Do you know what vegetables start with B? Probably not, because there aren’t that many of them and that’s why you are here.
Unless you’ve been living under a rock, you know that eating your veggies is important. But did you know that there are a lot of different vegetables that start with B?
In this blog post, we’ll take a look at some of the most popular ones. Sooner or later, you’re bound to encounter them at the grocery store or in your garden!
The Term Vegetable
The term “vegetable” is a culinary term that generally means any plant part that is cooked and eaten as part of a meal.
However, the exact definition of “vegetable” can vary depending on who you ask. In some cases, the word may be used to refer to any plant-based food, regardless of whether it comes from a fruit, root, stem, leaf, or flower.
Others may define a vegetable as any edible plant part that is not a fruit or seed. This would include mature fruits that are eaten as part of a main meal.
Meanwhile, some people may also consider edible fungi and seaweed to be vegetables, even though they are not technically parts of plants.
Ultimately, the term “vegetable” is a broad category that can mean different things to different people.
Classification of Vegetables
Vegetables can be classified according to the part that can be eaten, some vegetables fall into one or more categories when many parts of the plant are edible e.g. both the root and leaves of a carrot can be eaten.
The following groups of vegetables are made according to these classifications:
roots (carrots, turnips, parsnips),
bulbs (onions, garlic),
stems (celery, fennel),
leaves (spinach, cabbage),
flowers (courgettes, broccoli),
fruits (tomatoes, peppers) and
seeds (peas, beans).
List of Vegetables That Sart With B
Here is the list of 22 veggies starting with the letter B!
- Bai Yor Leaf
- Bamboo Shoots
- Banana Squash
- Beans
- Beansprouts
- Beetroot
- Beets Bunch
- Bell Peppers
- Betel Leaf
- Black Eyed Peas
- Black Turtle
- Beans
- Bok Choi
- Brinjal (Eggplant)
- Broad Beans
- Broccoflower
- Broccoli
- Broccoli Rabe
- Broccolini
- Brussel Sprouts
- Buttercup Squash
- Butternut Squash
More on Vegetables That Start With B
Bai Yor Leaf
Derived from the yerba mate plant, the Bai Yarrow plant is a perennial grass with bright green, lance-shaped leaves. Native to northern Asia, this beautiful plant once grew throughout the country, but now only grows in the eastern parts of the United States.
Bamboo Shoots
Bamboo shoots (or water shoots) are one of the most nutritious vegetables you can eat. They have more protein, fiber, antioxidants, and minerals than spinach, broccoli, or even beets.
Banana Squash
Ever heard of banana squash? It’s the same fruit as regular banana, but it’s slightly sweeter and softer in texture. It tastes great by itself when sliced, and it’s also a great addition to many baked goods, smoothies, and desserts.
Beans
When most people think of beans, they picture those canned, mushy, salty, flavorless legumes that come in beige or brown plastic containers. But beans are more than just that. There are so many different kinds of beans, which come in a variety different colors and shapes, including white, green, pinto, and kidney, as well as black, white, soy, and kidney. Beans are also found in flours, breads, soups, and salad dressings.
Beansprouts
Beansprouts, or pea sprouts, are young, immature peas that have not yet been harvested. They are picked during the pea plants’ growing stage. These young shoots can be grown year-round, but grow best in cool weather (which makes them perfect for early spring).
Beetroot
Beetroot, the vibrant purple root vegetable, is quite nutritious and tasty, but did you know it is packed with cancer-fighting, anti-inflammatory, and anti-aging nutrients? Rich in manganese, folate, potassium, and calcium, beetroot can be eaten fresh as is, or cooked into veggie chips, roasted, and added to your favorite salad.
Beets Bunch
Beets are some of the most nutrient dense foods out there, and they are extremely fast digesting. If you’re hoping to speed up weight loss, consider incorporating beets into your diet. They are high in fiber, vitamins, minerals, and antioxidants, and they are low in calories. Beets can also increase blood flow and reduce inflammation in your body, providing additional benefits. Beets are one food that benefits all, so eat your way to overall increased health and well-being.
