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All Top 10 / Food / Top 10+ Vegetables
Top 10+ Vegetables
This Category contains the Top 10 Vegetables. The Top is based on visitors VOTES. You can VOTE or Suggest your favorite Vegetable.
1. Potato
Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. The annual diet of an average global citizen in the first decade of the twenty-first century would include about 33 kilograms (or 73 lbs.) of potato. Although it was initially feared to be poisonous, the potato became an important staple crop in northern read more...
No. : 1.
Votes: 2
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2. Tomato
There are few vegetables that better mark the summer months than the sweet juiciness of a vine-ripened tomato. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, yellow, orange, green, purple, or brown in color. Although tomatoes are fruits in a botanical sense, they don't have the dessert quality sweetness of other fruits. Instead they have a subtle sweetness that is complemented by a slightly bitter and acidic taste. Cooking tempers the acid and bitter qualities in tomatoes and brings out their warm, rich, sweetness. read more...
No. : 2.
Votes: 1
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3. Carrot
The carrot is a root vegetable, usually orange or purple, red, white, and yellow in colour, with a crisp texture when fresh. It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne.
The carrot gets its characteristic and bright orange colour from read more...
No. : 3.
Votes: 0
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4. Broccoli
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable. Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphane and the indoles, which have significant anti-cancer effects. read more...
No. : 4.
Votes: 0
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5. Chili Pepper
Chili pepper (also known as, or spelled, chilli pepper, chilli, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. Botany considers the plant a berry bush.
Chili peppers originated in the Americas; and their cultivars are now grown around the world, because they are widely used as food and as medicine. read more...
No. : 5.
Votes: 0
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6. Bean
Bean is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed. Beans are one of the longest-cultivated plants, broad beans having been grown at least since ancient Egypt, and the common bean for six thousand years in the Americas.
Beans can be eaten raw, sprouted or cooked. Unknown by many, they can even be ground into a flour and in this form beans cook up in two or three minutes into a hearty soup. But this is not all, for the more adventurous among us, beans can be juiced into milk, curdled into tofu, fermented into soy sauce or made into transparent noodles called vermicelli. Truly, beans rival the read more...
No. : 6.
Votes: 0
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7. Garlic
Although garlic may not always bring good luck, protect against evil or ward off vampires, it is guaranteed to transform any meal into a bold, aromatic and healthy culinary experience. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. read more...
No. : 7.
Votes: 0
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8. Iceberg Lettuce
Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, sandwiches, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf. read more...
No. : 8.
Votes: 0
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9. Onion
The word onion comes from the Latin word unio for "single," or "one," because the onion plant produces a single bulb, unlike its cousin, the garlic, that produces many small bulbs. Onions, one of the oldest vegetables known to humankind, are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. They are nowadays available in fresh, frozen, canned, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the read more...
No. : 9.
Votes: 0
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10. Asparagus
The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring. Only the young shoots of asparagus are eaten.
Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. read more...
No. : 10.
Votes: 0
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