Vegetables Name

Q: Which vegetable is known as "Broccoli" in English?

ब्रोकोली (Brokoli)

by Yogi P - October 2, 2023

A Comprehensive List of Vegetables Name and Benefits of Vegetables

It’s commonly observed that our vocabulary of vegetables name is often limited. Explore this article to acquaint yourself with an extensive array of vegetable names and gain additional information about some of them.

If you are embarking on your journey to learn English, or do you have a budding English learner in your household? If you aim to expand your vocabulary, follow this guide. The journey to mastering a new language always begins with learning everyday, familiar words. Terms for fruits, vegetables, animals, birds, and everyday items fall under this essential category.

Vegetables play an essential role in nutrition, providing vital nutrients such as vitamins, minerals, and fiber. They can be classified into several groups based on their nutritional content and the parts of the plant that are eaten.

Different Types of Vegetables

Vegetables are categorized into seven major groups:

1. Flower Vegetables

These are the flowering parts of plants that are consumed as food. Examples include:

Cauliflower
Broccoli
Artichoke
Banana Flower

2. Leafy Vegetables

These vegetables primarily consist of plant leaves eaten as a vegetable. Examples include:

Spinach
Lettuce
Kale
Cabbage

3. Root Vegetables

These are the underground parts of a plant that are eaten. Examples include:

Carrot
Beetroot
Radish
Turnip

4. Tuber Vegetables

These are a type of root vegetable known for their growth in tuberous forms. Examples include:

Potato
Tapioca
Ginger
Turmeric

5. Fruit Vegetables

This category includes plant fruits that are considered vegetables for culinary use. Examples include:

Tomato
Cucumber
Pumpkin
Eggplant

6. Bulb Vegetables

These vegetables grow underground, and their bulb is the part that’s consumed. Examples include:

Onion
Garlic
Leek

7. Stem Vegetables

These vegetables consist of the plant’s stem. Examples include:

Asparagus
Celery
Rhubarb

20 Common Vegetable in India

Common Vegetable in India	Vegetables name in Hindi (हिंदी नाम)	Description
Bitter Gourd	करेला (Karela)	A bitter-tasting vegetable cultivated widely, known for its medicinal properties for diabetes.
Bottle Gourd	लौकी (Lauki)	A watery vegetable, rich in vitamins and minerals, and helpful in weight loss.
Cauliflower	गोभी (Gobi)	A cruciferous vegetable abundant in vitamin B, fiber, and antioxidants.
Potato	आलू (Aloo)	A versatile root vegetable rich in carbohydrates and vitamin C.
Tomato	टमाटर (Tamatar)	A fruit vegetable rich in vitamin C and lycopene.
Brinjal	बैंगन (Baingan)	A purple vegetable, known for its unique taste and versatility in Indian cooking.
Lady Finger	भिंडी (Bhindi)	A green vegetable rich in fiber, vitamins, and folic acid.
Cabbage	पत्ता गोभी (Patta Gobi)	A leafy green vegetable with multiple layers, aiding in controlling bad cholesterol.
Spinach	पालक (Palak)	A leafy green, high in iron and vitamins A, C, and K.
Carrot	गाजर (Gajar)	An orange-colored root vegetable, a prime source of vitamin A.
Radish	मूली (Mooli)	A root vegetable with a sharp taste, rich in vitamins and good for digestion.
Onion	प्याज (Pyaaz)	A bulb vegetable, known for its pungency and used as a base in many Indian dishes.
Garlic	लहसुन (Lehsun)	A bulb vegetable with strong flavor, known for its medicinal properties.
Peas	मटर (Matar)	Green small pods, rich in protein and fiber.
Pumpkin	कद्दू (Kaddu)	A fruit vegetable, rich in vitamins, minerals, and antioxidants.
Drumsticks	सहजन (Sahjan)	Commonly found, these pod vegetables, including their seeds, leaves, and stems, are edible and rich in antioxidants.
Beetroot	चुकंदर (Chukandar)	A red taproot portion, used in salads or juices, provides numerous vitamins and minerals.
Capsicum	शिमला मिर्च (Shimla Mirch)	A green vegetable, rich in vitamins A, C, and K.
Cucumber	खीरा (Kheera)	A cooling vegetable, high in water content and vitamins.
Coriander Leaves	धनिया (Dhaniya)	Commonly used for garnishing, rich in vitamins A, C, and K.

