Vegetable Names - Discover the List of 100+ Names in English

Vegetables come in all shapes, sizes, and colors, and there are countless types of vegetables to choose from. From leafy greens to root vegetables, each type of vegetable offers unique flavors, textures, and nutritional benefits. Whether you are a seasoned vegetable lover or just starting to explore the world of plant-based eating, our list of vegetables will help you discover new and delicious ways to incorporate these healthy foods into your meals.

Table of Contents

Names of Vegetables in English

Vegetable Names in English – Created by Englishstudyonline

This is a list of plants that have a culinary role as vegetables. “Vegetables” can be used in several senses, including culinary, botanical, and legal. This list includes botanical fruits such as pumpkin, bean, bell pepper, cabbage, carrot, etc.

Acorn squash
Amaranth
Arrowroot
Artichoke
Asparagus
Bean
Beetroot
Beetroot/Beet
Bell Pepper (Capsicum)
Bitter Gourd
Bok choy
Broccoli
Brussel Sprout
Butternut squash
Cabbage
Cardoon
Carrot
Cassava
Cauliflower
Celery
Chard
Chayote
Chickpeas
Chili pepper
Chilly (Red Chilli)
Chinese cabbage
Chive
Collard greens
Coriander leaf
Corn
Corn (or Maize in the UK)
Cucumber
Daikon
Dandelion greens
Edamame
Eggplant
Eggplant (Aubergine)
Elephant garlic
Endive
Escarole
Fava beans
Fennel
Garlic
Garlic scapes
Ginger
Gourds
Green beans
Green onion
Habanero pepper
Horseradish
Hubbard squash
Jerusalem artichoke
Jicama
Kabocha squash
Kale
Kelp
Kohlrabi
Korean radish
Land cress
Leek
Lettuce
Lima beans
Malanga
Mint (Peppermint)
Mung bean
Mushroom
Mushrooms
Mustard greens
Napa cabbage
Nopales
Okra
Onion
Onions (Red)
Orach
Pak choi
Parsley root
Parsnip
Peas
Peppadew
Potato
Pumpkin
Purslane
Radicchio
Red cabbage
Red onion
Rhubarb
Romaine lettuce
Rutabaga
Salsify
Snap peas
Snow peas
Sorrel
Spaghetti squash
Spinach
Squash
Sweet potato
Swiss chard
Taro
Tatsoi
Tomatillo
Tomato
Turnip
Water chestnut
Watercress
Wax beans
Yam
Zucchini

List of 100+ Vegetable Names with Facts and Pictures

Acorn squash – Acorn squash is a type of winter squash that is green and shaped like an acorn. It is a good source of vitamins A and C.

Amaranth – Amaranth is a grain that is high in protein and fiber. It can be used in place of rice or quinoa in recipes.

Arrowroot– Arrowroot is a starch that is often used as a thickener in recipes. It is gluten-free and can be a good alternative to cornstarch.

Artichoke – Artichokes are a type of thistle that are often used in cooking. They are high in fiber and antioxidants.

Asparagus – Asparagus is a vegetable that is high in vitamins A, C, and K. It is often roasted or grilled.

Bean – Beans are a type of legume that are high in protein and fiber. They come in many varieties, such as black beans, kidney beans, and chickpeas.

Beetroot/Beet – Beets are a root vegetable that are high in fiber and antioxidants. They can be roasted, boiled, or pickled.

Bell Pepper (Capsicum) – Bell peppers are a type of vegetable that come in many colors, such as red, green, and yellow. They are high in vitamin C.

Bitter Gourd – Bitter gourd is a type of vegetable that is often used in Asian cuisine. It is low in calories and high in vitamin C.

Bok choy – Bok choy is a type of Chinese cabbage that is high in vitamins A and C. It is often stir-fried or used in soups.

Broccoli – Broccoli is a vegetable that is high in vitamins C and K. It can be eaten raw or cooked.

Brussel Sprout – Brussels sprouts are a type of vegetable that are high in fiber and vitamin C. They are often roasted or sautéed.

Butternut squash – Butternut squash is a type of winter squash that is orange and shaped like a bell. It is high in vitamin A and fiber.

Cabbage – Cabbage is a type of vegetable that comes in many varieties, such as green and red cabbage. It is high in vitamin C.

Cardoon – Cardoon is a type of vegetable that is related to artichokes. It is often used in Mediterranean cuisine.

