100+Vegetables Names in English with Pictures

Serial Number	Vegetable Name	Vegetable Image
1	Carrot
2	Potato
3	Tomato
4	Cucumber
5	Onion
6	Broccoli
7	Spinach
8	Cauliflower
9	Bell Pepper
10	Lettuce
11	Cabbage
12	Radish
13	Eggplant
14	Zucchini
15	Pumpkin
16	Green Bean
17	Peas
18	Celery
19	Asparagus
20	Sweet Potato
21	Artichoke
22	Beetroot
23	Mushroom
24	Leek
25	Turnip
26	Brussels Sprouts
27	Kale
28	Okra
29	Cilantro
30	Chard
31	Bok Choy
32	Parsnip
33	Yam
34	Watercress
35	Arugula
36	Fennel
37	Rhubarb
38	Shallot
39	Japanese Plum
40	Endive
41	Garlic Chives
42	Mustard Greens
43	Radicchio
44	Swiss Chard
45	Escarole
46	Kohlrabi
47	Hubbard Squash
48	Acorn Squash
49	Butternut Squash
50	Spaghetti Squash
51	Daikon Radish
52	Jicama
53	Kombu
54	Garlic
55	Ginger
56	Green Onion
57	Horseradish
58	Malanga
59	Oca
60	Water Chestnut
61	Yucca
62	Carob
63	Plantain
64	Cassava
65	Taro
66	Chayote
67	Galangal
68	Cardoon
69	Tarragon
70	Scallions
71	Chives
72	Celeriac
73	Dulse
74	Wakame
75	Bottle Gourd
76	Snake Gourd
77	Drumstick
78	Tindora
79	Tatsoi
80	Sponge Gourd
81	Corn
82	French beans
83	Beans
84	Green chili
85	Swede/rutabaga
86	Bitter Gourd
87	Avocado
88	Coriander
89	knol khol
90	Lemon
91	Pointed gourd
92	Mint
93	Red cabbage
94	Olive
95	Ash Gourd
96	Red chill
97	Green chili

Vegetable Names with Description

Carrot:
A crunchy and sweet root vegetable that comes in various colors, most commonly orange. Carrots are rich in beta-carotene, a compound that converts to Vitamin A in the body and supports eye health.

Broccoli:
Acruciferous vegetable with dense, green florets and edible stems. It is packed with vitamins, minerals, and antioxidants, contributing to a healthy diet.

Tomato:

Technically a fruit, tomatoes are used as vegetables in cooking. They come in various shapes and colors, and they are a good source of lycopene, an antioxidant known for its health benefits.

Spinach:
A nutrient-dense leafy green, spinach is rich in iron, calcium, vitamins, and antioxidants. It is commonly used in salads, soups, and various dishes.

Bell Pepper:
Also known as capsicum, bell peppers come in various colors and have a sweet, slightly tangy flavor. They are rich in Vitamin C and add vibrant colors to dishes.

Cucumber:
A refreshing and hydrating vegetable with a mild flavor. It is often enjoyed raw in salads or used to make pickles.

Onion:
A pungent vegetable used as a base in many cuisines to add flavor to dishes. Onions come in different varieties, such as red, white, and yellow.

Cauliflower:
Another cruciferous vegetable with a mild taste. It can be cooked or eaten raw and is often used as a substitute for rice or flour in certain recipes.

Potato:
A starchy root vegetable used in a wide range of dishes, from fries to mashed potatoes. Potatoes are a good source of carbohydrates and various minerals.

Lettuce:
A leafy green commonly used as a base for salads. It comes in different types like romaine, iceberg, and butterhead.

Zucchini:
A summer squash with a mild flavor and tender texture. It is often used in stir-fries, fritters, and as a low-carb pasta substitute.

Eggplant:
Also known as aubergine, eggplant has a meaty texture and is widely used in Mediterranean and Asian cuisines.

Sweet Potato:
A sweeter variation of the regular potato, rich in Vitamin A, fiber, and antioxidants.

Mushroom:

Technically a fungus, mushrooms come in various types and add a unique umami flavor to dishes.

Peas:
Sweet and green, peas are a good source of protein, fiber, and vitamins.

Cabbage:
A sturdy cruciferous vegetable with layers of leaves, commonly used in coleslaw and sauerkraut.

