Vegetables come in all shapes and sizes, and names! Here is a list of veggies that start with B letter.
Both the leaves and roots of the beetroot can be eaten. The leaves have a bitter taste, but the root of the beetroot is sweet and results in a very versatile vegetable.
There are many health benefits that come with eating beetroots such as being rich in nutrients as well as having anti-cancer properties.
This property is called betacyanin and is what gives the beetroot the rich crimson color that it is well known for.
Beetroots are also very good for your heart due to their nitrates which help improve the blood flow by relaxing the blood vessels. This helps to reduce blood pressure as well and can prevent strokes and heart disease.
2. Bell Pepper
There are numerous types of peppers, as well as variants within each species. Most bell peppers have a similar form and structure, although their color varies greatly. The exterior peel is smooth and crispy, with a hollow middle containing several seed clusters.
The three most popular types of bell peppers are red, green, and yellow, and all have slightly different tastes and nutritional values.
All bell peppers begin green and gradually change color as they mature. Depending on the varietal, a green pepper might become yellow, orange, or red if not harvested.
The longer the fruit is allowed to ripen on the vine, the sweeter it becomes and the more nutritional value it gains.
Green peppers have a longer shelf life since they were chosen when they were less ripe, but they are less nutritious than peppers that have ripened to another hue.
Broccoli is a type of cabbage that belongs to the mustard family and is grown for its delicious flower buds and stalk.
Cabbage family members all have a specific flavor characteristic that varies significantly between broccoli types.
Raw broccoli has a vegetal, slightly sweet, and slightly bitter flavor. It has a very different flavor than cooked broccoli, which is usually sweeter.
Cooked broccoli can be highly delicate, crisp-tender, or still crunchy depending on the cook time and method. The stalk is softer in flavor than the florets.
In addition to the vitamins and minerals, it contains, broccoli includes a plethora of natural compounds that scientists are currently learning about.
The most notable of these is sulforaphane, a sulfur chemical that may aid in the treatment of certain health disorders.
Broccolini is also known as baby broccoli. The thinner, less fibrous stems of the hybrid veggie are as tasty as the florets.
While broccolini originated in Japan, much of it is now grown in California and Arizona, and it is gaining popularity in the United States, United Kingdom, and Australia.
It may be used in any broccoli meal, has a sweeter flavor than regular broccoli, and cooks faster than conventional broccoli.
Broccoli stems can be stiff and rough but broccolini stems are thin and soft. Broccolini also has looser crowns that appear to be more leaf-like rather than densely packed florets.
While it is more expensive than broccoli, it is simpler to cook, and you receive more vegetables for your money because the entire stem is edible.
5. Black Radish
Black radishes are a bigger form of radish that vary in size and appearance depending on the variation. Round Black radishes are 7 to 10 centimeters in diameter and have a tapering, curved form that occasionally ends in a little taproot.
Long Black radishes, the second variety, have an elongated, cylindrical form and range in length from 17 to 20 centimeters.
Both species have thick, rough, and coarse skin that ranges from black to dark brown. The flesh beneath the surface is dazzling white, hard, crisp, and juicy, with a fibrous, thick structure.
When uncooked, black radishes have an earthy, spicy, bitter, and pungent flavor and a harsher taste than other radish kinds.
6. Black Salsify
Black salsify is a vegetable that grows as a root. A single seed grows a long, slender root with pointed green leaves.
The exterior is black, while the inside is creamy white. You cook it without peeling it. Some people dislike cooking salsify because the root might exude a lot of sticky sap when peeled.
This nutritious veggie also tastes nice. Many people believe that salsify tastes like oysters, which is why it’s also known as “vegetable oyster.” Black salsify,
in fact, has a slight oyster taste that makes it ideal for chowder or fake oyster soup. White salsify has a taste that is comparable to artichoke hearts or asparagus.
Related: What Is Eating My Broccoli Leaves & How To Fix It | Causes & Solutions
7. Belgian Endive
Belgian endive is a tiny, cylindrical head of lettuce with densely packed pale yellow leaves that have somewhat curling edges.