Carrot – Carrots are a root vegetable that are high in vitamin A. They can be eaten raw or cooked.

Cassava – Cassava is a starchy root vegetable that is often used in African and South American cuisine. It is a good source of carbohydrates.

Cauliflower – Cauliflower is a vegetable that is high in vitamins C and K. It can be roasted, mashed, or used in place of rice in recipes.

Celery – Celery is a vegetable that is often used in salads and soups. It is low in calories and high in fiber.

Chard – Chard is a leafy green vegetable that is high in vitamins A and C. It can be sautéed or used in salads.

Chayote – Chayote is a type of squash that is often used in Latin American cuisine. It is low in calories and high in vitamin C.

Chickpeas – Chickpeas are a type of legume that are high in protein and fiber. They are often used in Mediterranean cuisine.

Chili pepper – Chili peppers are a type of vegetable that are often used in spicy dishes. They are high in vitamin C.

Chilly (Red Chilli) – Red chili peppers are a type of vegetable that are often used in spicy dishes. They are high in vitamin C.

Chinese cabbage (Napa cabbage) – Chinese cabbage is a type of cabbage that is often used in Asian cuisine. It is low in calories and high in vitamin C.

Chive – Chives are a type of herb that are often used as a garnish or in salads. They are high in vitamin C.

Collard greens – Collard greens are a leafy green vegetable that are high in vitamins A and C. They are often sautéed or used in soups.

Coriander leaf – Coriander leaves, also known as cilantro, are a type of herb that is often used in Mexican and Asian cuisine. They are high in vitamin C.

Corn – Corn is a type of grain that is often used in cooking. It is high in carbohydrates and can be used in many recipes.

Cucumber – Cucumbers are a type of vegetable that are often used in salads. They are low in calories and high in water.

Daikon – Daikon is a type of radish that is often used in Asian cuisine. It is low in calories and high in vitamin C.

Dandelion greens – Dandelion greens are a type of leafy green vegetable that are high in vitamins A and C. They are often used in salads.

Edamame – Edamame is a type of soybean that is often served as a snack or appetizer. It is high in protein and fiber.

Eggplant – Eggplant is a vegetable that is often used in Mediterranean cuisine. It is low in calories and high in fiber.

Elephant garlic – Elephant garlic is a type of garlic that is larger than regular garlic. It has a milder flavor and can be used in many recipes.

Endive – Endive is a type of leafy green vegetable that is often used in salads. It is high in vitamins A and K.

Escarole – Escarole is a type of leafy green vegetable that is often used in Italian cuisine. It is high in vitamins A and K.

Fava beans – Fava beans are a type of legume that are high in protein and fiber. They are often used in Mediterranean cuisine.

Fennel – Fennel is a type of vegetable that is often used in Mediterranean cuisine. It has a licorice-like flavor and is high in vitamin C.

Garlic – Garlic is a type of herb that is often used in cooking. It is high in antioxidants and can be used in many recipes.

Garlic scapes – Garlic scapes are the flower stalks of garlic plants. They are often used in cooking and have a mild garlic flavor.

Ginger – Ginger is a type of root that is often used in Asian cuisine. It has a spicy flavor and is high in antioxidants.

Gourds – Gourds are a type of vegetable that come in many shapes and sizes. They are often used for decoration, but some varieties can be eaten.

Green beans – Green beans are a type of vegetable that are often used in salads and side dishes. They are high in vitamins A and C.

Green onion – Green onions, also known as scallions, are a type of onion that are often used in Asian cuisine. They are high in vitamin C.

Habanero pepper – Habanero peppers are a type of vegetable that are very spicy. They are often used in Mexican cuisine.

Horseradish – Horseradish is a type of root that is often used as a condiment. It has a spicy flavor and is high in vitamin C.

Hubbard squash – Hubbard squash is a type of winter squash that is often used in soups and stews. It is high in vitamin A and fiber.

Jerusalem artichoke – Jerusalem artichokes, also known as sunchokes, are a type of root vegetable that are often used in soups and stews. They are high in fiber and potassium.

Jicama – Jicama is a type of root vegetable that is often used in Latin American cuisine. It is low in calories and high in vitamin C.

Kabocha squash – Kabocha squash is a type of winter squash that is often used in Japanese cuisine. It is high in vitamin A and fiber.

Kale – Kale is a leafy green vegetable that is high in vitamins A, C, and K. It can be eaten raw or cooked.

Kelp – Kelp is a type of seaweed that is often used in Asian cuisine. It is high in iodine and other minerals.

