Vegetables Names in English: Pictures | Videos | Charts

Capsicum Talking Points 

• Capsicum or Bell pepper is a bell-shaped vegetable.
• Its round and glossy from outside, while it’s inside, is hollow. It has tiny flat seeds within.
• Apart from green colour, capsicum also comes in red, orange and yellow colours.
• Capsicum is rich in Vitamin C and other essential minerals.
• It can be baked, fried, stuffed or steamed to eat and can be good in salads.

Carrot Talking Points 

• Carrot is a root vegetable.
• Carrots comes in many colors like white, yellow red and purple.
• Carrot is good for eyes as it is full of vitamins, minerals and fibers.
• Carrot is next most popular global vegetable ,first being Potato.
• It is crunchy, tasty and highly nutritious which you can also eat raw or as juice.
• Carrot halwa a popular sweet dish made from grated carrot.

Onion Talking Points 

• Onions are bulb-shaped vegetables which grow underground.
• Onion can be rounded, egg-like or torpedo-shaped. Popular color of the onions are yellow, white, brown and red.
• Onions are a very good source of biotin and a good source of B-complex vitamins, vitamin C, manganese, copper, fiber, phosphorus, potassium and folate.
• As a food item, onions are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys.
• They are pungent when chopped and contain certain chemical substances which irritate the eyes.

Beetroot Talking Points 

• Beetroot is a bulbous root vegetable also known as red beet, table beet, garden beet, or just beet. 
• Besides being used as a food, beets are used as a food colouring and as a medicinal plant. 
• Beetroots are delicious raw but more frequently cooked or pickled. Their leaves known as beet greens can also be eaten.
• The beet and its greens are both an excellent source of fibre, folate, vitamin A and K, and a very good source of manganese, copper, and potassium.

Cauliflower Talking Points 

• Cauliflower is well-named because it really is a flower. It grows from a seed.
• Color of the head depends on the variety. Most common type of cauliflower is white, but it can be also purchased in green, purple, orange, brown and yellow color.
• The leaves and stem of cauliflower are also edible.
• Cauliflower is considered a “superfood.” It is an excellent source of dietary fibers, vitamins C, K and vitamins of the B group and minerals such as manganese, potassium and magnesium.

Bitter Gourd Talking Points 

• Bitter gourds hail from the family of gourds (bottle gourd, pumpkin, cucumber).
• Bitter gourds have numerous health benefits. It helps reduce blood sugar level and excess weight and is considered good for the heart and stomach.
• Although it is bitter it can be taken in a juice form or it can be stuffed to make a delicious vegetable. Bitter gourd chips are also good in taste.

Cabbage Talking Points 

• Cabbage can be steamed, boiled, microwaved, stuffed, or stir-fried, and eaten raw in the form of salads or pickled
• Cabbage is high in fiber, vitamin C & K, and naturally fat free and cholesterol free.
• There are at least a hundred different types of cabbage grown throughout the world, but the most common types are the Green, Red, and Savoy varieties.
  

Bottle Gourd Talking Points 

• Bottle gourds hail from the family of gourds (bottle gourd, pumpkin, cucumber).
• It is loaded with vitamins and has no fat content. It is considered as one of the healthiest vegetables.
• Bottle gourd can be sauteed, fried, pickled or grilled. It is used to make recipes like – juices, soups, halwa & curries.
• It helps in treating stomach ulcers and acidity and also consumed to beat the summer heat.

Brinjal Talking Points 

• Brinjal also known as eggplant, is called so because a raw or young eggplant looks like an egg on a plant.
• Brinjal is known as “king of vegetables” in India.
• It can be consumed stuffed, grilled, mashed or fried.
• Brinjal is rich source of dietary fibers, vitamins C, K and vitamins of the B group and minerals such as copper, phosphorus and magnesium.

Garlic Talking Points 

• Garlic is a bulbous plant and is closely related to onions, shallots and leeks.
• Each segment of a garlic bulb is called a clove.
• There are about 10–20 cloves in a single bulb, give or take.
• Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste.
• However, throughout ancient history, the main use of garlic was for its health and medicinal properties

Ginger Talking Points 

• Ginger is a flowering plant that originated in China.
• It is closely related to turmeric, cardamom
• The  (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger.
• Ginger has been used to help digestion, reduce nausea and help fight the flu and common cold.
• Ginger can be used fresh, dried, powdered, or as an oil or juice, and is sometimes added to processed foods and cosmetics. It is a very common ingredient in recipes.
• The unique fragrance and flavour of ginger come from its natural oils, the most important of which is gingerol.

Cucumber Talking Points 

• Cucumber belongs to the gourd family (bottle gourd, pumpkin, cucumber).
• Cucumbers contain Vitamins B1, B2, B3, B5 and B6, folic acid, Vitamin C, calcium, iron, magnesium, phosphorus, potassium and zinc.
• Cucumbers have many types, shapes, textures and colors, including orange, yellow, green and white.
• The most popular varieties of cucumber are English, Persian, and Pickling.

Ladies Finger Talking Points 

• Okra and Gumbo are another popular names of Ladies finger 
• Okra or ladies finger is a nutritional powerhouse filled with vitamins, minerals, and other nutrients. It is also known for its high soluble and insoluble fiber content.
• The entire okra plant is aromatic emitting an odor resembling cloves.
• Okra provides an array of health benefits from treating diabetes to preventing kidney disease and can be eaten as roasted, fried or stuffed.

