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This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
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Vegetables in a market in the Philippines Vegetables for sale in a market in France. Vegetables are parts of plants that are consumed by humans or other animals as food.The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Spinach, as an example of a leaf vegetable, is low in calories and fat per calorie, and high in dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.
Turnips, a taproot. Taproot (some types may incorporate substantial hypocotyl tissue) . Arracacia xanthorrhiza (arracacha); Beta vulgaris (beet and mangelwurzel); Brassica spp. (kohlrabi, rutabaga and turnip)
Breynia androgyna, also known as katuk, star gooseberry, or sweet leaf, is a shrub grown in some tropical regions as a leaf vegetable.Its multiple upright stems can reach heights of 2.5 meters and bear dark green oval leaves of length 5–6 centimetres.
The beans of other Parkia species (for example, Parkia javanica and Parkia singularis) are also popular as culinary ingredient in Indonesia, Malaysia, Singapore, Brunei, Laos, southern Thailand, Burma, and northeastern India, especially Assam, Nagaland, Manipur, Mizoram and Tripura (consumed mostly by the Tiprasa people).