There are not a lot of vegetables that most of us are aware of that start with R, but once you do a bit of digging, you will soon realize that there are numerous vegetables out there that you can add to your shopping list for a taste of something new! Veggies That Start With ‘R’
Radish
Radishes are root vegetables that are commonly round but can also be oblong or tapered in form. They are cruciferous vegetables in the brassica family, including kale and broccoli. Radishes come in a variety of flavors, all having a peppery edge.
They are simple to grow with sometimes only taking 30 days, and help keep other plant pests under control. Radishes are grown all over the world and, as a result, appear in a variety of cuisines. They are inexpensive and don’t require any washing or preparation as they can be eaten fresh.
Runner Bean
Runner beans are a popular garden vegetable with long, vivid green pods. They are one of the easiest crops to grow and generate an abundance of long green pods over the course of a few months.
The majority of runner beans are climbers that grow up tall canes and provide enormous harvests in a little area. There are a few dwarf kinds available as well, which are great for big pots. Pick while the beans are young for excellent stringless beans.
Red Leaf Lettuce
In a way, red leaf lettuce is very similar to green lead lettuce with the main difference between them being that red leaf lettuce is frilly and fragile whereas green leaf lettuce has thick leaves with sturdy ribs.
Red leaf lettuce is richer in nutrients compared to iceberg lettuce and Red leaf lettuce has the advantage of giving a splash of color to a salad.
Sandwiches may be elevated with a few carefully stacked red and green leaves. Because red lettuces are not totally red, the name might be misleading. Instead, the tips of the leaves are scarlet or purple and may reach a few inches within the leaf.
Romaine Lettuce
Like kale and arugula, romaine lettuce is one of the fastest-growing veggies in terms of popularity. According to research, romaine lettuce nutrition is pretty outstanding owing to its high level of antioxidants and other essential vitamins.
Romaine lettuce is a good source of vitamin A and C and both of these vitamins are important for keeping good eyesight and skin, as well as for maintaining strong bones and boosting immunity.
According to research, these vitamins also aid to prevent inflammation and oxidative stress, both of which can cause tissue and cellular damage.
Red Cabbage
Red cabbage, like brussels sprouts and kale, is a member of the brassica family of vegetables. When eaten raw, it has a peppery flavor and grit, but when cooked, it becomes sweeter and softer.
Red cabbage, like other cruciferous vegetables, contains a variety of nutrients that your body needs. Diets heavy in cruciferous vegetables, such as red cabbage, may also help protect against some forms of cancer, according to research.
Red cabbage may also aid in weight loss since it is low in calories, rich in water, and high in dietary fiber and other nutrients such as antioxidants which have numerous benefits to the body.
Red cabbage is a healthy addition to your diet since these elements help you feel full without consuming too many calories.
Rhubarb
Because the big, triangular leaves of the rhubarb plant are toxic, only the stalks are consumed. They have a greater oxalic acid content than vegetables like spinach, broccoli, and cauliflower which have safe levels.
It is also believed that rhubarb leaves contain a stronger unidentified toxin. While eating a considerable number of the leaves is unlikely to be fatal, even tiny amounts might produce nausea and vomiting.
Raw rhubarb is quite sour, just as mouth-puckering as lemon but eating raw rhubarb stalks is completely safe. However, when rhubarb is cooked with sugar, it is much more palatable and is said to taste similar to green apple.
The rhubarb stalks that are red have a sweeter, stronger flavor than those that are green but both work really well, especially when cooked.
Related: U Is For Ube: Uber Veggies That Start With ‘U’
Rocket
Rocket is also known as arugula or rucola but is the exact same thing which is a salad leaf that tastes strong and peppery.
Younger rocket leaves have a bright green color and resemble spinach without lobulation. Furthermore, young, fragile leaves have a less peppery and sweet flavor than adult greens, which have a harsh, spicy flavor.
Rocket is part of the Brassica family along with other vegetables such as Brussels sprouts and broccoli. This vegetable has a lot of nutrients that are beneficial for overall health and are even said to prevent certain types of cancer such as breast, prostate, and colon cancer because it counters the effects of estrogen which can play a part in the development of these particular cancers.
