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The 10 Most Popular Vegetables in the World and Where to Find them

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The 10 most popular vegetables in the world and where to find them

 

 

All vegetables are good, but not all vegetables are created equal.

 

The world has thousands of different types of plants and vegetables, but some are more popular than others and many can be found almost anywhere in the world. 

 

If you’re trying to add more produce to your diet but aren’t sure where to start, consider the most popular vegetables in the world and where to find them. 

 

You’ll be introduced to fresh new flavors from around the globe and can add some variety to your meals with minimal effort on your part.

 

Let’s take a look at the top 10 most popular vegetables that people eat on the planet, as well as where they grow best. 

 

In no particular order, let’s get started!

 

 

 

 

1. Tomatoes

 

For over 5,000 years, tomatoes have been used as food. 

Evidence for their domestication can be found in the Eastern Mediterranean region about 3,500 years ago. 

 

The tomato belongs to a family of plants known as nightshades. 

There are many varieties of tomatoes that vary by shape, color, size, and level of sweetness. 

 

Fresh tomatoes contain more antioxidants than any other fruit or vegetable! 

Tomatoes rank at number 9 on the list of foods highest in antioxidant content. 

 

Antioxidants protect our cells from damage, which is linked to diseases like cancer and heart disease. 

 

And this veggie’s not just for salads—tomatoes make amazing sauces, pizzas, burgers, and more! 

 

They’re also great because they come in so many different shapes and sizes-yousweet ones can buy round ones or long ones; big ones or small ones; red ones or yellow ones; sweet ones or not so sweet…it’s up to you!

 

 

 

 

2. Corn

 

Insects are likely why corn is so prevalent as an ingredient today. 

 

When a type of grain, ground for flour, became contaminated with eggs of Sitophilus moth larvae that were eating their way through the stores of stored grain, Native Americans roasted this “mad” or “crazy” corn until it was charred on the outside. 

 

In doing so, they got rid of some of the toxins present in the flour (i.e., free-flowing nitrites) while also rendering it more edible than other grains that had been similarly contaminated by insects. 

 

Today, corn is widely grown in many countries because of its natural propensity to grow anywhere there’s enough water and sun. 

 

It can be prepared in many ways: 

boiled whole, as if it were a vegetable; 

ground into flour. 

alcoholic fermentation 

groats, meal, or grits made from hominy; 

popped popcorn over hot coals; 

can be canned or frozen as kernels—or creamed, deep fried, or eaten raw off the cob (with butter).

 

The health benefits of corn include low fat content and high levels of dietary fiber, vitamin C, magnesium, phosphorus, and potassium. 

Corn can be found in supermarkets all over the world.

 

 

 

 

3. Bell Peppers

 

Red, green, yellow, and orange bell peppers are all very popular. 

They are great for cooking because they hold up well and have a good crunch to them. 

 

They can be found on the shelf year-round because they come from greenhouses with controlled light systems that extend production of some crops well into winter. 

 

Bell peppers are easy to prepare because they can be eaten raw or cooked and their skin is edible if you choose not to remove it. 

 

When cut into long strips, called fajitas, they make an excellent addition to any Mexican dish. 

 

You’ll also see them finely chopped and added to soups and salads for color as well as taste. 

 

One word of caution, though: keep the seeds out! 

If you’re eating these while they’re still green, there’s a higher chance of getting an upset stomach. 

 

Store your harvested peppers at about 70 degrees Fahrenheit (20 degrees Celsius).

 

The health benefits of black pepper include relief from indigestion, asthma, gastric ulcers, and irritable bowel syndrome. 

 

Sprinkle crushed peppercorns onto your favorite recipes like meatloaf or mashed potatoes for a spicy touch.

 

 

 

 

4. Onions

 

There are many different varieties of onions, but yellow onions have an unmistakable sharp taste that is sure to clear your sinuses. 

 

Yellow onions are typically a little bit pricier than their counterparts, but can be found at any grocery store or market near you. 

They also make great additions to salads, sandwiches, and sauces. 

 

Another common variety of onion is the white onion, which has a more mellow flavor with hints of sweetness, as well as brown onions, which have a slightly sweeter flavor similar to what one might expect from a sweet onion like Vidalia. 

 

The last type of onion worth mentioning is green onions, which are milder versions of their cousins and can be used in just about anything. 

-salad dressings, side dishes, on top of soups, or even served on their own as appetizers. 

 

Onions are rich in vitamins C and B6, folic acid, potassium, calcium, magnesium, and phosphorous; nutrition facts show that 1 cup (100 grams) of raw onion contains 27 calories, 6 grams of carbs (2 fiber), 0 grams of fat (0 saturated), 0 grams of protein, and no cholesterol. 

 

Onions are also known to help combat heart disease by lowering cholesterol levels.

 

 

 

 

 

5. Potatoes

 

You’re probably already well-acquainted with potatoes, but do you know where they originated? 

 

Did you know that they are still called Irish potatoes because their popularity was spread throughout Europe by Ireland’s famine? 

 

And did you know there are over 100 varieties of potatoes just waiting for your attention? 

 

But which is the best potato for you? 

