Alphabetical list of vegetables, list of all vegetables, pictures vege

Alphabetical list of vegetables

With Pictures of vegetables

Here
is alphabetical list of vegetables for you. You will also find pictures
of vegetables here.

We have received emails from students, housewives
and other visitors telling us how they find this vegetable list useful.
We appreciate the feedback and suggestions.

This a list of culinary vegetables

That is, some of these are actually fruits but are used as vegetables.

So they are included in this list.

We are still adding to this vegetable list.

If you have any other vegetables in your part of the world, please send us the name and the picture (if possible) so that we can add it to this list.

If any vegetable is missing, let us know by using our
contact form.

Eat Your Vegetables and Be Healthy!

Alphabetical list of vegetables

A

Artichoke

Artichoke

– Flowery part of a plant. Used in Europe.

ash gourd, white gourd, petha, boodh kumbalkai, kohala

Ash gourd / white gourd

– petha – boodh kumbalkai, kohala

Asparagus

Asparagus

– flowering plant species . Only the young shoots of asparagus are eaten.

It has medicinal properties that help in cleansing and healing.

Aubergine in England, Brinjal in India  and Eggplant in America

Aubergine – Brinjal – Eggplant

It is a fruit of a plant and use as a vegetable.

Go to eggplant recipes

B

green Beans -  french beans

Beans – green Beans – french beans

legume plants. A variety of beans are available in different
sizes, shapes and colors.

French beans, runner beans.

Go to Green beans recipes

Beet / Beetroot

Beet – Beetroot

– Tubers

Go to beet – beetroot recipes

red, orange, yellow, green bell peppers

red, orange, yellow, green bell peppers

– see Capsicum.

Bitter Gourd - karela - karle

Bitter Gourd – Karela -Karle

flat beans - broad beans - vaal papdi

flat beans – broad beans – vaal papdi

Broad beans – Known as flat beans, field beans

In Indian languages,chapparada avrekai (Kannada), ghevda (Marathi), vaal papdi (Gujarati) etc.

Broccoli

Broccoli

Brussels sprouts

Brussels sprouts

Butternut Squash

Butternut Squash

has recently grown in popular in the United Kingdom and other countries.

C

chayote - chowchow

chayote – chowchow

Chayote – Known as cho-cho, sayote, pipinola, pear squash, vegetable pear, and choko, Bangalore brinjal, Squash. 

In Indian languages, seeme badnekai/ chow chow (Kannada), Vilayati vangi (Marathi),  Maerakkai/ chow chow/ Bangalore kathrikai(Tamil), 

Capsicum – Available in red, green, orange and yellow varieties. Called Pepper in America.

In India green capsicum is commonly available.

Celeriac / Celery root

Celeriac / Celery root

Celeriac / Celery root – Can be eaten raw or cooked.

It stores less starch compared to other root vegetables

Celery

Celery

Celery – leaves, seeds, stalks are used in cooking.

Negative calorie food.

Red Chard

Red Chard

Chard – Similar to beets.

With green leaves and red stems.

Used in salads.

Cluster beans - Gavar - Gorikai

Cluster beans – Gavar – Gorikai

Cluster beans – Gavar – Gorikai

Collards

Collards

Collards – This leafy green vegetable is also known as tree-cabbage and is rich in
vitamins and minerals.

Corn / Maize

Corn / Maize

Corn / Maize – North American native vegetable.

Cress – small peppery sprouts. Known as Halim(Hindi), Aliv(Marathi),  alavibija/ allibija (Kannada) etc.

Cauliflower / Phool gobi / hookosu

Cauliflower / Phool gobi / hookosu

Cauliflower / Phool gobi / hookosu – Cabbage family vegetable. Mostly the white head is eaten raw or cooked.
The leaves and the stem also can be eaten.

Go to cauliflower recipes

Cabbage - Gobi - Kobi - Kosu

Cabbage – Gobi – Kobi – Kosu

Cabbage – Gobi – Kobi – Kosu is available in green and purple varieties.

