Vegetables

Here is a short list of vegetables commonly eaten around the world: 

1. Carrots - a type of root vegetable that can be orange or any other color. They have a sweet taste and a crunchy feel.
2. Potatoes - underground tubers that are used as a main ingredient in many cuisines. They are available in different varieties.
3. Tomato - technically a fruit but used as a vegetable in cooking, tomatoes are juicy and rich in flavor.
4. Onion - a strong-smelling bulb veggie that is used all over the world to add flavor to food.
5. Lettuce - a leafy green veggie that is often used as a salad or sandwich base.
6. Cucumber - a juicy vegetable that is great for keeping you cool and hydrated, often used in salads and as a snack.
7. Bell Pepper - bell peppers come in many colors, such as red, yellow, and green, and they are sweet and crunchy.
8. Spinach - a leafy green food that is high in nutrients and is often used in soups, salads, and stir-fries.
9. Broccoli - a cruciferous veggie that is known for its dense clusters of green florets. It is high in vitamins and minerals.
10. Cabbage - available in different varieties like green, red, and Napa, this vegetable is often used in salads, coleslaws, and stir-fries.
11. Sweet potato - a root vegetable known for its sweet taste and bright orange flesh. It is high in fiber and vitamins.
12. Zucchini - a summer squash that is also called courgette. It has a mild taste and is often used in baked dishes and sautés.
13. Green beans are soft and are often used in a variety of dishes. They are also known as string beans or snap beans.
14. Mushroom - mushrooms are fungi that have different tastes and textures. They are used in many foods, from soups to stir-fries.
15. Peas - are sweet and starchy, and they are used as a side dish, or in soup, and salads.
16. Asparagus - the stalks are soft and have a unique taste. It is usually steamed, roasted, or grilled.
17. Cauliflower - a versatile vegetable used as a low-carb alternative to grains, often mashed or roasted.
18. Beetroot - a root veggie that is bright red and tastes sweet. It is often used in salads, and pickled.
19. Radish - thinly sliced radishes are often added to salads or used as a garnish because they are crunchy and spicy.
20. Eggplant – also called aubergine, this vegetable is meaty and is used in meals like ratatouille and moussaka. It is also called aubergine.
21. Celery - is often eaten as a snack, in salads, or as a taste base for soups and stews. It is crisp and slightly bitter.
22. Corn - fresh, canned, or dried, this vegetable is used in many foods around the world because it is sweet and starchy.
23. Pumpkin - a type of squash with a sweet and earthy flavor, often used in soups, pies, and baked goods.
24. Artichoke - a veggie that looks like a thistle and has parts that can be eaten, like the heart and tender leaves. It is usually steamed or grilled.
25. Kale - a leafy green food that is high in nutrients and has a slightly bitter taste. It is often used in smoothies and salads.
26. Sprouts - small veggies that look like cabbage and have a slightly bitter taste. They are usually roasted or sautéed.
27. Turnip - a root vegetable that tastes slightly sweet and spicy and is cooked in stews, soups, and roasts.
28. Ladies' Fingers/Okra - it has a unique texture and is used in soups, stews, and sauces.
29. Leek - a light vegetable that tastes like onions and has a sweet taste. It is often used in soups, quiches, and casseroles.
30. Watercress - this peppery green leafy vegetable is often used in soups, salads, and sandwiches.
31. Chard - a leafy green vegetable with colorful leaves that is like spinach and can be sautéed or put in salads.
32. Bok Choy - a type of Chinese cabbage that is often used in soups and stir-fries. It has crunchy stems and soft leaves.
33. Romaine Lettuce - a type of lettuce with long, strong leaves that is often used in Caesar salads and on sandwiches.
34. Arugula - also known as rocket; it has a peppery taste and is used in salads, pizzas, and pasta dishes.
35. Fennel - a bulbous vegetable that tastes a bit like licorice. It is usually sliced very thinly and cooked or put in salads.
36. Snow peas - flat-podded peas that taste sweet and are crunchy. They are often used in salads and stir-fries.
37. Radish - a bitter leafy green vegetable that is often added to salads and other meals as a garnish.
38. Kohlrabi - a member of the cabbage family with a crisp texture and mild flavor, often used in slaws and salads.
39. Swiss Chard – known for its colorful stems and leaves. It is soft and resembles spinach. It is often sautéed or added to soups.
40. Parsnip - a root vegetable that tastes sweet and earthy. It is often roasted, mashed, or added to soups.
41. Water Spinach - this leafy green food is often used in Asian cooking. It is also called kangkong.
42. Jerusalem Artichoke - a type of sunflower root vegetable that tastes like nuts and is often roasted or added to soups.
43. Celeriac - a vegetable that tastes a bit like celery and is often used in soups and stews. It is also called celery root.
44. Yuca - a starchy root food that is often used in Latin American and Caribbean cooking. It is also known as cassava.
45. Jicama - a root vegetable that is crunchy and slightly sweet that is often used in salads, slaws, and as a snack.
46. Bitter Melon – commonly found in Asian stir-fries and soups. It is a tropical food with a bitter taste.
47. Chayote - a mild-flavored squash that looks like a pear and is often used in salads, soups, and stir-fries.
48. Lotus Root - an Asian vegetable that is crunchy and has a mild flavor. It is often used in soups and stir-fries.
49. Taro - a starchy root vegetable that is often boiled or fried in Asian and Pacific Island dishes.
50. Squash - a broad category of vegetables including varieties like butternut, acorn, and spaghetti squash, used in soups, stews, and casseroles.