Are you looking for some vegetables that start with A? Then this article is exactly what you need!
A is the 1st letter of the alphabet. Here, in this article, I have put together an extensive list of vegetables beginning with the letter A.
Whether your need is, for writing a cookbook, next school assignment, research work, or just curiosity about vegetables, below are all the vegetables that start with letter A.
Also, keep in mind that, here we consider all forms of vegetables, including green leafy vegetables, roots, sea vegetables, flowering plants, etc.
So, without any further ado, let’s get started with the list of vegetables that start with letter A.
Vegetables That Start With A
The vegetables mentioned below have been compiled from various sources around the web, such as Wikipedia, Quora, Pinterest, etc. Following are the vegetables that begin with the letter A:
1. Acorn Squash
Considered as a winter squash, acorn squash is also known as pepper squash or Des Moines squash and belongs to the Cucurbita Pepo Species. Acorn squash is vibrant in color and sweet in taste along with several health benefits.
Acorn squash is enriched with beta carotene, potassium, and dietary fiber. It is also a good source of manganese, magnesium, vitamin C and vitamin D. Acorn squash can last several weeks in storage because its perishability is high as other winter squashes.
Acorn squash is commonly used as baked, microwaved, or steamed. Sometimes, it’s stuffed with rice, meat, or vegetables. Acorn squash is also used to make squash syrup and squash soup. You can also eat the seeds of acorn squash after toasting.
2. Agathi
Agathi is commonly known as hummingbird tree or vegetable hummingbird and belongs to the Fabaceae family and Sesbania grandiflora species. It is a native Asian vegetable vastly cultivated in Sri Lanka and India.
As a first-growing tree, it requires good soil and humid, hot weather. The leaves of agathi tree are rounded or regular in size and the flowers can be colorful like red, pink, or white. The fruits are long, flat, and have thin green beans in them.
The leaves of agathi tree contain aspartic acid and linoleic acid, which have many medicinal uses. In Asian countries, both flowers and leaves of agathi tree are used as vegetables and are mainly used in salad. Not only flowers and leaves but young pods of agathi tree are also eaten in Sri Lanka and India.
3. Ahipa
Ahipa is also known as Adean Yam Bean and belongs to the Fabaceae family and Pachyrhizus ahipa species. It is a kind of root that produce legume, distributed in native Argentine and Bolivian communities. Mainly it is used in some religious festivals by native communities in Argentina, Peru, and Bolivia.
The roots of ahipa contain a high amount of carbohydrates, vitamin C and Vitamin K. Roots can be eaten raw like fruit. They are commonly used in the salad for their crisp and sweet taste.
The seeds of ahipa enrich with protein and the oil extracted from the seeds contain linoleic acids and palmitic acids which are very good for our health.
4. Amaranth
Amaranth is commonly known as amaranth greens, a leaf vegetable that belongs to the Amaranthaceae family. It is very common and cheap in the Asian subcontinent and cultivated as a green leaf vegetable. Amaranth is technically an herbaceous plant of Amaranthus acanthochiton species.
Young stems and leaves of amaranth can be eaten as boiled, fried, on stews, or added to soups. Not only stems and leaves, but seeds of amaranth are also edible.
Amaranth leaves and stems are enriched with high protein, potassium, calcium, and Vitamin C. The seeds are also high in protein and taste as grains grow.
5. American Groundnut
American groundnut, also known as hoppinss, potato bean, cinnamon vine, and hodoimo is a good-looking North American vegetable. It belongs to the Fabaceae family and Apios Americana species.
Generally, it is a vine that has edible beans and large tubers. The tubers are commonly used as an alternative to potatoes because of their nutty flavor and fine texture. The tubers are also enriched with protein and amino acids.
Not only beans and tubers, flowers, and shoots of American groundnut are also edible and have many culinary advantages.
6. Aonori
Aonori, also known as Green Lever, is a flavorful, aromatic, and versatile seaweed vegetable which belongs to Monostromataceae family. Mainly, it is a native Japanese seaweed, but now-a-days it is also cultivated commercially in many bay areas of Taiwan, America, and Korea.
Aonori is used in many Japanese dishes like Okonomiyaki, Takoyaki, and Yakisoba in powdered or dried form. Commonly, it is used for its rich aroma to be flavoring foods by sprinkling its dried powder on the foods.
Like other vegetables, aonari contains many essential vitamins and minerals, such as calcium, magnesium, methionine, lithium, vitamin C, and amino acids.
7. Alfalfa Sprouts
The shoots of immature alfalfa plants are known as alfalfa sprouts and it belongs to the Fabaceae family. The name alfalfa sprouts come from “al-fal-fa” by the Arabs. These five to seven days old young alfalfa plants are generally eaten with salads, sandwiches, or fries. They can be grown in a small tray or glass jar.