Potato Talking Points

• Potatoes are root vegetables but they contain a lot of starch (carbohydrates).
• Potato is the world’s fourth most produced staple – after wheat, corn and rice.
• Potatoes are prepared and served in many different ways, including boiled potatoes, mashed potatoes, baked potatoes, French fries, potato chips and hash browns.
• Potatoes are a very good source of vitamins, minerals and dietary fiber.

Mushrooms Talking Points 

• Mushrooms are neither fruit or a vegetable; mushrooms are not even plants. Mushrooms are a type of fungi that have a stem, a cap, and gills on the underside of the cap.
• Mushrooms are the only vegetarian food that can make vitamin D.
• Mushrooms contain more protein than most vegetables.

Tomato Talking Points

• • Tomato is a red fruit.
  • It is shiny and smooth, and has many small seeds. The tomato is green when it is unripe.
  • It is very sour and it is good for health.
  • There are many different types of tomatoes. Most tomatoes are red, but some special kinds are yellow or orange when they are ripe.
  • Also, some tomatoes are as small as strawberries, and some will become as big as apples.
  • Tomatoes are used a lot in Italian food. They are also used to make ketchup

Green Beans Talking Points 

• Green beans are known by many common names, including French beans, string beans, snap beans, and snaps.
• Green bean is a rich source of proteins, carbohydrates and dietary fibers. It also contains vitamins of the B group, vitamins C and K and minerals such as magnesium, iron and manganese.
• They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes such as soups, stews and casseroles.

Radish Talking Points

• Radish is an edible root vegetable. Radishes have numerous varieties, varying in size, color, shape, and duration of required cultivation time. Best known types are white, pink, red, purple, yellow and green radish.
• Radish is rich source of vitamin C and vitamins of the B group. It also contains dietary fibers and minerals such as potassium, calcium, magnesium, copper and manganese.
• Radish has mild to hot peppery flavor and crunchy texture. It is often consumed raw in the form of salads, but it also can be pickled, boiled and fried. It can be made into juice or condiments like pickles, while the leaves can also be eaten, and are often used in soup.
  

Maize Talking Points 

• Corn or maize as it is known is a cereal crop that is part of the grass family. An ear or cob of corn is actually part of the flower and an individual kernel is a seed.
  
• On average an ear of corn has 800 kernels in 16 rows. Corn will always have an even number of rows on each cob.
• Corn can be produced in various colors including blackish, bluish-gray, purple, green, red, white and the most common yellow.
• The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.
• Maize is also used as feed for livestock, poultry, in pet food, as biofuel, as raw material in industry.
• Corn is a rich source of vitamin A, vitamin B, vitamin E and many minerals and some antioxidants. It is also high in fiber content.

Chilli Talking Points

• Chili peppers are the fruits of Capsicum pepper plants, eaten for their hot flavor.
• Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.
• The hottest part of a chilli is where the seed is attached to the white membrane inside the pepper.
• All colors of chilli are actually all the same fruit in varying levels of maturity. The peppers start off green, then turn yellow, and finally red (but some of the time the orange or yellow is the fully mature color).
• Chilli pepper is a very good source of Vitamin A, C, K, B6, Potassium, Copper, Manganese, Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus.

Peas Talking Points 

• Peas are most commonly green. They can also be yellow or purple.
• Peas are an excellent source of dietary fibers, proteins, vitamin C, vitamin B3, vitamin B9, beta-carotene, zinc and iron.
• Peas are delicious raw. Green peas can be steamed, stir fried, fried, or microwaved. They can also be baked in foods such as quiches and savory pies. Just don’t boil them!
• The most popular varieties of pea are snow peas, snap peas and sugar peas.
• Peas quickly lose their sweet taste after the harvest. This is why peas should be eaten quickly after their removal from the pods.

Broccoli Talking Points

• Broccoli is an edible green plant in the cabbage family whose large flowering head and stalk is eaten as a vegetable.
• Broccoli is a particularly rich source of vitamin C and vitamin K.
• Broccoli is often boiled or steamed but may be eaten raw. It can be served as a vegetable, in stir-fries, salads, soups and omelets.

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Pumpkin Talking Points 

• A pumpkin is usually orange but can sometimes it can be yellow, white, green or red.
  
• Pumpkins are a member of the gourd family, which includes cucumbers, honeydew melons, cantaloupe, watermelons and zucchini.
• Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, steamed, or roasted.
• Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein and iron.

Spinach Talking Points 

• Spinach is a nutritious, leafy green vegetable. Leaves are edible part of spinach. They are oval in shape and alternately arranged on the stem. Biggest leaves are located on the base, and smallest on the top of the plant.
• There are three main varieties of spinach: Flat leaf is the best known and most popular. Leaves are smooth and shaped like tear drops. Savoy and Semi-Savoy, the other two types, are wrinkly and more intense in flavor.
• Spinach is excellent source of vitamin A, K, E and vitamins of the B group. It is also high in dietary fiber. Among the World’s Healthiest vegetables, spinach comes out at the top for nutrient richness.

Zucchini Talking Points

• Zucchini is technically a fruit because it comes from a flower. , although it is treated and widely referred to as a vegetable.
• Zucchini is an excellent source of dietary fibers, vitamins A, C and B9 (folate) and minerals such as manganese and potassium.
• The flower of the zucchini plant is also edible.
• Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued and fried.
• Zucchini are also used in the cosmetic industry for the manufacture of various soaps.