Vegetables That Starts with B

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

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

Our list includes a variety of vegetables starting with B, 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 B 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 B.

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

Vegetables Beginning With B

Here is the list of vegetables starting with B.

• Banana Squash
• Bai Yor Leaf
• Bamboo Shoots
• Beans
• Beans Green
• Beansprouts
• Bell Peppers
• Betel Leaf
• Black Turtle Beans
• Black Eyed Peas
• Broccoli
• Broccolini
• Broccoli Rabe
• Broccoflower
• Bok Choy
• Broad Beans
• Brussels Sprouts
• Buttercup Squash
• Butternut Squash
• Beetroot
• Belgian Endive
• Black Radish
• Black Salsify
• Broadleaf Arrowhead
• Burdock Roots

Details of Vegetables Starting with Letter B

Banana Squash

Banana squash is a type of winter squash that is known for its elongated shape and vibrant orange or yellow skin.

It has a sweet, rich flavor and a dense, creamy texture, making it a popular ingredient in soups, stews, and baked dishes.

With its high vitamin A and potassium content, banana squash is not only delicious but also nutritious.

Bai Yor Leaf

Bai Yor leaf, also known as Thai coriander or Vietnamese cilantro, is a herb commonly used in Southeast Asian cuisine.

It has a similar taste to regular cilantro but with a more subtle and delicate flavor.

The leaves are often used as a garnish or in salads, soups, and curries to add a fresh and aromatic element to the dishes.

Bamboo Shoots

Bamboo shoots are young, tender shoots that sprout from the bamboo plant.

They are a popular ingredient in Asian cuisine and are known for their crunchy texture and mild, slightly earthy flavor.

Bamboo shoots can be used in stir-fries, soups, curries, and pickled dishes. They are low in calories and a good source of dietary fiber, vitamins, and minerals.

Beans

Beans are a versatile and nutritious food group that comes in various shapes, sizes, and colors. They are rich in protein, dietary fiber, and essential nutrients like iron, magnesium, and folate.

From kidney beans to black beans, chickpeas to navy beans, there are countless varieties to choose from.

Beans can be used in a wide range of dishes, including soups, stews, salads, dips, and even desserts.

Beans Green

Green beans, also known as string beans or snap beans, are immature pods of the common bean plant. They are tender and crisp with a slightly sweet and grassy flavor.

Green beans are commonly steamed, sautéed, stir-fried, or used in casseroles.

They are a good source of vitamins A and C, as well as dietary fiber.

Beansprouts

Beansprouts, often made from mung beans or soybeans, are young sprouts that are commonly used in Asian cuisine.

They have a crunchy texture and a mild, slightly nutty flavor.

Beansprouts are often used in stir-fries, soups, salads, and spring rolls.

They are low in calories and high in nutrients such as vitamin C, potassium, and folate.

Bell Peppers

Bell peppers, also known as sweet peppers or capsicum, come in a variety of colors including red, green, yellow, and orange.

They have a crisp texture and a sweet, slightly tangy taste.

Bell peppers are commonly used in salads, stir-fries, fajitas, and stuffed pepper dishes.

They are an excellent source of vitamin C, vitamin A, and antioxidants.

Betel Leaf

Betel leaf is a heart-shaped leaf that is often chewed as a stimulant in many Asian countries.

It is commonly used as a wrapping for a mixture of betel nut, tobacco, and various spices.

Betel leaves have a slightly peppery and aromatic flavor.

They are also used in traditional medicine for their antibacterial and anti-inflammatory properties.

Black Turtle Beans

Black turtle beans, also known as black beans, are small, shiny beans with a deep black color.

They have a creamy texture and a slightly sweet, earthy flavor.

Black beans are commonly used in Latin American cuisine, especially in dishes like black bean soup, rice and beans, and burritos.

They are an excellent source of plant-based protein, fiber, and various vitamins and minerals.

Black Eyed Peas

Black-eyed peas, also known as cowpeas, are small beige-colored beans with a black “eye” or spot on them.

They have a mild, nutty flavor and a creamy texture when cooked.

Black-eyed peas are commonly used in Southern and African cuisines, often in dishes like Hoppin’ John, salads, or stews.

They are a good source of dietary fiber, folate, and iron.

Broccoli

Broccoli is a cruciferous vegetable known for its dense clusters of green florets and thick stalks.

It has a slightly bitter, earthy taste and a crunchy texture when cooked properly.

Broccoli is packed with nutrients, including vitamins A, C, and K, as well as dietary fiber.

It can be steamed, stir-fried, roasted, or added to salads, soups, and pasta dishes.

Broccolini

Broccolini, also known as baby broccoli or broccolette, is a hybrid vegetable that resembles a combination of broccoli and Chinese kale.

