Food & Drink

Popular Vegetables

Common vegetables with nutritional data, origin regions, and cooking methods.

25 rows6 columns1 views0 downloadsSource: USDA FoodData CentralUpdated: 2/18/2026
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25 of 25 rows
Name
Calories (per 100g)
Fiber (g/100g)
Origin Region
Color
Best Cooked Method
Broccoli342.6MediterraneanGreenSteamed or roasted
Carrot412.8Persia (Iran)OrangeRaw or roasted
Spinach232.2Persia (Iran)Dark GreenSauteed or raw
Tomato181.2South AmericaRedRaw or roasted
Potato772.2South America (Andes)Brown / YellowBaked or mashed
Sweet Potato863Central/South AmericaOrangeBaked or roasted
Bell Pepper312.1Central AmericaRed / Yellow / GreenGrilled or raw
Onion401.7Central AsiaWhite / Red / YellowSauteed or caramelized
Garlic1492.1Central AsiaWhiteMinced and sauteed
Cucumber150.5South Asia (India)GreenRaw (salad)
Zucchini171Central AmericaGreenGrilled or spiralized
Cauliflower252MediterraneanWhiteRoasted or mashed
Kale493.6Eastern MediterraneanDark GreenMassaged raw or sauteed
Asparagus202.1Eastern MediterraneanGreenGrilled or roasted
Corn862.7MexicoYellowBoiled or grilled
Peas815.7Middle EastGreenSteamed or boiled
Celery141.6MediterraneanGreenRaw or braised
Eggplant253South Asia (India)PurpleGrilled or roasted
Brussels Sprouts433.8BelgiumGreenRoasted with olive oil
Mushroom221WorldwideWhite / BrownSauteed
Beet432.8MediterraneanRed / PurpleRoasted
Radish161.6Southeast AsiaRed / WhiteRaw (salad) or pickled
Artichoke475.4MediterraneanGreenSteamed or braised
Lettuce151.3Egypt / MediterraneanGreenRaw (salad)
Cabbage252.5EuropeGreen / PurpleBraised or fermented (sauerkraut)
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