Every Vegetables that you need to Know

I have divided Vegetables are into three types like

Small Vegetables, Large Vegetables and Technically Fruits.

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.

Lets Start:- 

                                               Small Vegetables

1. Brussels Sprouts:

The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there.

2. Peas:

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower.

3. Snap Pea:

The snap pea, also known as the sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls, in contrast to snow pea pods, which are flat with thin walls. The name mangetout (French for "eat all") can apply to snap peas and snow peas.

4. Wakame:

Wakame, Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period.

5. Garlic:

Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.

6. shallot:

The shallot is a type of onion, typically a botanical variety or cultivar group of the species Allium cepa. This was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.

7. Watercress:

Watercress is a rapidly growing, perennial plant native to Europe and Asia. It is one of the oldest known leaf vegetables consumed by humans. Watercress and many of its relatives, such as garden cress, mustard, radish, and wasabi, are noteworthy for their piquant flavors. The hollow stems of watercress will float.

8. Green Beans:

Green beans are the unripe, young fruit of various cultivars of the common bean. Immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. Green beans are known by many common names, including French beans, string beans, snap beans, snaps, and the French name haricot vert.

9. Asparagus:

Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic.

10. Fava Bean:

Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean, is a species of flowering plant in the pea and bean family Fabaceae. It is of uncertain origin and widely cultivated as a crop for human consumption. It is also used as a cover crop.

11. Scallion: 

Scallions are vegetables derived from various species in the genus Allium. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onions.

12. Celery:

Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking.

13. Spinach:

Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.

14.Kombu:

Kombu is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima or haidai.

15. Okra:

Okra or Okro, Abelmoschus esculentus, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins.

16. Nopales:

Nopal is a common name in Spanish for Opuntia cacti, as well as for its pads. There are approximately one hundred and fourteen known species endemic to Mexico, where the plant is a common ingredient in numerous Mexican cuisine dishes.

17. Onion:

The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, scallion, shallot, leek, chive, and Chinese onion.

18.Broccoli Rabe:

Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste, and is particularly associated with mediterranean cuisine.

19. Endive:

Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia, Cichorium pumilum, and Cichorium intybus. Common chicory includes types such as radicchio, puntarelle, and Belgian endive.

20. Radicchio:

21. Castelfranco (a.k.a Pink Lettuce)

22. Speckledy

23. Treviso:

Radicchio is easy to grow but performs best in spring and autumn gardens. It prefers more frequent but not deep watering, though the amount of water varies based on soil type. Infrequent watering will lead to a more bitter tasting leaf. However, for autumn crops the flavor is changed predominantly by the onset of cold weather (the colder, the mellower), which also initiates the heading and reddening process in traditional varieties. There are newer, self-heading varieties whose taste is not yet as good as a traditional variety which has matured through several frosts or freezes (e.g., Alouette). Radicchio matures in approximately three months. However, it can be made to stand through a UK or West European winter, and the head will regenerate if cut off carefully above ground level, so long as the plant is protected against severe frost. A light-excluding cover, e.g. an inverted pot, may be used during the latter phases of growth to produce leaves with a more pronounced colour contrast, simultaneously protecting against frost and cold winds. Traditionally in the UK, the first cutting of chicory heads was thrown away, and the tender, forced, second head was for the table. However, improved varieties of radicchio, e.g. Rosso di Verona, and generally milder winters allow the West European cultivator to harvest two or more crops from a single planting.

24. Bok Choy:

Bok choy, pak choi, or pok choi is a type of Chinese cabbage. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Chinensis varieties are popular in southern China and Southeast Asia. 

25. Cabbage:

Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage.

26. Chicory:

Common chicory is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons, or roots, which are baked, ground, and used as a coffee substitute and food additive.

27. Mustard Greens:

Mustard greens are packed with energy-boosting, heart-healthy, disease-fighting nutrients. These greens are a delicious source of calcium, magnesium, folic acid and vitamin K, important for bone health. Raw mustard greens have a tasty, peppery bite, but you can mellow it by cooking them.