Used to make subji, snacks, salads etc.

Go to cabbage recipes

Carrot – Gajar – Gajjari is a root vegetable. Available in orange, red, yellowish varieties. 

Used to make sweets, salads, snacks, vegetable side dishes.

Go to  Carrot recipes

green cucumber

Green cucumber

Green cucumber – Traditionally used raw in salads.

The cucumber grows quickly and holds lots of water. Good to use in summer salads.

Go to cucumber recipes

D

Dill - shepu - suva

Dill – shepu – suva

– Leafy green dill is good for digestion. Dill leaves can be used raw in salads or cooked along with lentils.

drumstick moringa shevgyachay shenga, nuggekai

Drumstick Moringa

– Morianga or drumstick is known as Sehajan/sahajan ki phalli(Hindi), shevgyachya shenga (Marathi), Nuggekai (Kannada), Muringakkai (Tamil) .

Leaves and pods are used in cooking. Very nutritious and has medicinal properties too.

E

Eggplant - Brinjal - AuberginEggplant - Brinjal - Aubergin

Eggplant – Brinjal – Aubergin

Go to eggplant brinjal recipes

F

Fenugreek leaves - Methi

Fenugreek leaves – Methi

Fenugreek leaves are  known as Methi (Hindi, Marathi, Bengali, Gujrati, Konkani, Oriya).

Menthye soppu (Kannada), vendhaya keerai(Tamil), mentu akulu(Telugu).

fennel shepu suva

Fennel – Shepu – Suva

 – Shepu /  Suva – helps digestions

G

Gourds

A variety of gourds

Gourds – It is a fruit vegetable. Bitter gourd, bottle gourd, white gourd, snake gourd, cucumbers, squashes, and melons.

H

Hyacinth / Lablab Bean / Flat Beans / Field Beans

Hyacinth / Lablab Bean / Flat Beans / Field Beans

Hyacinth / Lablab Bean / Flat Beans / Field Beans

In other Indian languages it is known as chapparadavare, chikkadikai
(Kannada), avari, mochai (Tamil), anumulu, chikkudu (Telugu), mochakotta
(Malayalam), sem, ballar (Hindi), val papdi (Gujarati), pavta, val (Marathi), lilva.

The skin is removed and the seeds/beans are used. The skin is not edible by us. Skin is used as cattle feed.

Hyacinth / Lablab Bean / Flat Beans / Field Beans – After removing skin

Known as avarekalu/ avarekai(Kannada), pavta (Marathi).
The beans after the outer skins removed are used in snacks, curries, rice dishes etc.

I

Ivy gourd – tondli – tendli – kovai – tindora – donda kaya – tonde kai

K

Kales

Kales

Kales is a variety of cabbage but the leaves do not form a head.

Grows in cool climate.

Kohlrabi - Knolkol - Navalkol

Kohlrabi – Knolkol – Navalkol

Kohlrabi – knolkolNavalkol is a member of the turnip family.

It can be either purple or white.

Go to the top  of this alphabetical list of vegetables page

L

Lettuce

Lettuce

Lettuce – lots of green leaves used as a mainstay of
salads.

Leeks

Leeks

Leeks –  The national vegetable of Wales.

M

Mushrooms

Mushrooms

Mushrooms – not technically a vegetable, but a far older member of the plant kingdom.

Mushrooms do not use sunlight to produce energy, hence they have a completely different range of tastes than any other vegetable.

Mustard greens - <a href=sarson ke patte” height=”135″ src=”https://www.vegetarian-cooking-recipes-tips.com/images/mustard-greens-150×135.jpg” title=”Mustard greens – Sarson ke patte” width=”150″/>

Mustard greens – Sarson ke patte

Mustard greens – Sarson ke patte / saag

katuku keerai (Tamil), Ava akulu (Telugu), mohorichi pane (Marathi), etc.

