Vegetables that start with M

All the vegetables that start with M are systematically arranged in this article. If you read it till the end, you will be getting familiar with a veggie you’ve never heard of in your existence. It is the most appropriate place for you if you want to add more vegetables to your diet. We have more stuff on our website for you. You can explore it at your leisure.

But right now, let’s talk about the vegetables that start with M.

  • Mushroom
  • Mustard
  • Maize
  • Moong Beans
  • Marrow
  • Mizuna Greens
  • Mustard greens
  • Miner’s Lettuce
  • Mangetout
  • Malanga
  • Molokhia
  • Morels
  • Mozuku
  • Malabar Spinach

Vegetables that start with M

1. Mushroom

Since ancient times, mushrooms are being eaten by many people. In terms of the content of vitamins and minerals, mushrooms are a valuable food product. There is an attractive feature in mushrooms: it is interesting to collect them, making long walks in the forest. When the mushroom season begins, hundreds of people rush to the forest. 

Mushroom picking has long become one of the most popular types of recreation. Still, unfortunately, not everyone knows which mushrooms are edible, which are conventionally edible, i.e., requiring special culinary treatment before eating, and which are poisonous.


1. Reduce the risk of cancer
2. inhibit chronic inflammation
3. Neutralize free radicals
4. Normalizes blood sugar

2. Mustard

Mustard is one of the oldest spices globally; it was used in food both in Europe and in China. The historical homeland of mustard is usually called the Roman Empire. Hippocrates used mustard as a medicine, prepared from non-medicinal baths for colds and various viruses. Alexander the Great fed his soldiers with mustard so that they were “hot” in battle.


Health Benefits of Mustard

1. it prevents premature aging
2. normalizes blood cholesterol levels
3. strengthen the cardiovascular and nervous systems
4. Helps with colds and inflammation in the joints

3. Maize

Commonly known as Corn, it is one of the oldest annual cereals known to mankind. There are references to the fact that corn was domesticated almost 9 thousand years ago in Mexico. Since then, corn has become a common product, it is grown in many countries, and is used for food all year round.

Corn is widely used in raw, boiled, and canned; corn starch, oil, and flour are obtained from corn grains. The beneficial properties of corn are appreciated in all countries of the world; this plant is widely used in cooking and medicine.


Health Benefits of Maize

1.  reduce the risk of stroke
2. Prevents diabetes
3. Boosts immune system
4. prevent muscular dystrophy

4. Mung Beans

Mung bean is a plant in the legume family, genus Vigna. It is considered the most ancient leguminous culture, which began its conquest from India, Pakistan, and Bangladesh. Now mung is known in many countries; it is significantly often used in the national Asian cuisine.

Mung beans taste very similar to beans but have a slightly nutty flavor. Unlike beans and peas, mung bean cooks very quickly. It does not need to be soaked; it will be ready for 40-50 minutes anyway.

File:Bean pod of Vigna radiata (mung bean).jpg - Wikimedia Commons

Health Benefits of Mung Beans

1. Improves digestion
2. Improves kidney function
3. normalizes blood sugar
4. Cleans blood vessels from cholesterol plaques

5. Marrow

 We love this vegetable for its simplicity and versatility. It can be used to cook various delicious dishes. But Marrow also has a dark side, i.e., not everyone can eat them and not always. The other name of this vegetable is Zucchini and is high in potassium, B vitamins, dietary fiber, and antioxidants that provide tremendous health benefits. 

Marrow, the brother of pumpkin and cucumber, contains cucurbitacin, a toxic substance with a bitter, unpleasant taste that can cause an acute reaction in the body.


6. Mizuna Greens

Mizuna is a type of Japanese cabbage, which, in turn, belongs to the genus turnip (Brassica rapa).

In Japan, this cabbage has been cultivated since ancient times; it is used to make soups and roast and is part of the national dish nabemono, like a stew cooked in ceramic dishes. However, the homeland is presumably still China; practically nothing is known about the history of this culture.


7. Mustard Green

Spicy mustard greens are one of the most nutritious green leafy vegetables. It contains more vitamins A and K, carotenes, and flavonoid antioxidants than regular vegetables and fruits. 

Fresh mustard greens are also an excellent source of minerals, including calcium, iron, magnesium, potassium, zinc, selenium, and manganese.

mustard greens

8. Miner’s lettuce

This is an annual plant with fleshy, heart-shaped leaves. The leaves have a pleasant scent of purslane; together with the stems and flowering shoots, they prepare salads. The leaves are rich in vitamins, minerals have tonic properties, improve digestion.

miner's lettuce

9. Mangetout 

Mangetout is just edible pods of peas. They have a rich green color and a crispy texture. Young pods of this variety, as a rule, are eaten whole, i.e., along with the peel. The pods can be eaten raw or cooked. Therefore, in French, these peas are called Mange-tout, manger means to eat, and tout is everything. Gently stewed, peas reveal their full sweetness and are perfect for use as a side dish, soup filling, or salad.

nemokamų mangetout žirniai nuotraukų | Piqsels

10. Malanga

Malanga is a tropical plant with root crops dark brown, oblong shape, and the white pulp enters the genus Xanthosoma.

Malanga tubers are added to soups, boiled, baked, and fried. Malanga roots are stored for a long time in a dry and dark place. The skin should be peeled before cooking. It can be used to replace potatoes.


11. Molokhia

Known throughout Egypt, the soup made from the leaves of the molokhia plant was once considered a unique dish due to its healing power. Legend believes that a healing soup made from this plant cured the Egyptian ruler in the 10th century. Thanks to this, molockhia and dishes made from it were recognized as “the food of kings.” And they prepared it exclusively for the rulers.

The leaves of Molokhia contain vitamins C and E and potassium, iron, and fiber.


12. Morels

Morels are the first long-awaited, edible spring mushrooms. Lovers of “quiet hunting” who have grown bored over the winter are allowed to pull baskets out of the closets and run to the cherished edges.


13. Mozuku

Mozuku is a brown alga that belongs to the family Nagamatsumo. It is thread-like, thin, and has a structure with many branches, and its length is about 30 to 40 cm. There are many sticky substances on the surface, and it is famous as a healthy food.


14. Malabar Spinach

Malabar spinach, botanically known as Basella rubra, is not a true spinach but a climbing vine native to India. It is classified as a tropical perennial and is often grown as an ornamental plant due to its beautiful red stems and bright green leaves. Malabar red spinach leaves can be chewed to relieve mouth ulcers, and the whole plant can be prepared and used for several homeopathic remedies.

Malabar spinach contains juicy leaves and reasonably good mucus, which aids digestion and reduces cholesterol absorption.

Spinach, chard, lettuce and rucola close up | 💾 Marco Verch… | Flickr


I developed a feeling of superiority after figuring out 14 vegetables that start with M. How could I not as no one around me knows about them as much as I do. I hope this blog helps you feel even a little bit superior and good about yourself. Well, if you’ve read till the end, you can outsmart your friends when it comes to discussing rare vegetables that start with M. You can check other lists too on our website and learn a lot.

Browse the list of vegetable names that starts with the alphabet A – Z

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