Vegetables Name in English

As new learners or students of the English language, we generally learn the names of a handful of local vegetables. Not many endeavor to explore the vast variety of vegetables that grow globally. Understanding the diversity and learning the names of vegetables from around the world can be an engaging and enlightening experience. Don’t delay, start discovering the names of vegetables cultivated not only in your region but also around the globe.

Please note that the “Properties of Vegetable” are brief and basic. It’s always a good idea to conduct further research for more comprehensive information. Here’s an alphabetical list of vegetables with their names in Hindi and some basic properties:

SL NO	Vegetables name in English	Vegetables name in Hindi	Description
1	Artichoke	आर्टिचोक	A flower bud used as a vegetable, rich in fiber and antioxidants.
2	Arugula	अरगुला	A peppery leafy green used in salads and as a garnish, high in calcium and potassium.
3	Asparagus	शतावरी	A spring vegetable, high in vitamins A, C, and K.
4	Aubergine (Eggplant)	बैंगन	A purple vegetable used in various cuisines, high in fiber and antioxidants.
5	Avocado	एवोकाडो	A creamy fruit used as a vegetable, rich in healthy fats and vitamins.
6	Bamboo Shoots	बांस के अंकुर	Edible shoots, high in protein and amino acids.
7	Beetroot	चुकंदर	A root vegetable, high in fiber, vitamins, and minerals.
8	Bell Pepper	शिमला मिर्च	Comes in various colors, high in vitamins A and C.
9	Bitter Gourd	करेला	A bitter vegetable, known for its medicinal properties.
10	Black-Eyed Peas	लोबिया	Legume used as a vegetable, high in protein and fiber.
11	Bok Choy	बोक चोय	Chinese leafy green, rich in vitamins A, C, and K.
12	Broccoli	ब्रोकोली	A green vegetable, high in vitamins C, K, and dietary fiber.
13	Brussels Sprouts	ब्रसेल्स स्प्राउट्स	Miniature cabbages, rich in antioxidants and vitamins K and C.
14	Cabbage	पत्ता गोभी	A leafy green or purple plant, high in vitamins C and K.
15	Carrot	गाजर	A root vegetable, high in vitamin A and antioxidants.
16	Cauliflower	फूल गोभी	A white vegetable, high in vitamins C and K.
17	Celery	अजवाइन की पत्तियाँ	A crunchy vegetable, low in calories and high in hydration.
18	Chard	चार्ड	A leafy green, high in vitamins A, K, and C.
19	Chickpeas	चना	A legume used as a vegetable, high in protein and fiber.
20	Chili Pepper	मिर्च	A hot vegetable, high in vitamins A and C.
21	Collard Greens	कॉलार्ड ग्रीन्स	A leafy green, high in vitamins A, C, and K.
22	Corn	मक्का	A grain used as a vegetable, high in fiber and vitamins.
23	Cucumber	खीरा	A green vegetable, high in water and low in calories.
24	Daikon	मूली	A white radish, high in vitamins A and C.
25	Dandelion Greens	डैन्डेलियन ग्रीन्स	A bitter leafy green, rich in iron and calcium.
26	Dill	सोआ	An aromatic herb with delicate, feathery green leaves, used in flavoring dishes.
27	Eggplant (Brinjal)	बैंगन	A purple, spongy vegetable, used in various cuisines.
28	Endive	एंडाइव	A leafy vegetable with a slightly bitter taste, used in salads and soups.
29	Fennel	सौंफ	A flavorful herb, used in salads, soups, and Mediterranean dishes.
30	Fenugreek Leaves (Methi)	मेथी की पत्तियां	Bitter leaves, used in Indian cooking.
31	Garlic	लहसुन	A culinary staple, used for flavoring, known for health benefits.
32	Ginger	अदरक	A root spice, used in many dishes, known for digestive benefits.
33	Green Bean	हरी फलियां	Versatile vegetable, used in salads, steamed, or in stir-fries.
34	Green Chili	हरी मिर्च	Adds spiciness to dishes, high in vitamin C.
35	Green Onion (Spring Onion)	हरा प्याज	Used in salads, soups, and garnish, mild onion flavor.
36	Green Peas	हरा मटर	Small, spherical seeds, used in many dishes.
37	Horseradish	मुलम	A root vegetable, used as a condiment, has a strong flavor.
38	Jalapeño	जलापेनो	A medium-sized chili pepper, used to add heat to dishes.
39	Jicama	जिकामा	A root vegetable, crispy and juicy, used in salads and slaws.
40	Kale	केल	A leafy green, used in salads and smoothies, rich in nutrients.
41	Kohlrabi	गांठ गोभी	A type of cabbage, can be eaten raw or cooked.
42	Leek	प्याज	Used in soups and salads, similar in flavor to onions.
43	Lettuce	सलाद पत्ता	A leafy vegetable, used mainly in salads and sandwiches.