28.Collard Greens:

Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard is part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity.

29. Swiss Chard:

Chard or Swiss chard is a green leafy vegetable. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla-Group is the leafy spinach beet

                       Large Vegetables

30. Fennel:

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. 

31. Leek:

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.

32. Iceberg Lettuce:

Iceberg lettuce is the crunchy, pale vegetable you'll often find added to your fast-food burger or diner salad when you eat out. It has a neutral taste and refreshing crunch, making it a favorite among children who won't eat other kinds of lettuce.

33. Kale:

Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head.

34.Butternut squash:

Butternut squash, known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.

35. Kabocha squash:

Kabocha is a Japanese winter squash that is commonly translated as 'pumpkin' in Japan. Kabocha is smaller than a western pumpkin with dry, dense flesh that when cooked produces a dry, dense starchy block, not unlike a baked potato. It's the ultimate fall squash. If you haven't heard of kabocha, now's the time to get to know the tasty Japanese squash. It has a fluffy texture similar to chestnut and a sweet flavor that tastes like sweet potato mixed with pumpkin. Plus, it's packed with beta carotene, iron and vitamin C.

                               TECHNICALLY FRUITS

36. Tomatillo:

The tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. These green beauties may be used mostly in Mexican cooking, as tomatillos take on the starring role in salsa verde. But you can use this bright summer staple to add a bit of acidity and sweetness to a variety of dishes, like salads, hot dogs, pork, even eggs.

37. Tomato:

The tomato is the edible, often red berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl (the language used by the Aztecs) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Tomatoes are fruits that are considered vegetables by nutritionists. Botanically, a fruit is a ripened flower ovary and contains seeds. Tomatoes, plums, zucchinis, and melons are all edible fruits, but things like maple “helicopters” and floating dandelion puffs are fruits too.

38.Zucchini:

The zucchini or courgette is a summer squash, of Mesoamerican origin, which can reach nearly 1 metre in length, but is usually harvested when still immature at about 15 to 25 cm. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate. If you're curious, try adding this soft, mild fruit to your diet today.

39. Cucumber:

The cucumber is a member of the Cucurbitaceae family. Other members of the family include squash and different kinds of melon, including bitter melon. Cucumbers provide various nutrients but are low in calories, fat, cholesterol, and sodium.

40. Chayote:

Chayote (Sechium edule) is a type of squash that belongs to the gourd family Cucurbitaceae. It originally hails from central Mexico and various parts of Latin America but is now grown all over the world. It's also known as mirliton squash or chocho.The entire vegetable the rind, the flesh, the seed as well as its tendrils, flowers and roots are edible. Chayote squash is a good source of vitamin C, vitamin B-6, folate, dietary fiber, and potassium. Although it can be eaten raw and is sometimes shredded to put into salads and slaws, it's more often cooked.

41. Pepper:

Capsicum is a genus of plants from the nightshade family (Solanaceae). Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or just pepper in Britain and the US; the large mild form is called bell pepper in the US, capsicum in Australian English and Indian English, and paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit).

Capsicums originated in the Americas, but are now grown worldwide. The name given to the fruits varies between English-speaking countries.

In Australia, New Zealand and India, heatless species are called "capsicums" while hot ones are called "chilli/chillies". The term "bell peppers" is rarely used, usually in reference to C. annuum and other varieties which look like a "capsicum" or bell but are fairly hot.

In the United Kingdom, Ireland, and Canada, the heatless varieties are called "peppers", "sweet peppers" or "capsicums" (or "green peppers," "red peppers," etc.) while the hot ones are "chilli/chillies" or "chilli peppers".

42. Bitter Melon:

Bitter melon, also known as bitter gourd or karela (in India), is a unique vegetable-fruit that can be used as food or medicine. It is the edible part of the plant Momordica Charantia, which is a vine of the Cucurbitaceae family and is considered the most bitter among all fruits and vegetables.Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and pith from the middle of the melon with a small spoon. Cut the melon diagonally into 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender, about 2 to 3 minutes, then drain.

