Blog How Many Types of Vegetables Are There? A Complete Guide
Vegetables are essential to a balanced diet, offering a wide range of essential nutrients including vitamins, minerals, fiber, antioxidants and more. Therefore, regular consumption of a variety of vegetables can reduce the risk of chronic illnesses such as heart disease, diabetes, and others. While most of us have heard of carrots, spinach, or potatoes, the vegetable world is vast and diverse, and of each of these staple vegetables, there are many wild relatives and varieties that are disappearing due to lack of demand, gradually decreasing agrobiodiversity. By educating ourselves about the diversity of crops available, we can move towards greater agrobiodiversity.
From leafy greens to root vegetables and pods to tubers, vegetables come in all shapes, colors, and sizes. Here we'll explore the variety of vegetables that exist through their main categories, providing insights into their backgrounds, nutritional value and culinary uses.
A woman showcasing a collection of seeds of underutilized indigenous varieties in Vihiga, Kenya. Credit: CIAT/Georgina Smith
What Are Vegetables?
Before diving into the types, it's important to understand which crops can be identified as vegetables. Vegetables refer to any part of a plant that is edible, excluding sweet fruits. Therefore, vegetables include leaves, stems, roots, flowers, and even shoots. While it's difficult to provide an exact number of vegetables due to the vast number of lesser-known varieties and the ever-changing classification of crops, vegetables can be divided into ten main categories based on their botanical characteristics:
1. Leafy greens
2. Root vegetables
3. Bulb vegetables
4. Stem vegetables
5. Flower vegetables
6. Fruit vegetables
7. Pod vegetables
8. Tuber vegetables
9. Seed vegetables
10. Fungi (mushrooms)
Here we’ll explore each category in more detail, with examples of dominant crops within each group and their most notable nutritional values.
A man collecting leafy greens in Himachal Pradesh, India. Credit: CIAT/Neil Palmer
1. Leafy Greens
Leafy greens are some of the most nutrient-dense vegetables, often rich in vitamins A, C and K, folate, iron, and calcium, and are also a great source of antioxidants, which help protect against oxidative stress and inflammation. These vegetables are the leaves of a plant, and are commonly used in salads, soups, and as a side dish. Some of the most common leafy greens include:
- Spinach: Known for its high content of iron and vitamins A and C, spinach is a versatile leafy green that can be eaten raw in salads or cooked in various dishes such as soups, stir-fries and more.
- Kale: Having gained popularity in recent years, this vegetable’s dark leaves are rich in antioxidants. As its nutritional benefits became better known, baked kale chips became a popular snack, and people also began adding these leaves to smoothies and cooked meals.
- Collard Greens: Part of the brassica family (which also includes broccoli and cabbage), collard greens have a slightly bitter flavor, and are most commonly included in stews or soups.
- Chard: Swiss and rainbow chards – characterized by their vibrant red or yellow stems - are a versatile leafy green that can be sautéed, used in soups, or however you wish to cook them.
- Arugula: Also known as rocket and characterized by its peppery flavor, arugula is often added to salads or as a topping for pizzas and sandwiches.
- Lettuce: Lastly, lettuce – the basis of many salads – has numerous varieties, the most common being romaine, iceberg, and butterhead; these are predominantly eaten raw combined with other toppings.
While these are the most common examples, leafy greens can include the leaves of any edible crop, with many people even enjoying the leaves of carrot plants in their vegetable soups. Explore an in-depth overview of the health benefits of leafy greens here.
2. Root Vegetables
Root vegetables are the underground part of a plant, allowing them to absorb a lot of nutrients from the soil. They are usually high in complex carbohydrates and fiber, making them a good source of energy, and provide essential vitamins and minerals such as potassium and vitamin C. They provide long-lasting energy and can contribute to stable blood sugar levels. Some common examples include:
- Potatoes: Popular in cultures across the world, potatoes are versatile and nutrient rich. Known for their starchy texture and mild flavor, they can be prepared in countless ways, from baking and boiling to frying and mashing.
- Carrots: Carrots are rich in beta-carotene which converts into vitamin A, and is essential for eye health. Carrots can be eaten in numerous ways: they’re a popular component of crudités to accompany dips, and they’re often eaten raw in salads, roasted as a side dish, and boiled, either alone or together with other vegetables.
- Beetroots: Known for their deep red color, beetroots (or beets) are high in iron and nitrates, which can help improve blood flow and lower blood pressure.
- Radishes: Radishes are a small, peppery root vegetable often added to salads or eaten as a crunchy snack.
- Turnips: These root vegetables are mildly sweet and often used in soups, stews, or mashed and served as a side dish, sometimes as an alternative to potatoes.
- Parsnips: With a similar shape to carrots, parsnips have a sweet, nutty flavor and are often eaten roasted or added to soups.