44	Lima Beans	लीमा बीन्स	A type of legume, high in protein and fiber.
45	Lotus Root	कमल ककड़ी	An aquatic plant root, used in Asian cuisine.
46	Mint	पुदीना	An aromatic herb, used for flavoring dishes and beverages.
47	Mushroom	मशरूम	Fungi used in many dishes, contains protein and fiber.
48	Mustard Greens	सरसों के पत्ते	Leafy greens, have a peppery taste, used in Indian cooking.
49	Okra (Lady’s Finger)	भिन्डी	Green vegetable, used in Southern and Indian cooking.
50	Onion	प्याज	A fundamental vegetable, used in various dishes for flavoring.
51	Parsley	अजमोद	A versatile herb, used in many dishes as a garnish or for flavor.
52	Parsnip	पार्सनिप	A root vegetable, sweet flavor, rich in vitamins and minerals.
53	Peppers (Capsicum)	शिमला मिर्च	A common vegetable, comes in various colors and flavors.
54	Potato	आलू	A popular root vegetable, versatile in cooking.
55	Pumpkin	कद्दू	A winter squash, used in cooking and baking.
56	Radicchio	रेडिकियो	A leafy vegetable, has a bitter and spicy taste, used in salads.
57	Radish	मूली	A root vegetable, can be spicy or sweet, eaten raw or cooked.
58	Red Cabbage	लाल पत्ता गोभी	A type of cabbage, used raw in salads or cooked.
59	Rhubarb	रुबार्ब	A plant with edible stalks, tart flavor, used in pies and desserts.
60	Rocket (Arugula)	रॉकेट	A peppery salad green, also known as arugula.
61	Rutabaga	रुटाबागा	A root vegetable, similar to turnip, sweeter flavor.
62	Saffron	केसर	A spice from the saffron crocus flower, used for flavoring and coloring.
63	Sage	सेज	An aromatic herb,used in stuffing and to flavor various dishes.
64	Scallion (Green Onion)	हरा प्याज	A type of onion, mild flavor, used raw or cooked.
65	Shallot	छोटा प्याज	A type of onion, used in cooking and salads.
66	Snow Peas	स्नो मटर	A type of pea, eaten whole, pod and all.
67	Spinach	पालक	A leafy green vegetable, rich in iron and vitamins.
68	Squash (Summer)	गर्मी की स्क्वाश	Various types, used in salads, cooked dishes, and soups.
69	Sweet Potato	शकरकंद	A root vegetable, sweet flavor, rich in vitamins and fiber.
70	Swiss Chard	स्विस चार्ड	A leafy green, similar to spinach, used in many dishes.
71	Taro	अरबी	A root vegetable, used in cooking, must be cooked before eating.
72	Thyme	अजवाइन	An aromatic herb, used in cooking for flavoring.
73	Tomato	टमाटर	A versatile fruit used as a vegetable, used in countless dishes.
74	Turnip	शलजम	A root vegetable, used in cooking and salads.
75	Zucchini	तोरी	A summer squash, used in cooking and baking.
76	Watercress	जलकुम्भी	Aquatic plant used as a leafy vegetable, has a peppery taste.
77	Watermelon	तरबूज	Fruit used as a vegetable, hydrating and sweet.
78	Wheatgrass	गेहूँ की घास	Used in juices and smoothies, rich in nutrients and vitamins.
79	White Onion	सफेद प्याज	Used in various dishes, milder flavor than red onion.
80	Winter Melon	पेठा	Used in soups and stews, absorbs flavors well.
81	Yellow Bell Pepper	पीली शिमला मिर्च	Sweet, used in salads, stir-fries and roasted dishes.
82	Yellow Squash	पीली स्क्वाश	Used in various dishes, similar to zucchini.
83	Yellow Tomato	पीला टमाटर	Sweeter than red tomatoes, used in salads and cooking.
84	Yuca (Cassava)	यूका	Root vegetable, used boiled, fried or baked.
85	Bok Choy	बोक चॉय	Chinese cabbage, used in stir-fries and soups.
86	Daikon Radish	मूली	Large white radish, used in salads, pickles, and cooked dishes.
87	Napa Cabbage	नापा पत्तागोभी	Chinese cabbage, used in salads, stir-fries and soups.
88	Chinese Broccoli	चीनी ब्रोकोली	Leafy vegetable, used in stir-fries and steamed dishes.
89	Tatsoi	टैट्सोई	Asian green, used in salads and cooked dishes.
90	Chayote	चयोट	Green, wrinkled vegetable, used in salads and cooked dishes.
91	Jerusalem Artichoke	जेरूसलेम आर्टिचोक	Root vegetable, nutty, sweet flavor, used in cooked dishes.
92	Romanesco	रोमानेस्को	Unusual fractal shape, used in cooked dishes.
93	Kohlrabi	नूलकोल	German turnip, used in salads and cooked dishes.
94	Celtuce	सेल्ट्यूस	Stem lettuce, used in salads and cooked dishes.
95	Jicama	जिकामा	Mexican turnip, used in salads and cooked dishes.
96	Sunchoke	सनचोक	Jerusalem artichoke, used in cooked dishes.
97	Komatsuna	कोमत्सुना	Japanese mustard spinach, used in salads and cooked dishes.
98	Gai Lan	गै लान	Chinese broccoli, used in stir-fries and steamed dishes.
