Discover a world of vibrant flavors and healthy choices with vegetables that start with the letter E! From crunchy favorites to surprising newcomers, these veggies add excitement to any meal. Whether you’re a gardening enthusiast or just looking to diversify your plate, exploring E-vegetables is both fun and flavorful. Let’s take a delicious journey through this unique list!
1. Earthnut Pea
Earthnut Pea is a perennial plant that produces edible tubers resembling chestnuts. These tubers are tasty when roasted or boiled and are native to Europe and West Asia. They add a nutty flavor to various dishes and are enjoyed as snacks or in hearty meals.
Nutritional Benefits
- Calories: Approximately 80 kcal per 100g
- Rich in vitamin C and potassium
- Good source of dietary fiber
- Contains antioxidants beneficial for health
How to Eat or Use It
- Roast or boil the tubers for a nutritious snack
- Add to stews or soups for extra flavor
Diet Compatibility
- Keto-friendly in moderation
- Pairs well with herbs and a dash of olive oil
2. Edamame
Edamame are young soybeans harvested before they become hard. These vibrant green pods are tasty and nutritious, making them popular as a snack or appetizer. They are commonly served boiled or steamed, often sprinkled with sea salt.
Nutritional Benefits
- Calories: 121 kcal per 100g
- High in protein and vitamin K
- Contains folate and manganese
- Rich in antioxidants and fiber
How to Eat or Use It
- Snack straight from the pod after boiling or steaming
- Add to salads or stir-fries for extra nutrition
Diet Compatibility
- Vegetarian and vegan friendly
- Great paired with rice or quinoa for a complete meal
3. Eddo
Eddo is a tropical root vegetable related to yam with a starchy and mild flavor. It is usually cooked before eating—boiled, grilled, or fried—and is a staple in many tropical dishes. Its texture is smooth and satisfying.
Nutritional Benefits
- Calories: About 112 kcal per 100g
- Good source of vitamin C and potassium
- High in dietary fiber
- Offers anti-inflammatory properties
How to Eat or Use It
- Cook and add to stews and soups
- Enjoy as boiled or roasted side dish
Diet Compatibility
- Gluten-free and vegan
- Compatible with low-fat diets
4. Eggplant
Eggplant, also called aubergine, is a large purple vegetable native to India. It belongs to the nightshade family and is high in dietary fiber and vitamin C. Eggplant is versatile and can be roasted, grilled, fried, or added to stews, making a delicious and healthy addition to many meals.
Nutritional Benefits
- Calories: 25 kcal per 100g
- Rich in dietary fiber and vitamin C
- Contains antioxidants like nasunin
- Anti-inflammatory properties
How to Eat or Use It
- Roast or grill for flavorful dishes
- Add to dips or salads
Diet Compatibility
- Vegan and vegetarian friendly
- Works well in low-calorie diets
5. Elephant Ears
Elephant Ears are tropical plants with very large, heart-shaped leaves. When prepared properly, the young leaves are edible and sometimes used in tropical cuisines. They add a unique texture and visual appeal to dishes.
Nutritional Benefits
- Provides dietary fiber
- Contains vitamin A and C
- Includes minerals like calcium and magnesium
How to Eat or Use It
- Cooked leaves can be added to stews or fried as greens
6. Elephant Foot Yam
Elephant Foot Yam is a starchy root vegetable common in tropical regions. It has a column-like shape and mild flavor. It is usually cooked by boiling, frying, or adding to curries, providing a good energy source.
Nutritional Benefits
- Calories: About 150 kcal per 100g
- Rich in carbohydrates and dietary fiber
- Contains vitamins B and C
How to Eat or Use It
- Boiled or fried as a side dish
- Add in curries and stews
7. Elephant Garlic
Elephant Garlic is not real garlic but a type of leek with a milder garlic-like flavor. Its large size makes it easy to peel and use. It can be eaten raw, roasted, or added to various recipes as a garlic substitute for a subtle flavor.
Nutritional Benefits
- Calories: 124 kcal per 100g
- Contains vitamins C and B6
- Offers anti-inflammatory compounds
How to Eat or Use It
- Roast and spread on bread
- Add raw to salads or dips
Diet Compatibility
- Low-calorie and vegan friendly
8. Endive
Endive is a leafy green with a slightly bitter taste, related to chicory. It can be eaten raw in salads or cooked in stir-fries and soups. It’s a good source of vitamins A and K, adding both crunch and nutrition to your plate.
Nutritional Benefits
- Calories: 17 kcal per 100g
- High in vitamins A and K
- Contains antioxidants and dietary fiber
How to Eat or Use It
- Eat raw in salads with a vinaigrette
- Cook in stir-fries or soups for a bitter note
9. Escarole
Escarole is a leafy green vegetable with broad, curly leaves and a slightly bitter flavor. It is commonly used in salads, soups, and sautés. Rich in vitamins A and K, it adds flavor and nutrients to various dishes.
Nutritional Benefits
- Calories: 23 kcal per 100g
- Provides vitamins A, K, and folate
- Contains antioxidants and dietary fiber
How to Eat or Use It
- Mix raw into salads with other greens
- Cook in soups or sautés for a slightly bitter taste
Jean Smith is a fitness enthusiast and blogger who focuses on fitness and a healthy lifestyle. She is passionate about assisting people in living healthier lifestyles and is constantly on the lookout for new and creative methods to stay fit and healthy. Her articles are excellent resources for anyone interested in improving their health and fitness.