50+ Vegetables Name in English

In the diverse world of vegetables, knowing their names and identifying them can be both fascinating and essential for a healthy diet. This comprehensive guide lists over 50 vegetables along, descriptions, and interesting facts about each. Our aim is to provide a rich and detailed resource that not only names these vegetables but also offers insights into their benefits and uses.

1. Carrot (Daucus carota)

The carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow varieties exist. It is crunchy, tasty, and highly nutritious, being a rich source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

2. Broccoli (Brassica oleracea var. italica)

Broccoli is a cruciferous vegetable that is known for its nutritional value and health benefits. It is high in vitamins C and K, and also contains significant amounts of folate, fiber, and several antioxidants that may support immune function and reduce inflammation.

3. Spinach (Spinacia oleracea)

Spinach is a leafy green vegetable that is packed with nutrients. It is rich in iron, calcium, and vitamins A, C, and K. Spinach is also a good source of folate, magnesium, and antioxidants, making it an excellent addition to a healthy diet.

4. Tomato (Solanum lycopersicum)

Although botanically a fruit, the tomato is commonly used as a vegetable in cooking. It is a rich source of vitamin C, potassium, folate, and vitamin K. Tomatoes are also high in lycopene, an antioxidant linked to many health benefits.

5. Potato (Solanum tuberosum)

Potatoes are starchy tuberous crops that are a staple food in many cultures. They are rich in vitamins C and B6, manganese, phosphorus, niacin, and pantothenic acid. Potatoes are versatile and can be prepared in numerous ways.

6. Bell Pepper (Capsicum annuum)

Bell peppers, also known as sweet peppers, come in various colors including red, yellow, orange, and green. They are high in vitamins A and C, potassium, folic acid, and fiber. Bell peppers are known for their sweet flavor and crunchy texture.

7. Cabbage (Brassica oleracea var. capitata)

Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop. It is rich in vitamins C and K, and also contains dietary fiber, folate, manganese, and vitamin B6. Cabbage is known for its role in supporting digestive health.

8. Cauliflower (Brassica oleracea var. botrytis)

Cauliflower is a cruciferous vegetable that is often overshadowed by its green cousin, broccoli. It is a great source of nutrients, including vitamins C, K, and B6, folate, pantothenic acid, and fiber. Cauliflower can be roasted, grilled, or even used as a low-carb rice substitute.

9. Eggplant (Solanum melongena)

Eggplant, also known as aubergine, is a member of the nightshade family. It is a good source of fiber, vitamins B1 and B6, and potassium. Eggplants are known for their unique taste and texture and are used in a variety of dishes around the world.

10. Zucchini (Cucurbita pepo)

Zucchini, also known as courgette, is a summer squash that is harvested when immature. It is low in calories and high in vitamin A, manganese, and antioxidants. Zucchini can be eaten raw or cooked and is a popular ingredient in many recipes.

11. Peas (Pisum sativum)

Peas are a small, spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which are high in fiber, protein, vitamins A, C, and K, thiamine, folate, and manganese. Peas are commonly used in a variety of culinary dishes.

12. Asparagus (Asparagus officinalis)

Asparagus is a spring vegetable known for its unique flavor and nutritional benefits. It is a rich source of vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. Asparagus is often grilled, steamed, or roasted.

13. Kale (Brassica oleracea var. sabellica)

Kale is a leafy green vegetable that belongs to the cabbage family. It is highly nutritious, containing high levels of vitamins A, K, C, B6, and manganese, as well as calcium, copper, potassium, and magnesium. Kale can be eaten raw, cooked, or used in smoothies.

14. Lettuce (Lactuca sativa)

Lettuce is a leafy green that is commonly used in salads. It is low in calories but high in fiber, vitamins A, C, and K, and folate. Lettuce varieties include iceberg, romaine, butterhead, and leaf lettuce, each with its own unique texture and flavor.

15. Cucumber (Cucumis sativus)

Cucumbers are a popular vegetable known for their refreshing taste and high water content. They are low in calories and provide vitamin K, vitamin C, magnesium, potassium, and manganese. Cucumbers are often eaten raw in salads or pickled.

16. Pumpkin (Cucurbita pepo)

Pumpkins are a type of winter squash that are typically orange in color. They are rich in vitamins A, C, and E, potassium, and fiber. Pumpkins can be used in both sweet and savory dishes, and their seeds are also edible and nutritious.