43. EggPlant:

Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. Eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins. The next time you're admiring a bright eggplant, just think of all the antioxidants and minerals it provides.

44. Radish:

The radish is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with bite. High on Nutrients: Red radishes are packed with Vitamins E, A, C, B6, and K. Plus it's high on antioxidants, fiber, zinc, potassium, phosphorous, magnesium, copper, calcium, iron and manganese. And each of these is known to keep our body in good working condition.

45. Turmeric:

It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics. Turmeric is commonly used for conditions involving pain and inflammation, such as osteoarthritis. It is also used for hay fever, depression, high cholesterol, a type of liver disease, and itching. Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

46. Ginger:

Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots.

Ginger is in the family Zingiberaceae, which also includes turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans.[4] The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. In 2018, world production of ginger was 2.8 million tonnes, led by India with 32% of the world total.

47. Beetroot:

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

48. Carrot:

The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. They are a domesticated form of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds.

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

49. Parsnip:

The parsnip, Pastinaca sativa, is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts.

Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Use parsnips anytime you'd use potatoes. You'll notice a more earthy flavor in your recipes and the nutrition is much better than the average white Russet baker.

These root vegetables have a sweet, nutty flavor with a starchy, slightly spicy characteristic that's hard to beat.

50. Turnip:

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. 

Similar to other cruciferous vegetables, most turnips have a substance that makes them taste bitter when raw, but mellows when cooked (like Brussels sprouts). Some say that turnips taste like a cross between cabbage and a radish; others say they taste more like a cross between a carrot and a potato.

Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.

51. Potato:

The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile.

Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity.

Potatoes offer many nutrients and minerals, but can become unhealthy if fried or loaded with butter, sour cream and cheese. Potatoes also offer vitamin B6, vitamin C and iron, and are an excellent source of potassium.

Potatoes has fibre much more than rice, particularly if eaten with its skin. B vitamins and vitamin C. Magnesium, iron and potassium (high amounts, more than banana) Low calorie 200 calories in four small boiled potatoes.

52. Sweet Potato:

The sweet potato or sweetpotato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.

Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.

Previous research has shown a link between a high-GI diet and type 2 diabetes. "While there aren't any severe health problems associated with sweet potatoes, they are high in vitamin A, which the body stores," Flores said. "When levels get too high, you may notice your skin and nails looking a little orange."

Sweet potatoes are often touted as being healthier than white potatoes, but in reality, both types can be highly nutritious. While regular and sweet potatoes are comparable in their calorie, protein, and carb content, white potatoes provide more potassium, whereas sweet potatoes are incredibly high in vitamin A.

53. Baby Potato:

Black skin purple inside and Pink skinned but white inside Baby potato.

54. Taro:

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.

A starchy, tuberous root (technically a corm), taro tastes much like a sweet potato, doesn't fall apart when cooked, and soaks up flavor like a sponge. Hundreds of varieties of Colocasia esculenta grow around the world, often beyond the tropical latitudes where the plant originated.

Taro root is easy to digest and healthy. However, don't eat it raw! As healthy as it is cooked, taro root is just as toxic uncooked. But, the root cannot be eaten raw due to its calcium oxalate content.

55. Rutabaga or Swede:

Rutabaga is a root vegetable that belongs to the Brassica genus of plants, whose members are informally known as cruciferous vegetables. It's round with a brownish-white color and looks similar to a turnip. In fact, it's commonly referred to as a cross between a turnip and a cabbage.

What Does a Rutabaga Taste Like? The fact that rutabagas are a cross between turnips and cabbage is evident in the flavor. The taste is a bit milder than a turnip's when raw, and buttery and sweet-savory, though still a bit bitter, when cooked. They taste like Yukon Gold potatoes with a lot of attitude.

They are both root vegetables and a part of the Brassica genus, which explains why many people may be confused about the difference between turnip and rutabaga. Turnips are Brassica rapa and rutabagas are Brassica napobrassica. Rutabaga is otherwise known as a Swede, Swedish turnip, or a yellow turnip.

56.Daikon:

Daikon literally 'big root Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root.

Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.