It has long, slender stems and small florets.

Broccolini has a milder, sweeter flavor compared to regular broccoli and is often sautéed, roasted, or grilled.

It is a good source of vitamins A, C, and K, as well as calcium and iron.

Broccoli Rabe

Broccoli rabe, also known as rapini or Italian broccoli, is a leafy green vegetable with small clusters of broccoli-like buds.

It has a slightly bitter and pungent taste, similar to mustard greens.

Broccoli rabe is commonly used in Italian cuisine, particularly in pasta dishes, sautés, and as a topping for pizzas.

It is a good source of vitamins A, C, and K, as well as iron and calcium.

Broccoflower

Broccoflower, also known as Romanesco cauliflower, is a unique vegetable that resembles a combination of broccoli and cauliflower.

It has a light green color and a distinctive fractal pattern.

Broccoflower has a mild, nutty flavor and a crunchy texture.

It can be roasted, steamed, stir-fried, or used in salads and casseroles.

Bok Choy

Bok choy, also known as Chinese cabbage or pak choi, is a leafy green vegetable commonly used in Asian cuisine.

It has thick white stalks and dark green leaves. Bok choy has a mild, slightly sweet taste and a crisp texture.

It is often stir-fried, steamed, or used in soups and salads.

Bok choy is a good source of vitamins A, C, and K, as well as calcium and fiber.

Broad Beans

Broad beans, also known as fava beans, are large, flat beans that come in various shades of green.

They have a buttery texture and a slightly sweet, earthy flavor.

Broad beans are often used in Mediterranean and Middle Eastern cuisines, in dishes such as falafel, salads, stews, and purees.

They are a good source of protein, dietary fiber, and folate.

Brussels Sprouts

Brussels sprouts are small, leafy green vegetables that resemble miniature cabbages.

They have a slightly bitter taste and a dense texture.

Brussels sprouts are often roasted, sautéed, or steamed.

They are a good source of vitamins C and K, as well as fiber and antioxidants.

Buttercup Squash

Buttercup squash is a winter squash variety known for its dark green rind and sweet, creamy orange flesh.

It has a rich, nutty flavor and a smooth, velvety texture.

Buttercup squash can be baked, roasted, or used in soups and stews.

It is a good source of vitamins A and C, as well as dietary fiber.

Butternut Squash

Butternut squash is a popular winter squash with a tan-colored rind and sweet, orange flesh.

It has a nutty, slightly sweet flavor and a creamy, smooth texture when cooked.

Butternut squash is often roasted, pureed into soups, or used in risottos and pasta dishes.

It is rich in vitamins A and C, as well as dietary fiber and potassium.

Beetroot

Beetroot, also known as beets or red beets, is a root vegetable known for its vibrant red color.

It has a sweet, earthy flavor and a tender texture when cooked.

Beetroot can be enjoyed raw in salads, pickled, roasted, or steamed.

It is a good source of folate, manganese, and dietary fiber, and it is also known for its potential health benefits, including supporting cardiovascular health and providing antioxidants.

Belgian Endive

Belgian endive, also known as chicory or witloof, is a leafy vegetable with tightly packed pale leaves and a slightly bitter taste.

It is often used in salads, as a raw vegetable dipper, or cooked in dishes like gratins or stews.

Belgian endive is a good source of vitamins A, C, and K, as well as dietary fiber.

Black Radish

Black radish is a variety of radish with a rough, black skin and a white, crisp flesh.

It has a peppery and slightly bitter taste.

Black radish can be eaten raw in salads, grated into slaws, or cooked in soups and stir-fries.

It is a good source of vitamin C, dietary fiber, and antioxidants.

Black Salsify

Black salsify, also known as scorzonera, is a root vegetable with a long, slender shape and a dark brown or black skin.

It has a delicate, earthy flavor with hints of oyster or artichoke.

Black salsify can be boiled, roasted, or used in stews and soups.

It is a good source of dietary fiber, vitamin C, and potassium.

Broadleaf Arrowhead

Broadleaf arrowhead, also known as duck potato or sagittaria, is an aquatic plant with arrowhead-shaped leaves and edible tubers.

The tubers have a starchy texture and a mild, nutty flavor. Broadleaf arrowhead tubers can be boiled, roasted, or used in stews and stir-fries.

They are a good source of carbohydrates and dietary fiber.

Burdock Roots

Burdock roots, also known as gobo, are the taproots of the burdock plant.

They have a crunchy texture and a slightly sweet, earthy flavor.

Burdock roots are often used in Asian cuisine, particularly in stir-fries, soups, and pickled dishes.

They are a good source of dietary fiber, antioxidants, and various minerals.

 

That concludes our list of “Vegetables that start with B“! 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 B that is missing in above list, please let us know in the comments section below.