List of 35 Vegetables that start with the T

The term vegetable isdiverse- there can be find different types of vegetables in your local area. Some vegetables are abundant in the local area and some are hard to find. So, it is an important task to find which vegetables provide you with the essential nutrition and which ones offer you to make your food tasty and spicy. Embarking on culinary exploration, let’s delve into the world of vegetables that grace our plates with the letter ‘T‘. Each of these offerings not only brings a unique flavor profile but also contributes a bounty of nutrients to elevate our culinary experiences.

So, let’s stick to us as we are going to discuss you with a list of vegetables that start with the T- their description, nutritional value, recipe, and health benefits.

Vegetables that start with the T:

The area of vegetables is vast. On the other hand, it is necessary for making good health and well-being of human digestion. Vegetables also make your dish full of flavor. Here we are going to discuss those vegetables that start with the T. These T vegetables and herbs offer a diverse range of flavors, textures, and nutritional benefits, adding variety and healthful components to your meals.

1. Tomatoes:

Description:

Technically a fruit but often treated as a vegetable; comes in various colors and sizes such as red, yellow, green, and purple. They are widely grown in warm climates but are now cultivated across the world and they offer a wide range of variety. They have a mild sweet flavor and are slightly acidic.
Usage:

They are eaten rawand are mainly used in Salads, sauces, soups, sandwiches, and various cooked dishes.
Health Benefits:

  • Rich in vitamins C and K.
  • They contain antioxidants like lycopene and are associated with heart health.

2. T Broccoli:

Description:

Green cruciferous family vegetable with a dense, flowering head.
Usage:

Steamed, roasted, in stir-fries, and salads.
Health Benefits:

  • High in vitamins C and K.
  • They contain fiber and antioxidants.
  • They support immune function and bone health.

3. Turnips:

Description:

Usually, Turnips are cabbage family root vegetables with a crisp texture and slightly peppery flavor. It has a white, purple, or yellow color and grows well in temperate climates. It has a sweet and peppery flavor.
Usage:

They are used raw in salads, roasted, boiled, or in stews and soups.
Health Benefits:

  • Low in calories.
  • They are a rich source of vitamins C and K.
  • They are a good source of fiberand minerals.
  • They support digestive health.

4. Taro:

Description:

Taro (Colocasia esculenta) is aroot vegetable with a starchy, nutty flavor. As a tropical plant, they grow well in tropical and humid areas such as Africa, Asia, and Hawaii. Their roots are similar to large potatoes but it is sweeter. They offer a white or light purple color and taste like sweet potatoes. Gloves are necessary before preparing it to avoid skin irritation.Raw taro is somewhat toxic to humans.
Usage:

Boiled, roasted, and mashed as well as everything from cakes to ice creams; common in Asian and tropical cuisines.
Health Benefits:

  • High in fiber, potassium, and vitamins.
  • They support digestive health.

5. Tahitian Spinach:

Description:

Tahitian spinach, also known as belembe, is similar to regular spinach but with smaller leaves. They grow well in warm and tropical areas such as Tahiti and other Pacific islands and is native to the Amazon. The large and heart-shaped leaves have a mild flavor like spinach.

Usage:

Salads, sauces, smoothies, and cooked dishes, are also used to make callaloo. The leaves need to soak before being cooked or eaten to remove calcium oxalate.

Health Benefits:

  • Rich in iron, vitamins A and C, and antioxidants.
  • They support eye health and immune function.

6. T Lettuce (e.g., Tatsoi):

Description:

Tatsoi is an Asian green with spoon-shaped leaves.

Usage:

Salads, stir-fries, and as a side dish.

Health Benefits:

  • Low in calories, high in vitamins A and C.
  • They support bone health.

7. Turmeric:

Description:

Brightly orange-yellow spice derived from the turmeric plant’s rhizomes belong to the Zingiberaceae family. They are the most widely used condiments and are mainly used in Indian cuisine. They have an earthy flavor, bitter and spicy.

Usage:

Ground spice in curries, soups, and beverages.

Health Benefits:

  • They have anti-inflammatory properties.
  • They have a potential antioxidant benefit.
  • They support joint health.

8. Thyme:

Description:

Fragrant herb with small green leaves.

Usage:

Seasoning for various dishes, especially in Mediterranean cuisine.

Health Benefits:

  • They contain antioxidants.
  • They may have anti-microbial properties.
  • They support respiratory health.

9. Tamarind:

Description:

Tamarind is usually a pod-like fruit with a sweet and tangy pulp. They are usually bitter in flavor.

Usage:

Used in sauces, chutneys, beverages, and desserts.

Health Benefits:

  • Rich in vitamins and minerals.
  • They may have anti-inflammatory properties.

10. Tamarind leaves:

Description:

They are mainly leaves of tamarind, native to Africa. They have both sour and slightly sweet flavors.

Usage:

They are popularly used in African cuisines. Used in sauces and desserts.

Health benefits:

  • They are a popular source of vitamins and minerals.