- Sweet Potatoes: Rich in vitamins A and C, sweet potatoes are starchy root vegetables known for their strong sweetness, and are commonly baked, mashed, or roasted, eaten as a side dish or as a dessert, either roasted or as the base ingredient of cakes and pies.
Discover more about the composition and nutritional benefits of root vegetables here.
A women organizing potato harvest in Himachal Pradesh, India. Credit: CIAT/Neil Palmer
A man selling a variety of local fresh produce in Cali, Colombia. Credit: CIAT/Juan Pablo Marin García
3. Bulb Vegetables
Bulb vegetables grow underground, and due to their strong flavors, they are often used to add depth and aroma to a variety of dishes. Bulb vegetables are rich in antioxidants and contain sulfur compounds with anti-inflammatory and immune-boosting properties. Common examples include:
- Onions: Onions come in different forms and colors: red, yellow and white, and are commonly used in cooking for their pungent flavor, whether as a base ingredient for stews, raw in salads, or pickled as an accompaniment.
- Garlic: A staple in many cuisines, garlic has a strong flavor and as well as its flavor, it is also appreciated for its antibacterial and immune-boosting properties.
- Shallots: Smaller and milder than onions, shallots have a sweet, delicate flavor and are often used in dressings or sautés, or caramelized in butter as a side dish.
- Leeks: With a mild, sweet onion-like flavor, these long bulb vegetables are commonly used as the basis of soups and stews.
Discover more about the global culinary uses of bulb vegetables here.
4. Stem Vegetables
Stem vegetables are plant stalks that are eaten for their crunchy texture and mild flavor. They are often used in stir-fries, salads, or as a raw snack. Stem vegetables are low in calories and high in fiber, which can support digestion. They also provide essential nutrients including vitamin K and folate. There are many vegetables that fall into this category; some key examples include:
- Asparagus: Part of the brassica family, asparagus is a popular spring vegetable known for its earthy flavor and crunchy stalks, which are often served grilled, roasted, or steamed.
- Celery: Often eaten raw with crudités - together with carrots, cucumber, peppers and others – celery is also commonly used in soups and salads for its crunchy texture and mild flavor. Its freshness also makes it a popular low-calorie snack.
- Rhubarb: Known for its sharp and slightly sour flavor, rhubarb is often cooked with sugar and used in desserts such as pies and crumbles.
- Bamboo Shoots: More common in Asian cuisines, crunchy bamboo shoots are added to stir-fries and soups.
See an in-depth overview of the many vegetables within the ‘stem vegetable’ category here.
A woman with her cauliflower harvest in Himachal Pradesh, India. Credit: CIAT/Neil Palmer
5. Flower Vegetables
Flower vegetables are the blossoms of plants that are harvested for consumption, and often add unique flavors and textures to dishes. Flower vegetables are generally low in calories and high in fiber, vitamins, and antioxidants. Broccoli and cauliflower are especially rich in vitamins C and K. These are some popular examples of flower vegetables:
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Broccoli: This more common vegetable is rich in vitamins C and K, and is often eaten steamed, roasted, added to casseroles, or, even eaten raw by those who enjoy its crunchy texture.
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Cauliflower: A close relative of broccoli, cauliflower comes in multiple shapes and colors, and can also be eaten roasted, steamed or raw.
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Artichokes: Artichokes have a unique earthy flavor (leaving a characteristic sweet taste in your mouth), and are more commonly eaten fried, roasted, boiled or steamed, often served with dipping sauces.
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Zucchini Blossoms: Especially popular in Italy, the delicate orange flowers of the zucchini plant are stuffed with cheese and fried.
Explore an extensive overview of flower vegetables and their individual nutritional benefits here.
6. Fruit Vegetables
Fruit vegetables are the fruits of plants that are not sweet, and are typically used in savory dishes. While they’re technically fruits, they are classified as vegetables in culinary terms due to their savory flavor profiles. With high water content and low in calories, fruit vegetables provide essential vitamins such as A and C, and are rich in antioxidants that support overall health. While some are almost-exclusively eaten raw, others are almost always eaten cooked; here are some popular fruit vegetables:
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Tomatoes: A staple in cuisines across the world, tomatoes are used in savory dishes such as sauces, salads and soups. They come in numerous varieties, ranging in shapes, sizes and colors, including red, green, yellow, and more (though the most common varieties are predominantly red).
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Cucumbers: Often eaten raw or pickled, cucumbers have a high water content and a refreshing flavor and crunchy texture.
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Eggplant: Eggplant (also known as aubergine) has a meaty texture, and is often used in Mediterranean and Middle Eastern dishes either as part of thick dishes such as stews, or as the base ingredient of dips, or even thinly sliced and fried or roasted.
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Bell peppers: Bell peppers come in various colors, including red, green, yellow, and orange, and are commonly used in salads, stir-fries, and roasted dishes.
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Zucchini: Zucchini (also known as courgette or baby marrow) is a type of summer squash that can be grilled, roasted, or used in baked goods such as bread.
