3-syllable Vegetables that contain U

List of 3-syllable Vegetables that contain U

1

Brussels Sprouts

Brassica oleracea var. gemmifera

Tiny cabbage-like buds growing along a tall stalk — the most-divisive vegetable of the 20th century, transformed in the 21st through high-heat roasting and dramatic genetic improvement.

2

Chayote Squash

Sechium edule

A pale green Mexican squash with a single seed and crisp watery flesh — a staple across Latin America, the Caribbean, and Asian diasporas, eaten in soups, stir-fries, and salads.

3

Cucumber

Cucumis sativus

A crisp, watery fruit (botanically) eaten as a vegetable — sliced fresh, pickled, or blended into cold soups, with cooling associations everywhere it grows.

4

Lotus Root

Nelumbo nucifera

The starchy underwater rhizome of the sacred lotus plant — when sliced, each round reveals a beautiful symmetrical pattern of hollow tunnels that allows the plant to transport oxygen to its submerged roots; crispy when stir-fried, chewy when simmered, and prized across East and Southeast Asian cuisines.

5

Quinoa

Chenopodium quinoa

A South American seed crop of an Andean plant related to spinach and beets — a complete protein eaten as a grain-substitute, sacred to the Incas, now globally popular.

6

Runner Bean

Phaseolus coccineus

A long-podded climbing bean from the Mexican highlands — grown across British and Eastern European gardens for its prolific harvest, eaten as fresh long pods rather than dried beans.

7

Tigernut

Cyperus esculentus

A wrinkled brown tuber (not actually a nut) eaten as a snack across Africa and the Mediterranean — and the foundation of Spain's beloved horchata de chufa, dating back to Moorish-era Valencia.

8

Turmeric

Curcuma longa

A bright orange-yellow rhizome from a tropical Asian plant — fundamental to South Asian and Southeast Asian cuisine, the source of curry's golden color, and the focus of an enormous global "anti-inflammatory" supplement industry.

9

Ulluco

Ullucus tuberosus

A small, brightly colored Andean tuber — pink, yellow, red, or speckled — eaten across Peru, Bolivia, and Ecuador for its waxy, slightly mucilaginous flesh and earthy sweetness.

10

Urad Bean

Vigna mungo

A small black-skinned cream-fleshed lentil (also called black gram) — the foundation of South Indian cuisine, the protein in dosa and idli batters, and the dal in dal makhani.

11

Xigua

Citrullus lanatus

The Chinese name for watermelon (西瓜, "western melon"), often listed under X for letter-game purposes — a refreshing cucurbit treated as a vegetable in some Chinese cooking applications.

12

Yuca Root

Manihot esculenta

The starchy tuberous root of the cassava plant — a global staple crop feeding over 800 million people under different names worldwide, from Latin America's yuca frita to Nigeria's fufu to Brazil's pão de queijo.

13

Zucchini

Cucurbita pepo

A summer squash with thin green skin and tender white flesh, harvested young; mild-flavored and absorbent of whatever it's cooked with.