The world of vegetables is a diverse one, from carrots to celeriac, and an array of veggies that start with C, the variety of shapes, sizes, colors, and flavors are endless.
We often disregard the importance of vegetables as we take them for granted as sources of food.
However, each vegetable stands to have something great to offer whether it be nutrient-rich compounds, a unique taste, and texture, or a jazzy appearance.
To give you a glimpse at the spectrum of vegetable greatness, we’ll share our favorite vegetables that start with C.
1. Carrots
Recognized as one of the most popular vegetables, the carrot is a distinct vegetable that many know and love for its crunchy texture and sweet flavor.
Carrots are classified as root vegetables, which means they grow underground and store nutrients in their fleshy taproot. They can also be cooked like potatoes, but unlike potatoes, they don’t need to be peeled before cooking.
The most common varieties of carrots are orange, purple, white, and yellow, although there are many cultivated varieties available such as purple and white.
2. Camas
The camas vegetable, scientifically known as camassia is classified as a member of the asparagus family, although its appearance resembles that of an onion bulb.
The plant has a long history of use by Native Americans, who used it medicinally and as food. Today, camas are grown commercially in Canada, Russia, and the United States. It’s commonly eaten raw in salads or steamed.
It contains high levels of vitamin K and potassium, making it good for heart health. When cooked it is said to taste similar to roasted garlic with a subtle fruity sweetness similar to pear or fig.
3. Capers
Capers are classified as small flowering buds that come from the Capparis shrub. They originate from the Mediterranean but are internally enjoyed for their unique sour and salty flavor.
Capers are rich in vitamin A, B6, C, E, and folic acid. They’re also a source of calcium, magnesium, and iron. Due to their distinct flavor and nutritional value, capers are commonly used for culinary purposes.
4. Chard
Swiss Chard, more commonly known as chard, is a leafy green vegetable that is similar to spinach in its texture when cooked but is also said to resemble kale in its flavor. Its leaves are usually dark green in color and have a mild flavor.
Chard is commonly used for culinary purposes due to its crisp texture and its assertive bitter flavor. Chard is a very nutritious vegetable containing a host of vitamins and minerals.
5. Cassava
Cassava is a starchy root vegetable that is classified as the underground part of a cassava shrub. Native to South America, this root vegetable is recognized for its rich and distinctly nutty flavor and starchiness.
Cassava is best suited to tropical climates because it requires warm temperatures to produce its starches. The vegetable is commonly used for culinary purposes due to its distinct flavor.
It is also used to produce tapioca starch which is commercially used as a gluten-free alternative to flour.
6. Cardoon
Cardoon is a unique vegetable that is classified as a thistle of the sunflower family. This thistle plant is edible and is recognized for its bitter artichoke flavor. This vegetable can be eaten raw and can also be cooked.
Cardoons are a great source of fiber and antioxidants. The vegetable is native to the western and central Mediterranean, as the plant thrives in warmer conditions.
The cardoon vegetable is widely cultivated commercially, however, it does still occur to grow naturally in the wild. It is recognized not only for its distinct flavor but also its heavily bright pink and purple spines.
7. Cabbage
Cabbage is one of the most popular vegetables around the world. It comes in many different varieties including red cabbage, white cabbage, savoy cabbage, etc.
One of the most common types of cabbage is Savoy cabbage which is often used in cooking. It is a great source of dietary fiber and vitamin C. In addition, cabbage is also a good source of folate and vitamin K.
The vegetable is commonly consumed both fresh and cooked. Cabbage is classified as a cole crop and is a close relative of broccoli, cauliflower, and brussels sprouts.
8. Cauliflower
Cauliflower is another member of the brassica family also known as the mustard family. It’s a pale yellow or orange floret with thick stems. It has a distinctive taste and aroma.
Cauliflower is a great source of vitamin C, vitamin K, manganese, folate, and dietary fiber. The vegetable is commonly eaten both fresh and cooked. It is considered a versatile food item.
Cauliflower is also a staple ingredient in many cuisines but the vegetable originally derived from the Northeast Mediterranean.
9. Caigua
The caigua vegetable, scientifically known as Cyclanthera pedata, is a herbaceous vine that is commonly grown for food as its edible fruit is used as a vegetable.
The caigua vegetable is native to Mexico and Central America where it grows on trees. Caigua is a delicious vegetable that has a sweet flavor and is an excellent source of vitamin A, vitamin B6, calcium, iron, and magnesium.
The vegetable is commonly prepared by boiling, steaming, roasting, grilling, and frying.
10. Celery
Celery is a leafy green vegetable that belongs to the Apiaceae family. Celery is recognized for its distinct appearance as it features a long, thick stalk that is considered to be highly nutritious.
Due to its nutritional value, celery is commonly viewed as a superfood and is eaten both raw and cooked as a popular vegetable item. Many also add it to smoothies.
The seeds of celery are also used for culinary purposes as they are valued as a unique spice.
11. Celeriac
Celeriac is a root vegetable that belongs to the same family as celery. The vegetable is commonly referred to as a turnip-rooted parsnip. It is a dark brown-colored vegetable that is rich in vitamins and minerals.
Celeriac is commonly eaten both raw and cooked. It is also a favorite side dish in many countries. The root vegetable is recognized for its thick bulbous size and its mild celery-like flavor.
