Getting the right amount of veggies can help you start your day right, and a good diet is not complete without vegetables. After all, they are an important source of nutrients like fiber.
In this article, you’ll see several veggies that start with the letter A. You’ll also learn about their health benefits and the foods they go well with.
So without further ado, let’s get started.
1. Amaranth leaves
Amaranth leaves are a good source of fiber, vitamins A and C, and minerals like iron and calcium. They have a slightly bitter taste, which you can offset by adding them to dishes with other strong flavors.
These leaves are common in Indian and Chinese cuisine and you can enjoy them cooked or raw.
They are also a popular choice for salads and other raw dishes, such as stir-fries, soups, and stews, or as a wrapping for sushi.
The artichoke is a perennial thistle that originates in the Mediterranean region. The edible portion of the plant consists of flower buds before they bloom. Once the buds bloom, the petals are tough and inedible.
They were first cultivated by the ancient Greeks and Romans. And the name “artichoke” derives from the Arabic word al-kharshuf.
The artichoke plant is a member of the Asteraceae family, which also includes the sunflower, daisy, and chrysanthemum. The plant grows to a height of about five feet and has large, spiky leaves.
The flower buds are green and have a prickly texture. When cooked, the buds soften and turn a violet-blue color.
These veggies are rich in fiber and antioxidants. They are also a good source of vitamins, and minerals such as magnesium, potassium, and calcium. Artichokes have a number of health benefits, including lowering cholesterol levels and improving digestion.
You can either boil, steam, grill, roast, or bake them. Also, you can eat them raw, but they are often quite tough and bitter when eaten in this way. When cooking artichokes, it is important to remove the inedible outer leaves and the hairy choke before eating.
Arugulas are dark green, leafy veggies that start and are part of the cruciferous family, which includes broccoli, brussels sprouts, and kale. It has a slightly peppery flavor that goes well with salads, as a garnish, or a side dish.
Also, it contains calcium, iron, magnesium, antioxidants, and phytochemicals that have many health benefits.
Arugula is low in calories and fat, and it is a good source of fiber and protein.
Asparagus is a perennial plant that grows in many parts of the world. It has thick, fleshy roots and long, slender stems that can grow up to 1.5 meters in height. The asparagus plant produces small, greenish-white flowers that bloom in the springtime.
It is a good source of vitamins A, fiber, and folic acid. It also contains a number of minerals, including iron, potassium, and calcium. You can eat asparagus fresh, cooked, or canned, or use it as a garnish or ingredient in salads, soups, and others.
If you want to try this veggie, it is available year-round in most supermarkets. Fresh asparagus should be firm and have closed tips. So, avoid asparagus that is limp or has open tips.
Also, when cooking asparagus, try not to overdo it, as this can cause the vegetable to become mushy.
Arrowroots are starchy root veggies that start with A. You can use them as a thickening agent when cooking and they are native to Central and South America.
This veggie is often found in many different forms, including powder, flour, and starch. It is a good source of dietary fiber and contains several minerals, including potassium and magnesium.
Arrowroot powder is the most common form of arrowroot people use in cooking. It is made by grinding the dried root into a fine powder, and it is a good gluten-free alternative to wheat flour. You can also use this powder to thicken sauces, soups, and puddings.
Arrowroot flour is made from the whole root and has a slightly coarser texture than arrowroot powder. Its flour can be used in baking, but it may result in a slightly gummy texture.
6. Acorn squash
Acorn squash is a type of winter squash that is typically dark green or orange in color. It has a ridged, bumpy exterior and a sweet, nutty flavor.
Also, you can either roast, bake, or steam Acorn when adding it to soups and stews.
7. Agathi Keerai
Agathi Keerai is a leafy hummingbird vegetable that is a major part of Indian cuisine. It has a slightly bitter taste and you can use it in curries or as a side dish. This veggie is high in iron and other nutrients, making it a healthy addition to your diet.
Arracacha is a starchy root vegetable that is popular in South America. It has white or light brown flesh and a slightly sweet taste. Also, you can pair it with soups, stews, and curries.
Aonori is a type of green seaweed that is common in Japanese cuisine. It has a mild, savory flavor that goes well as a topping for rice and noodles, or as an ingredient in soups and stews.
Aonori is rich in vitamins and minerals and is a good source of dietary fiber.
Arame is a type of kelp or seaweed, that is popular in Asian cuisine. You can use it as a vegetable or noodle in soups and stir-fries.
Besides, it has a mild, slightly sweet flavor and is rich in minerals, including iodine, calcium, and magnesium.
How many artichokes can you eat a day?
30-38g for men and 21-25g for women. It’s always better to stay within this margin if you must eat artichokes daily.
Are all vegetable leaves edible?
No, not all. Many vegetable leaves are edible but others are best cooked before eating.
What part of vegetables is not so edible?
Vegetable seeds and stripped peels are often known as waste and should not be eaten.
Eating vegetables is important for maintaining a balanced diet and good health. Luckily, veggies that start with the letter A like artichokes, asparagus, and avocado, each have unique nutritional benefits.
For example, artichokes are a good source of fiber, asparagus is a good source of vitamins A and C, and avocado contains healthy fats. Including a variety of vegetables in your diet is the best way to ensure that you’re getting all the nutrients you need.
Thanks for reading.
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