List of Vegetables With K
Vegetables can be prepared in many different ways, including grilling, roasting, steaming, and sautéing. Below is the list of vegetables that start with k.
Vegetables That Start With K
- Kale
- Kohlrabi
- Kurrat
- Kuka
- Kombu
- Komatsuna
- Kohlrabi
- Kale
All Vegetables That Start With K
- Kale
- Kohlrabi
- Kabocha squash
- Kombucha squash
- Kentucky Wonder Beans
- Kaffir Lime Leaves
- Kangkong (Water Spinach)
- Karonda (Carissa carandas)
- Kholasani Pepper
- Kachri (Cucumis callosus)
- Kalette
- Kale Sprouts
- Kalonji (Nigella sativa)
- Kapenta (Dried small fish)
- Karaila (Bitter Gourd)
- Kashmira Chili Pepper
- Katahdin Potatoes
- Keema (Mature green peas)
- Kennebec Potatoes
- Kiwano (Horned Melon)
- Kohlrabi Greens
- Kolarabi (White Kohlrabi)
- Konjac (Elephant Yam)
- Kurrat (Egyptian Leek)
- Kutki (Picrorhiza kurroa)
- Kabocha
- Kai-lan
- Kamatsuna
- Kangaroo apple
- Kaniwa
- Karela (bitter melon)
- Karpas
- Kashk
- Katuk
- Kawakawa leaves
- Keikis
- Kelp
- Kenaf
- Kent pumpkin
- Ketchup and mustard bean
- Kewpie mayonnaise
- Khmer basil
- Khosha shobji (Bottle gourd)
- Kikuna
- Kimchi
- Kinnikinnick (Bearberry)
- Kirby cucumber
- Kitron
- Kogomi (Fiddleheads)
- Komatsuna
- Kombu
- Korean radish
- Kousa dogwood fruit
- Kra chai (fingerroot)
- Krachai dum (Chinese ginger)
Green Vegetables Starting With K
- Kaffir lime leaves: Fragrant leaves are often used in Southeast Asian cuisine to add flavor to curries and soups.
- Kale: A leafy green vegetable with a slightly bitter taste, often used in salads, soups, and smoothies.
- Kale flowers: The edible flowers of the kale plant are often used in salads and as a garnish.
- Kale sprouts: Tiny sprouts from kale, are often used in salads and sandwiches.
- Kaniwa leaves: The edible leaves of the kaniwa plant, are often used in South American cuisine.
- Kelp: A type of seaweed often used in soups and salads.
- Kohlrabi greens: The edible leaves of the kohlrabi plant, often used in salads and soups.
- Kohlrabi leaves: The large, edible leaves of the kohlrabi plant, are often used as a vegetable.
- Komatsuna: A leafy green vegetable with a mild, mustardy taste, often used in Japanese cuisine.
- Komatsuna leaves: The edible leaves of the komatsuna plant, are often used in salads and stir-fries.
- Kuka leaves: The edible leaves of the baobab tree, are often used in African cuisine.
- Kurrat (Egyptian leek): A type of leek commonly used in Egyptian cuisine.
10 Common Vegetables Beginning with K (Definitions and Pictures)
Kale
Kale is a leafy green vegetable that is a member of the cabbage family. It has a slightly bitter taste and a fibrous texture. Kale is a good source of vitamins A, C, and K, which can help support immune function, maintain healthy skin, and promote bone health. It is also rich in antioxidants, such as beta-carotene and lutein, which can help protect against cellular damage and reduce inflammation.
Kohlrabi
Kohlrabi is a type of vegetable that is a member of the cabbage family. It has a bulbous shape with stems that sprout leaves, and a slightly sweet taste with a crisp texture. Kohlrabi is a good source of dietary fiber, which can help improve digestion and promote bowel regularity. It is also rich in vitamin C, which can help boost immunity and protect against cellular damage.
Kelp
Kelp is a type of seaweed that is commonly used in Asian cuisine. It has a slightly salty taste and a chewy texture. Kelp is a good source of dietary fiber, which can help improve digestion and promote bowel regularity. It is also rich in iodine, which is important for healthy thyroid function, and other minerals such as calcium and iron.
Kabocha Squash
Kabocha squash is a type of winter squash that is commonly used in Japanese cuisine. It has dark green skin and bright orange flesh that is sweet and creamy. Kabocha squash is a good source of dietary fiber, which can help improve digestion and promote bowel regularity. It is also rich in vitamins A and C, which can help support immune function and maintain healthy skin.
Kidney Beans
Kidney beans are a type of legume that is commonly used in Mexican and South American cuisine. They have a kidney shape and a mild, nutty flavor. Kidney beans are a good source of dietary fiber, which can help improve digestion and promote bowel regularity. They are also rich in protein, which can help support muscle growth and repair, as well as vitamins and minerals such as iron and potassium.
Komatsuna
Komatsuna, also known as Japanese mustard spinach, is a leafy green vegetable that is commonly used in Japanese cuisine. It has a slightly sweet taste and a tender texture, similar to that of spinach. Komatsuna is a good source of vitamins A and C, which can help support immune function and maintain healthy skin. It is also rich in calcium and iron, which can help support bone and blood health.
Kalamata Olives
Kalamata olives are a type of olive that is commonly used in Mediterranean cuisine. They have a rich, fruity flavor and are often used in salads and as a garnish. Kalamata olives are a good source of healthy fats, which can help promote heart health, as well as antioxidants, which can help protect against cellular damage and reduce inflammation.
Korean Radish
Korean radish, also known as mu, is a type of radish that is commonly used in Korean cuisine. It has a mild, slightly sweet flavor and a crisp texture, similar to that of daikon radish. Korean radish is a good source of dietary fiber, which can help improve digestion and promote bowel regularity. It is also rich in vitamin C, which can help boost immunity and protect against cellular damage.
Kenyan Beans
Kenyan beans, also known as cowpeas or black-eyed peas, are a type of legume that is commonly used in African and Southern cuisine. They have a creamy texture and a mild, slightly sweet flavor. Kenyan beans are a good source of dietary fiber, which can help improve digestion and promote bowel regularity. They are also rich in protein, which can help support muscle growth and repair, as well as vitamins and minerals such as iron and potassium.
Kaffir Lime
Kaffir lime is a type of lime that is commonly used in Southeast Asian cuisine. It has a sour, acidic taste and a strong aroma. Kaffir lime is often used in curries, soups, and stir-fries, and its leaves are used as a flavoring agent. Kaffir lime is a good source of vitamin C, which can help boost immunity and protect against cellular damage. Its leaves also contain essential oils that have antibacterial and antifungal properties.
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