Types of vegetables

Types of vegetables

Vegetables are available in many varieties and can be classified into biological groups or ‘families’, including: Buy our best seller here.

  • leafy green – lettuce, spinach and silver
  • beetcruciferous – cabbage, cauliflower, Brussels sprouts and broccoli
  • marrow – pumpkin, cucumber and zucchini
  • root – potato, sweet potato and yam
  • edible plant stem – celery and asparagus
  • allium – onion, garlic and shallot.


Legumes or pulses contain nutrients that can be in particular valuable. Legumes want to be cooked earlier than they're eaten – this improves their nutritional quality, aids digestion and eliminates any harmful toxins. Legumes come in many pieces of paperwork including:

  • soy products – tofu (bean curd) and soybeans
  • legume flours – chickpea flour (besan), lentil flour and soy flour 
  • dried beans and peas – haricot beans, purple kidney beans, chickpeas and lentils 
  • fresh beans and peas – inexperienced peas, inexperienced beans, butter beans, huge beans and snow peas.

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