

Moringa

Moringa is the world’s most popular medicinal tree, and with good reason. Its leaves can be eaten fresh or dried and steeped in boiling water to make a nourishing green tea, great for stomach ailments.

Mushroom

Mushrooms are the fruiting bodies of certain fungi that grow to a vast size, typically in dense clusters. Some are edible, but many are not.

Okra

Okra is a vegetable commonly served with grits, stewed or fried. It is known by many different names, including “Lady’s Fingers” and “Sung-Jing.

Olive

Olives are the fruit of the tree Olea europaea. They are round, green, and covered in hard, olive-green skin. Olives are the best-known oil source and are used as a fruit.

Onion

Onion is suitable for cooking and adding texture to many different dishes. It is also a popular topping for sandwiches and salads.

Parsnip

Parsnip is a root vegetable, white root. The plant is also known for carrot-top, Queen Anne’s lace, and mange tout. It has a sweet, nutty flavor with earthy undertones.

Pea

Peas, also known as pod peas, green peas, and garden peas, are young, fresh edible seeds from the pod of the highly aromatic legume plant Pisum sativum. Peas are a significant source of carbohydrates and protein.

Potato

Potato is a vegetable that is cooked and mashed to form a dish. For example, it can be made into French fries, potato salad, or mashed potatoes.

Pumpkin

Pumpkin is the orange and white squash with a large, hard shell. It has a mild flavor and can be eaten raw, cooked, or used in pies, muffins, desserts, and bread.

Radish

Radish is a root vegetable with a peppery taste and is often eaten raw in salads.

Red cabbage

Red cabbage is a type of cabbage that has red or purple leaves.

Red chilies

Red chilies are chili pepper, often dried and ground for use in cooking.

Spinach

Spinach is a green leafy vegetable that can be eaten raw or cooked. Spinach is a source of iron, potassium, and vitamin A.

Spring onion

Spring onions are green onions harvested before they reach maturity.

Sweet potato

Sweet potato is a type of root vegetable that is mostly cooked and eaten in a mash.

Swiss chard

Swiss chard is a leafy vegetable with a dark green variety and a white variety. Swiss chard is often eaten raw in salads or cooked in soups or casseroles.

Tomato

Tomatoes are often eaten raw but may also be used in salads, sauces, and other recipes.

Turnip

Turnip is usually eaten raw and has a mild sweet taste. It is commonly used as a soup vegetable.

Yam

Yam is a sweet taste and a white, yellow, or reddish-orange color. It is native to the tropical regions of Asia.

Zucchini

Zucchini is a type of squash, long and cylindrical, with dark green skin and white flesh.

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