Let’s talk vegetables that start with the letter “A”! There are probably more than you think. Looking at vegetables that start with certain letters is a great way to learn more about different veggies. It’s a fun way to discover more foods that are good for you.
More vegetables start with A than we have time to list. Some, like asparagus, artichokes, and arugula, are common. Others, such as arracacha, aonori, and adzuki beans, are less common. We’re looking into some of the veggies starting with the very first letter of our alphabet and what each of them has to offer.
Vegetables are important pieces of all diets. Let’s find out about some that start with A and see if some of them sound good to you. Keep reading for a look at 11 vegetables that may or may not be familiar to you that start with A.
Asparagus is a favorite vegetable for many people. It grows in spears on plants that live between 20 and 30 years. You want to look for spears that are bright green and have closed tips for peak freshness.
Asparagus is good roasted or grilled on its own. It’s also a good addition to pasta, casseroles, and salads. It’s a good source of fiber and iron. Asparagus is also naturally fat-free.
An artichoke has a distinct look. It has high levels of vitamins C and K. Generally, people must have a taste for artichokes. They have an earthy flavor. It’s not overwhelming, though. Well-seasoned artichokes are typically well-received.
You prepare an artichoke by removing the lower petals. Don’t leave any of the sharp tips on it, either. You can microwave, steam, or boil it. If you choose to boil it, be sure to let it sit upside down for at least half an hour after to allow the water to drain out of it.
Arugula is a leafy green vegetable. It’s used a lot in salads, Asian cuisine, or as a topper for sandwiches. It’s a great source of vitamins C and K. It also provides folate, which is the natural form of folic acid.
Arugula should be bright green with crisp leaves. It can last up to 3 days in the refrigerator before starting to wilt. Make sure to rinse it and remove the ends. When cooking with it, add arugula at the end because it shouldn’t cook for long.
Arracacha is considered specialty produce. It looks like a gnarled, curvy root. The skin has the same type of appearance as a potato. It’s grown in South America.
This vegetable is rich in vitamin C and calcium. It also offers some iron and potassium. It has anti-oxidant properties, as well.
Arracacha isn’t good eaten raw. It’s mainly used in soups and pasta. It can also be sliced, and baked, or fried. All parts of the arracacha root are edible.
Aonori is a type of seaweed. The Asian seaweed is dried out and then powdered. It’s used widely in Japanese cooking. Aonori has a full flavor. It’s high in carotene, fiber, and some vitamins and minerals.
6. Adzuki Beans
Adzuki beans are red beans with many health benefits. They’re linked to improved heart health and weight loss. These beans are good sources of protein, fiber, folate, manganese, potassium, and iron. They provide a healthy dose of antioxidants, also.
Adzuki beans are used in chili and other kinds of soups. You can add them to many recipes. Soak them overnight and then boil them for an hour the next day. You can use them immediately, refrigerate them for up to 5 days, or freeze them for 8 months.
Arrowroot grows in tropical regions. It’s high in folate. It’s also an excellent source of iron, vitamins B6 and B1, and potassium. You can cook it in recipes or ground it down to starch and use it as a thickener.
Look for arrowroot that is firm and has a shine to it. Make sure it doesn’t have blemishes or rotting spots. When cooking, peel the arrowroot first. You can boil it or add it to your favorite recipe.
8. Acorn Squash
Acorn squash is associated with the colder months of the year. It’s grown in North America. It looks like a large acorn with ridges that span from top to bottom. The exterior is dark green, and the flesh is orange-yellow.
One of the best methods for cooking acorn squash is to roast it. Cut it in half and remove the seeds. Season it for either sweet or savory flavors. Then roast it in the oven at 400º F for around an hour.
An aubergine is an eggplant. Aubergine is the French word for the plant Americans know as an eggplant. We use aubergine as a vegetable; however, it is actually a fruit. It’s a good source of manganese.
Look for aubergine that has smooth, glossy skin. It should be dark purple and heavy. Some people peel aubergine before cooking it. You can cut it in half or slice it up. You can bake it, grill it, roast it, or add it to casseroles and pasta.
Arame is another Asian seaweed used in a lot of Japanese cooking. It is good added to salads, sauteed vegetables, and even some baked foods. It’s known to have a sweeter taste than other seaweed varieties.
Arame provides vitamin A, magnesium, calcium, iron, iodine, and other minerals. It’s usually sold in dried form. It gets absorbed quickly when added to recipes.
The agathi plant is a tree. The part used in food is the flower. It’s used primarily in Southeast Asia. It’s rich in protein, vitamins A and C, and folate. The flowers are used in various recipes. Use sparingly, though. They taste bitter.
See Also: Foods that Start with N
There you have it, 11 vegetables that start with A. Who knew there were so many? Each has its own unique use potential. And they all provide essential nutrients. A-vegetables come in all tastes, shapes, and sizes.