100 Vegetables in Spanish

Imagine strolling through vibrant markets in Madrid or Barcelona, confidently pointing out the freshest tomate (tomato) for your salad or the perfect calabacín (zucchini) for a mouthwatering dish.

That dream will be a little closer after finishing this post on common (and not-so-common) vegetables in Spanish, so read on to get started. 


How to Say “Vegetables” in Spanish: Verduras

The word for “vegetable” in Spanish is verdura , while “vegetables” is verduras . The word verdura has its roots in Latin, deriving from verde, which means “green.”

In Spanish, verdura refers to various types of edible plants, primarily vegetables. It’s worth noting that while the word itself is feminine, it’s commonly used to refer to both masculine and feminine nouns.

Here are a couple of example sentences:

Asegúrate de incluir verdura en todas tus comidas para mantener una dieta saludable.  (Make sure to include vegetables in all your meals to maintain a healthy diet.)

Me encanta cocinar con verduras frescas.  (I love cooking with fresh vegetables.)

En esta receta, las verduras son el ingrediente principal.  (In this recipe, the vegetables are the main ingredient.)

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Vegetable Vocabulary in Spanish

Root Vegetables

A root vegetable is a type of edible plant where the part that is consumed is the underground portion, typically the root, tuber or bulb. Root vegetables often store a significant amount of nutrients and energy in their underground parts, making them valuable sources of vitamins, minerals, and carbohydrates.

Verduras de raíz Root vegetables
La zanahoria Carrot
La papa Potato
La batata Sweet potato
El rábano Radish
El nabo Turnip
La remolacha Beet
El nabo sueco Rutabaga
La chirivía Parsnip
La cebolla Onion

Cruciferous Vegetables

These delicious veggies are known for their distinctive four-petal cross-shaped flowers, which is where the name “cruciferous” originates. They’re highly nutritious and are often recognized for their potential health benefits, including being rich in vitamins, minerals and fiber.

Las verduras crucíferas Cruciferous Vegetables
El brócoli Broccoli
La coliflor Cauliflower
El repollo Cabbage
La col de bruselas Brussels sprout
La col rizada Kale
Las hojas de berza Collard greens
El bok choy Bok choy
El rábano daikon Daikon radish
La rúcula Arugula
El berro Watercress
Las hojas de mostaza Mustard greens
Las hojas de nabo Turnip greens
El rábano picante Horseradish

Legumes and Pods

A legume is a type of plant whose fruit is enclosed in a pod. They play a significant role in agriculture and human diets due to their nutritional value and ability to fix nitrogen in the soil.

Las legumbres Legumes
Los garbanzos Chickpeas / Garbanzo beans
Los frijoles negros Black beans
Los frijoles rojos Kidney beans
Los frijoles pintos Pinto beans
Los frijoles blancos Navy beans
Las habas Lima beans
Los frijoles mungo Mung beans
Los frijoles azuki Adzuki beans
Los frijoles arándano Cranberry beans
Las habas Favabeans/Broad beans
Los guisantes verdes Green peas
Las vainas de guisantes Snow peas
Los guisantes crujientes Snap peas
Las lentejas partidas Split peas
Las alubias ojo negro Black-eyed peas
Las habas de soja Soybeans
Las edamames Edamame
Las lentejas Lentils
Las lentejas rojas Red lentils
Las lentejas verdes Green lentils

Allium Vegetables

Allium vegetables belong to the Alliaceae family and are known for their distinct flavor and aroma. They’re widely used in cooking to enhance the taste of various dishes and also offer potential health benefits.

Las verduras allium Allium vegetables
La cebolla Onion
El ajo Garlic
El chalote Shallot
El puerro Leeks
El cebollín Scallion/Green onion
La cebollina Chive

Leafy Greens

These leafy greens are rich in vitamins, minerals and antioxidants, making them important components of a healthy diet.

Las verduras de hojas verdes Leafy greens
Las espinacas Spinach
La col rizada Kale
La lechuga Lettuce
La lechuga iceberg Iceberg lettuce
La lechuga romana Romaine lettuce
La acelga suiza Swiss chard
Las hojas de berza Collard greens
La rúcula Arugula
Las hojas de mostaza Mustard greens
Las hojas de nabo Turnip greens
Las hojas de remolacha Beet greens
El bok choy Bok choy
El berro Watercress
La achicoria roja Radicchio
La endibia Endive
La escarola Escarole
La lechuga romana Romaine
La col Cabbage
La acedera Sorrel
La verdolaga Purslane

Miscellaneous Vegetables

These vegetables offer a wide range of flavors and textures, and they can be used in various culinary applications.

El espárrago Asparagus
La alcachofa Artichokes
El quimbombó Okra
La berenjena Eggplant
El pepino Cucumber
El pimiento Bell pepper
El tomate Tomato
El tomatillo Tomatillo
El calabacín Zucchini
El calabacín de verano Summer squash
El calabacín de invierno Winter squash
El apio Celery
El ruibarbo Rhubarb
Los brotes de bambú Bamboo shoots
El tupinambo Jerusalem artichokes
El colirrábano Kohlrabi
El repollo chino Chinese cabbage

Regional Vegetables Across the Spanish-speaking World

Hungry for more? Here are some regional vegetables from different parts of the Spanish-speaking world:

  • Yuca (Cassava) — Common in Latin America and the Caribbean, yuca is a starchy root vegetable used in various dishes, including soups, stews and fried food.
  • Jicama  — Found in Mexico and Central America, jicama is a crunchy, slightly sweet root vegetable often enjoyed raw in salads or as a refreshing snack.
  • Aji Amarillo  — This yellow chili pepper is a staple in Peruvian cuisine. It’s used to add flavor and heat to dishes like ceviche and causa.
  • Malanga  — Popular in the Caribbean and parts of Central and South America, malanga is a root vegetable that can be cooked in similar ways to potatoes.
  • Chayote — Widely consumed in Latin America, particularly in Mexico, chayote is a green, pear-shaped vegetable often used in salads, soups and stews.
  • Calçots  — Hailing from Catalonia in Spain, calçots are a type of green onion or scallion that is typically grilled and served with romesco sauce.
  • Nopal (Prickly Pear Cactus) — A key ingredient in Mexican cuisine, nopal is a cactus plant known for its edible paddles. It’s used in salads and tacos, among other dishes.
  • Taro — Popular in Puerto Rico and other parts of the Caribbean, taro is a starchy root vegetable that can be boiled, fried or used in stews.
  • Auyama (West Indian Pumpkin) — Common in the Caribbean, auyama is a type of squash used in soups, stews and even desserts.
  • Picante de Cayena  — Cayenne pepper is used extensively in Dominican Republic cuisine to add a spicy kick to dishes and sauces.


These delicious vegetables might be healthy for your body but the Spanish vegetable vocabulary words are healthy for your brain! Practice them by using them in conversations or watching them in use naturally on FluentU’s many videos.

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