Vegetables that Start with the Letter M

Vegetables are an important part of a healthy and balanced diet, providing essential vitamins, minerals, and fiber to the body. There are many different types of vegetables, each with its own unique flavor, texture, and nutritional benefits.

In this article, we will explore some of the most popular vegetables that start with the letter “M.” (You may also be interested in Fruits That Start With M and Fruits and Vegetables That Start With M)

Vegetables That Start With M

Here are vegetables beginning with the letter M:

Mushrooms

Mushrooms are a type of fungus that grow above ground and have a fleshy cap and stem. They are a popular ingredient in many dishes and come in a variety of types, including shiitake, portobello, and button mushrooms. Mushrooms are low in calories and rich in vitamins, minerals, and antioxidants. They are also a good source of protein and dietary fiber.

Mustard greens

Mustard greens are leafy vegetables that are part of the Brassica family, which includes broccoli, cabbage, and kale. They have a slightly bitter taste and are often used in salads, stir-fries, and soups. Mustard greens are low in calories and high in vitamins A, C, and K, as well as calcium, iron, and potassium. They also contain antioxidants and anti-inflammatory compounds.

Mizuna

Mizuna is a type of Japanese mustard green that has a peppery taste and is often used in salads and stir-fries. It has a delicate texture and a slightly sweet flavor. Mizuna is a good source of vitamins A, C, and K, as well as calcium and iron. It also contains antioxidants and anti-inflammatory compounds.

Mung bean sprouts

Mung bean sprouts are sprouted from mung beans and are commonly used in Asian cuisine. They have a crunchy texture and a mild, nutty flavor. Mung bean sprouts are low in calories and high in protein, vitamins, and minerals. They are also a good source of antioxidants and anti-inflammatory compounds.

Malanga

Malanga is a root vegetable that is popular in Latin American and Caribbean cuisine. It has a brown, hairy exterior and a starchy, white flesh. Malanga is a good source of fiber, vitamins, and minerals, including vitamin C, potassium, and magnesium. It is also low in calories and fat. Malanga can be boiled, mashed, or fried and used in a variety of dishes, including soups, stews, and fritters.

Mangetout (snow peas)

These are a type of pea pod that are eaten whole while the peas inside are still immature. They are commonly used in stir-fries, salads, and as a side dish.

Marrow

Marrow is a type of squash that is typically harvested when it is young and tender. It can be cooked in a variety of ways, including roasting, grilling, or sautéing, and is a good source of vitamins and minerals.

Martynia (cat’s claw)

Martynia is a type of plant that is also known as cat’s claw due to its distinctive claw-like seed pods. The pods are edible and can be used in a variety of dishes, including stews, soups, and curries.

Mashua

Mashua is a root vegetable that is native to the Andes Mountains. It is similar in appearance to a sweet potato, and can be boiled, mashed, or roasted. It is a good source of vitamins and minerals, and is also high in antioxidants.

Mâche (corn salad)

Mâche, also known as corn salad, is a type of lettuce that is native to Europe. It has small, dark green leaves that are tender and slightly nutty in flavor. It is commonly used in salads, and is also a good source of vitamins and minerals.

Mexican sour gherkin (Melothria scabra)

Also known as cucamelon, this tiny fruit is native to Mexico and Central America. Resembling miniature watermelons, they have a crunchy texture and a tangy, sour flavor that’s similar to cucumbers. They can be eaten raw or pickled, and are a good source of vitamin C and antioxidants.

Microgreens

Microgreens are young vegetable greens that are harvested just a few weeks after germination. They are packed with nutrients and come in a variety of flavors and colors. They are often used as a garnish or added to salads and sandwiches, and are a popular ingredient in fine-dining restaurants.

Maca root (Peruvian ginseng)

Maca root is a type of root vegetable that is native to the Andes mountains of Peru. It has been used for thousands of years as a medicinal plant and is believed to have several health benefits, including increased energy, improved mood, and enhanced libido. Maca root is also a rich source of vitamins and minerals, including vitamin C, iron, and copper, and can be eaten fresh or dried and powdered.

Morogo (African spinach)

Also known as Amaranthus blitum, this leafy green vegetable is commonly found in Africa and Asia. It has a slightly bitter taste and is often used in stews, soups, and curries. It is a good source of fiber, vitamins, and minerals, and has been traditionally used to treat a variety of ailments.

Moth bean (matki)

Moth bean is a small, drought-resistant legume that is commonly grown in India and other parts of Asia. It is often used in curries, stews, and salads, and has a nutty, earthy flavor. It is a good source of protein, fiber, and vitamins, and is also known for its health benefits, including improved digestion and lower cholesterol levels.

Murasaki imo (Japanese purple sweet potato)

This variety of sweet potato is native to Japan and has a deep purple skin and flesh. It has a slightly sweet, nutty flavor and a soft, creamy texture. It is often used in Japanese cuisine, and can be roasted, steamed, or mashed. It is a good source of fiber, vitamins, and antioxidants.

Mooli (Daikon radish)

Mooli, also known as daikon radish, is a root vegetable commonly used in Asian cuisine. It has a mild and slightly sweet flavor and a crispy texture that makes it a popular ingredient in salads, pickles, and stir-fries. Mooli is also rich in vitamin C and other antioxidants, as well as fiber and potassium.

Mirliton (chayote squash)

Mirliton, also known as chayote squash, is a type of gourd that is popular in Latin American and Caribbean cuisine. It has a mild flavor and a texture that is similar to zucchini, making it a versatile ingredient in soups, stews, and stir-fries. Mirliton is also low in calories and high in fiber, as well as vitamin C and potassium.

Mulukhiyah

Mulukhiyah, also known as jute leaf, is a leafy vegetable that is commonly eaten in Middle Eastern and North African cuisine. It has a slightly bitter and earthy flavor and a slimy texture when cooked. Mulukhiyah is a rich source of vitamins A and C, as well as iron and calcium, and is often used to make a traditional soup or stew.

Other Vegetables Lists

• Vegetables List A-Z in Alphabetical Order
• Vegetables that Start with A
• Vegetables that Start with B
• Vegetables that Start with C
• Vegetables that Start with D
• Vegetables that Start with E
• Vegetables that Start with F
• Vegetables that Start with G
• Vegetables that Start with I
• Vegetables that Start with M
• Vegetables that Start with R
• Vegetables that Start with X
• Vegetables that Start with Y
• Vegetables that Start with Z
• Vegetables Lists A-Z
• 100 Vegetable Names (Most Common in the World)