List of Vegetables With A
Vegetables are edible plants or parts of plants that are typically consumed as a side dish or in salads. Below is the list of vegetables that start with a.
Popular Vegetables That Start with A
- Artichoke
- Arrowroot
- Asparagus
- Arugula
- Amaranth Leaves
All Vegetables That Start With A
Here is a list of over 100 vegetables that start with the letter “A”:
- Adzuki beans
- Agretti (also known as monk’s beard)
- Air potato
- Alfalfa sprouts
- Amaranth
- Amsoy
- Anise
- Arracacha
- Arrowroot
- Artichoke
- Arugula
- Asparagus
- Aubergine (also known as eggplant)
- Avocado
- Azuki beans
- Aztec sweet herb
- Acorn squash
- African eggplant
- Agathi leaves
- Alugbati (also known as malabar spinach)
- Amaranth greens
- Amsoy mustard
- Angelica
- Anise hyssop
- Apple gourd
- Armenian cucumber
- Arrowhead
- Arrowleaf
- Ash gourd
- Asian greens
- Asian radish
- Asparagus bean
- Asparagus pea
- Asparagus lettuce
- Atlantic kelp
- Australian spinach
- Adzuki sprouts
- Agretti sprouts
- Allium
- Amaranth sprouts
- Angelica sprouts
- Arugula sprouts
- Asparagus sprouts
- Azuki sprouts
- African yam bean
- Agati beans
- Ahipa (also known as yacón)
- Alfalfa hay
- Alpine currant
- Alsike clover
- American groundnut
- American pokeweed
- Amole
- Anchote
- Andean lupin
- Angel’s trumpet
- Anise pepper
- Anise root
- Annatto
- Apple mint
- Apricot vine
- Arracacha root
- Artichoke thistle
- Asparagus fern
- Atemoya
- Australian bay leaf
- Australian celery
- Algae
- Alkanet
- Amarillo pepper
- American blueberry
- American nightshade
- Andean potato
- Angel hair pasta
- Anise-flavored liqueur
- Anjou pear
- Aperol
- Aprium
- Armenian string cheese
- Arrowroot flour
- Asian long beans
- Asparagus cabbage
- Asturian cabbage
- Achiote paste
- African baobab
- Agave nectar
- Albino eggplant
- Alewives
- Alligator pepper
- Almond milk
- Alpine asparagus
- Alpine ginger
- Amarillo corn
- Amaranth flour
- Anadama bread
- Ancho chile
- Andouille sausage
- Antigua black pineapple
- Apple butter
- Apricot kernel oil
- Arame seaweed
- Armagnac
Green Vegetables Starting With A
- Alfalfa sprouts: Tiny sprouts from the alfalfa plant, often used in salads and sandwiches.
- Amaranth: A leafy green vegetable with a nutty flavor, commonly used in Asian and African cuisine.
- Amaranth greens: The leaves of the amaranth plant, used as a vegetable in many cuisines.
- Artichokes: A thistle-like vegetable, commonly used in Mediterranean cuisine.
- Arugula: A peppery leafy green often used in salads and pesto.
- Asparagus: A tall, thin green vegetable with a delicate flavor.
- Avocado: A fruit with a creamy texture, often used in salads and dips.
10 Common Vegetables Beginning with A (Definitions and Pictures)
Artichoke
Artichokes are large, thistle-like vegetables that are native to the Mediterranean. The edible part of the artichoke is the fleshy base of the leaves and the heart, which is located at the center of the vegetable. Artichokes are often boiled or steamed and served with a dipping sauce. They are a good source of fiber, vitamin C, and antioxidants.
Asparagus
Asparagus is a green, spear-shaped vegetable that is high in nutrients and low in calories. Asparagus can be boiled, grilled, roasted, or sautéed and is often served as a side dish or added to salads. Asparagus is a good source of fiber, folate, and vitamins A, C, and K.
Arugula
Arugula is a leafy green vegetable that has a peppery taste. It is often used in salads or added to sandwiches and pizzas. Arugula is a good source of vitamins A and C, as well as calcium and iron.
Avocado
Avocado is a fruit that is often used as a vegetable in culinary dishes. It is rich in healthy fats, fiber, and vitamins C, K, and B6. Avocado is often used in guacamole, salads, and sandwiches.
Artichoke hearts
Artichoke hearts are the tender, fleshy part of the artichoke that is located at the center of the vegetable. They are often marinated and used in salads or added to pizzas and pasta dishes.
Aubergine (eggplant)
Aubergine, also known as eggplant, is a purple or black vegetable that is often used in Mediterranean and Asian cuisines. Aubergine can be grilled, roasted, or sautéed and is often used in dishes such as moussaka and baba ghanoush.
Adzuki beans
Adzuki beans are small, red beans that are commonly used in Japanese and Chinese cuisine. They are often cooked and used in sweet or savory dishes, including soups, stews, and desserts. Adzuki beans are a good source of protein, fiber, and vitamins B and C.
Arrowroot
Arrowroot is a starchy root vegetable that is often used as a thickener in cooking and baking. It is a gluten-free alternative to cornstarch and is often used in sauces, gravies, and puddings.
Asparagus pea
The asparagus pea, also known as the winged bean, is a tropical legume that is native to Asia. The vegetable is long and slender with a green pod that resembles a wing. Asparagus peas are often used in stir-fries and salads and are a good source of protein, fiber, and vitamins A and C.
Artichoke bottoms
Artichoke bottoms are the flat, disc-like part of the artichoke that is located at the base of the vegetable. They are often used in Mediterranean cuisine and are a good source of fiber and antioxidants. Artichoke bottoms can be stuffed, grilled, or used in salads.
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