17. Beetroot (Beta vulgaris)

Beetroot, or beets, are root vegetables that are known for their deep red color and earthy flavor. They are high in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beets can be eaten raw, cooked, or pickled.

18. Radish (Raphanus sativus)

Radishes are root vegetables that come in a variety of colors including red, white, purple, and black. They are known for their spicy flavor and crisp texture. Radishes are rich in vitamin C, fiber, and several antioxidants.

19. Sweet Corn (Zea mays)

Sweet corn is a variety of maize with a high sugar content. It is a good source of fiber, vitamins A, B, and C, and essential minerals like magnesium and potassium. Sweet corn is enjoyed grilled, boiled, or as a component in various dishes.

20. Garlic (Allium sativum)

Garlic is a member of the onion family and is known for its pungent flavor and numerous health benefits. It is rich in vitamin C, vitamin B6, manganese, and selenium. Garlic is often used as a seasoning or condiment.

21. Onion (Allium cepa)

Onions are a staple in many kitchens around the world. They are rich in vitamins C and B6, folate, potassium, and manganese. Onions can be eaten raw, cooked, or pickled and are used in a wide variety of dishes.

22. Green Beans (Phaseolus vulgaris)

Green beans, also known as string beans or snap beans, are a popular vegetable. They are high in fiber, vitamins A, C, and K, and folic acid. Green beans can be steamed, boiled, stir-fried, or used in casseroles.

23. Brussels Sprouts (Brassica oleracea var. gemmifera)

Brussels sprouts are a type of cruciferous vegetable. They are high in vitamins C and K, folate, manganese, and fiber. Brussels sprouts can be roasted, steamed, or sautéed and are known for their slightly bitter flavor.

24. Artichoke (Cynara scolymus)

Artichokes are thistle-like plants whose flower buds are eaten as a vegetable. They are rich in fiber, vitamin C, vitamin K, folate, magnesium, and antioxidants. Artichokes can be boiled, steamed, grilled, or baked.

25. Celery (Apium graveolens)

Celery is a low-calorie vegetable that is often used in salads and soups. It is a good source of vitamins A, C, and K, folate, potassium, and antioxidants. Celery is known for its high water content and crunchy texture.

26. Leek (Allium ampeloprasum)

Leeks are a member of the onion family and are known for their mild flavor. They are rich in vitamins A, C, and K, as well as folate, manganese, and fiber. Leeks can be used in soups, stews, and a variety of other dishes.

27. Fennel (Foeniculum vulgare)

Fennel is a flavorful herb with a taste similar to anise. It is rich in fiber, vitamin C, potassium, and antioxidants. Fennel can be eaten raw, roasted, or used to flavor dishes.

28. Okra (Abelmoschus esculentus)

Okra, also known as lady’s finger, is a green vegetable that is high in vitamins A and C, folate, fiber, magnesium, and antioxidants. Okra is commonly used in soups, stews, and fried dishes.

29. Turnip (Brassica rapa)

Turnips are root vegetables that are rich in vitamins C and K, folate, fiber, and manganese. They have a slightly sweet and peppery flavor and can be eaten raw, cooked, or pickled.

30. Parsnip (Pastinaca sativa)

Parsnips are root vegetables similar to carrots but with a sweeter taste. They are high in fiber, vitamins C and K, folate, and potassium. Parsnips can be roasted, mashed, or used in soups and stews.

31. Squash (Cucurbita)

Squash is a versatile vegetable that comes in many varieties, including butternut, acorn, and spaghetti squash. It is high in vitamins A and C, fiber, and antioxidants. Squash can be roasted, steamed, or used in a variety of dishes.

32. Rhubarb (Rheum rhabarbarum)

Rhubarb is a vegetable known for its tart flavor. It is high in vitamins K and C, calcium, potassium, and manganese. Rhubarb is often used in desserts, but can also be used in savory dishes.

33. Swiss Chard (Beta vulgaris subsp. cicla)

Swiss chard is a leafy green vegetable that is high in vitamins A, C, and K, as well as magnesium, potassium, and iron. It can be eaten raw or cooked and is often used in Mediterranean dishes.

34. Bok Choy (Brassica rapa subsp. chinensis)

Bok choy, also known as Chinese cabbage, is a leafy green vegetable that is rich in vitamins A, C, and K, as well as calcium and potassium. Bok choy is commonly used in Asian cuisine, particularly in stir-fries and soups.