Alfalfa sprouts are rich in vitamins and minerals, such as vitamin C, vitamin K, and calcium. They are also very low in calories and can be used in any healthy diet.
Alfalfa vegetables are extremely useful and can be a good remedy for food-borne sicknesses, such as salmonella, coli, and listeria.
8. Aubergine
Aubergine, also known as eggplant or brinjal is a vegetable that belongs to the Solanaceae family and is used in different cuisines around the world. Technically, aubergine is an edible fruit but is mostly used as a vegetable.
Aubergines are vibrant in colors, shapes, and sizes. Commonly they are classic purple in color along with other colors including orange, yellow, jade green, lavender, and white. Most aubergines are shaped like large pear eggs, that’s why Americans called them “Eggplant”.
Aubergines are a great source of healthy nutrients and dietary fibers. They are rich in vitamins and minerals, such as vitamin B1, vitamin B6, potassium, magnesium, copper, and manganese. Aubergines are also featured in the Mediterranean diet because of their low calories.
9. Avocado
Avocado, commonly known as avocado pear or alligator pear. The scientific name of avocado is Persea Americana and belongs to the Lauraceae family. Although avocado is commonly used as a vegetable in many dishes around the world, botanists define it as a fruit.
Botanically avocado is a single-seeded large berry. Mediterranean and tropical climates are best for cultivating avocado trees. There are many varieties of avocados available throughout the world, such as reed, zutano, hass, etc.
Avocado is high in many hearts healthy nutrients including fiber, potassium, vitamin K, vitamin E, etc. Along with diverse culinary properties avocado also offers many essential health benefits.
10. Arame
Arame, scientifically known as Eisenia Bicyclis or Ecklonia Bicyclis is a shredded and black sea oak, that belongs to the Lessoniaceae family. Arame is mainly cultivated on the off-shores of the Pacific Ocean near Japan. But recently, this brown algae is also cultivated commercially in many countries around the world including South Korea.
Arame is best known for its sweet flavor and pleasing texture in Japanese cuisine. This sea vegetable can be added to appetizers, muffins, pilafs, soups, casseroles, and many other types of dishes for its adaptable soft, mild, and delicate flavor.
Like all sea vegetables, arame is also a good source of many essential minerals and nutrients. It is rich in iron, potassium, magnesium, calcium, iodine, and vitamin A.
11. Arracacha
Arracacha, commonly known as Peruvian Carrot, Peruvian Parsnip, and White Carrot is a starchy root vegetable, that belongs to the Apiaceae family. The scientific name of arracacha is Arracacia xanthorrhiza. Though arracacha is a native Andes vegetable, in Ecuador, Brazil, Venezuela, Colombia, Costa Rica, and Puerto Rico it is framed commercially.
The starchy root of arracacha can be eaten raw, but it tastes interesting and develops a faint celery aroma and flavor when cooked or boiled. The boiled arracacha is very similar to boiled potatoes with many common culinary properties.
Arracacha is rich in calcium, P-carotene, and ascorbic acid. It has more calcium than potatoes, but potatoes have more protein.
12. Arrowroot
Arrowroot, also known as kudzu, is a starch-rich root vegetable and a member of the Apiaceae family. This vegetable is mainly collected from several tropical plants like maranta, zamia, and cassava.
Arrowroot can be eaten in the form of puddings, cakes, hot sauces, and jellies. In Japan, Korea, and Burma, boiled tubers of arrowroot are used in noodles and pasta or eaten as it is with salt and oil.
Like other starchy vegetables, arrowroot is rich in many vital nutrients, such as protein, folate, fiber, phosphorus, potassium, and iron.
13. Artichoke
Artichoke, also known as green artichoke or french artichoke, is a member of the Asteraceae family. The scientific name of the artichoke is Cynara cardunculus. The fleshy base and flower buds (before the flower bloom) of the artichoke plants are used as vegetables.
Artichoke is native to the Mediterranean region, but is cultivated commercially in many countries around the world like USA, France, Spain, Italy, etc.
Artichoke needs to be baked, roasted, broiled, grilled or microwaved before eating. The heart of the artichoke is used in many popular dishes like pasta, dips, and soups. This nutty flavor vegetable is also used to make herbal tea in Romania, Mexico, and Vietnam.
Fresh artichoke contains many vital nutrients like calcium, magnesium, folate, fiber, vitamin C, etc. It’s a good addition to a healthy diet for low calories, sodium, and zero fat.