It is somewhat bitter and is cultivated slightly beneath the earth in dark chambers, similar to mushrooms, to maintain it light in color and delicate in flavor.
It’s a very nice vegetable, but it’s not inexpensive, considering its import status and labor-intensive harvesting techniques.
However, if you want to offer something unusual with your roasted chicken or fish, it makes a surprisingly nice side dish that adds a little variety to a dinner.
8. Broad Bean
They are known as fava beans in the United States but they also go by the name of broad beans in other locations around the world.
Broad beans are a member of the legume family and are hardy and versatile, growing in a wide range of soils and temperatures. They’re high in protein and carbs, as well as vitamins A, B1, and B2.
Butter beans have a delicate, buttery, nutty flavor with a hint of bitterness. Many people describe the bean as having a gently sweet vegetal flavor that tastes like spring. The flavor of dried butter beans is similar to that of dried chickpeas.
9. Bok Choy
A green leafy member of the varied Chinese cabbage family. While essentially a Chinese cabbage, bok choy grows in bunches of long, thick stalks rather than heads.
Bok choy has a crisp, crunchy texture, a somewhat bitter, mineral flavor comparable to other cabbages, and a subtle nuttiness that emerges when cooking.
Baby bok choy, on the other hand, is slightly sweeter than adult bok choy. The older, bigger bunches have greater bitterness, and a spiciness comparable to mustard greens develops.
Soy sauce, sesame, chili paste, and aromatics like ginger and garlic complement bok choy wonderfully.
Bok choy is a staple in Chinese and other Asian cuisines, and it can be braised, stir-fried, or roasted. The entire plant is edible and other than sorting and cleaning the stalks, there is minimal prior work required.
10. Brussel Sprouts
Brussel sprouts get their name because they have been popular in Brussels, Belgium for a long time.
They are a member of the Brassica oleracea cruciferous vegetable family, which also includes broccoli, cauliflower, cabbage, kale, and collard greens.
This family of vegetables contains glucosinolate which is responsible for their characteristic odor and bitter flavor.
The most popular way to prepare Brussels sprouts for cooking is to clip the buds from the stem. The stem is removed, as are any loose surface leaves, which are peeled and tossed.
Boiling, steaming, stir-frying, grilling, slow cooking, or roasting are common methods for cooking the buds once they have been trimmed and cleaned.
11. Butternut Squash
Butternut squash is a popular and adaptable winter squash that has a sweet, nutty flavor and a vivid orange hue.
In many respects, it is the archetypal winter squash, and it may be used in both savory and sweet recipes such as soups, stews, casseroles, and curries.
Butternut squash has a bottle-like form, with a long neck and a small bulbous end. It has a dark tan exterior and a brilliant orange flesh with a thick, juicy texture and a buttery, nutty, sweet flavor.
Because the seeds and pulp are located at the bulbous end, the fruit’s long “neck” is all flesh. Although the skin is thin enough to eat, most people do not. It is often peeled before or after roasting or steaming.
12. Butter Lettuce
Butter lettuce has a soft feel and a vivid reddish-purple or brilliant green color (or sometimes a combination of both).
Because butter lettuce’s leaves are more delicate than romaine or iceberg, it’s occasionally offered as a full head with the roots still attached. This protects the sensitive leaves from withering.
Butter lettuce has a silky-soft texture that seems like it’s melting in your mouth, despite the lack of a buttery flavor. A slight sweetness pervades as well, giving the leaves a soft flowery flavor that goes nicely with matured cheeses and citrus-tinged meat.
All of these vegetables are very diverse from one another even if they all begin with the same letter!
Vegetables are not only very beneficial for your health but can be prepared in many ways which makes them suitable for almost any dish you are making.
Bear in mind that this is just a collection of the most well-known vegetables as there are lots more out there that you are probably not aware of.
So, if you feel that none of these vegetables are to your tastes, you can do a bit more digging to find that secret ingredient.
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