Kohlrabi – Kohlrabi is a type of root vegetable that is often used in German cuisine. It is high in vitamin C and fiber.

Land cress – Land cress is a type of leafy green vegetable that is often used in salads. It is high in vitamins A and C.

Leek – Leeks are a type of onion that are often used in soups and stews. They are high in vitamin C.

Lettuce – Lettuce is a type of leafy green vegetable that is often used in salads. It is low in calories and high in vitamins A and K.

Lima beans – Lima beans are a type of legume that are high in protein and fiber. They are often used in soups and stews.

Malanga – Malanga is a type of root vegetable that is often used in Latin American cuisine. It is high in fiber and vitamin C.

Mint (Peppermint) – Mint is a type of herb that is often used in teas and desserts. It is high in antioxidants.

Mung bean – Mung beans are a type of legume that are high in protein and fiber. They are often used in Asian cuisine.

Mushroom – Mushrooms are a type of fungus that are often used in cooking. They are low in calories and high in vitamins B and D.

Mustard greens – Mustard greens are a type of leafy green vegetable that are often used in salads. They are high in vitamins A and C.

Nopales – Nopales are a type of cactus that are often used in Mexican cuisine. They are low in calories and high in fiber.

Okra – Okra is a vegetable that is often used in Southern cuisine. It is high in vitamin C and fiber.

Onion – Onions are a type of vegetable that are often used in cooking. They are high in vitamin C and antioxidants.

Orach – Orach is a type of leafy green vegetable that is often used in salads. It is high in vitamins A and C.

Pak choi – Pak choi is a type of Chinese cabbage that is often used in stir-fries. It is high in vitamins A and C.

Parsley root – Parsley root is a type of root vegetable that is often used in soups and stews. It is high in vitamin C and fiber.

Parsnip – Parsnips are a type of root vegetable that are often used in soups and stews. They are high in vitamin C and fiber.

Peas – Peas are a type of legume that are high in protein and fiber. They are often used in salads and side dishes.

Peppadew – Peppadews are a type of sweet and spicy pepper that are often used in salads and sandwiches.

Potato – Potatoes are a type of root vegetable that are often used in cooking. They are high in carbohydrates and vitamin C.

Pumpkin – Pumpkin is a type of winter squash that is often used in pies and soups. It is high in vitamin A and fiber.

Purslane – Purslane is a type of leafy green vegetable that is often used in salads. It is high in omega-3 fatty acids and vitamins A and C.

Radicchio – Radicchio is a type of leafy green vegetable that is often used in salads. It is high in vitam.ins A and K.

Red cabbage – Red cabbage is a type of cabbage that is often used in salads and slaws. It is high in antioxidants and vitamin C.

Red onion – Red onions are a type of onion that are often used in salads and sandwiches. They are high in antioxidants.

Rhubarb – Rhubarb is a type of vegetable that is often used in desserts. It is high in fiber and vitamin K.

Romaine lettuce – Romaine lettuce is a type of leafy green vegetable that is often used in salads. It is high in vitamins A and K.

Rutabaga – Rutabaga is a type of root vegetable that is often used in soups and stews. It is high in vitamin C and fiber.

Salsify – Salsify is a type of root vegetable that is often used in soups and stews. It is high in fiber and potassium.

Snap peas – Snap peas are a type of vegetable that are often used in salads and side dishes. They are high in vitamins A and C.

Snow peas – Snow peas are a type of vegetable that are often used in stir-fries. They are high in vitamins A and C.

Sorrel – Sorrel is a type of leafy green vegetable that is often used in salads. It is high in vitamins A and C.

Spaghetti squash – Spaghetti squash is a type of winter squash that can be used as a low-carbohydrate alternative to pasta. It is high in vitamin A and fiber.

Spinach – Spinach is a leafy green vegetable that is high in vitamins A and C. It can be eaten raw or cooked.

Squash – Squash is a type of vegetable that comes in many varieties, such as zucchini and butternut squash. It is high in vitamins A and C.

Sweet potato – Sweet potatoes are a type of root vegetable that are often used in pies and casseroles. They are high in vitamin A and fiber.

Swiss chard – Swiss chard is a type of leafy green vegetable that is high in vitamins A and K. It can be sautéed or used in salads.

Taro – Taro is a type of root vegetable that is often used in Asian cuisine. It is high in fiber and potassium.