The best way to figure out what type of potato is best for you is to think about what type of dish you want it for. 

 

For example, if you want a fry-able potato, then Russet or Yukon Gold will work better than Red Bliss. Or if you want mashed, then a russet or Idaho potato would be better. 

 

Different types have different flavors too! If variety isn’t enough, then how about color? You can find reds, yellows, whites, and even purple potatoes! 

 

Not only can they come in different colors, but shapes too! One thing all potatoes have in common is that they are all super versatile and easy to prepare. 

 

Nowadays, you can find everything from canned tater tots to microwavable pre-made packets of boiled baby taters—perfect for when you need an easy side dish on short notice!

 

Potatoes are one of the most common root vegetables because they’re easy to grow in gardens. 

 

The health benefits of potatoes include being full of vitamins A, C, B6, and potassium; a great source of fiber (especially if skins are left on); low in calories; versatile 

They are delicious either raw or cooked.

 

 

 

 

6. Cabbage

 

This large vegetable is packed with nutrients like vitamin C, calcium, and iron. 

This root vegetable can be eaten raw or cooked.

 

Cabbage is low in calories, high in vitamin C, potassium, calcium, magnesium, iron and beta carotene; zucchini: Zucchini is one of the best sources for manganese which helps with bone growth; 

Vegetable soup often features cabbage. 

 

It also tastes great in stir-fries, sautés, and can be shredded for slaw. . 

The tastiest way to eat it may be simply sliced with a bit of olive oil and salt sprinkled on top. 

 

You’ll need about one head of cabbage per person when serving it as a side dish, so plan accordingly! Cabbage can be found in supermarkets during the colder months, or you can grow your own from seedlings planted outside (in a sunny spot) in early spring. 

 

Once harvested, keep your heads of cabbage in cool places with good air circulation to slow down their wilting process; try placing them near your refrigerator if possible. 

 

Choose tight heads that are heavy for their size and avoid those that have any bruising or soft spots; these will not store well and should be used immediately.

 

 

 

 

 

7. Carrots

 

Fresh carrots can be found at many grocery stores, but if you want to go local, visit your farmer’s market for fresh produce. 

 

If you are more into convenience, then just head to your nearest grocery store! 

 

The health benefits of carrots include that they are rich in beta-carotene, vitamin A, and dietary fiber. They also provide potassium, which is important for blood pressure regulation. 

 

Carrots have been shown to have antioxidant effects that help fight against diseases. 

 

It is also a good source of vitamin A. To get a full serving, make sure to eat at least two large carrots per day or one cup of carrot juice.

 

 

 

 

 

8. Eggplant

 

This deep purple, shiny fruit is a go-to side dish for many meals. 

You can grill it, fry it, or use it in curries and stews, as well as sauces for pasta. 

 

It’s versatile enough that vegetarians often cook with it too! 

Eggplant has a mild flavor, so you can spice it up with your favorite seasoning blend.

 

Eggplant’s health benefits include reducing cholesterol levels, fighting cancer cells, lowering blood pressure, preventing heart disease, and type 2 diabetes. 

 

It also helps detoxify your body. It can be found in most grocery stores or farmers’ markets, especially during the late summer months. 

 

 

 

 

9.Mushrooms

 

You can typically find mushrooms at the grocery store. 

 

Some types are cultivated and grown like any other vegetable, such as white button mushrooms, but many varieties of mushrooms grow wild in forests, woods, and other naturally-occurring settings. 

 

When you purchase your mushrooms from a store, it’s important to make sure they are fresh, or they may not last long. 

 

The health benefits of mushrooms include prevention of heart disease and cancer.

 

 

 

 

 

10. Beans (Green and White Varieties)

 

Beans are among the most versatile foods on earth. 

They’re a staple in many countries, including India, Bangladesh, Mexico, Brazil, China, and Australia. 

 

The two types of beans that fall into this category are green beans (sometimes called snap beans) and white beans (also known as cannellini or haricot). 

 

While both varieties of beans are fairly similar from a taste perspective, they’re very different in their uses. 

 

That’s because green beans can be eaten raw or cooked quickly for use as a healthy side dish for dinner; 

White beans are used extensively in soups such as minestrone or tomato-based ones.

 

Health benefits of beans include high levels of fiber, folate, magnesium and potassium. 

 

It’s best to keep your beans fresh by storing them away from heat sources and in airtight containers after cooking with them.

 

Organic dried beans will often need pre soaking before cooking due to their higher levels of sugar starch which makes them tough when not properly softened first. 

 

Beans can be canned with salt water or other ingredients but the cans should be boiled before opening for safety reasons since bacteria could have developed during processing. 

 

 

 

 

In Conclusion;

 

No matter what part of the world you’re from, chances are that you’ve tried at least one of these. 

 

While they may be on different ends of a spectrum (literally), no matter which type of vegetable you go for, chances are good that it will have health benefits associated with it. 

 

Some may only be good in salads while others can be cooked or frozen. 

 

But no matter which route you take, there’s an excellent chance that this specific food can help keep your body strong and healthy! 

 

So whatever the reason, don’t forget to include a variety of veggies into your diet each day.

 

 

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