List of Vegetables That Start With C

List of Vegetables With C

Vegetables are often low in calories and high in fiber, making them an ideal food for weight loss and weight management. Below is the list of vegetables that start with c.

Vegetables That Start With C

• Collards
• Celery
• Carrot
• Cabbage, Green
• Cauliflower
• Cassava
• Cucumber
• Corn
• Chicory
• Crookneck
• Celeriac
• Cabbage, Red
• Chayote

All Vegetables That Start With C

1. Cipolline onions
2. Chinese eggplant
3. Common beans
4. Charentais melon
5. Courgette flowers
6. Chicory
7. Cranberry bean
8. Cilantro leaves
9. Chinese celery
10. Chiong-long
11. Collard greens
12. Crenshaw melon
13. Chinese red spinach
14. Cyclamen leaves
15. Courgette
16. Chrysanthemum leaves
17. Chinese chives
18. Cranberry hibiscus
19. Carolina reaper peppers
20. Crimini mushrooms
21. Climbing beans
22. Conehead cabbage
23. Cowpeas
24. Capucijners
25. Coronation grape
26. Chinese mallow
27. Chufa
28. Calendula petals
29. Chinese parsley
30. Coco yam
31. Coconut
32. Colocasia
33. Camote tops
34. Caper
35. Calendula
36. Cowpea leaves
37. Coriander
38. Cousa squash
39. Coir beans
40. Cumari pepper
41. Canadian wild rice
42. Corn salad
43. Chinese water spinach
44. Cumin
45. Calabash gourd
46. Curry leaves
47. Calypso beans
48. Cherry belle radish
49. Cream pea
50. Crab apples
51. Calamansi
52. Crookneck squash
53. Common sorrel
54. Carrots (baby)
55. Culantro
56. Crocus sativus
57. Cuzco corn
58. Cherokee wax bean
59. Corn
60. Celtuce
61. Curry plant
62. Creamer potatoes
63. Crimson clover
64. Cracoviensis lettuce
65. Cardamom pods
66. Camas root
67. Cornish squash
68. Chives
69. Candy onion
70. Caulilini
71. Custard apple
72. Catjang peas
73. Camelina seeds
74. Chaya
75. California bay leaves
76. Capon
77. Common purslane
78. Cumin seeds
79. Chinese artichoke
80. Canna edulis
81. Carnaroli rice
82. Chinese cabbage
83. Cleaver’s herb
84. Cucumber
85. Carissa
86. Chinese green onion
87. Citronella grass
88. Capucine lettuce
89. Cucuzza squash
90. Celeriac
91. Clamshell mushrooms
92. Champagne grapes
93. Chinese garlic chives
94. Clamshell lettuce
95. Curry pepper
96. Chinese chive flowers
97. Chinese broccoli raab
98. Caribe peppers
99. Chrysanthemum greens
100. Cocona
101. Chufa nuts
102. Calamondin
103. Curry powder
104. Chinese radish
105. Currant tomatoes
106. Crown daisy
107. Cress
108. Cardoon stalks
109. Costata Romanesco zucchini
110. Calabash
111. Cherry tomatoes
112. Canna lily root
113. Choko
114. Canary melon
115. Cornichons
116. Carob
117. Chervil
118. Canary beans
119. Cranberry holly
120. Crowder peas
121. Cypress vine
122. Casaba melon
123. Cucumber melon
124. Chinese okra
125. Chantenay carrots
126. Chayote squash
127. Camote
128. Cherry peppers
129. Conehead lettuce
130. Cerignola olives
131. Cobnuts
132. Cavolo nero
133. Chinese broccoli
134. Caponata
135. Caperberry
136. Cactus
137. Comfrey leaves
138. Cauliflower
139. Conical cabbage
140. Camas
141. Cucurbita ficifolia
142. Cardoon
143. Carrot
144. Camargue red rice
145. Cipollini onion
146. Cassava
147. Cilantro
148. Chocho
149. Cut-leafed toothwort
150. Citron
151. Calabrese broccoli
152. Culantro leaves
153. Chinese water chestnut
154. Caviar limes
155. Candy cane beets
156. Comfrey
157. Celery
158. Castelfranco radicchio
159. Celtuce lettuce
160. Chinese sauerkraut
161. Catsear
162. Crapaudine beet
163. Chinese mustard
164. Cloud ear fungus
165. Coriander leaves
166. Cynara cardunculus
167. Cabbage
168. Chinese spinach
169. Cardamom
170. Cheese pumpkin
171. Cherokee purple tomatoes
172. Custard squash
173. Canola
174. Chard
175. Cluster beans
176. Colored bell peppers

