Vegetables That Start With V

In this post, we will send you a list of vegetables that start with V. To be honest, there aren’t that many vegetables that start with the letter “V” but if we have missed anything, please share it with us in the comments for our readers to know.

We have found some interesting things, so let’s show you.

1. Vanilla

It’s safe to say almost everyone is familiar with vanilla bean, as it is one of the world’s most well-known and beloved flavors. Despite being a fruit, nasturtium is also treated as a spice and as such, we chose to include it on this list.

Vegetables That Start With V
National Geographic

Even though you may not believe it, vanilla is actually the world’s second most expensive spice. It is saffron which is the most expensive spice in the world.

Tropical vanilla orchids produce long, greenish-yellow seed pods that are fragrant and contain vanilla flavor. Currently, only two species of vanilla are cultivated for commercial use. These species include Vanilla planifolia and Vanilla tahitensis (Tahitian vanilla). Tahiti, Madagascar, Mexico, and Indonesia are among the countries that cultivate vanilla commercially.

Types of Vanilla

The vanilla plant is made up of several species. Here are some characteristics of both the main varieties.

There are several species of vanilla, but the most common is Vanilla planifolia. This plant can be found in India, Indonesia, Mexico, and Guatemala. Madagascar, Reunion, and Comoros are also known for “Bourbon” vanilla from this species.

Almost hay-like in aroma, this kind of vanilla has a powerful, rich, creamy, and sweet taste. Unlike the Tahitian vanilla bean, these beans have thicker skin and a longer size. Their seeds are also more numerous than those of the Tahitian vanilla bean.

A south Pacific island grows the vanilla bean, Vanilla tahitensis. There are fewer and plumper beans in these plants, and the beans contain more water and oil than the Vanilla planifolia. Gourmet cooks from Europe are particularly fond of their aromatic, fruity aroma.

Vanilla beans, vanilla powder, extracts, and flavors from Frontier come in a wide range of high quality.


A small amount of these minerals is present in vanilla extract, which gives it its antioxidant properties:

  •  Calcium: 0.46 milligrams
  •  Magnesium: 0.50 milligrams
  • Phosphorous: 0.25 milligrams
  •  Potassium: 6.22 milligrams

Amount of Nutrients Per Serving

There are small amounts of the following ingredients in one teaspoon of vanilla extract, an amount used in many baking recipes:

  • Calories: 12
  • Protein: 3 milligrams
  • Fat: 3 milligrams
  • Carbohydrates: 531 milligrams
  • Sugar: 531 milligrams

Uses of Vanilla

Popular flavorings include vanilla. There are many uses for it, such as desserts and drinks, but it occasionally appears in savory dishes as well. There are many uses for vanilla, such as:

  • Ice cream
  • Yogurt
  • Coffee
  • Smoothies
  • Pasta sauces
  • Soups or stews
  • Baked goods

2. Velvet Bean

You should avoid touching the younger seed pods, even though these beans are edible! It is notorious for making people whose skin comes into contact with it itchy.

There are some Indonesians who consume these beans, but they are not common worldwide.

Mucuna pruriens

The tropical legume Mucuna pruriens is native to Africa and tropical Asia but has been widely naturalized and cultivated all over the world. There are several English common names for this fruit, including monkey tamarind, Bengal velvet bean, Florida velvet bean, Mauritius velvet bean, Yokohama velvet bean, cowage, cowitch, lacuna bean, and Lyon bean.

The young foliage and seed pods of this plant are notorious for producing extreme itching upon contact. Besides itching, it also produces a large number of small red bumps. The plant is valuable for agriculture and horticulture as well as for herbal medicine.

Uses of Velvet Bean

Since Mucuna pruriens is a legume, it fixes nitrogen and improves soil fertility. It has been used in many parts of the world as a forage, fallow and green manure crop. It is consumed and generally referred to as ‘Benguk’ in Indonesia, particularly Java. In addition to fermenting the beans to create a tempe-like food, Benguk beans can also be fermented to form Benguk tempe or ‘Tempe Benguk’.

Tropical plants such as M. pruriens are commonly used as fodder. Thus, animal feeds are made from the entire plant, whether in the form of silage, dried hay or dried seeds. M. pseudopruriens silage contains 11-23% crude protein and 35-40% crude fiber, while the dried beans contain between 20-35% crude protein.

Additionally, the plant is used in Benin and Vietnam as a biological control when dealing with Imperata cylindrica grass. M. penniriens is not considered an invasive species outside its native range.

However, the plant does invade disturbed land and rocksland hammock edge habitats within South Florida conservation areas. The plants are edible raw or cooked. Several people have reported nausea, vomiting, cramping, arrhythmias, and hypotension when taking this plant due to its high concentration of L-DOPA (3–7% dry weight).

It is possible to extract up to 88% of L-DOPA from M. procyonis by soaking for 48 hours in boiling water. By using sodium bicarbonate in the amount of 0.25-0.50%, efficiency can be slightly improved.

Velvet Bean Nutritional Information

  • Carbohydrate 52.56%
  • Crude Protein 31.44%
  • Crude Lipid(fats) 6.73%
  • Crude Fibre 5.16%

3. Vidalia Onion

Onions of the Vidalia variety are sweet onions. Sugar content is relatively high, and it has a mild flavor. This variety of tomato is sweeter than sharp because of the unusually low sulfur content of the soil in Vidalia, Georgia. The taste of this onion is not pungent or as acidic as other onions. In salads, salsas, or with your favorite meat, Vidalia onions are delicious raw or cooked.

Vidalia Onion

Historically, Vidalia onions were grown in Georgia’s town of Vidalia, hence its name as the state vegetable. You might enjoy the sweet taste of a Vidalia onion more if you find normal onions too potent.

What Does It Taste Like?

There is no bite or acidity to these Vidalia onions, making them sweet and crisp without any of the usual onion characteristics. Despite this mild flavor, there are some nuances that really stand out when caramelized or roasted because there is more sugar in the onion. 

How To Cook With Vidalia Onions

In many ways, Vidalia onions are similar to other onions, especially raw onions. Use them as a garnish on roasted and grilled meats, in salads or on pizza. The raw onion is perfect for salads, sandwiches and salmon burgers. It can also be made into a quick pickle to preserve the onion and enhance the flavor.

The sweet flavor of Vidalia onions comes out more when they are roasted and caramelized. It’s important to avoid mucking up the flavor of the onion by adding it to heavy dishes or casseroles with other pungent ingredients. As an alternative, make onion rings, onion blossoms, creamy onion dip, and kebabs with the Vidalia.

Vidalia Onion vs. Yellow Onion

Vidalia onions are yellow onions that are sweet. Because they have a high sugar content and a low sulfur content, they are different from other types of yellow onions. Sugar is as much as 5 percent in most onions and as much as 12 percent in Vidalia onions. In addition to their sweetness, Vidalia onions also lack sulfur, making them milder and sweeter than other onions. 

Nutritional Values of Vidalia Onion

Nutritional Values

An Onion Serves 148 Grams (One Medium Onion) Raw




Total Fat

Saturated Fat



Dietary Fiber


1 gram

16 grams



5 milligrams

200 milligrams

3 grams

Percentage of RDI

Vitamin C






Good Nutrition in a Medium Onion:

  • An excellent source of vitamin C
  • Calorie-free
  • Free from fat
  • Free of cholesterol
  • Free of sodium

Also Read:

  1. A List of Vegetables Beginning with Z
  2. List of Vegetables Beginning with X
  3. List of Vegetables Beginning with Y

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