Vegetables That Starts with A

Vegetables That Starts with A

Welcome to our comprehensive list of vegetables that start with the letter A!

Whether you’re seeking acorn squash or aubergine, we’ve got you covered with a collection of amazing veggies.

Our list includes a variety of vegetables starting with A, and we’ve provided detailed information, along with links to recipes, so you can explore and enjoy these vegetables to the fullest.

But wait, there’s more! If you happen to know of any other vegetables that start with A that we might have missed, we would love to hear from you. Leave a comment, and we’ll gladly add them to our list of veggies beginning with A.

Get ready to discover and savor a wide range of delicious vegetables that all share a common trait – their names start with the letter A!

Vegetables Beginning With A

Here is the list of vegetables starting with A.

  • Acorn Squash
  • Adzuki Beans
  • Alfalfa Sprouts
  • Amaranth Leaves
  • Ambada
  • Aonori
  • Arame
  • Arracacha
  • Arrowroot
  • Artichokes
  • Arugula
  • Asparagus
  • Aubergine
  • Ahipa

Details of Vegetables Starting with Letter A

Acorn Squash

Acorn squash is a winter squash variety known for its distinctive shape resembling an acorn. It has a sweet, nutty flavor and a slightly fibrous texture. Acorn squash is a good source of vitamins A and C, as well as dietary fiber.

It can be roasted, baked, or steamed and is often stuffed with a variety of fillings. The seeds of acorn squash can be roasted and eaten as a nutritious snack.

This versatile vegetable is commonly used in soups, stews, and side dishes.

Adzuki Beans

Adzuki beans, also known as aduki or azuki beans, are small, red beans commonly used in East Asian cuisine. They have a sweet, nutty flavor and a firm texture.

Adzuki beans are packed with nutrients, including protein, fiber, iron, and folate.
They are a staple in traditional Japanese desserts like red bean paste and are also used in savory dishes, soups, and stews.

These beans are often cooked and sweetened for use in desserts, such as adzuki bean ice cream or pancakes.

Adzuki beans can be found in canned or dried form and are a great addition to a plant-based diet due to their high protein content.

Alfalfa Sprouts

Alfalfa sprouts are tiny, tender shoots that come from the seeds of the alfalfa plant. They have a mild, slightly nutty flavor and a crisp texture.

Alfalfa sprouts are highly nutritious, containing vitamins A, C, and K, as well as folate and fiber.

They are commonly used as a garnish or added to sandwiches, salads, and wraps to provide a crunchy element.

These sprouts are easy to grow at home and can be ready to eat within a few days.

Due to their high antioxidant content, alfalfa sprouts are believed to offer various health benefits, including supporting digestion and reducing inflammation.

Amaranth Leaves

Amaranth leaves, also known as Chinese spinach or callaloo, are vibrant green leaves with a slightly earthy taste. They are packed with essential nutrients, such as iron, calcium, vitamins A and C, and dietary fiber.

Amaranth leaves are commonly used in various cuisines, including Indian, African, and Caribbean. They can be sautéed, steamed, added to soups, or used as a substitute for spinach in recipes.

These leaves are known for their potential health benefits, including promoting digestion, boosting immunity, and supporting heart health.

Amaranth leaves are a versatile and nutritious ingredient that can add flavor and color to a wide range of dishes.


Ambada, also known as hog plums, are small, tangy fruits native to tropical regions. They have a sour taste with a hint of sweetness and are commonly used in pickles, chutneys, and sauces.

Ambada fruits are rich in vitamin C, fiber, and antioxidants.

In Indian cuisine, ambada is often used to make traditional pickles that accompany meals.

The fruit can be consumed raw or cooked, and its tartness adds a refreshing element to dishes.
Ambada trees are prized for their shade and are also cultivated for their medicinal properties in Ayurvedic medicine.


Aonori is a type of edible seaweed that is popular in Japanese cuisine. It is usually sold in powdered or dried form and has a vibrant green color.

Aonori is often used as a condiment or seasoning, sprinkled over various dishes such as okonomiyaki (savory pancakes) or takoyaki (octopus balls).

It has a slightly salty, umami flavor and adds a unique taste and texture to dishes.

Aonori is rich in minerals, vitamins, and dietary fiber, making it a healthy addition to meals.

This versatile seaweed can also be used in sushi rolls, soups, and noodle dishes to enhance the overall flavor and appearance.


