1
Beetroot
Beta vulgaris
A deep crimson taproot with an earthy, sweet flavor, rich in nitrates and folate; the same plant gives us chard from its leaves.
You're looking for 8-letter vegetables containing B — here are 8 matches, each linked to a full profile.
List of 8-letter Vegetables that contain B
2
Broccoli
Brassica oleracea var. italica
A green flowering brassica with tightly clustered florets, descended from wild Mediterranean cabbage and prized for its fiber and vitamin C.
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
Kohlrabi
Brassica oleracea var. gongylodes
A swollen-stem cabbage relative — a bulb of crisp white-green flesh that tastes like a sweeter, milder broccoli stem, eaten raw or cooked across Northern European, Indian, and Vietnamese cuisines.
5
Mung Bean
Vigna radiata
A small green legume native to South Asia — dried mung beans cook quickly and are used in dals and porridges; sprouted they become bean sprouts; split yellow they make the silkiest dal; whole in Ayurvedic cooking they are considered the most easily digestible pulse.
6
Ricebean
Vigna umbellata
A small olive-green Indian Himalayan bean — once a major food crop in the Eastern Himalayas, now a "lost crop" being revived for its drought-resilience and unique nutritional profile.
7
Rutabaga
Brassica napus subsp. rapifera
A large yellow-fleshed Scandinavian root vegetable — a hybrid of cabbage and turnip, known as "swede" in Britain and central to Scandinavian, British, and Nordic-influenced cooking.
8
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.
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