Whether you’re an avid gardener or love eating, knowing the variety of vegetables is important. This is the best way to understand the individual letter of the alphabet each time.
If you’re passionate about the letter A or to know which vegetables start with the first alphabet letter, it’s worth noting that we’ve put together a list of know the top vegetables that start with A.
Typically, some vegetables can even survive the cold and hot weather. This is because they are resistant to cold and hot weather. The sugar content in the vegetables causes them to freeze at the lower point, allowing them to survive in cold weather.
Moreover, this results in hardy vegetables that taste sweeter in the colder months, making the winter ideal for harvesting.
Top Vegetables That Start With A
It is a spring vegetable packed with minerals and vitamins, making it a great addition to a different diet. Just a half-cup (90 grams) of this vegetable is enough for one-third of daily folate needs. Also, this offers a high level of selenium, thiamin, riboflavin, and vitamin K.
Adequate folate intake from sources such as asparagus may protect against disease and prevent neural tube congenital disabilities when one is pregnant. Likewise, asparagus can assist the liver by protecting it from toxic effects and supporting its metabolism.
This vegetable is low in fat and vitamins, fiber, antioxidants, and minerals. Also, artichoke is rich in vitamins K and C and foliate and supplies important minerals like magnesium, potassium, iron, and phosphorus.
Medium artichokes contain nearly 7 grams of fiber, which is 23 to 28% of an RDI (Reference Daily Intake).
It has an average of 60 calories per artichoke and about 4 grams of protein, more than plant-based foods.
After all, artichokes are the most antioxidant-rich vegetables. Leaf extract from this vegetable can promote new tissue growth and protect the liver from damage. Also, it increases bile production, which helps to remove harmful toxins from the liver.
Arrowroot is a tropical vegetable native to Indonesia. It is usually made into a powder known as arrowroot flour. This powder comes from the plant’s rhizome, the multi-rooted underground stem that stores energy and starch.
Arrowroot is mainly used in the kitchen because it is suitable for savory and sweet foods, although it can have medicinal properties.
In addition to being packed with protein and various nutrients, arrowroot is easy to digest, which makes it ideal for older adults and children who may require softer foods.
Arrowroot has high protein content compared to other tubers, containing 5 grams in every 1 cup, while a similar amount of yam contains 2.3 grams.
It also provides more than 100% of DV for folate essential for DNA formation and pregnancy. Low vitamin levels are associated with the increased risk of chronic diseases such as cancer and congenital disabilities.
4. Amaranth leaves
These vegetables become the best source of potassium. Adequate potassium levels in the body help transport oxygen to the brain that stimulate cognitive function and nerve activity and reduces the risk of stroke.
Also, potassium in amaranth leaves can improve brain function by maintaining the electroconductivity in your brain. Likewise, they have magnesium, a mineral that reduces the risk of high blood pressure, thus protecting against heart disease.
Similarly, magnesium has many other benefits that include calming anxiety and nerves, increasing energy, preventing osteoporosis, and relieving muscle cramps and pain.
Amaranth leaves are an essential source of fiber, making them helpful in reducing constipation. Also, they are more digestible when compared to other leafy greens such as kale that often need to be cooked or massaged before you eat to improve digestibility.
5. Arugula leaves
Arugula leaves, also called roquette or arugula, are soft, bite-sized, and bitter. Along with other green leafy vegetables, arugula is rich in beneficial polyphenols and nitrates.
High nitrate intake can lower blood pressure, reduce the level of oxygen required during exercise, and improve athletic performance. While a healthy vegetarian diet generally reduces cancer risk, these vegetables may have specific anti-cancer benefits.
Arugula leaves are glucosinolates sources that are sulphur-containing substances responsible for the bitter taste of plants and their anti-cancer effects.
The body can break down glucosinolates into valuable compounds, like sulforaphane. The capacity to halt HDAC enzymes can make sulforaphane-containing foods a potentially important part of cancer treatment in future.
6. Alfalfa sprouts
Every cup of alfalfa sprout has only eight calories and a good level of vitamin K.