O

Okra - Gumbo - Lady's finger - Bhindi

Okra – Gumbo – Lady’s finger – Bhindi

Okra – also called ‘ladies fingers‘ or gumbo.

Ethiopia and is a North
African staple, is popular in Europe, Asia and America.

Onion varieties

Onion varieties

Onion – Available in red, white. Also in small and big sized.

Go to  Onion recipes

P

Parsnips

Parsnips

Parsnip –  The sweet, starchy parsnip is a root vegetable.

Green peas in pod

Peas – green

Green peas

Bell pepper red green yellow orange - capsicum

Peppers red, yellow orange, green

– These are the fruit of the Capsicum family of plants.

The hotter tasting ones are usually referred to as chilies. See bell pepper.

Potatoes

Potatoes

Potatoes – Everyone loves potatoes, a root vegetable.

Go to Potato recipes

Pumpkin - Bhopla - Kaddu

Pumpkin – Kaddu – Bhopla

Pumpkin Yellow – A popular gourd vegetable used in cooking.

In Indian languages, pumpkin is known as kaddu (Hindi), bhopla (Marathi), kumbalkai (Kannada), poosanikai (Tamil), Gummadi Kayi (Telugu) etc.

Red and green pumpkin is also available. The insides of all pumpkins is yellowish / orangish.

R

Red Radish, mooli

Red Radish, mooli

Radish, mooli

White Radish, mooli

Red radish / Daikon Radish – rich in ascorbic acid (vitamin C), folic acid (foliate), and Potassium, the radish is a peppery vegetable popular in western and Asian cookery. The leaves can also be eaten in salads.

Rhubarb

Rhubarb

Rhubarb – A plant with large leaves.

Rhubarb was originally native to
China but has been popular in Europe since Roman times.

Ridgegourd - Dodka - Hirekai - Turai

Ridgegourd – Dodka – Hirekai – Turai

Ridge gourd / Luffa is known in Indian languages as dodka, turai, hirekai etc.

Rutabaga – Alternative name for Swede. Is also known as swedish turnips, yellow turnips, neeps and tumshies.

Go to the top of this alphabetical list of vegetables

S

Shallots - Madras onionsShallots Madras onions Sambar onions

Shallots – Madras onions – Sambar onions

Shallots are – Small onions in red and white color. Also known as Pearl onions and baby onions.

Small red onions are also known as madras onions or sambar onions.

They grow in clusters and may be roundish or elongated. They have a mild, sweetish taste and flavor.

The red baby onions can be stored for long

Spinach - Palak

Spinach – Palak

Spinach / Palak – large green leaves wilt easily in a pan, Spinach contains lots
of healthy trace minerals including iron.

Go to spinach/palak recipes

Snake gourd - padval- Chichinda

Snake gourd – padval – Chichinda

Snake gourd  is known as chichinda (Hind), Padval (Marathi), Padolkai/ padvalkai (Kannada), poodalankai (Tamil), potlakaya (Telugu) in Indian languages.

Snake gourd is used to make curry, dry subji with chana dal, fritters, stuffed with spices etc.

Squash

Squash

 – Butternut squash

Sweet corn

Sweet corn

Sweet corn – a north American native plant loved throughout the world.

Made into soup, snack.

sweet potato, gensu, ratale, shakarkand

Sweet potato

Sweet potato – a starchy tuber, a root vegetable.

Sweet potato is known as gensu (Kannada), ratale (Marathi), shakarkand(Hindi).

Swede – Apparently a cross between cabbages and turnips Swedes are a low calorie root vegetable

T:

Raw green tomatoes

Raw green tomatoes

Red ripe tomatoes

Red ripe tomatoes

Green tomato and Red ripe tomato – a fruit, used as a vegetable .

Tomatoes are best grown yourself.

Go to Green tomato recipes

Go to Red ripe tomato recipes

Turnips

Turnips

Turnip – Root vegetable.