It is very high in Vitamin C, potassium, and phosphorus. Additionally, it contains several beneficial enzymes that aid in digestion as well as phytonutrients that help to fight against cancer. Both the root and the seeds of the daikon radish are healthy.

Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

57. Jicama:

Pachyrhizus erosus, commonly known as jícama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family.

Its flesh is juicy and crunchy, with a slightly sweet and nutty flavor. Some think it tastes like a cross between a potato and a pear. Others compare it to a water chestnut. Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip.

Jicama is a root vegetable that is used in South American and Asian cuisine. Jicama is pronounced as “hecama”. It has been compared to an apple, asian pear, crunchy potato, water chestnut, or turnip. The vegetable is great source of fiber and tastes different depending on how you prepare it.

Peel a jicama and cut into cubes. Toss cubes with 1 small chopped onion, a small amount of olive oil, ½ teaspoon minced garlic, rosemary and parsley. Spread on a baking pan and roast in a 400 degree oven for 1 hour, stirring every 15 minutes. Spice It Up!

58. Lotus Root:

Lotus root contains both fiber and complex carbohydrates. These two components work together to help manage your body's cholesterol and blood sugar. Fiber and complex carbohydrates also help maintain a slow and steady digestive process.

Unlike a jicama, lotus root can't be eaten raw, and must be steamed or cooked first. You can also make a prepared lotus root side dish by boiling the slices in vinegared water until crisp-tender, then tossing them in a bowl with 1 cup of soy sauce, 1 tbsp. rice vinegar, 1 tbsp sesame oil, and 1 tbsp sesame seeds.

Lotus root is the edible rhizome (the subterranean stem) of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers. Almost every part of the lotus plant is edible. Lotus roots are cylindrical and brown.

59. Artichoke:

The globe artichoke, also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

When grilled, the taste of artichokes becomes more distinct and intensified. They no longer taste mild or nutty, but sweeter and smoky. The texture is similar to grilled asparagus, and the taste will pleasantly surprise you.

Peeled and cooked artichoke stems are fully edible. Eating the hairy choke can cause a choking hazard. Enjoy both the leaves and choke. The choke in the middle will become the blossom, and the spiny leaves of the exterior support and protect the flower.

60. Cauliflower:

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd".

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

One of the biggest issues is gastrointestinal distress – in other words, gas and bloating. They're not as serious as a chronic health problem, but they're still uncomfortable, especially in social situations. Cauliflower is a cruciferous vegetable, like broccoli and Brussel sprouts, which is high in fiber.

First, it is low in calories with only 25 calories per cup, so you can eat a lot of it without gaining weight. It can also serve as a low-calorie substitute for high-calorie foods, such as rice and flour. As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness.

61. Romanesco:

Romanesco broccoli is an edible flower bud of the species Brassica oleracea. First documented in Italy in the 16th century, it is chartreuse in color, and has a form naturally approximating a fractal. When compared to a traditional cauliflower, it has a firmer texture and delicate, nutty flavor.

In addition to its peculiar aesthetic, romanesco's appeal is its firm texture and earthy flavor. It is surprisingly sweet when cooked tender, like cauliflower but with a denser texture that holds up to lots of cooking methods.

Like broccoli, romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making romanesco a perfect addition to curries and other spicy dishes.

Romenesco, also known as Romanesque cauliflower or Romanesco broccoli (or broccoflower), is light green in colour and more crunchy and delicate in flavour than cauliflower. Is it a genetically modified version of broccoli or cauliflower? No. ... “You cook it just like cauliflower.

62. Broccoli:

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable.

Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.

In general, broccoli is safe to eat, and any side effects are not serious. The most common side effect is gas or bowel irritation, caused by broccoli's high amounts of fiber. "All cruciferous vegetables can make you gassy," Jarzabkowski said.

Broccoli can be eaten cooked or raw — both are perfectly healthy but provide different nutrient profiles. Different cooking methods, such as boiling, microwaving, stir-frying and steaming, alter the vegetable's nutrient composition, particularly reducing vitamin C, as well as soluble protein and sugar.