99	Kabocha	कबोचा	Japanese pumpkin, used in soups and roasted dishes.
100	Malabar Spinach	मलाबार पालक	Climbing spinach, used in salads and cooked dishes.
101	Mooli	मूली	Radish, eaten raw or cooked, with a peppery taste.
102	Morel Mushroom	मोरेल मशरूम	Edible wild mushroom, rich, earthy flavor.
103	Mustard Greens	सरसों के पत्ते	Leafy green vegetable, peppery flavor, used in many dishes.
104	Nettles	बिच्छू बूटी	Edible plant, must be cooked to neutralize stinging hairs.
105	Okra	भिंडी	Also known as ladies’ finger, used in soups and stews.
106	Oyster Mushroom	ऑयस्टर मशरूम	Edible mushroom, mild taste and delicate texture.
107	Pea Shoots	मटर की कली	Tender leaves and shoots of pea plants, used in salads and cooked dishes.
108	Pimento	पिमेंटो	Sweet pepper, used in a variety of dishes.
109	Porcini Mushroom	पोर्चिनी मशरूम	Edible mushroom, robust flavor, used in Italian cuisine.
110	Portobello Mushroom	पोर्टोबेलो मशरूम	Large, edible mushroom, used grilled or roasted.
111	Rapini	रापिनी	Also known as broccoli rabe, used in Italian and Portuguese cuisines.
112	Red Chard	लाल चार्ड	Leafy green vegetable, used in Mediterranean cuisine.
113	Red Leaf Lettuce	लाल पत्ता सलाद	Leafy vegetable, used in salads.
114	Romaine Lettuce	रोमेन सलाद	Popular lettuce type, used in Caesar salad.
115	Samphire	सैमफायर	Sea vegetable, salty, crunchy, used in salads.
116	Shiitake Mushroom	शीताके मशरूम	Edible mushroom, used in Asian cuisine.
117	Sorrel	सोर्रेल	Leafy green vegetable, tangy flavor, used in soups and salads.
118	Spaghetti Squash	स्पघेट्टी स्क्वाश	Winter squash, used as a pasta substitute.
119	Sunflower Sprouts	सूरजमुखी अंकुर	Edible sprouts, used in salads and sandwiches.
120	White Button Mushroom	सफेद बटन मशरूम	Most common edible mushroom, used in various dishes.
121	Wood Ear Mushroom	वुड ईयर मशरूम	Edible fungus, crunchy texture, used in Asian cuisine.
122	Yellow Chard	पीला चार्ड	Leafy green vegetable, similar to red chard.
123	Purslane	पर्सलेन	Leafy vegetable, used in salads and cooked dishes.
124	Tomatillo	टोमटिल्लो	Small green fruit, used in Mexican cuisine.
125	Seaweed	समुद्री शैवाल	Marine vegetable, used in Asian cuisine.
126	Salsify	सल्सिफ़ाई	Root vegetable, oyster-like flavor, used in soups and stews.
127	Scorzonera	स्कोर्जोनेरा	Root vegetable, similar to salsify, used in soups and stews.
128	Sea Asparagus	समुद्री शतावरी	Marine vegetable, salty, used in salads.
129	Sea Beet	समुद्री चुकंदर	Wild beet, used in Mediterranean dishes.
130	Skirret	स्किर्रेट	Root vegetable, sweet, used in cooked dishes.
131	Tinda	टिन्डा	Indian round gourd, used in Indian cooking.
132	Celtuce	सेल्ट्यूस	Stem lettuce, used in salads and cooked dishes.
133	Fennel Bulb	सौंफ का बल्ब	Licorice-flavored bulb, used raw or cooked.
134	Taro Root	अरबी	Starchy root vegetable, must be cooked.
135	Ugli Fruit	उगली फ्रूट	Citrus fruit, used as a vegetable in salads and dishes.
136	Upland Cress	उपलैंड क्रेस	Leafy vegetable, peppery flavor, used in salads and sandwiches.
137	White Asparagus	सफेद शतावरी	White stalks, tender, used in European cuisine.
138	Yellow Passion Fruit	पीला पैशन फ्रूट	Tart fruit, used as a vegetable in salads and dishes.
139	Zucchini Flowers	ज़ुक्किनी फूल	Edible flowers, used in Italian and Mexican cuisines.
140	Alpine Strawberry	एल्पाइन स्ट्रॉबेरी	Small fruit, used as a vegetable in salads and dishes.
141	Red Spinach	लाल पालक	Red-veined leaves, used in salads and cooked dishes.
142	Wild Leek	जंगली लीक	Foraged vegetable, similar to leeks, used in various dishes.
143	Black Radish	काली मूली	Dark-skinned radish, used in salads and cooked dishes.
144	Blue Hubbard Squash	नीला हब्बर्ड स्क्वाश	Blue-skinned squash, used in soups and baked dishes.
145	Cucamelon	क्यूकेमेलन	Tiny cucumber-like fruit, used in salads and pickles.
146	Elephant Garlic	हाथी लहसुन	Large garlic variety, milder flavor.
147	Fiddlehead Fern	फिद्डलहेड फ़र्न	Young fern fronds, used in salads and cooked dishes.
148	Garden Huckleberry	गार्डन हकलबेरी	Small black fruit, used as a vegetable in cooked dishes.
149	Garlic Scapes	लहसुन की कली	Garlic plant stems, used in salads and cooked dishes.
150	Good King Henry	गुड किंग हेनरी	Traditional green vegetable, used in salads and cooked dishes.