Grows in cold climates.

W

Watercress – very peppery small salad like leaves

ash gourd, white gourd, petha, boodh kumbalkai, kohala

Ash gourd – white gourd

Ash gourd / White gourd – Known as petha(Hindi), boodh kumbalkai(Kannada), kohala(Marathi).

Y

Yams – Sweet starchy tuber that are popular in African, Caribbean and American cookery

Z

Green zucchini

Green zucchini

yellow zucchini

yellow zucchini

Green zucchini and yellow zucchini


सरसों साग के फायदे |Sarso Saag Ke Fayde| Sarson ke Sagiya| Benefits of Mustard Leaf/Saag|


SarsonSaag SarsonSaagkeFayde SarsokeSagiya
सरसों के पत्ते sarson ke patte की सब्जी यानि सरसों का साग और मक्के की रोटी पंजाब में तो चाव से खाई ही जाती है। सरसों का साग सिर्फ स्वादिष्ट ही नहीं होता बहुत पौष्टिक भी होता है। आइये जानें सरसों के पत्ते से फायदे।
सरसों के पत्तों में बहुत से पोषक तत्व होते हैं। नवंबर से मार्च तक ये आसानी से मिल जाते हैं और तभी इनका स्वाद लाजवाब होता है । फूल आने से पहले सरसों के कच्चे पत्ते तोड़कर इसकी सब्जी बनाई जाती है।
सरसों के पत्ते विटामिन और खनिज का भंडार होते है। इसमें प्रचुर मात्रा में विटामिन A , C और K होते हैं। यह प्रोटीन , कार्बोहाइड्रेट , आयरन , मेग्नेशियम , कैल्शियम , ज़िंक , कॉपर , पोटेशियम , सेलेनियम , मेगनीज , फोलेट तथा फाइबर का यह अच्छा स्रोत है।
कई प्रकार के एंटीऑक्सीडेंट जैसे फ्लेवोनोइड्स , सल्फोराफेन , केरोटीन , ल्यूटिन आदि इसमें पाए जाते हैं । इसके अतिरिक्त विटामिन B समूह के कई विटाइन जैसे फोलिक एसिड , पाइरोडोक्सिन , नियासिन , राइबो फ्लेविन , थायमिन आदि होते हैं।
इसमें कैलोरी और फैट नगण्य मात्रा में होते हैं। अतः सरसों के पत्ते का साग या सब्जी बहुत फायदेमंद है।
पालक की तरह सरसों के पत्ते में भी कई प्रकार के फीटो न्यूट्रिएंट्स होते हैं जो बहुत सी बीमारियों से बचाते हैं।
— फाइबर की प्रचुर मात्रा के यह कोलेस्ट्रॉल कम करता है। इसके अलावा फाइबर कब्ज और बवासीर जैसी बीमारियों को दूर करते है।
— इसमें विटामिन K प्रचुर मात्रा में होता है। यह हड्डियों की मजबूती , खून बहना बंद होना , तथा अल्जाइमर जैसी समस्याओं में लाभदायक होता है।
— सरसों के पत्ते में प्रचुर मात्रा में कई प्रकार के एंटीऑक्सीडेंट पाए जाते हैं जो कई प्रकार के कैंसर को रोकने में सहायक होते हैं।
— सरसों की ताजा पत्तियां विटामिन B कॉम्लेक्स समूह के कई विटामिन पाए जाते हैं जो शरीर के लिए बहुत जरुरी हैं।
— यह विटामिन C का अच्छा स्रोत है। इसके कारण यह प्रतिरोधक क्षमता बढाकर सर्दी जुकाम तथा फ्लू जैसी परेशानी से बचाता है।
— सरसों के पत्तों से मिलने वाला विटामिन A आँखों के स्वास्थ्य के लिए अच्छा होता है। इसके अलावा यह त्वचा को स्वस्थ बनाये रखने में सहायक होता है।

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