Green Vegetables Starting With C

1. Cabbage: A leafy vegetable with a variety of uses in cooking, often used in slaws and salads.
2. Cactus leaves (nopales): The tender pads of the prickly pear cactus, are often used in Mexican cuisine.
3. Caraway greens: The edible leaves of the caraway plant, often used in salads.
4. Carrot greens: The leafy tops of the carrot plant, are often used as a garnish.
5. Carrot tops: The leafy tops of the carrot plant, are often used in salads and smoothies.
6. Cassava leaves: The edible leaves of the cassava plant, are often used in African and Asian cuisine.
7. Cauliflower greens: The edible leaves of the cauliflower plant, often used in soups and stews.
8. Cauliflower leaves: The large leaves of the cauliflower plant, are often used as a vegetable.
9. Cauliflower sprouts: Tiny sprouts from the cauliflower plant, are often used in salads and sandwiches.
10. Celeriac greens: The edible leaves of the celeriac plant, often used in salads and soups.
11. Celery: A crunchy, aromatic vegetable often used as a base in soups and stews.
12. Celery leaves: The edible leaves of the celery plant, are often used in salads and soups.
13. Chard: A leafy green vegetable with a slightly bitter taste, often used in salads and sautés.
14. Chard stems: The colorful stems of the chard plant, are often used as a vegetable.
15. Chaya: A leafy green vegetable commonly used in Mexican and Central American cuisine.
16. Chayote leaves: The edible leaves of the chayote plant, are often used in salads and soups.
17. Chervil: A delicate herb with a mild anise flavor, often used in French cuisine.
18. Chickpea sprouts: Tiny sprouts from chickpeas, are often used in salads and sandwiches.
19. Chickweed: A wild herb with a mild, slightly sweet flavor, often used in salads.
20. Chicory: A bitter leafy green often used in salads and as a coffee substitute.
21. Chinese broccoli: A leafy green vegetable with a slightly bitter taste, often used in stir-fries.
22. Chinese cabbage: A mild, sweet vegetable commonly used in Asian cuisine.
23. Chinese celery: A smaller, more flavorful variety of celery commonly used in Asian cuisine.
24. Chives: A flavorful herb with a mild onion flavor, often used as a garnish.
25. Chrysanthemum greens: The edible leaves of the chrysanthemum plant, are often used in Asian cuisine.
26. Cilantro: A herb with a pungent, citrusy flavor, commonly used in Mexican and Southeast Asian cuisine.
27. Cilantro leaves: The edible leaves of the cilantro plant, are often used in salads, sauces, and marinades.
28. Clover sprouts: Tiny sprouts from clover seeds, are often used in sandwiches and salads.
29. Collard green sprouts: Tiny sprouts from collard greens, are often used in salads and sandwiches.
30. Collard greens: A leafy green vegetable with a slightly bitter taste, often used in Southern cuisine.
31. Collards: A leafy green vegetable with a slightly bitter taste, often used in Southern cuisine.
32. Coriander leaves: The edible leaves of the coriander plant, are often used in salads, sauces, and marinades.
33. Corn shoots: Tiny sprouts from corn kernels, often used in salads and stir-fries.
34. Cowpea leaves: The edible leaves of the cowpea plant, are often used in African cuisine.
35. Cress: A spicy, peppery leafy green often used in salads and as a garnish.
36. Cucumber: A crunchy, refreshing vegetable often used in salads and sandwiches.
37. Curry leaves: A fragrant herb commonly used in Indian and Southeast Asian cuisine.

10 Common Vegetables Beginning with C (Definitions and Pictures)

Carrots

Carrots are root vegetables that come in a variety of colors including orange, purple, white, and yellow. They are a great source of fiber, vitamin A, and antioxidants. Carrots can be eaten raw, roasted, or boiled and can be used in a variety of dishes, including soups, stews, and salads.

Cauliflower

Cauliflower is a cruciferous vegetable that is a great source of vitamins C and K, fiber, and antioxidants. It can be eaten raw, roasted, or boiled and can be used as a substitute for rice or mashed potatoes. Cauliflower is also a great ingredient for soups and stews.

Cabbage

Cabbage is a leafy green vegetable that is a great source of vitamin C, fiber, and antioxidants. It can be eaten raw, cooked, or pickled and is often used in dishes like coleslaw, stir-fries, and soups.

Cucumber

Cucumber is a low-calorie vegetable that is a great source of hydration and vitamins C and K. It can be eaten raw or pickled and is often used in salads and sandwiches.

Corn

Corn is a starchy vegetable that is a great source of carbohydrates, fiber, and antioxidants. It can be eaten boiled, roasted, or grilled and is often used in dishes like cornbread, chili, and soup.

Celery

Celery is a crunchy vegetable that is a great source of fiber and vitamins A, C, and K. It can be eaten raw or cooked and is often used as a flavoring agent in soups, stews, and sauces.

Collard greens

Collard greens are leafy greens that are a great source of vitamins A, C, and K, fiber, and antioxidants. They can be eaten cooked or raw and are often used in southern-style dishes like collard greens and ham hocks.

Chicory

Chicory is a bitter leafy green vegetable that is a great source of fiber, vitamins A and C, and antioxidants. It can be eaten raw or cooked and is often used in salads or as a coffee substitute.

Chard

Chard is a leafy green vegetable that is a great source of vitamins A, C, and K, fiber, and antioxidants. It can be eaten raw or cooked and is often used in soups, stews, and stir-fries.

Chili peppers

Chili peppers are a spicy vegetable that is a great source of vitamins A and C and antioxidants. They can be eaten raw or cooked and are often used in dishes like chili, salsa, and stir-fries.

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