FAQs for Topic Vegetables Name

Q1. What is a vegetable?

A vegetable is a plant or part of a plant that is eaten as food. Vegetables can be eaten raw, cooked, or pickled. They are a good source of vitamins, minerals, and fiber.

Q2. What are some common vegetables?

Some common vegetables include:

Carrots
Potatoes
Onions
Tomatoes
Lettuce
Broccoli
Cauliflower
Spinach
Peas
Beans
Corn
Zucchini

Q3. What are some unusual vegetables?

Some unusual vegetables name include:

Artichokes	Asparagus	Beets
Bok choy	Brussels sprouts	Celery
Collard greens	Eggplant	Fava beans
Fennel	Ginger	Jicama
Kale	Kohlrabi	Leeks
Mushrooms	Okra	Otdves
Parsnips	Peppers	Radishes
Rutabagas	Scaltdons	Seaweed
Soybeans	Squashes	Sweet potatoes
Swiss chard	Turnips	Watercress
Yams

Q4. What are some vegetables from other languages?

Some vegetables names from other languages include:

Arugula (Itatdan)	Chayote (Spanish)	Edamame (Japanese)
Escarole (French)	Fiddlehead ferns (Native American)	Galangal (Thai)
Kimchi (Korean)	Nopales (Spanish)	Plantains (Spanish)
Rambutan (Malaysian)	Shallots (French)	Udon (Japanese)
Wasabi (Japanese)

Q5. What are some of the benefits of eating vegetables?

Eating vegetables has many health benefits, including:

Reducing the risk of heart disease, stroke, cancer, and other chronic diseases
Improving digestion
Maintaining a healthy weight
Boosting the immune system
Providing energy

Q6. How much vegetables should I eat each day?

The USDA recommends that adults eat 2-3 cups of vegetables per day. Children should eat 1-2 cups of vegetables per day.

Q7. How can I make vegetables more appealing to my children?

There are many ways to make vegetables more appealing to children, such as:

Serving them with a dip, such as hummus or ranch dressing
Cutting them into fun shapes
Cooking them in a way that your children enjoy, such as roasting, grilling, or steaming
Adding them to smoothies or yogurt

Q8. How can I store vegetables to keep them fresh?

The best way to store vegetables to keep them fresh is to wash them and then store them in the refrigerator or freezer. Most vegetables will last for several days in the refrigerator, but some vegetables, such as broccoli and cauliflower, may last for up to a week. Vegetables can also be frozen for longer storage.