14. Arugula
Arugula is a green leafy vegetable. It is also known as rocket, rucola, Italian grass, and a member of the Brassicaceae family. This native Mediterranean vegetable is widely used as a salad vegetable for its fresh, peppery, bitter, and tart flavor.
Most of the time arugula is used raw, but it can also be used in pizza, sandwiches, wraps, and nachos as a healthy topping add-on. It is also a great alternative to basil which is used to make cold or hot pesto.
Like other members of the Brassicaceae family, this leafy green contains several beneficial nutrients, such as vitamin A, vitamin K, vitamin C, calcium, potassium, and folate. Arugula is also low in calories, carbohydrates, sugar, and fat.
15. Anise
Anise, also known as Pimpinella anisum, aniseed, anix, belongs to the Apiaceae family. This native Asian and Mediterranean vegetable is widely used to add flavor to foods and drinks.
Anise has a distinct flavor (tastes like licorice) and is especially known for its several health healing properties. Its seed is rich in iron, manganese, calcium, phosphorus, copper, etc., and has antibacterial, and anti-fungal properties which helps to fight against stomach ulcers.
16. Asparagus
Asparagus, scientifically known as Asparagus Officinalis, belongs to the Asparagaceae family. The young shoots of asparagus are commonly used as spring vegetables around the world.
This popular vegetable has been used by ancient Greeks, Romans, and Egyptians for its distinct flavor and diuretic properties. It comes in a variety of colors, such as green, purple, and white.
Asparagus is rich in many healthy vitamins and minerals, such as vitamin A, vitamin C, vitamin K, vitamin E, zinc, iron, and riboflavin. It has very low calories and fat and is a good source of dietary fiber and antioxidants.
17. Azuki Beans
Azuki beans, also known as adzuki beans, aduki beans, or red mung beans, belong to the Fabaceae family and Vigna genus. These beans are widely cultivated in the Himalayas and East Asia. Azuki beans are very vibrant in color such as red, black, gray, white, etc.
Azuki beans paste is a common ingredient of many Chinese and Japanese dishes, such as zongzi, baozi, daiful, anmitsu, taiyaki, etc. They are often boiled with sugar to make them sweetened before eating.
Like other beans, azuki beans have many health benefits. They are rich in carbohydrates, dietary fiber, protein, and contain very less amount of fat. Azuki beans are also a good source of antioxidants.
18. Ash Gourd
Ash gourd, scientifically known as Benincasa hispida, is a very common vegetable in Southern Asia. It is also known as winter melon, tallow gourd, white gourd, ash pumpkin and belongs to the Cucurbitaceae family.
Ash gourd is a vine-grown vegetable and it resembles the size of an ash or grey color pumpkin when it gets mature.
Ash gourd is a very nutritive vegetable that contains many vitamins and minerals, such as vitamin B, vitamin C, calcium, potassium, phosphorus, and iron which are very crucial for the human body. It is also very low in calories, fat, and protein and rich in fiber that protect and promote good health.
19. Asian Greens
Asian greens are commonly known as cabbage or western cabbage. They are mainly leafy-type vegetables. There are many varieties of Asian greens, such as Chinese white cabbage, Peking cabbage, Chinese flat cabbage, Garland chrysanthemum, Flowering Chinese cabbage, Daikon Greens, Mustard cabbage, Chinese broccoli, etc.
Asian greens can be eaten as boiled, steamed, stir fry, braised, or strewed. They are rich in many essential vitamins and minerals, such as vitamin A, vitamin C, vitamin K, calcium, and potassium.
Frequently Asked Questions About Vegetables Beginning With Letter A
Following are some frequently asked questions people asked randomly about Vegetables starting with A:
What Are Some 5 Letter Vegetables That Start With Letter A?
- Anise
- Arame
- Ahipa
What Are Some 6 Letter Vegetables That Start With Letter A?
- Aonori
- Agathi
What Are Some 7 Letter Vegetables That Start With Letter A?
- Arugula
- Avocado
What Are Some 8 Letter Vegetables That Start With Letter A?
- Ash Gourd
- Amaranth
What Are Some 9 Letter Vegetables That Start With Letter A?
- Asparagus
- Artichoke
- Arrowroot
- Arracacha
- Aubergine
Conclusion
Hope you enjoyed and educate yourself from this article about vegetables that start with A.
Are there any other vegetables beginning with the letter A that are not on the list?
Feel free to leave a comment below with the missing vegetables and I will update the list as soon as possible.
Also, I recommend you read other articles that I have comprised for you with other letters. Such as:
- Vegetables That Start With B
- Vegetables That Start With C
- Vegetables That Start With D
- Vegetables That Start With E
- Vegetables That Start With F