11. Tatsoi:

Description:

Tatsoi is a leafy vegetable, with dark green and spoon-shaped leaves included inthe crucifier family. It is also known as Tat Choy or Chinese flat cabbage that grows well in China, Japan, and Korea.

Usage:

They can be eaten raw or cooked. They have also a slightly sweet and nutty flavor, used in stir-fries, salads, soup, and for preparing pasta sauce.

Health benefits:

  • They area healthy and rich source of vitamins.

12. Tangerines:

Description:

Tangerines is a citrus fruit similar to mandarins.

Usage:

Fresh consumption, juices, salads, and desserts.

Health Benefits:

  • High in vitamin C, and antioxidants.
  • Theysupport immune health.

13. Turmeric Root:

Description:

The fresh root of the turmeric plant has a small orange-yellow color. The roots are dried and ground, used in Southeast Asia, particularly in the Indian subcontinent. As it is a natural dye, be careful when using it to avoid staining clothes and hands. It has a strong earthy flavor.

Usage:

Used in cooking, juicing, or making turmeric past or as a spice in curries.

Health Benefits:

  • They contain curcumin.
  • They are known for theiranti-inflammatory and antioxidant properties.

14. Tomccio Tomato:

Description:

Tomaccio is a cherry-type hybrid variety of tomatoes, large in size that is native to Israel. They offer a deep red color and the shape is oblong. They have a sweet mild flavor and have slightly acidity.

Usage:

They are often used in salads, sauces, and a variety of dishes.

Health Benefits:

  • Rich in vitamins, minerals, and antioxidants.

15. Tindora (Ivy Gourd):

Description:

Tindora (Coccinia grandis) is a small, green, and cylindrical small cucumber-like vegetable. They are popularly known as Ivy Gourd and are popularly found in Indian, Thai, and Malaysian cuisines. They are grown on a vine that has a dark green color. Their taste is slightly bitter.

Usage:

Stir-fries, curries, and pickles in Indian cuisine. They can be eaten raw or cooked.

Health Benefits:

  • Low in calories.
  • They are a good source of fiber and vitamins.

16. Truffle:

Description:

Fungi that grow underground, are prized for their unique flavor.

Usage:

Shaved over pasta, risotto, or used in sauces.

Health Benefits:

  • Contains antioxidants, and may have anti-inflammatory properties.

17. Turkish Eggplant:

Description:

A smaller variety of eggplant with a mild flavor.

Usage:

Grilled, roasted, or used in stews.

Health Benefits:

  • Low in calories.
  • They area good source of fiber and vitamins.

18. Tokyo Bekana (Chinese Cabbage):

Description:

Asian green with loose, frilly leaves.

Usage:

Salads, stir-fries, and soups.

Health Benefits:

  • Low in calories, high in vitamins A and C.

18. Tiger Nuts:

Description:

Tiger nuts (Cyperus esculentus) are small tuber root vegetables, often used as a snack or in baking.They are also known as earth almonds groundnut, and wild ginger, native to Asia and Africa. The small and brown nuts have a hard shell and sweet, nutty flavor.

Usage:

They can be eaten raw, dried, or in a variety of dishes or used in nut-free flour.

Health Benefits:

  • Rich in fiber, vitamins, and minerals.
  • They are gluten-free.

19. Tomatillo:

Description:

Tomatillo(Physalis philadelphica) is a small and round or egg-shaped fruit (edible portion) with a smooth skin and a papery husk. They are also known as Mexican husk tomatoes, native to Mexico and a popular part of Mexican cuisine. They offer green, red, purple, or yellow color and their flesh is juicy and has anacidic flavor.

Usage:

They can be eaten fresh, in salads, or used in jams, salsa verde, and sauces.

Health Benefits:

  • High in vitamins A and C.
  • They contain antioxidants and fiber.

20. Tepary Beans:

Description:

Tepary beans (Phaseolus acutifolius) are usually small, drought-resistant brown to white color beans including the legume family. They are native to the southwestern USA and northern Mexico. The white color bean is sweeter but the brown one has an earthy flavor. They are also called Pavi, Tepari, or Pawi.

Usage:

They have a nutty flavor and can be eaten fresh from the shell. They are cooked and used in soups, stews, or salads.

Health Benefits:

  • High in protein, fiber, and various nutrients.

21. Tree Collard Greens:

Description:

The leafy green is similar to collard greens but grows on a stalk.

Usage:

Cooked or raw in salads, wraps, or smoothies.

Health Benefits:

  • High in vitamins A and C.
  • They contain minerals like calcium and iron.

22. Turban Squash:

Description:

Turban squash is a type of winter squash with a unique turban-like shape. They are also termed as Japanese pumpkin, native to East Asia. It has a deep green or yellow-orange color with a round or oblong shape. The flesh is yellow and has a flavor of sweet and nutty but the thick hard shell is difficult to cut.

Usage:

Roasted, baked, or used in soups.

Health Benefits:

  • Rich in vitamins A and C, fiber, and antioxidants.

23. Tsunga (Jamaican Cress):

Description:

Tsunga is a leafy green vegetable with a peppery taste.

Usage:

Salads, sandwiches, or cooked as a side dish.