Bell Peppers
Bell peppers come in hundreds of different flavors, shapes, and sizes. I love them all, and from boring green to sweet orange and juicy red, they’re one of my favorite veggies. And they’re way more than just a tasty snack or side dish—they offer lots of health benefits.
Betel Leaf
A betel leaf is a small oval-shaped leaf that’s traditionally used for chewing. The leaves are green, slightly shiny, and vary in color from bright green to yellow. The crunchy, bland taste of the betel leaf is meant to be complemented with a mixture of slaked lime, lime juice, and tobacco, as well as the specific chewing motions that go down.
Black Eyed Peas
Black Eyed Peas are young, green, pods of peas. They are originally found in the southern United States. The peas are an edible pod, usually eaten whole. The peas are high in protein and fiber.
Bok Choi
Bok choy has been a popular Asian veggie for decades. This leafy green is a staple of many Chinese and Thai dishes, and it is widely cultivated in America and other parts of the world. Bok choy has a mild, slightly sweet flavor, and as an added bonus, it’s relatively easy to grow. Plus, it has many health benefits, and it can be eaten either raw or cooked.
Brinjal (Eggplant)
The brinjal is a member of the nightshade family, which includes tomatoes, potatoes and peppers. It has a bumpy, oval-shaped skin and can be purple, green, yellow, orange or brown. The brinjal has a mild, sweet, nutty flavor, and when cooked, the flesh is slightly creamy. It can be eaten raw, steamed, stir-fried, roasted or grilled.
Broad Beans
Broad beans, or fava beans, are also known as fava beans or broad beans. They are known for their broad, flat shape. Broad beans are found in Middle Eastern cuisine. Broad beans are a good source of fiber, vitamin C and vitamin K.
Broccoflower
You may have heard of broccoli but you may not be familiar with its close cousin, broccoflower. Both broccoli and broccoflower are members of the cruciferous vegetable family, which includes cabbage, cauliflower, Brussels sprout, kale, and collard greens, among others. Broccoli and broccoflower are from the same plant, though, and they look exactly the same, except broccoflower is smaller and rounder than broccoli. Broccoflower is actually a hybrid of broccoli and cauliflower.
Broccoli
Broccoli is an often overlooked vegetable, although it is a cruciferous vegetable. Cruciferous vegetables include cabbage, cauliflower, Brussels sprouts, kale, collard greens, kohlrabi, turnips, rutabagas, watercress, and broccoli rabe, among others.
Broccoli Rabe
Broccoli Rabe is another name for rapini and is also known as rapini rabe, broccoli rabe, or rapini. The leaves and small flowers of the broccoli rabe plant are used for cooking, and the root is eaten as a vegetable.
Broccolini
Broccolini is a cross between broccoli and kai-lan. Broccolini is crunchy and tastes something like broccoli. When cooked, broccolini has the same nutritional value as broccoli, but is lighter in calories and tastes sweeter.
Brussel Sprouts
Unlike spinach, kale, or cabbage, Brussels sprouts are not considered a superfood. Yet, they are packed with numerous nutrients that can be found in few other food groups. Brussels sprouts are good for you. In fact, they may be better for you than even the superfoods, such as kale and spinach.
Buttercup Squash
Buttercup squash, or buttercup, is a round winter squash that is yellow and orange with distinctive dark stripes. Other varieties can also be round or oblong, but their colors are typically cream or pale yellow. Buttercup squash is a winter squash that is sweeter, meatier, and more tender than butternut squash, or butternut. Buttercup squash also has a more refined, less stringy flesh. Buttercup squash has a smooth, yellow, and orange skin and is considered to be a tender squash.
Butternut Squash
Squash comes in many varieties, but butternut squash is a standout. It is a popular staple of fall and winter cooking. Butternut squash is a healthy alternative to both carrots and potatoes and other squash varieties. The pumpkin-shaped squash is a relative of zucchini, pumpkins, and cucumbers. The vegetable is rich in antioxidants, minerals, and vitamin A. The edible portion is the yellow or orange pulpy skin, which can be boiled, baked, grilled, steamed, or roasted, depending on the method.
Final Thoughts
Not only will including more of these nutrient-rich foods in your diet benefit your health, but they also taste great! Comment down below how many of the vegetables listed here you knew about before reading this post.