Also, these sprouts contain several compounds that promote good health, including Flavonoids, a polyphenol type known for its antioxidant and anti-inflammatory effects, and saponins, a bitter substance with health benefits.
Also, they have phytoestrogens, the plant compounds which resemble natural estrogens
Traditionally, alfalfa sprouts have been used by some to treat various health conditions, including kidney problems and arthritis.
Likewise, these vegetables contain antioxidants that are compounds that can help fight diseases like heart disease and cancer. Consuming these sprouted legumes can have other benefits.
Germinating or growing seeds increase their amino acid and protein content. Also, they improve alfalfa digestibility and other seeds and then increase the fiber content.
Arracacha is in the same family as carrots and celery. The three major varieties, with a distinctive yellow, purple, and white roots, are often mixed with beans, coffee, and corn. Arracacha generates a high investment return and is a valuable crop for poor farmers.
The dense pulpy roots, richer in flavor and texture than potatoes, can be boiled or roasted and used as a side dish to taste various dishes, from desserts to soups.
The young stems can be used as cooked vegetables or salads, and the leaves are used to feed livestock. Arracacha starch’s small grain size makes it easily digestible, hence a good puree or soup for the elderly, babies, or the disabled.
The roots, which are processed, are used as the thickening agent in instant soups and infant formulas.
The root’s short shelf life means that it needs to reach the consumer within one week after harvest, and a plant can be vulnerable to viruses.
Essentially, arracacha is the crucial food in the Andes, but it has a more significant influence in Brazil, which was cultivated for about 100 years and is an important crop that generates income for thousands of farmers.
The crop improvement programs in Brazil have managed to develop varieties grown in seven months and can benefit other high Andean shipowners.
8. Arame seaweed
Arame seaweed is a kelp species, brown algae, known for use in Japanese cooking. It has been used in delicious Japanese cuisine alongside omega-3 rich fish, vegetables, fresh, and soups dishes.
When added to arame seaweed salad, appetizers, and main courses, the health benefits of arame seaweed are undeniably strong and help keep people happy, strong, and healthy.
If you have ovarian cysts, heavy periods, or PMS symptoms, arame seaweed can help regulate the hormone because it is high in iodine.
Likewise, if you suffer from a thyroid problem, talk to the doctor before using the vegetable in large amounts daily, as iodine can be harmful in these cases.
It is the edible green seaweed, also called the green laver. Containing calcium and magnesium, aonori is eaten in fine form or when dry throughout Japan.
It can be used sticky fermented soybeans, Japanese savory pancakes, and topping for pasta and soups, stir-fries, and dishes. You can find Aonori packages in Asian supermarkets and online stores.
This vegetable adds savory to different foods such as wakame, kelp, and other seaweeds being used in Japanese cooking.
Aonori’s smell is usually compared to the matcha green tea powder smell caused by dimethyl sulfide (DMS) produced by phytoplankton and certain land-based plants.
10. Adzuki beans
The adzuki beans, also known as aduki or azuki, are small beans grown throughout the Himalayas and East Asia. Although they come in different colors, they are the most popular.
Adzuki beans are associated with health benefits, from weight loss and heart health to low risk of diabetes and improved digestion.
In addition, they’re easy to combine with different foods. Also, adzuki beans provide many antioxidants that are beneficial plant compounds to protect the body against diseases and aging.
In the same case, these vegetables contain about 29 antioxidants, making them the most antioxidant-rich foods.
Nevertheless, like over beans, adzuki beans contain anti-nutrients, which reduce the body’s ability to absorb the minerals in the beans.
Sprouting, fermenting, and soaking beans before use is the best ways to lower the ant- nutrient level and make them easier to digest.
Vegetables make food more flavor to the food you want to eat. In addition, they have the health benefits like maintaining healthy bones, promoting healthy skin, and reducing the risk of heart disease acts as an antioxidant.
Likewise, they improve digestion, make it easier for asthmatics to breathe, provide vitamin C, and relieve headaches. Now you know the top vegetables that start with A.