Vegetables That Start With

Vegetables That Start With M – Healthy And Tasty

5 Mins read

The delicious varieties of vegetables that start with M! From mushrooms and melons to mooli and mustard greens, there are tons of tasty options that can give your dish a healthy boost. Whether you’re seeking something fresh for salads or vegetable side dishes to round out dinner, this list offers plenty of scrumptious produce picks. Read on as we explore some unbeatable vegetable choices that begin with M!

Malabar Spinach:

Malabar spinach, also known as basella alba, is a quick-growing vine that is often used as a leaf vegetable. The plant produces glossy, dark green leaves and white flowers. The leaves have a slightly salty taste and are often used in curries or sautéed with other vegetables. The nutritional content of Malabar spinach varies depending on the growing conditions. However, it is generally a good source of vitamins A and C, as well as minerals such as calcium, iron, and potassium. Malabar spinach is also high in fiber, which can help to regulate digestion.


Malanga (Alocasia mycorrhizas) is a root vegetable that is often used in Latin cuisine. It has a starchy texture and a nutty flavor.

Malanga is high in dietary fiber, vitamin C, and potassium. It also contains antioxidants that may help protect against cell damage. Malanga may help regulate blood sugar levels and support heart health. Additionally, it has anti-inflammatory properties that may help relieve symptoms of arthritis and other inflammatory conditions.


Mallow is a flowering plant that is used for many culinary purposes. Flowers, leaves, and stalks can all be eaten. Some people may not be familiar with this plant because it is not as widespread as some of the other options that are available. Mallow tastes great in soups, salads, and even desserts. It has a mild flavor that is slightly sweet and earthy. Some people compare it to a cross between spinach and cucumber. The leaves are fuzzy, so they need to be washed thoroughly before use.


Mangetout is a type of edible pea. They are also known as sugar snap peas, garden peas, or snow peas. Mangetout has a crunchy texture and a sweet taste. They are grown in many different colors, including green, yellow, orange, purple, and red. Mangetout is an excellent source of vitamin C, vitamin A, and dietary fiber. They also contain some potassium and magnesium. Mangetout can be eaten fresh or frozen. They are often added to salads or cooked dishes.


Marrow is a type of fat that is found in the bone. It contains a high concentration of lipids and other nutrients, including vitamin A, thiamin, riboflavin, niacin, vitamin B12, folate, and minerals such as zinc and iron. Marrow has been used as a foodstuff since prehistoric times.

Today, marrow is often used as an ingredient in bone broths or soups. However, it can also be eaten on its own for example, as part of a salad or sandwich. Some people believe that eating marrow can help improve joint health and reduce inflammation.


Methi or fenugreek seeds are popular seeds in the Indian subcontinent. They are usually used in spice mixes such as garam masala and curry powders. The seeds have a bitter taste and a strong, musky aroma.

Methi is high in dietary fiber, minerals, and vitamins. It is also a good source of protein and many essential fatty acids. Fenugreek seeds are especially high in the amino acid methionine, which is important for liver health and preventing age-related damage.


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Mizuna is a nutritious leafy green vegetable that is a member of the mustard family. It is related to broccoli, cabbage, and kale, and has a peppery flavor that is slightly bitter. Mizuna greens are high in vitamins A and C, potassium, calcium, and magnesium. They are also a good source of dietary fiber. Mizuna can be eaten raw or cooked and makes a delicious addition to salads or stir-fries.

Mung Beans:

Mung beans are a great source of plant-based protein and fiber, and they’re low in calories and cholesterol. They also contain important vitamins and minerals like potassium, magnesium, and zinc. Some people find that mung beans have a slightly bitter taste, but they can be cooked in a variety of ways to make them more palatable. For example, you can add them to soup or stew, or cook them with spices like ginger or cumin to give them a little flavor. Mung beans are also available pre-packaged as sprouts, which are a great addition to salads or sandwiches.


Morels are a type of wild mushroom that can be found in Europe, North America, and Asia. They are highly sought-after for their flavor and texture, and are sometimes referred to as the “caviar of mushrooms.”

Morels grow on the ground in forests or wooded areas and typically range in size from 2 to 5 inches in height. They have a honeycomb-like appearance, with a dark spongy cap and a light-coloured stalk. The taste is earthy and nutty, with a slightly crunchy texture.


Mushrooms are a type of fungus that has been around for millions of years. Some mushrooms are edible, while others are poisonous. There is a lot of misinformation out there about mushrooms, so it’s important to do your research before eating them. Some people believe that eating mushrooms can cause hallucinations or even death. However, this is not true. In fact, mushrooms are a rich source of nutrients, including protein and essential vitamins and minerals. They also contain antioxidants which can help protect against age-related diseases.

Mustard Greens:

Mustard Greens is a delicious and healthy addition to any salad or meal! They are packed full of vitamins and minerals, including potassium, calcium, magnesium, and zinc. They are also a good source of vitamin A, vitamin C, vitamin K, and dietary fiber. What makes mustard greens stand out from other leafy greens is their high level of antioxidants. These antioxidants scavenge harmful toxins and byproducts that can damage cells and contribute to aging. The antioxidants in mustard greens can also help protect against cancer and heart disease.


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