How many vegetables do you know start with the letter C?
Vegetables are of different types, shapes, and forms. With so many of them out there, it may not be so easy to remember them all, but this guide can give you a great start.
Find out these vegetables that start with C if you have a curious and eager mind.
1. Celery
Celery is a vegetable that belongs to the Apiaceae family. It is a herbaceous plant with both culinary and medicinal purposes. It has a long, thin stem and small leaves. The stem can be green, yellow, or white.
Celery contains vitamins and minerals such as potassium and calcium. It is low in calories and fat, making it a healthy food choice.
2. Cabbage
Cabbage is a member of the Brassica family, which also includes broccoli, cauliflower, Brussels sprouts, and kale. All of these vegetables are characterized by their thick, green, or purple leaves.
There are various types of cabbage, including green, red, and Savoy. Green cabbage is the most common type found in supermarkets. It has a firm head with crisp leaves.
Red cabbage is similar in appearance to green cabbage but has purple or red leaves. Savoy cabbage has crinkly leaves and a more delicate flavor.
Cabbage can be eaten raw, cooked, or pickled. You can also shred them into salads or slaws, sauté or stir-fry them, roast them, or add them to soups and stews. It is a good source of vitamins C and fiber.
3. Cucumber
Cucumber is a long, green, cylindrical fruit that belongs to the gourd family. They are low in calories, aid hydration, and are high in nutrients. Cucumbers contain up to 96% water, making them an ideal food to eat if you’re trying to stay hydrated.
They are also a good source of vitamins K and C, copper, and manganese. Also, cucumbers contain two types of antioxidants: lignans and flavonoids.
Lignans have been linked with a reduced risk of breast cancer, while flavonoids may help to protect against heart disease.
4. Carrots
Carrots are another vegetables that start with the letter C. They can be eaten raw alone or with other vegetables in salad. You can also add them to pasta, smoothies, casseroles, soups and curries.
Carrots are a nutritious and offer many health benefits. They are a good source of vitamins, minerals, and fiber. They are also high in antioxidants such as beta-carotene.
Carrots are low in calories and fat and are a good choice for people trying to lose weight. You can eat them raw in a salad or enjoy them with peanut or almond butter.
5. Cassava
Cassava is a tropical root vegetable that is an important food crop in many countries. It is also known as yuca or manioc. Cassava is grown primarily for its edible starchy tuberous root, which has a high carbohydrate content.
The root is used extensively in cooking, especially in some countries where it is often boiled or roasted and eaten as a staple food.
It can also be made into flour, which is used to make bread, pastries, and other baked goods. Cassava leaves are also edible and are commonly consumed as greens in many parts of the world.
6. Corn
Corn, also known as maize, is one of the most popular grains in the world. You can eat it fresh, canned, frozen, or dried. It can also be ground into flour, turned into corn syrup, or used in making cornbread and popcorn.
Fresh corn is a starchy vegetable; it is high in fiber and vitamins and can help you get the nutrients you need to stay healthy.
There are two main types of corn: sweet corn and field corn. Sweet corn is the kind that people eat as a vegetable. Field corn is used to make animal feed and other products, such as ethanol (a type of alcohol).
7. Chard
Chard is a leafy green vegetable that starts with a C. It is a member of the Amaranthaceae family. It is also known as Swiss chard or silverbeet. It’s closely related to beet and does not produce edible fruit.
Chard has a slightly bitter taste and is often used in Mediterranean dishes. You can eat the leaves raw in salad or cooked.
The stems can also be cooked for consumption. It is a good source of vitamins A, C, and K, as well as magnesium, potassium, and iron.
8. Courgette
Courgette is a member of the cucurbit family, which includes squash, pumpkin, and gourd. It is a green or yellow summer squash with smooth, glossy skin. The flesh is white or yellowish-white and has a delicate flavor.
They are usually harvested when they are about 6 inches (15 cm) long, but they can grow to be much larger.
Courgettes are a good source of vitamins A and C and also dietary fiber. They can be eaten raw or cooked and are often used in soups, stews, and casseroles.
9. Collard greens
Collard greens are leafy, green vegetables that belong to the Brassica family. This group of vegetables also includes kale, cabbage, and Brussels sprouts. The greens have a long history and many people believe they originated from the Mediterranean region.
Today, collard greens are popular in many parts of the world, including the United States, where they are often cooked with ham or bacon.
In addition to being delicious, these collard greens are packed with nutrients like vitamins A and C, potassium, and calcium. They also contain fiber and phytonutrients that can help protect against certain diseases.
10. Capers
Capers are the dried, unripe fruit of a Mediterranean shrub. They help to season or decorate foods like sauces and salads. The term “capers” can also refer to the pickled buds of the caper plant.
The plant’s small, white flowers yield tiny green berries that turn black when they mature. The berries are then pickled in vinegar or wine. Capers are commonly used as a flavoring agent in Mediterranean cuisine.
They have a sharp, tangy flavor that is often compared to that of olives. And they are a good source of antioxidants.
11. Cardoons
Cardoons are a type of thistle that is native to the Mediterranean region. The plant has long, spiny stalks with large, flat leaves. The stalks and leaves are both edible, and the plant is often used in traditional Italian cuisine.
They can be difficult to prepare, as they must be peeled and cooked before eating. When cooked properly, they have a flavor similar to artichokes.
Cardoons are a good source of fiber and vitamins A and C. They also contain potassium and magnesium. They can be used in salads, soups, stews, risotto, and other dishes.
FAQs
What breakfast vegetables start with C?
Several breakfast vegetables start with C. Some of them are carrots, cucumber, and chard.
What healthy foods start with C?
Some good examples are celery, cherries, carrot, and cheese.
How do you get vegetables at breakfast?
It’s easy; sauté your favorite vegetables like kale in coconut oil and add an egg to complete the dish.
Conclusion
Now that you know the various vegetables that start with C, don’t let the knowledge go to waste.
Check out how you can include them in your diet, either by adding them to your regular meals or treating yourself to some vegan meals at your favorite restaurant.
Thanks for reading.
Visit Millenora to discover more nutritious dishes you can try out.
