List of Vegetables With B
A vegetable is a plant or part of a plant that is eaten as food. The term “vegetable” is not usually applied to fruit, nuts, cereal grains, pulses, or sweet fruits such as melons, although the latter is botanically a fruit.
Below is the list of vegetables that start with b:
Vegetables That Start With B
- Beans, Green
- Bitter Melon
- Bok Choy
- Broadbeans
- Broccoli Rabe
- Broccoli
- Brussel Sprouts
- Bamboo Shoots
- Beets
All Vegetables That Start With B
- Bamboo shoots
- Banana squash
- Beet greens
- Beets
- Belgian endive
- Bell peppers
- Bitter gourd
- Black beans
- Black-eyed peas
- Black salsify
- Blue potatoes
- Bok choy
- Borlotti beans
- Boston lettuce
- Broad beans
- Broccoflower
- Broccoli
- Broccolini
- Brussels sprouts
- Butter lettuce
- Butternut squash
- Baby bok choy
- Baby carrots
- Baby corn
- Baby kale
- Baby leeks
- Baby spinach
- Baby zucchini
- Bacon squash
- Bak choy
- Bamboo fungus
- Bamboo pith
- Barbados cherry
- Barley grass
- Bayam
- Bean sprouts
- Bengal gram
- Beni imo
- Black cardamom
- Black carrots
- Black chickpeas
- Black cumin
- Black garlic
- Black gram
- Black lentils
- Blood orange
- Blue foot mushroom
- Blue Hubbard squash
- Blue lake beans
- Boudin blanc
- Boule d’or squash
- Boursin cheese
- Box choy
- Boysenberries
- Brassica
- Breadfruit
- Breadnut
- Breakfast radish
- Broccoli rabe
- Brokali
- Brussel sprouts
- Buchu
- Buckwheat
- Buffalo gourd
- Buffalo tomatoes
- Bulb fennel
- Bull’s blood beet
- Burdock
- Buttercup squash
- Button mushrooms
- Baby eggplant
- Baby fennel
- Baby Lima beans
- Baby okra
- Baby pak choi
- Baby potatoes
- Baby radish
- Baby red beets
- Baby romaine lettuce
- Baby turnip greens
- Baby zucchini squash
- Bachelor’s button
- Bacon and eggplant
- Bahia black-eyed beans
- Bajra (pearl millet)
- Bak choy sum
- Bak choy white
- Baker’s potato
- Balinese long pepper
- Ball summer squash
- Balsam pear
- Banana blossom
- Banana pepper
- Bantu squash
- Barley
- Barnyard millet
- Batavian endive
- Bay leaves
- Beach bean
- Bear’s garlic
- Beetroot
- Beluga lentils
- Berbere pepper
- Bergamot orange
- Betel leaf
- Bianco di Spagna squash
- Big Jim chili pepper
- Bijan garlic
- Bintje potatoes
- Bird’s eye chili
- Bishop’s crown chili
- Bitter cucumber
- Black kale
- Black mustard seeds
- Black radish
- Black summer truffle
- Black winter truffle
- Black zucchini
- Blanc du Bois grapes
- Blanca de Navarra peppers
Green Vegetables Starting With B
- Baby bok choy: A smaller version of bok choy, Chinese cabbage with a mild flavor.
- Baby kale: A young version of kale, a leafy green with a slightly bitter taste.
- Baby lettuce: A young version of lettuce, often used in salads.
- Baby spinach: A young version of spinach, a leafy green with a mild flavor.
- Bamboo shoots: Tender, edible shoots of the bamboo plant.
- Barley grass: The young leaves of the barley plant, often used in smoothies and juice.
- Basil: A fragrant herb used in many cuisines, particularly Italian.
- Bay leaves: A fragrant leaf often used in soups and stews.
- Bean sprouts: Tiny sprouts from various types of beans, are often used in Asian cuisine.
- Beet greens: The leafy tops of the beetroot plant, often used as a vegetable.
- Beet stalks: The stems of the beetroot plant, are often used in salads and pickles.
- Belgian endive: A leafy vegetable with a slightly bitter taste, often used in salads.
- Bok choy: A Chinese cabbage with a mild flavor, often used in stir-fries.
- Broccoflower: A cross between broccoli and cauliflower, with a mild, nutty flavor.
- Broccoli: A cruciferous vegetable with a slightly bitter taste, often used in stir-fries and salads.
- Broccolini: A smaller version of broccoli, with a milder flavor.
- Brussels sprout leaves: The edible leaves of the Brussels sprout plant, are often used in salads.
- Brussels sprouts: A small, cruciferous vegetable with a slightly bitter taste.
10 Common Vegetables Beginning with B (Definitions and Pictures)
Broccoli
Broccoli is a green vegetable that is part of the cabbage family. It has a large flowering head and small, thick stems. Broccoli is high in vitamins C and K, dietary fiber, and various antioxidants. It is often boiled, steamed, or roasted and can be served as a side dish or added to soups, salads, and stir-fries.
Brussels Sprouts
Brussels sprouts are small, round, green vegetables that are similar in appearance to miniature cabbages. They are a member of the cruciferous family of vegetables and are high in vitamins C and K, dietary fiber, and antioxidants. Brussels sprouts are typically boiled or roasted and can be served as a side dish or added to salads, soups, and casseroles.
Butternut Squash
Butternut squash is a winter squash that has a tan, smooth, and bell-shaped exterior. The interior of the squash is bright orange and has a sweet, nutty flavor. Butternut squash is high in vitamins A and C, dietary fiber, and potassium. It can be roasted, baked, mashed, or pureed and used in soups, stews, casseroles, and as a side dish.
Beetroot
Beetroot, also known as beets, is a root vegetable that has a deep reddish-purple color. It is high in vitamins C and B6, dietary fiber, and antioxidants. Beetroot can be boiled, roasted, or grilled and can be used in salads, soups, stews, and as a side dish. It can also be juiced and used as a natural dye for food.
Bok Choy
Bok choy, also known as Chinese cabbage, is a leafy green vegetable that is commonly used in Asian cuisine. It has a mild, slightly sweet flavor and is high in vitamins A, C, and K, dietary fiber, and antioxidants. Bok choy can be stir-fried, steamed, or boiled and can be used in soups, stir-fries, and as a side dish.
Bell Pepper
Bell pepper, also known as sweet pepper, is a fruit that is commonly used as a vegetable. It comes in various colors, including green, red, yellow, and orange. Bell peppers are high in vitamins C and A, dietary fiber, and antioxidants. They can be eaten raw, roasted, grilled, or sauteed and can be used in salads, sandwiches, stir-fries, and as a side dish.
Beans
Beans are a type of legume that come in many varieties, including black beans, kidney beans, and navy beans. They are high in protein, dietary fiber, and various vitamins and minerals. Beans can be boiled, baked, or fried and can be used in soups, stews, salads, and as a side dish.
Broad Beans
Broad beans, also known as fava beans, are a type of legume that has a green pod and large seeds. They are high in protein, dietary fiber, and various vitamins and minerals. Broad beans can be boiled, roasted, or pureed and can be used in soups, stews, salads, and as a side dish.
Beet Greens
Beet greens are the leafy tops of the beetroot plant. They are high in vitamins A, C, and K, dietary fiber, and antioxidants. Beet greens can be sauteed, boiled, or steamed and can be used in salads, soups, stews, and as a side dish.
Broccolini
Broccolini is a hybrid of broccoli and Chinese kale. It has small, tender stems and a larger flowering head.
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