Here is a List of Vegetables That Start with B that we are sure you must not be aware of! Keep reading to get surprised!
From the crisp and nutritious bite of broccoli to the earthy sweetness of beets, these Vegetables That Start with B offer a unique blend of flavors, textures, and health benefits!
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Vegetables That Start with B
1. Broccoli
Scientific Name: Brassica oleracea var. italica
Broccoli has tightly packed florets rich in vitamins C and K. It tastes great in stir-fries and casseroles.
2. Broad Beans
Scientific Name: Vicia faba
Broad beans are rich in protein and fiber and add a delightful taste in soups, stews, and salads. They are also rich in proteins!
3. Bitter Gourd (Bitter Melon)
Scientific Name: Momordica charantia
Popular in Asian cuisine, bitter gourd has a distinctive bitter taste. You can use it in stir-fries and curries.
4. Blue Potatoes
Scientific Name: Solanum tuberosum
Blue potatoes have a distinctive bluish-purple flesh due to their high anthocyanin content. They add both color and nutrition to meals.
5. Beetroot
Scientific Name: Beta vulgaris
Beetroot is a versatile vegetable rich in fiber, folate, and manganese. It can be a good addition to salads and soups.
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6. Bamboo Shoots
Scientific Name: Various species
Bamboo shoots are a common ingredient in Asian cuisine, adding a crunchy texture to stir-fries, soups, and spring rolls.
7. Bok Choy
Scientific Name: Brassica rapa subsp. chinensis
Bok choy is a Chinese cabbage with crunchy white stems and dark green leaves. It provides a mild, slightly peppery taste.
8. Broccoli Rabe
Scientific Name: Brassica ruvo
Broccoli is a leafy green vegetable with a slightly bitter taste. You can sauté and add it to pasta dishes for a distinctive flavor.
9. Bell Peppers
Scientific Name: Capsicum annuum
Bell peppers are versatile vegetables available in various colors. They add a sweet, crisp texture to salads, stir-fries, and various dishes.
10. Black Eyed Peas
Scientific Name: Vigna unguiculata
Native to West Africa, these legumes are rich in protein and fiber. They are common in stews, soups, and salads and contribute to a nutritious diet.
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11. Beetroot Greens
Scientific Name: Beta vulgaris subsp. vulgaris
These leafy tops of the beetroot plant are rich in vitamins A and K. They offer a slightly bitter taste and taste great in salads and stews.
12. Batata
Scientific Name: Ipomoea batatas
Native to the Americas, sweet potatoes, or batatas, are root vegetables with a sweet taste. Rich in vitamins A and C, they are common in baking.
13. Black Radish
Scientific Name: Raphanus sativus
With a peppery flavor, it is rich in fiber and vitamin C. You can saute it and use in salads for a unique taste and nutritional benefits.
14. Borage
Scientific Name: Borago officinalis
High in gamma-linolenic acid (GLA), it offers potential anti-inflammatory benefits. Borage leaves are used in salads, providing a mild cucumber-like taste.
15. Burdock Root
Scientific Name: Arctium lappa
Common in Asian cuisine, burdock root has an earthy flavor. You can use it in soups, stews, and stir-fries.
16. Butter Lettuce
Scientific Name: Lactuca sativa
Hailing from the Mediterranean, butter lettuce has tender, buttery leaves. Rich in vitamins A and K, it can be a low-calorie addition to salads, sandwiches, and wraps.
17. Brussels Sprouts
Scientific Name: Brassica oleracea var. gemmifera
Miniature cabbage-like vegetables – Brussels sprouts are often roasted or sautéed as a flavorful side dish.
18. Buttercup Squash
Scientific Name: Cucurbita maxima
Buttercup squash has sweet and creamy orange flesh. You can either roast it or add it to stews to add an earthly flavor to your meals.
19. Broccolini
Scientific Name: Brassica oleracea italica × alboglabra
Broccolini is a hybrid of broccoli and Chinese broccoli. It has long, slender stems with small broccoli-like florets with a slightly peppery taste.
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20. Belgian Endive
Scientific Name: Cichorium intybus var. foliosum
Belgian endive is a leafy vegetable with tightly packed pale yellow leaves. It has a crisp texture and a nutty flavor.
21. Broccoflower
Scientific Name: Brassica oleracea var. botrytis × italica
Broccoflower, also popular as Romanesco broccoli, is a unique hybrid vegetable that combines the flavors of cauliflower and broccoli.
22. Black Turtle Beans
Scientific Name: Phaseolus vulgaris
Black turtle beans are small, shiny black legumes with a dense, meaty texture and a rich, earthy flavor.
23. Black Salsify
Scientific Name: Scorzonera hispanica
Hailing from the Mediterranean, black salsify boasts a dark exterior and creamy white flesh. With a subtle, oyster-like flavor, it’s a versatile root vegetable.
