Welcome to our comprehensive list of vegetables that start with the letter C!
Whether you’re seeking cabbage or celery, we’ve got you covered with a collection of amazing veggies.
Our list includes a variety of vegetables starting with C, 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 C 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 C.
Get ready to discover and savor a wide range of delicious vegetables that all share a common trait – their names start with the letter C!
Vegetables Beginning With C
Here is the list of vegetables starting with C.
- Cavolo Nero
- Chayote Squash
- Chili Peppers
- Choy Sum
- Cime de Rapa
- Collard Greens
- Cherry Tomato
- Chick Pea
- Common Beans
- Crookneck Squash
- Common Purslane
Details of Vegetables Starting with Letter C
Cabbage is a leafy vegetable with dense, layered leaves that come in various colors, including green, red, and purple.
It has a crunchy texture and a slightly bitter or peppery taste.
Cabbage is often used in salads, coleslaws, stir-fries, and fermented dishes like sauerkraut.
It is a good source of vitamin C, vitamin K, and dietary fiber.
Calabrese is a variety of broccoli known for its large, dark green florets and thick stalks.
It has a mild, slightly bitter flavor and a crisp texture.
Calabrese is commonly used in Italian cuisine, particularly in pasta dishes, soups, and stir-fries.
It is packed with nutrients, including vitamins A, C, and K, as well as fiber and antioxidants.
Capers are the flower buds of the caper bush and are commonly used as a seasoning or garnish in Mediterranean cuisine.
They have a tangy, salty taste and add a burst of flavor to dishes like salads, pasta, and seafood. Capers are often pickled or brined.
They are low in calories and a good source of antioxidants.
Capsicum, also known as bell peppers or sweet peppers, are fruits that come in various colors, including green, red, yellow, and orange.
They have a crisp texture and a sweet, slightly tangy taste.
Capsicum is commonly used in salads, stir-fries, fajitas, and stuffed pepper dishes.
They are an excellent source of vitamin C, vitamin A, and antioxidants.
Cardoons are a close relative of the artichoke and are known for their thick, celery-like stalks and spiky leaves.
They have a unique, slightly bitter taste and a crunchy texture.
Cardoons are often used in Mediterranean cuisine, particularly in gratins, soups, and stews.
They are a good source of dietary fiber, potassium, and antioxidants.
Carrots are root vegetables known for their vibrant orange color, although they can also be found in purple, red, white, and yellow varieties.
They have a sweet, crunchy texture and a slightly earthy flavor.
Carrots are often eaten raw as a snack, used in salads, or cooked in dishes like soups, stews, and roasted vegetables.
They are a rich source of beta-carotene, vitamin K, and dietary fiber.
Cassava, also known as yuca or manioc, is a starchy tuber widely consumed in tropical regions.
It has a mild, slightly sweet taste and a dense texture when cooked.
Cassava is used to make flour, chips, and various dishes like cassava fries, stews, and desserts.
It is a good source of carbohydrates and a staple food for many people around the world.
Cauliflower is a cruciferous vegetable that consists of tightly packed, creamy-white florets on a thick central stem.
It has a mild, slightly nutty taste and a firm, crisp texture.
Cauliflower can be roasted, steamed, mashed, or used as a low-carb substitute for rice or pizza crusts.
It is a good source of vitamin C, vitamin K, and dietary fiber.
Cavolo Nero, also known as Tuscan kale or black kale, is a variety of kale with dark green, bumpy leaves and a robust, slightly bitter flavor.
It is often used in Italian cuisine, particularly in soups, stews, and pasta dishes.
Cavolo Nero is highly nutritious and is packed with vitamins A, C, and K, as well as calcium and iron.
Celeriac, also known as celery root, is a knobby, bulbous root vegetable with a distinct celery flavor.
It has a creamy white flesh that can be eaten raw or cooked.
Celeriac is often used in soups, stews, gratins, and salads.
It is a good source of dietary fiber, vitamin C, and potassium.
Celery is a crunchy, green vegetable with long, fibrous stalks and a mild, slightly bitter taste.
It is commonly used as a flavoring ingredient in soups, stews, salads, and juices.
Celery is low in calories and a good source of vitamin K, vitamin C, and dietary fiber.
Cha-om is a leafy vegetable native to Southeast Asia, known for its distinctive aroma and flavor.
It has feathery leaves and is commonly used in Thai cuisine.
Cha-om leaves are often used in omelets, stir-fries, and soups to add a unique taste to the dishes.
Chard, also known as Swiss chard, is a leafy green vegetable with colorful stems and large, tender leaves.
It has a slightly earthy taste and can be cooked similarly to spinach or used as a salad green.
Chard is packed with vitamins A, C, and K, as well as minerals like magnesium and potassium.
Chayote squash, also known as vegetable pear or mirliton, is a green, wrinkled fruit with a mild, crisp texture and a subtle, slightly sweet taste.
It is commonly used in salads, stir-fries, soups, and casseroles.
Chayote squash is low in calories and a good source of dietary fiber and vitamin C.
Chicory is a leafy vegetable with bitter leaves that are often used in salads or cooked as a vegetable.
It has a distinctive, slightly spicy taste.
Chicory leaves can also be roasted and ground to make a coffee substitute.
It is rich in vitamins A and K, as well as dietary fiber.
Chili peppers come in a wide range of varieties, shapes, sizes, and levels of spiciness.
They add heat and flavor to dishes and are commonly used in cuisines around the world.
Chili peppers contain a compound called capsaicin, which provides the spicy sensation and is also believed to have various health benefits, such as pain relief and metabolism-boosting properties.
Choy sum, also known as Chinese flowering cabbage, is a leafy green vegetable with thin, tender stems and vibrant green leaves.
It has a delicate, slightly bitter taste and is commonly used in stir-fries, soups, and steamed dishes in Chinese cuisine.
Choy sum is a good source of vitamins A, C, and K, as well as calcium and iron.
Cime de Rapa
Cime de rapa, also known as broccoli rabe or rapini, is a leafy green vegetable with small broccoli-like florets and thin stalks.
It has a slightly bitter taste and is commonly used in Italian cuisine, particularly in pasta dishes, sautés, and soups.
Cime de rapa is a good source of vitamins A, C, and K, as well as calcium and iron.
Collard greens are a leafy green vegetable with thick, dark green leaves and a mild, slightly bitter taste.
They are often used in Southern American cuisine, where they are braised, boiled, or sautéed.
Collard greens are rich in vitamins A, C, and K, as well as dietary fiber and calcium.
Corn, also known as maize, is a cereal grain that comes in various colors, including yellow, white, and bi-color varieties.
It has a sweet, juicy taste and a starchy texture. Corn can be boiled, grilled, roasted, or used in soups, salads, and as a side dish.
It is a good source of dietary fiber, vitamins B and C, and antioxidants.
Courgette, also known as zucchini, is a summer squash with a smooth, green skin and a mild, slightly sweet taste.
It has a tender texture and can be eaten raw, grilled, roasted, or used in various dishes like stir-fries, soups, and pasta.
Courgettes are low in calories and a good source of vitamin C, potassium, and dietary fiber.
Cucumber is a cylindrical, green vegetable with a crisp, watery flesh and a mild, refreshing taste.
It is commonly used in salads, sandwiches, pickles, and chilled soups like gazpacho.
Cucumbers are low in calories and a good source of hydration, as they have a high water content.
Cactus, also known as nopales or prickly pear, is a succulent plant that is often used as a vegetable in Mexican and Tex-Mex cuisine.
It has thick, flat pads with a slightly slimy texture and a tangy, lemony flavor.
Cactus can be grilled, sautéed, or used in salads, tacos, and salsas.
It is low in calories and a good source of dietary fiber and antioxidants.
Camas is a flowering plant native to North America, and its bulbs have been traditionally used as a food source by indigenous peoples.
The bulbs are starchy and have a sweet, nutty flavor.
Camas bulbs can be roasted, baked, or boiled and are often used in stews, soups, and bread.
Canna is a tropical plant that is primarily grown for its vibrant flowers, but its tubers are also edible.
The tubers have a starchy texture and a slightly nutty taste.
They can be boiled, roasted, or used in soups and stews.
Canna tubers are a good source of carbohydrates and can be a potential food source in certain regions.
Catsear, also known as flatweed or false dandelion, is a leafy green plant with yellow flowers that closely resembles dandelion.
Its leaves have a slightly bitter taste and can be used in salads or cooked as a vegetable.
Catsear is a good source of vitamins A and C, as well as dietary fiber.
Celtuce, also known as stem lettuce or asparagus lettuce, is a lettuce variety that is primarily grown for its thick, edible stem rather than its leaves.
The stem has a crisp texture and a mild, slightly nutty flavor.
Celtuce can be used in salads, stir-fries, or pickled.
It is a good source of dietary fiber and vitamins C and K.
Chaya, also known as tree spinach, is a leafy green vegetable native to Mexico. It has large, dark green leaves and a mild, spinach-like flavor.
Chaya leaves are often cooked and used in dishes like soups, stews, and sautés.
They are rich in vitamins A, C, and E, as well as calcium and iron.
Cherry tomatoes are small, bite-sized tomatoes that come in a variety of colors, including red, yellow, and orange.
They have a sweet, juicy flavor and are often eaten raw in salads, used in pasta dishes, or enjoyed as a snack.
Cherry tomatoes are a good source of vitamins A and C, as well as antioxidants.
Chickpeas, also known as garbanzo beans, are legumes that have a nutty flavor and a firm, creamy texture.
They are commonly used in various cuisines, such as in hummus, stews, salads, and curries. C
hickpeas are a rich source of plant-based protein, dietary fiber, and essential minerals like iron and folate.
Chickweed is a small, leafy green herb with delicate white flowers.
It has a mild, slightly sweet taste and is often used in salads, sandwiches, and soups.
Chickweed is rich in vitamins A and C, as well as minerals like calcium and iron.
Chives are a herbaceous plant with long, thin leaves that have a mild, onion-like flavor.
They are commonly used as a garnish or seasoning in various dishes, including salads, soups, and sauces.
Chives are a good source of vitamins A and C, as well as antioxidants.
Common beans, also known as kidney beans, black beans, or pinto beans, are legumes that are widely consumed around the world.
They have a creamy texture and a mild, earthy taste. Common beans are used in chili, stews, soups, and salads.
They are an excellent source of plant-based protein, dietary fiber, and essential nutrients like iron and folate.
Crookneck squash is a summer squash variety with a curved neck and a smooth, yellow skin.
It has a tender texture and a mild, slightly sweet taste.
Crookneck squash can be grilled, roasted, or used in dishes like soups, stews, and stir-fries.
It is low in calories and a good source of vitamins A and C, as well as dietary fiber.
Common purslane is a succulent plant with small, thick leaves that have a slightly tangy taste.
It is often used in salads, stir-fries, and soups.
Common purslane is rich in omega-3 fatty acids, vitamins A and C, and dietary fiber.
Cress is a leafy herb with a peppery and slightly tangy flavor.
It is commonly used as a garnish or added to salads, sandwiches, and soups for its spicy kick.
Cress is rich in vitamins A, C, and K, as well as minerals like calcium and iron.
That concludes our list of “Vegetables that start with C“! 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 C that is missing in above list, please let us know in the comments section below.