Green pepper harvest in Nicaragua. Credit: CIAT
7. Pod Vegetables
Pod vegetables are edible plant seeds and seed pods, often rich in protein, fiber and vitamins C and K. They are widely used in both raw, cooked and dried forms in various dishes. They include:
- Green Beans: Also known as string beans, green beans are commonly eaten steamed or stir-fried, with consumers eating the whole pod with its beans inside.
- Peas: Peas are sweet and nutty round seeds, and are eaten both raw and cooked, and, depending on the variety, are eaten either whole with their pods, or the seeds alone, often in soups, salads, or as a side dish. They are a good source of plant protein, and support digestive and cardiovascular health.
- Okra: Okra is commonly used in Indian cooking, often in soups and stews.
- Snow Peas: Snow peas have edible pods and are often used in stir-fries or as a crunchy snack.
8. Tuber Vegetables
Often seen as part of the ‘root vegetable’ family, tubers are a plant’s underground storage organs, rich in carbohydrates and often used as a staple food in various cultures. Tubers are rich in carbohydrates, particularly starch. They are also good sources of vitamins C and B6, potassium, and fiber.
- Potatoes: While also considered a root vegetable (category two above), potatoes also fall into the category of tuber vegetables. Popular across the world, potatoes are most eaten baked, fried and boiled.
- Yams: Often confused with sweet potatoes, yams have a drier texture and are commonly used in African and Caribbean cuisine.
- Jerusalem Artichokes: Also known as sunchokes, Jerusalem artichokes have a nutty flavor and are often eaten roasted or used in soups.
Green peas harvested in Kenya. Credit: CIAT/Neil Palmer
A man with his maize harvest in Himachal Pradesh, India. Credit: CIAT/Neil Palmer
9. Seed Vegetables
Seed vegetables are plants whose edible parts are its seeds. Seed vegetables are rich in protein, fats and minerals such as iron and magnesium, and are eaten in many ways; seed vegetables include:
- Corn: Corn (or maize) is a versatile seed vegetable high in carbohydrates that can be eaten directly on the cob, used in soups, salads or ground into flour to make breads, cakes or doughy side dishes.
- Legumes: Legumes are a large sub-category of foods that include lentils, chickpeas, peas and beans of many colors and varieties; they are especially appreciated for their protein, fiber and minerals. Discover more about the variety and benefits of legumes here.
10. Mushrooms (Fungi)
Although mushrooms are often classified as vegetables in culinary terms, fungi are technically a plant category entirely of its own. They are prized for their umami flavor and versatility in various cuisines. Mushrooms are low in calories but high in essential nutrients such as vitamin D, B vitamins, and antioxidants. They also contain compounds that can boost the immune system. Popular varieties include:
- Button mushrooms: These are the most common type of mushroom and are often eaten either raw or cooked in soups, sauces, and stir-fries.
- Shiitake mushrooms: Known for their meaty texture, shiitake mushrooms are often used in Asian cuisine, and are also popular in soups for the unique flavor they add.
- Portobello mushrooms: Large and hearty, portobello mushrooms are often used as a meat substitute in vegetarian dishes.
A market in Kampala, Uganda. Credit: CIAT/Neil Palmer
Conclusion
The 'vegetable kingdom’ is vast and diverse. It would be impossible to give a precise number of how many vegetables exist, and the vegetables listed above are simply an example of the variety using of the most popular vegetables in each vegetable category. The world of vegetables is so diverse that even one vegetable – such as corn – has approximately 50 varieties of its own. Likewise, many vegetables can fall into multiple categories (e.g. potatoes can be categorized as tubers or roots, and peas can be considered either pod vegetables or legumes within the seed vegetables group). From leafy greens to mushrooms, each vegetable type offers unique nutritional benefits and culinary opportunities. Incorporating a wide variety of vegetables into your diet is one of the best ways to ensure you’re getting sufficient nutrients that support overall health.
We all know that we must eat a variety of vegetables for a balanced diet; however, it goes further than that. Beyond the variety of vegetables available in our nearest supermarket, we must consider the diversity of underutilized species that do exist, with additional nutritional benefits. One of the Alliance’s primary missions is to promote agrobiodiversity for multiple benefits: diversifying diets, increasing biodiversity in farming landscapes, and, importantly, preserving agricultural heritage. To discover more about this topic, explore our work reviving the use of traditional vegetables in rural Sri Lanka and our efforts supporting UNESCOS recognition of the heritage of underutilized species in Kenya. In summary: whether you’re steaming, roasting, sautéing, or eating them raw, vegetables offer countless possibilities to enhance both flavor and nutrition in your meals, and we must all inform ourselves of the varieties and unique benefits of each, whilst prioritizing local varieties and underutilized species for the increased sustainability of local seasonal produce and the environmental and heritage benefits of underutilized varieties.