12. Chicory
Chicory is classified as a leafy vegetable that is similar in appearance to bok Choi and lettuce. The chicory vegetable, scientifically known as Cichorium intybus offers a distinctly bitter flavor.
The vegetable is commonly found growing wild throughout Europe and Asia. The leaves of the chicory plant can be harvested at any time during the year.
They have a high content of antioxidants. The leaves are widely used in salads and as a garnish for soups. The roots of the chicory plant are also used in traditional medicine.
13. Collard Greens
Collard greens are a type of leafy green vegetable that belongs to the Brassicaceae family which includes common vegetables such as cabbage and broccoli. Collard greens are a popular vegetable in many parts of the world.
The collard greens are usually sold in bunches. The vegetable is commonly served either boiled, fried, braised, or roasted. In some cases, the collard greens may be pickled as well.
Collards are a good source of nutrients including vitamin A, vitamin C, vitamin K, and folate.
14. Courgette
Courgettes are often described as zucchini. Courgettes are a popular vegetable in most parts of the world. They are white fleshy vegetables that are rich in potassium, fiber, folic acid, and vitamin C.
The vegetable is commonly consumed both raw and cooked. Courgettes are commonly used in stir-fries, pasta dishes, pizza toppings, and other savory foods.
Though commonly confused for a marrow, the courgette is similar but not identical to the marrow. However, they are closely related and are both classified as vining herbaceous plants.
15. Corn
Corn is a starchy vegetable. Corn kernels are classified as a type of grain. Corn is one of the oldest cultivated crops in the world.
It is commonly served as a main course in many cultures around the globe due to its distinct sweet and sometimes starchy flavor. The corn is typically cut from the cob before being prepared.
The corn is then commonly served either steamed, boiled, grilled, or baked. The vegetable is also used in various types of food products such as bread, cakes, crackers, cereals, and pasta hence it is widely cultivated and commercially grown across the globe.
16. Cucumber
Though often misconceived as a vegetable, cucumber is in fact botanically classified as a fruit. The cucumber is a versatile vegetable that has been cultivated since ancient times.
The unique fruit/ vegetable is recognized for its delicate and light refreshing flavor. Similar to watermelon, cucumber consists of 95% water and is classified as highly nutritious food as it is rich in vitamins and minerals.
Though botanically classified as a fruit, cucumber is an established member of the gourd family which includes widely recognized vegetables such as zucchini and pumpkin.
17. Crookneck Squash
The crookneck squash is a type of winter squash that belongs to the genus Cucurbita. The vegetable is mainly grown in North America where it is commonly referred to as summer squash.
Crookneck squashes are available in different colors including orange, yellow, red, and white. They are generally eaten when they are young and tender and are enjoyed for their sweet butternut-like flavor.
The vegetable is commonly used in recipes such as soups, casseroles, salads, and side dishes.
18. Ceylon Spinach
Also commonly known as climbing spinach, Ceylon spinach is a type of leafy green native to Southeast Asia and New Guinea that belongs to the Basellaceae family.
The vegetable can commonly be found growing in tropical regions across the world but is most commonly found in Asia and Africa. This variety of spinach is widely cultivated due to its flavor and texture.
The vegetable is considered a delicacy in Asia and is commonly used in curry dishes.
19. Chaya
Scientifically known as Cnidoscolus aconitifolius, chaya is characterized as tree spinach. Chaya is a perennial plant with long thin and fast-growing leaves.
The leaves are dark green in color and have a distinctive flavor that is reminiscent of celery. Chaya is widely cultivated throughout India and Nepal where it is usually sold fresh and dried.
However, the distinct spinach variety is native to Mexico.
20. Chickweed
Chickweed is a herbaceous plant that belongs to the Compositae (Asteraceae) family. Chickweed is widely cultivated in Europe and North America.
The plant has small round leaves that grow close together and are covered with soft hairs. The leaves are edible and have a mild taste. The leaves are commonly used in salads and sandwiches.
21. Chinese Eggplant
Eggplants belong to the Solanaceae family and are widely cultivated in China, Japan, Korea, Thailand, Indonesia, and Vietnam. The eggplant is a popular vegetable in Asian cuisine.
In addition to the familiar purple variety, there are other varieties of eggplant that vary in shape and size. These include the Japanese eggplant, Chinese eggplant, and Thai eggplant.
The Chinese eggplant variety is recognized for its long and slender shape. They are said to contain fewer seeds in comparison to other varieties and they offer a sweeter, more subtle, and less bitter flavor.
22. Chickpea
Chickpea, also commonly known as garbanzo bean, is a popular nutrient-rich vegetable that is known for its high protein source. The chickpea is also rich in fiber, iron, magnesium, and zinc.
Chickpea is a legume that belongs to the Fabaceae family. The vegetable is widely consumed in many parts of the world and is particularly common in Mediterranean countries.
It is a staple food in Indian cuisine and is often served alongside rice or bread.
Takeaway
All of the vegetables listed are great additions to your diet if you want to improve your health and overall wellbeing.
Vegetables like broccoli, cauliflower, carrots, chickpeas are rich sources of vitamins, minerals, and antioxidants that help boost your immune system and keep you healthy.
So next time you go out to eat, or you’re making a meal at home, make sure it consists of some of the vegetables on this list!
