List of Vegetables That Start With C

List of Vegetables With C

list of vegetable 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 saut├ęs.
  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

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

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

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

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

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

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

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

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

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

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.

Vegetables that Start With c

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