Tomatillo – Tomatillos are a type of fruit that are often used in Mexican cuisine. They are high in vitamin C and antioxidants.

Tomato – Tomatoes are a type of fruit that are often used in cooking. They are high in vitamin C and antioxidants.

Turnip – Turnips are a type of root vegetable that are often used in soups and stews. They are high in vitamin C and fiber.

Watercress – Watercress is a type of leafy green vegetable that is often used in salads. It is high in vitamins A and C.

Watermelon radish – Watermelon radishes are a type of radish that are often used in salads. They are high in vitamin C and fiber.

Wheatgrass – Wheatgrass is a type of grass that is often used in juicing. It is high in vitamins A and C.

Winter melon – Winter melon is a type of fruit that is often used in Asian cuisine. It is low in calories and high in fiber.

Yam – Yams are a type of root vegetable that are often used in African and Caribbean cuisine. They are high in fiber and vitamin C.

Yellow squash – Yellow squash is a type of summer squash that is often used in salads and side dishes. It is high in vitamin C.

Zucchini – Zucchini is a type of summer squash that is often used in salads and side dishes. It is high in vitamin C and fiber.

Different Types of Vegetables

List of Non-starchy Vegetables

Non-starchy vegetables are those that contain fewer carbohydrates and calories than starchy vegetables. They are also rich in vitamins, minerals, fiber, and antioxidants. Here’s a list of non-starchy vegetables:

Leafy Greens (spinach, kale, collard greens, lettuce, arugula)
Cruciferous Vegetables (broccoli, cauliflower, Brussels sprouts, cabbage)
Bell Peppers (red, green, yellow)
Tomatoes
Cucumbers
Onions
Carrots
Celery
Asparagus
Zucchini
Eggplant
Green Beans
Artichokes
Okra
Radishes
Beets
Mushrooms

List of Starchy Vegetables

Starchy vegetables are those that contain higher amounts of carbohydrates and calories compared to non-starchy vegetables. They are a good source of energy and can be a part of a healthy and balanced diet, especially for individuals who are physically active or require more calories. Here’s a list of starchy vegetables:

Potatoes (white, red, sweet potatoes, yams)
Corn
Peas
Squash (acorn, butternut, winter squash)
Plantains
Cassava
Taro
Parsnips
Turnips
Carrots (although they are also considered a non-starchy vegetable, they are slightly higher in carbs than some other non-starchy veggies)

List of Nightshade Vegetables

Nightshade vegetables are a group of vegetables that belong to the family Solanaceae. They are called “nightshade” because they tend to thrive in shady areas and some of them were traditionally believed to be poisonous. Here’s a list of nightshade vegetables:

Tomatoes
Potatoes (white and sweet)
Eggplant (aubergine)
Peppers (bell peppers, chili peppers, paprika, cayenne pepper)
Tomatillos
Goji berries (also known as wolfberries)
Cape gooseberries (also known as ground cherries)
Tobacco (not a food crop)

List of Root Vegetables

Root vegetables are vegetables that grow underground and have a fleshy edible root. They are packed with nutrients, fiber, and complex carbohydrates, making them a great addition to a healthy and balanced diet. Here’s a list of root vegetables:

Carrots
Sweet potatoes
Potatoes
Onions
Garlic
Turnips
Parsnips
Beets
Radishes
Rutabagas
Ginger
Turmeric
Jerusalem artichokes
Cassava
Taro
Yam
Jicama

List of Low-Carb Vegetables

Low-carb vegetables are vegetables that are relatively low in carbohydrates and can be included in a low-carbohydrate or ketogenic diet. They are also typically high in fiber, vitamins, and minerals, making them a nutritious addition to any diet. Here’s a list of low-carb vegetables:

Leafy Greens (spinach, kale, lettuce, arugula, Swiss chard)
Cruciferous Vegetables (broccoli, cauliflower, Brussels sprouts, cabbage)
Bell Peppers (red, green, yellow)
Tomatoes (in moderation)
Cucumbers
Onions (in moderation)
Carrots (in moderation)
Celery
Asparagus
Zucchini
Eggplant
Green Beans
Artichokes
Okra
Radishes
Mushrooms
Sprouts (alfalfa, broccoli, etc.)

List of Cruciferous Vegetables

Cruciferous vegetables are vegetables that belong to the Brassicaceae family and are known for their nutritional properties and potential health benefits. They are also sometimes referred to as “brassica” vegetables. Here’s a list of cruciferous vegetables: