Vegetables That Starts with P

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

Whether you’re seeking potato or pumpkin, we’ve got you covered with a collection of amazing veggies.

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

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

Vegetables Beginning With P

Here is the list of vegetables starting with P.

• Potato
• Pumpkin
• Pak Choi
• Pandan
• Parsnip
• Peanut
• Peas
• Pearl Onion
• Peppers
• Parsley
• Pigeon Pea
• Pignut
• Pinkbean
• Pinto Beans
• Pitwaa
• Plum Tomato
• Pointed Cabbage
• Prickly Pear
• Purple Sprouting Broccoli
• Purple Sweet Potato
• Purslane
• Purple Asparagus
• Paracress
• Prussian Asparagus
• Prairie Turnip

Details of Vegetables Starting with Letter P

Potato

Potatoes are one of the most widely consumed and versatile root vegetables. They come in various shapes, sizes, and colors, with the most common being the brown-skinned and white-fleshed variety. Potatoes can be boiled, mashed, fried, or roasted, and they are a staple ingredient in many cuisines around the world. They are a good source of carbohydrates, vitamin C, potassium, and dietary fiber. Potatoes are appreciated for their comforting taste, ability to be prepared in numerous ways, and their role in iconic dishes such as French fries and mashed potatoes.

Pumpkin

Pumpkins are large, orange squash fruits that are synonymous with autumn and Halloween. They have a mildly sweet flavor and a soft, fibrous texture. Pumpkins are used in a variety of dishes, including soups, stews, pies, and roasted vegetables. They are a good source of vitamins A and C, as well as dietary fiber. Pumpkins are appreciated for their decorative use during Halloween, their association with seasonal festivities, and their contribution to both savory and sweet recipes.

Pak Choi

Pak choi, also known as bok choy or Chinese cabbage, is a leafy green vegetable commonly used in Asian cuisine. It has a mild, slightly sweet taste and a crunchy texture. Pak choi can be stir-fried, sautéed, or used in soups and salads. It is a good source of vitamins A, C, and K, as well as calcium and iron. Pak choi is appreciated for its versatility, quick cooking time, and its contribution to the flavors and textures of Asian-inspired dishes.

Pandan

Pandan, also known as screwpine, is a tropical plant widely used in Southeast Asian cooking. Its leaves have a distinct aroma, described as floral and fragrant. Pandan leaves are used to infuse flavor into rice, desserts, beverages, and various savory dishes. Pandan adds a unique and refreshing taste to recipes. It is appreciated for its aromatic properties, its association with traditional Southeast Asian flavors, and its ability to enhance the fragrance of dishes.

Parsnip

Parsnip is a root vegetable closely related to carrots and parsley. It has a creamy white color and a sweet, nutty flavor. Parsnips can be roasted, boiled, mashed, or used in soups and stews. They are a good source of dietary fiber, vitamin C, and potassium. Parsnips are appreciated for their unique taste, versatility in cooking methods, and their ability to add sweetness and depth of flavor to dishes.

Peanut

Peanuts are legumes that grow underground and are known for their rich flavor and crunchy texture. They are used in various forms, such as roasted, salted, or as a key ingredient in peanut butter. Peanuts are also used in Asian cuisine, particularly in sauces, stir-fries, and desserts. They are a good source of protein, healthy fats, vitamins, and minerals. Peanuts are appreciated for their versatility, nutritional value, and their role in both savory and sweet dishes around the world.

Peas

Peas are small, spherical green vegetables that belong to the legume family. They have a slightly sweet taste and a firm yet tender texture. Peas can be eaten fresh, steamed, boiled, or used in soups, stews, and salads. They are a good source of vitamins A, C, and K, as well as dietary fiber. Peas are appreciated for their vibrant green color, delicate sweetness, and their contribution to both main and side dishes.

Pearl Onion

Pearl onions are small, sweet onions that are about the size of a marble. They have a mild flavor and a crisp texture. Pearl onions are often used in stews, braised dishes, pickling, and as a garnish. They add a subtle onion flavor to recipes and are appreciated for their small size, convenient use, and ability to enhance the taste and presentation of various dishes.

Peppers

Peppers, also known as bell peppers or sweet peppers, come in a variety of colors, including green, red, yellow, and orange. They have a crisp texture and a sweet, slightly tangy flavor. Peppers can be eaten raw, roasted, grilled, or used in stir-fries, salads, and stuffed dishes. They are a good source of vitamin C and antioxidants. Peppers are appreciated for their vibrant colors, refreshing taste, and their ability to add crunch and flavor to a wide range of recipes.

Parsley

Parsley is a biennial herb commonly used as a garnish and flavoring agent in various cuisines. It has a fresh, grassy taste with a hint of bitterness. Parsley can be used as a garnish, added to salads, soups, sauces, and as a seasoning for many dishes. It is a good source of vitamins A, C, and K, as well as folate and iron. Parsley is appreciated for its vibrant green color, versatility in culinary applications, and its contribution to the overall flavor and presentation of dishes.

Pigeon Pea

Pigeon pea, also known as toor dal or red gram, is a perennial legume that is widely cultivated in tropical and subtropical regions. It has a nutty flavor and a firm texture. Pigeon pea is commonly used in Indian and African cuisine, where it is used in curries, stews, soups, and as a protein-rich side dish. Pigeon peas are a good source of protein, dietary fiber, and various vitamins and minerals. They are appreciated for their versatility in cooking, nutritional benefits, and their contribution to the flavors and textures of traditional dishes.

Pignut

Pignut, also known as earthnut or groundnut, is a small edible tuber that grows underground. It has a brown, rough skin and a nutty flavor. Pignuts can be roasted, boiled, or used in soups and stews. They are a good source of carbohydrates, fiber, and minerals. Pignuts are appreciated for their unique taste, their ability to be foraged in some regions, and their contribution to rustic and hearty dishes.

Pink Beans

Pink beans, also known as chili beans or chili rosado, are small, pale pink beans that are commonly used in Latin American cuisine. They have a creamy texture and a mild, slightly sweet flavor. Pink beans are often used in soups, stews, chili con carne, and as a filling for burritos and tacos. They are a good source of protein, fiber, and various vitamins and minerals. Pink beans are appreciated for their versatility in cooking, their ability to absorb flavors, and their contribution to the richness and heartiness of Latin American dishes.

Pinto Beans

Pinto beans are popular legumes native to Mexico. They are medium-sized beans with a mottled pink and beige appearance. Pinto beans have a creamy texture and a mild, earthy flavor. They are commonly used in Mexican and Southwestern cuisine, particularly in dishes like refried beans, chili, and bean burritos. Pinto beans are a good source of protein, fiber, and essential minerals. They are appreciated for their versatility, nutritional value, and their contribution to the comforting and hearty flavors of Mexican and Southwestern dishes.

Pitwaa

Pitwaa, also known as winged bean or asparagus pea, is a tropical legume that is native to Southeast Asia. It is an unusual-looking vegetable with winged edges along its pods and leaves. Pitwaa has a mild, nutty flavor and a crisp texture. It can be used in stir-fries, salads, soups, and curries. Pitwaa is a good source of protein, dietary fiber, vitamins, and minerals. It is appreciated for its unique appearance, versatility in cooking, and its contribution to the flavors and textures of Southeast Asian dishes.

Plum Tomato

Plum tomatoes, also known as Italian tomatoes or paste tomatoes, are medium-sized tomatoes with an elongated shape. They have a firm texture and a sweet, tangy flavor. Plum tomatoes are commonly used for making tomato sauce, salsa, and for canning. They are also great for slicing in salads and sandwiches. Plum tomatoes are appreciated for their rich flavor, low water content, and their suitability for cooking and preserving.

Pointed Cabbage

Pointed cabbage, also known as sweetheart cabbage or hispi cabbage, is a variety of cabbage with elongated, pointed heads. It has tender leaves and a mild, sweet taste. Pointed cabbage can be used in stir-fries, slaws, salads, or cooked as a side dish. It is a good source of vitamins A, C, and K, as well as dietary fiber. Pointed cabbage is appreciated for its delicate flavor, quick cooking time, and its versatility in various culinary preparations.

Prickly Pear

Prickly pear, also known as cactus pear or nopales, is a fruit that comes from various species of cactus. It has a vibrant, colorful appearance with a thick, spiky skin. Prickly pear has a sweet, refreshing flavor and a juicy texture. It can be eaten raw, sliced in salads, or used in jams, jellies, beverages, and desserts. Prickly pear is appreciated for its unique appearance, its sweet and tangy taste, and its association with desert regions.

Purple Sprouting Broccoli

Purple sprouting broccoli is a variety of broccoli that has purple or green stalks and small, tender florets. It has a mild, slightly peppery flavor. Purple sprouting broccoli is commonly used in stir-fries, roasted vegetable dishes, pasta, and salads. It is a good source of vitamins A, C, and K, as well as dietary fiber. Purple sprouting broccoli is appreciated for its vibrant color, tender texture, and its contribution to the nutritional value and visual appeal of dishes.

Purple Sweet Potato

Purple sweet potato, also known as purple yam or ube, is a root vegetable with a vibrant purple color. It has a sweet, nutty flavor and a dense, starchy texture. Purple sweet potatoes can be baked, boiled, roasted, or used in desserts, such as cakes, pies, and ice cream. They are a good source of fiber, antioxidants, and various vitamins and minerals. Purple sweet potatoes are appreciated for their striking color, their natural sweetness, and their versatility in both savory and sweet recipes.

Purslane

Purslane is a leafy green plant that is often considered a weed but is also cultivated for culinary purposes. It has succulent leaves and a slightly tangy, lemony flavor. Purslane can be used raw in salads, stir-fried, sautéed, or added to soups and stews. It is a good source of omega-3 fatty acids, vitamins A, C, and E, as well as dietary fiber. Purslane is appreciated for its unique taste, its nutritional benefits, and its ability to add a refreshing and tangy element to various dishes.

Purple Asparagus

Purple asparagus is a vibrant-colored variety of asparagus with a sweet and nutty flavor. It is slightly more tender than green asparagus and has a higher sugar content. Purple asparagus can be prepared in similar ways to green asparagus, such as steaming, roasting, or grilling. It is a good source of vitamins A, C, and K, as well as dietary fiber. Purple asparagus is appreciated for its striking color, its unique taste, and its contribution to the visual appeal of dishes.

Paracress

Paracress, also known as electric daisy or toothache plant, is a flowering herb that belongs to the daisy family. It has small yellow flowers and leaves that contain a chemical called spilanthol, which produces a tingling or numbing sensation in the mouth. Paracress leaves are often used in salads, cocktails, and as a garnish. They add a unique and zesty flavor to recipes. Paracress is appreciated for its tingling sensation, its ability to enhance the taste of certain dishes, and its use in herbal medicine for its potential analgesic properties.

Prussian Asparagus

Prussian asparagus, also known as sea kale or scurvy grass, is a perennial plant that grows in coastal regions. It has thick, white stalks and green leaves. Prussian asparagus has a mild, slightly bitter taste and a crisp texture. It can be blanched, steamed, or sautéed as a vegetable side dish. Prussian asparagus is appreciated for its unique flavor, its association with coastal cuisine, and its historical use as a source of vitamin C to prevent scurvy among sailors.

Prairie Turnip

Prairie turnip, also known as breadroot or Indian breadroot, is a native perennial plant of North America. It has tuberous roots that were historically used as a food source by Native American tribes. Prairie turnips have a starchy texture and a nutty flavor. They can be roasted, boiled, or ground into flour for baking. Prairie turnips are appreciated for their historical and cultural significance, their use as a nutritious staple food, and their contribution to traditional Native American cuisine.

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