Corn:
A starchy grain eaten as a vegetable, commonly boiled, grilled, or used in various dishes.

Asparagus:
A slender and tender vegetable often roasted or steamed and enjoyed as a side dish.

Beetroot:
A vibrant and earthy root vegetable, rich in antioxidants and used in salads and various dishes.

Radish:
A crisp and peppery root vegetable often eaten raw or pickled, adding a refreshing crunch to salads.

Brussels Sprouts:
Miniature cabbage-like vegetables that are high in vitamins and fiber. They are often roasted or sautéed as a delicious side dish.

Artichoke:
A thistle-like vegetable with edible fleshy leaves and a heart in the center. They are commonly boiled or grilled and served with various dips.

Radicchio:
A bitter leafy vegetable with vibrant red or purple leaves, often used in salads or grilled to mellow its flavor.

Bok Choy:
Also known as Chinese cabbage, it has tender, green leaves and crunchy white stalks. It’s commonly used in stir-fries and soups.

Chard:
A leafy green vegetable with colorful stems, similar to beet greens. It can be sautéed, steamed, or used in salads.

Jicama:
A crunchy root vegetable with a slightly sweet taste, often used in salads and slaws.

Kohlrabi:
A unique vegetable with a taste similar to a mix of cabbage and broccoli stems. It can be eaten raw or cooked.

Cassava (Yuca):
A starchy tuber widely used in African, Latin American, and Asian cuisines, often boiled or fried.

Parsnip:
A root vegetable with a slightly sweet and nutty flavor, often used in soups and stews.

Watercress:
A peppery and nutrient-rich aquatic plant commonly used in salads and sandwiches.

Leek:
A mild-flavored vegetable related to onions and garlic, commonly used in soups and stews.

Fennel:
A bulbous vegetable with a licorice-like flavor, used in salads or roasted as a side dish.

Daikon Radish:
A large, white, and mild-flavored radish commonly used in Asian cuisines.

Plantain:
A starchy banana-like fruit, often cooked before consumption, and enjoyed as a savory side dish or sweet dessert.

Celery:
A crunchy and aromatic vegetable used as a snack, in salads, or as a flavor base in soups and stews.

Acorn Squash:
A small, sweet winter squash with a nutty flavor, often roasted or used in soups.

Water Chestnut:
A crispy and crunchy aquatic vegetable used in Asian stir-fries and salads.

Vegetables Name List (A -Z)

A

• Artichoke
• Arugula
• Asparagus
• Avocado
• Adzuki Bean

B

• Bell Pepper
• Bitter Gourd
• Bok Choy
• Broccoli
• Brussels Sprouts
• Butternut Squash
• Beetroot
• Bamboo shoots
• Black Beans,

C 

• Carrot
• Cauliflower
• Celery
• Chard
• Chayote
• Collard Greens
• Corn
• Cucumber
• Cabbage

D 

• Drumstick
• Dandelion Greens
• Delicata Squash
• Daikon Radish

E

• Eggplant (Aubergine)
• Endive:
• Escarole:
• Edamame:
• Elephant Garlic:

F

• Fiddlehead Ferns
• Fava Beans
• Frisée
• Fuyu Persimmon
• Flat Beans
• Fennel

G

• Ginger
• Green Beans
• Garlic

H 

• Hubbard Squash
• Horseradish
•  Hot Peppers

J 

• Jicama
• Jerusalem Artichoke

K

• Kohlrabi
• Kale

L 

• Lettuce
• Leek
•  Lima Beans

M

• Mushroom
• Malabar Spinach
• Mustard Greens

N

• Napa Cabbage
• Nopal
• Nettles
• New Zealand Spinach
• Nasturtium
• Nigella
• New Zealand Yam (Oca)
• Nightshade

O 

• Onion
• Okra

P 

• Peas
• Potato
• Pumpkin
• Parsnip

R 

• Radish
• Radicchio

S

• Squash
• Sweet Potato
• Swiss Chard
• Spinach

T 

• Tomato
• Turnip
• Tatsoi

W

• Watermelon
• Winter Squash
• Watercress
• White Onions

Y

• Yam
• Yardlong Bean

Z

• Zucchini Flower
• Zucchini Squash
• Zucchini Shoots
• Zucchini