List of Vegetables With M
Vegetables are a natural source of antioxidants, which can help to protect the body against oxidative stress and free radical damage. Below is the list of vegetables that start with m.
Vegetables That Start With M
- Mushrooms
- Mustard Greens
- Mustard
- Mushrooms
- Mung Bean
- Mozuku
- Moth Bean
- Morel Mushrooms
- Mizuna Greens
- Melokhia
- Mashua
- Manoa Lettuce
- Mangetout
- Malabar Spinach
All Vegetables That Start With M
- Macadamia nut
- Mache
- Madras onion
- Mafalda corta pasta
- Magenta spreen
- Maggi plant
- Magnolia vine
- Maize
- Maitake mushroom
- Majestic garlic
- Malabar chestnut
- Malabar spinach
- Malay apple
- Malee bean
- Mallows
- Malunggay
- Mandarin orange
- Mango
- Manila tamarind
- Manioc
- Mannish water
- Maple syrup
- Maracuya
- Marble potato
- Marbled pepper
- Marigold
- Marjoram
- Marketmore cucumber
- Marmalade bush
- Marmite yeast extract
- Marshmallow
- Martha Washington asparagus
- Masoor dal
- Mat rush
- Matcha tea
- Matisse carrot
- Mayan sweet potato
- Mayhaw
- Meadow mushroom
- Meat radish
- Medlar
- Melange carrot
- Melilot
- Melissa
- Melon
- Memory herb
- Menkui bean
- Menta
- Merveille des quatre saisons lettuce
- Mesclun
- Mesquite bean
- Mexican green tomato
- Mexican sour gherkin
- Meyer lemon
- Mezuna
- Micromelon
- Microgreens
- Middle Eastern cucumber
- Mignonette lettuce
- Milk pea
- Milk thistle
- Milk vetch
- Milkweed
- Millennial radish
- Mimosa pudica
- Miner’s lettuce
- Mini bell pepper
- Mini eggplant
- Mini kohlrabi
- Mini melon
- Mini pumpkin
- Mini red pepper
- Mini San Marzano tomato
- Miniature carrot
- Miniature onion
- Mint
- Mirabelle plum
- Mirin
- Mirliton
- Mission fig
- Mizuna
- Moambe
- Mock orange
- Mock strawberry
- Mogette bean
- Molokhia
- Monstera deliciosa
- Mont d’Or cheese
- Monterey jack cheese
- Montmorency cherry
- Moon and stars watermelon
- Moringa
- Moro blood orange
- Morogo
- Moroccan tomato
- Morovya butter bean
- Moscow long radish
- Motherwort
- Moussaka eggplant
- Mozuku seaweed
- Mshumaa beans
- Mucuna bean
- Mugwort
- Mulberry
- Mung bean
- Murasaki sweet potato
- Murcott tangerine
- Muscadine grape
- Muscat grape
- Mushroom
- Mustard cabbage
- Mustard greens
Green Vegetables Starting With M
- Mache: A delicate salad green with a nutty flavor, also known as lamb’s lettuce.
- Mache lettuce: The edible leaves of the mache plant, often used in salads and sandwiches.
- Malabar spinach: A leafy green vegetable with a slightly sour taste, often used in Southeast Asian cuisine.
- Mallow leaves: The edible leaves of the mallow plant, are often used in Middle Eastern cuisine.
- Marjoram: A fragrant herb with a sweet, slightly minty flavor, often used in Mediterranean cuisine.
- Mexican mint: A fragrant herb commonly used in Mexican cuisine.
- Mibuna: A leafy green vegetable with a mild, mustardy taste, often used in Japanese cuisine.
- Micro cilantro: Tiny sprouts of cilantro, often used as a garnish and in salads.
- Microgreens: Tiny sprouts of various vegetables and herbs, often used in salads and as a garnish.
- Miner’s lettuce: A delicate, slightly tart salad green often used in salads and sandwiches.
- Mint: A fragrant herb with a refreshing flavor, often used in teas, desserts, and as a garnish.
- Mitsuba: A leafy green vegetable with a mild, slightly sweet taste, often used in Japanese cuisine.
- Mizuna: A leafy green vegetable with a mild, slightly peppery taste, often used in Japanese cuisine.
- Moringa leaves: The edible leaves of the moringa tree, are often used in African and Southeast Asian cuisine.
- Mugwort: An herb with a slightly bitter, sage-like flavor, often used in teas and as a seasoning.
- Mushroom leaves: The edible leaves of various mushroom varieties, often used in soups and stews.
- Mustard cress: A spicy, peppery leafy green often used in salads and as a garnish.
- Mustard greens: A leafy green vegetable with a spicy, peppery taste, often used in salads and as a side dish.
10 Common Vegetables Beginning with M (Definitions and Pictures)
Mushrooms
Mushrooms are a type of fungus that is commonly used in cooking. They come in a variety of shapes, sizes, and colors, with some of the most common varieties including white buttons, portobello, shiitake, and oyster mushrooms. Mushrooms are a good source of vitamins B and D, as well as minerals such as selenium and potassium.
Mustard greens
Mustard greens are a leafy green vegetable that has a peppery flavor similar to mustard. They are often used in salads or cooked as a side dish. Mustard greens are a good source of vitamins A, C, and K, as well as fiber and calcium.
Mung beans
Mung beans are a type of legume that is commonly used in Asian cuisine. They have a slightly sweet flavor and are often used in soups, stews, and curries. Mung beans are a good source of protein, fiber, and vitamins B and C.
Mizuna
Mizuna is a leafy green vegetable that is commonly used in Japanese cuisine. It has a slightly spicy flavor and is often used in salads or stir-fries. Mizuna is a good source of vitamins A, C, and K, as well as calcium and iron.
Microgreens
Microgreens are young, immature plants that are harvested when they are just a few inches tall. They come in a variety of flavors and can be used in salads, sandwiches, and as a garnish for other dishes. Microgreens are a good source of vitamins and minerals, depending on the variety.
Marrow
Marrow is a type of squash that is similar in shape and size to zucchini. It has a mild flavor and can be used in a variety of dishes, including soups, stews, and casseroles. Marrow is a good source of vitamins A and C, as well as potassium and fiber.
Malanga
Malanga is a root vegetable that is commonly used in Latin American and Caribbean cuisine. It has a starchy texture and can be used in soups, stews, and as a substitute for potatoes in dishes such as fries and mashed potatoes. Malanga is a good source of vitamins B and C, as well as minerals such as iron and potassium.
Maize
Maize, also known as corn, is a type of vegetable that is commonly used as a staple food in many cultures around the world. It can be eaten fresh or cooked and is often used in dishes such as cornbread, tortillas, and polenta. Maize is a good source of fiber and vitamins B and C.
Mangetout
Mangetout, also known as snow peas, is a type of pea that is commonly used in Asian cuisine. They are characterized by their flat, edible pods and sweet flavor. Mangetout is often used in stir-fries, salads, and as a snack. They are a good source of vitamins A and C, as well as fiber and protein.
Moroheiya
Moroheiya, also known as Egyptian spinach, is a leafy green vegetable commonly used in Middle Eastern and Asian cuisine. It has a slightly slimy texture when cooked, similar to okra, and is often used in soups, stews, and as a thickener for sauces. Moroheiya is a good source of vitamins A and C, as well as minerals such as iron and calcium.
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