Health Benefits:

  • High in vitamins A and C, calcium, and iron.

24. Tokyo Turnip:

Description:

Tokyo Turnip is a small, round turnip with a mild flavor.

Usage:

Raw in salads, pickled, or cooked in various dishes.

Health Benefits:

  • Low in calories.
  • They are a good source of vitamins and minerals.

25. Tamarillo:

Description:

Tamarillo are small and round or egg-shaped fruits with a papery husk. They are also known as Tree Tomato and are native to Mexico and Central USA. The fleshisslightly spicy, tart, and lemony in flavor. They have thin, edible skin whose color is orange, yellow, or red.

Usage:

They can be eaten fresh and used in salsa verde, jams, jellies, sauces, and Mexican dishes.

Health Benefits:

  • Rich in vitamins, minerals, and antioxidants.

26. Tromboncino Squash:

Description:

Tromboncino Squashis a curved, elongated squash with a mild flavor.

Usage:

Grilled, roasted, or used in soups and stews.

Health Benefits:

  • Low in calories, a good source of vitamins and minerals.

27. Thai Basil:

Description:

Thai basil (Ocimumbasilicum var. thyrsiflora) is a variety of basil with a spicy, anise-like flavor. As its native is Thailand it is termed as Thai basil, anise basil, and cinnamon basil. Their leaves are very thin as well as pointy.

Usage:

Used in Thai cuisine, curries, and stir-fries, or can be eaten it dried or fresh.

Health Benefits:

  • Contains antioxidants, and may have anti-inflammatory properties.

28. Thai Chili Pepper:

Description:

Small and brightly colored Thai chili pepper (Capsicum annuum’ Bird’s Eye’) is a variety of chili pepper. They are also known as bird’s eye chili and are native to Mexico. They offer green to red or yellow and the shape is pointy thin.

Usage:

As they have a hot and spicy flavor, they are used in salads and sauces.

Health benefits:

  • They contain vitamins and minerals.

29. Thai Eggplant:

Description:

Thai eggplant (Solanum melongena), is small, round, and green, also popularly known as Aubergine or Japanese eggplant. They are a variety of eggplants that are native to Southeast Asia and popular in Sri Lankan cuisine. The shape and size of these eggplantsaresmaller and narrower than other varieties. Its taste is mild and sweet which differs from the western variety.

Usage:

They can be eaten raw. They also can used in chili pastes- whole or chopped.

Health benefits:

  • Thai eggplants contain dietary fiber, potassium, manganese, and antioxidants.

30. Trout Lettuce:

Description:

Salad green with delicate leaves.

Usage:

Salads, sandwiches, and garnishes.

Health Benefits:

  • Low in calories, and high in vitamins A and K.

31. Turkish Rocket:

Description:

Leafy green with a peppery taste.

Usage:

Salads, sandwiches, or cooked as a side dish.

Health Benefits:

  • High in vitamins A and C, calcium, and iron.

32. Tree Tomato:

Description:

Fruit with a tomato-like appearance, often orange or red.

Usage:

Eat fresh, in salads, or used in jams and sauces.

Health Benefits:

  • High in vitamins A and C, antioxidants, and fiber.

33. Tabasco Pepper:

Description:

Tabasco pepperis mainly grown in Mexico, a popular Mexican cuisine. These are usually small and spicy types of chili peppers. Though their native is in Mexico now they are grown worldwide.

Usage:

They are spicy and taste hot. They offer a variety of colors so they are popular in cuisine. The dried tabasco pepper can be ground to make powder for future use as a spice. They are often used in sandwiches or burgers as a condiment.

Health benefits:

  • Fresh Tabasco peppers are a rich source of vitamin C and B-complex vitamins.
  • It is required for collagen synthesis, and also helps boost immunity against viral diseases.

34. Tarwi:

Description:

Tarwi(Lupinus mutabilis) is a bean-type seeded plant in the legume family. Theygrow well in the highlands of Peru and are native to the Andes region. Seeds can be cooked diversely and they have a nutty flavor like other legumes. They are also termed as chocho,tarhui, tarhuino, or Peruvian lupin.

Usage

They contain oil that is used for cooking. They can be cooked or eaten whole. They also ground to make flour for use with breads and other dishes.

Health benefits:

  • They are a rich source of protein.
  • They are a good source of vitamins and minerals.
  • The seeds are a rich source of oil.

35. Topinambur:


Description:

Topinamber (Helianthus tuberosus) is usually a root vegetable and has brown skin with white fleshbelonging to the sunflower family. They are also known as Jerusalem artichokes, native to Central North America. It tastes like a cross between potato and artichoke.

Usage:

They can be eaten raw, cooked or roasted.

Health benefits:

  • They are a rich source of vitamins A, C, and K.
  • They are a good source of fiber.

Final Thoughts:

Incorporating these diverse ‘T’ vegetables into your diet not only adds a symphony of flavors but also provides a wealth of nutrients, contributing to your overall health and well-being. Whenever you are looking for a spicy taste, the above vegetables arethe best choice for you.

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