35. Mustard Greens (Brassica juncea)

Mustard greens are leafy green vegetables that are high in vitamins A, C, and K, as well as folate and calcium. They have a peppery flavor and are commonly used in Southern cuisine and salads.

36. Collard Greens (Brassica oleracea var. viridis)

Collard greens are a type of leafy green vegetable that is high in vitamins A, C, and K, as well as calcium and fiber. They are commonly used in Southern cooking and are often boiled or sautéed.

37. Endive (Cichorium endivia)

Endive is a leafy green vegetable that is known for its slightly bitter taste. It is high in vitamins A, C, and K, as well as folate and fiber. Endive can be used in salads, soups, and as a garnish.

38. Watercress (Nasturtium officinale)

Watercress is a leafy green vegetable that is high in vitamins A, C, and K, as well as calcium and iron. It has a peppery flavor and is often used in salads and sandwiches.

39. Arugula (Eruca vesicaria)

Arugula, also known as rocket, is a leafy green vegetable that is high in vitamins A, C, and K, as well as calcium and potassium. It has a peppery flavor and is commonly used in salads and as a garnish.

40. Kohlrabi (Brassica oleracea var. gongylodes)

Kohlrabi is a type of cruciferous vegetable that is high in vitamins C and B6, potassium, and fiber. It has a mild, sweet flavor and can be eaten raw or cooked.

41. Radicchio (Cichorium intybus var. foliosum)

Radicchio is a leafy vegetable that is high in vitamins A, C, and K, as well as fiber and antioxidants. It has a slightly bitter taste and is often used in salads.

42. Dandelion Greens (Taraxacum officinale)

Dandelion greens are the leaves of the dandelion plant and are high in vitamins A, C, and K, as well as calcium and iron. They have a slightly bitter taste and are often used in salads and soups.

43. Purslane (Portulaca oleracea)

Purslane is a leafy green vegetable that is high in omega-3 fatty acids, vitamins A and C, magnesium, potassium, and calcium. It has a slightly sour and salty taste and is often used in salads.

44. Mâche (Valerianella locusta)

Mâche, also known as lamb’s lettuce or corn salad, is a leafy green vegetable that is high in vitamins A, C, and K, as well as folate and iron. It has a mild, nutty flavor and is often used in salads.

45. Sorrel (Rumex acetosa)

Sorrel is a leafy green vegetable that is high in vitamins A and C, as well as calcium and iron. It has a tangy, lemony flavor and is often used in soups, sauces, and salads.

46. Mizuna (Brassica rapa var. nipposinica)

Mizuna is a leafy green vegetable that is high in vitamins A, C, and K, as well as calcium and iron. It has a mild, peppery flavor and is often used in salads and stir-fries.

47. Tatsoi (Brassica rapa subsp. narinosa)

Tatsoi is a leafy green vegetable that is high in vitamins A, C, and K, as well as calcium and iron. It has a mild, mustardy flavor and is often used in salads and stir-fries.

48. Chrysanthemum Greens (Chrysanthemum coronarium)

Chrysanthemum greens are a leafy green vegetable that is high in vitamins A, C, and K, as well as calcium and iron. They have a slightly bitter taste and are often used in Asian cuisine.

49. Amaranth Greens (Amaranthus spp.)

Amaranth greens are leafy green vegetables that are high in vitamins A, C, and K, as well as calcium and iron. They have a mild, spinach-like flavor and are often used in salads and stir-fries.

50. Malabar Spinach (Basella alba)

Malabar spinach is a leafy green vegetable that is high in vitamins A and C, calcium, and iron. It has a slightly tangy flavor and is often used in salads and soups.

51. New Zealand Spinach (Tetragonia tetragonioides)

New Zealand spinach is a leafy green vegetable that is high in vitamins A and C, calcium, and iron. It has a mild, spinach-like flavor and is often used in salads and stir-fries.

52. Sea Kale (Crambe maritima)

Sea kale is a leafy green vegetable that is high in vitamins A and C, calcium, and iron. It has a mild, cabbage-like flavor and is often used in salads and stir-fries.

53. Garden Cress (Lepidium sativum)

Garden cress is a leafy green vegetable that is high in vitamins A and C, calcium, and iron. It has a slightly peppery flavor and is often used in salads and sandwiches.

54. Ice Plant (Mesembryanthemum crystallinum)

Ice plant is a leafy green vegetable that is high in vitamins A and C, calcium, and iron. It has a mild, slightly salty flavor and is often used in salads and sandwiches.