Russet Potato
Russets have thick, rough skin and are long and big. They are the archetypal baking potato, with a high starch content and pearly white, dry flesh.
They also create excellent mashed potatoes, which are soft and light and absorb a large quantity of liquid or other enrichment. They’re also fantastic cooked in a creamy gratin and make the finest french fries.
Where they fall short is in recipes that need boiling, such as most potato salads. And, while russets make great puréed soups, they’re not a good choice for any soup in which you want the potatoes to stay in small, intact chunks. Russets are also known as Idaho potatoes, as this is the state that produces the majority of them.
Rakkyo
Rakkyo is a Chinese vegetable of the Allioideae family, and its edible bulbs are basically swollen. This vegetable, which is familiar with the sour and sweet sauce, can be served as a side dish to the curry rice. Rakkyo bulbs are gorgeous and white, with strong garlic and garlic aroma, and are one of the greatest vegetables.
It has several therapeutic benefits and was imported to Japan during the Heian period, however, it appears that it was solely employed for medicinal purposes at that time period.
Low-calorie content aids in cholesterol reduction. This helps to relieve cardiac disease and protects against heart attacks and strokes.
Rutabaga
Rutabaga is a root vegetable that looks like a mix between a turnip and a cabbage. Even though it has a strong, pungent flavor and a rather earthy odor when raw, it tastes gentler than a turnip.
When cooked, rutabagas have a somewhat sweet, savory, and buttery flavor similar to sweet potatoes, but with a subtle bitter undertone. Rutabagas resemble turnips in appearance. On the outside, they are brownish-yellow or purple, while on the inside, they are yellow or white.
It is high in fiber. They are an excellent source of roughage in your diet. Eating rutabagas can help you keep a healthy stomach by regulating your bowel motions. Consuming high-fiber meals can also help prevent colorectal cancer.
Related: O Is For Onions: Outstanding Veggies That Start With ‘O’
Roma Tomato
While store-bought Roma tomatoes can be delicious and tasty, nothing beats homegrown for bringing life to your recipes. Roma tomatoes are some of the most delectable varietals around, whether you’re making marinara sauce or chopping up a fresh summer salad.
These plum tomatoes are referred to as paste tomatoes. They contain fewer seeds and have a lower moisture content than other varieties.
Roma tomatoes have a balanced flavor that leans slightly sour. Roma tomatoes may be used in a variety of ways, including prepared foods, pastas, pasta sauce, canned tomatoes, and other tomato-based goods.
Rapini
Rapini, also known as broccolini, is a vegetable mostly found in both Italian and Chinese cuisines. Although it has several names with broccoli, it is more closely related to the turnip. Its leaves look like turnip greens and are surrounded by distributed buds that look like thin, lanky broccoli stalks.
Rapini has a spicy, bitter taste with a faint nutty undertone when cooked. This vegetable is described as a hybrid between mustard greens and broccoli. The bitterness of broccoli rabe is concentrated in the stem, whereas the buds and leaves are milder.
Although rapini and broccolini seem identical, they have distinct taste qualities. Broccoli has a more earthy flavor, whereas rapini has a harsher bite.
Radicchio
Radicchio is a somewhat bitter-tasting green vegetable that is popular in Italy and has recently acquired flavor in the United States. It may be eaten raw with a little olive oil and salt, or it can be combined into a variety of salads. It may also appear on menus grilled or roasted or paired with other ingredients like risotto.
While radicchio might be confused with red cabbage or lettuce, it has a unique sour or bitter flavor that can give a wonderful contrast and crunch to salads and other foods.
This versatile vegetable includes a variety of essential nutrients and provides several health advantages, making it worthwhile to include it in your diet.
Summary
A good amount of these vegetables are variations of ones that we are already very familiar with but the small ways that they differ can give a dish an exciting twist.
Not only are they great to cook with, but these vegetables also have lots of benefits for your health and can even go as far as help prevent some cancers and that is a strong incentive to give these vegetables a go!
The majority of people who have no interest in the subject, and aren’t green fingered assume that all plants and vegetables require the same growing conditions. This is not the case at all. Each plant has its own unique and interesting history and growing process.
I hope you will find The Natural List useful, and that it will help educate you on the wide variety of different flower and plant species there are across the globe.
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