Arame is a type of seaweed commonly used in Japanese and other Asian cuisines. It has a mild, slightly sweet flavor and a delicate texture.

Arame is rich in essential minerals, including iodine, calcium, and iron.

It is often rehydrated by soaking in water before being used in salads, stir-fries, or as a topping for rice dishes.

Arame is known for its potential health benefits, such as supporting thyroid function and promoting healthy hair and skin.

This seaweed is a popular ingredient in macrobiotic diets and is often enjoyed for its umami taste and nutritious profile.


Arracacha, also known as Peruvian carrot, is a root vegetable native to the Andean region of South America. It has a pale yellow or cream-colored flesh and a slightly sweet, nutty flavor.

Arracacha is rich in dietary fiber, vitamins A and C, and minerals like potassium and phosphorus.

It can be cooked and used in various ways, including boiling, steaming, frying, or roasting.

Arracacha is a versatile ingredient in traditional South American cuisine, used in stews, soups, and side dishes.

This root vegetable is gaining popularity as a healthier alternative to potatoes due to its lower glycemic index and higher nutrient content.


Arrowroot is a starch obtained from the rhizomes of several tropical plants.

It is a gluten-free alternative to wheat flour and is commonly used as a thickening agent in sauces, gravies, and desserts.

Arrowroot has a neutral flavor and a fine texture, making it ideal for creating smooth, glossy sauces.

It is easily digestible and is often recommended for individuals with dietary restrictions or digestive issues.

Arrowroot is known for its soothing properties and is used in natural remedies to alleviate diarrhea and other gastrointestinal discomfort.

This versatile starch can be used in both sweet and savory recipes, adding a silky texture to a wide range of dishes.


Artichokes are large, thistle-like vegetables prized for their edible flower buds and tender hearts.

They have a unique, slightly nutty flavor and a firm, meaty texture.

Artichokes are a good source of dietary fiber, vitamins C and K, and antioxidants.

They can be steamed, boiled, grilled, or roasted and are often enjoyed with various dips or sauces.

The heart of the artichoke is considered the most tender and flavorful part and is commonly used in salads, pasta dishes, and as a pizza topping.

Artichokes are not only delicious but also offer potential health benefits, such as supporting digestion, liver function, and heart health.


Arugula, also known as rocket or rucola, is a leafy green with a peppery, slightly bitter flavor.

It is a versatile ingredient used in salads, sandwiches, pizzas, and pasta dishes. Its distinct taste adds a refreshing and vibrant element to dishes.

Arugula is rich in vitamins A, C, and K, as well as antioxidants and dietary fiber.

Arugula is often enjoyed raw but can also be lightly sautéed or wilted for a milder flavor.

This leafy green is popular among health-conscious individuals and is believed to have various health benefits, such as supporting bone health and reducing inflammation.


Asparagus is a spring vegetable known for its long, tender spears. It has a unique flavor that is often described as earthy, slightly bitter, and slightly sweet.

Asparagus is a nutrient-dense vegetable, rich in vitamins A, C, E, and K, as well as folate and dietary fiber.

It can be grilled, roasted, steamed, or sautéed and is a popular side dish or ingredient in salads, pastas, and stir-fries.

Asparagus is low in calories and carbohydrates, making it a great choice for those watching their weight or following a low-carb diet.

This versatile vegetable is also known for its diuretic properties and is believed to support urinary tract health.


Aubergine, also known as eggplant or brinjal, is a versatile vegetable that is native to Asia. It comes in a variety of colors, shapes, and sizes, including the common dark purple variety.

Aubergine has a mild, slightly earthy flavor and a creamy texture when cooked.

It is a good source of dietary fiber, vitamins, and minerals, and is low in calories.

Aubergine can be grilled, roasted, sautéed, or used in stews and curries, making it a popular ingredient in various cuisines around the world.

In addition to its culinary uses, aubergine is believed to offer health benefits, such as supporting heart health and providing antioxidant protection.


Ahipa is a root vegetable that grows in the Andean region of South America. It has a crispy texture and a slightly sweet taste.

This lesser-known gem is packed with nutrients and adds a unique twist to various dishes..

Ahipa is often used in salads, stir-fries, or as a crunchy snack. It’s also known for its high nutritional content, providing essential vitamins and minerals.


That concludes our list of “Vegetables that start with A”! We hope you found it informative and helpful for your culinary endeavors.

We value your input! If you think there are any vegetables beginning with A that is missing in above list, please let us know in the comments section below.

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