Although commonly used as vegetables, tomatoes are botanically classified as fruits because they develop from a flower and contain seeds.
The first cultivated carrots were purple and yellow. Orange carrots were later developed in the Netherlands in the 17th century.
NASA and the University of Wisconsin partnered to grow potatoes aboard the Space Shuttle Columbia in 1995.
Cut onions can absorb bacteria from their environment, which is why it’s advised not to store sliced onions uncovered.
Per calorie, broccoli contains more protein than steak, though you’d have to eat a lot of it to match a full portion of meat.
Thanks to Popeye the Sailor, spinach sales in the U.S. increased by 33% during the 1930s.
Ancient civilizations like the Egyptians and Greeks used garlic for its medicinal properties, especially for heart and digestive health.
Cucumbers have one of the highest water contents of any vegetable, making them very hydrating and refreshing.
Maize, or corn, is technically a large grain-bearing grass and one of the most grown crops in the world.
The Scoville scale is used to measure the spiciness of chili peppers, based on capsaicin concentration.
Green, yellow, orange, and red bell peppers are often just the same variety at different ripeness stages.
Ancient Egyptians grew lettuce more than 6,000 years ago, and it was considered a sacred plant.
In 16th-century France, peas were considered a delicacy and were served only in royal courts.
Mushrooms are fungi, not true vegetables, although they are often grouped with vegetables in cooking.
Despite their similar name and appearance, sweet potatoes and white potatoes come from different plant families.
Asparagus is a perennial vegetable that takes a few years to mature before it can be regularly harvested.
Radishes are one of the fastest-growing vegetables, often ready to harvest in just 3–4 weeks.
Beets have been historically used to dye fabrics due to their deep red pigments.
An artichoke is actually the bud of a flower, and if not harvested, it blooms into a beautiful purple blossom.
Celery is so low in calories that the body uses more energy to digest it than it provides—known as a "negative-calorie" food.
Though used as a vegetable, zucchini is botanically classified as a fruit because it develops from a flower and contains seeds.
Eggplants belong to the nightshade family, which includes some toxic plants, causing early cultures to fear them.
Brussels sprouts are named after the city of Brussels in Belgium, where they gained popularity in the 16th century.
Kale is loaded with vitamins A, C, K, and calcium, making it one of the most nutrient-dense leafy greens.
Okra was cultivated in Egypt as early as the 12th century B.C. and was valued for its edible pods and seeds.
Before potatoes became widespread, turnips were a major staple food in Europe.
Despite the name, Swiss chard originated in the Mediterranean and was named by a Swiss botanist.
While white is the most common, cauliflower can naturally occur in purple, green, and orange varieties due to antioxidants.
Like onions, horseradish releases volatile compounds that can irritate your eyes and nose when grated.
Leeks have long been a national emblem of Wales and were worn by soldiers in battle for identification.
Pumpkins are fruits botanically, but they’re used as vegetables in cooking, especially in soups and savory dishes.
Garlic is often planted near other crops because it naturally repels insects and pests with its strong smell.
Fermented cabbage, or sauerkraut, is a popular probiotic food with roots in Eastern European cuisine.
Although it's a vegetable, rhubarb is often sweetened and used in desserts like pies and crumbles.
Capsaicin, the compound that makes chili peppers hot, has been shown to slightly increase metabolism.