Which vegetables are the same?

Well, nothing except cabbage, cauliflower, kale, brussels sprouts, collard greens, and kohlrabi. All of these vegetables are, in fact, the same species, Brassica oleracea.

Are cauliflower and broccoli the same?

They come from different cultivar groups. Both broccoli and cauliflower belong to the family Brassicaceae, which also includes cabbage and Brussels sprouts. However, broccoli is a member of the Italica cultivar group, while cauliflower is part of the Botrytis cultivar group.

Are asparagus and broccoli related?

Broccoli is a part of the Brassicaceae family and has a thick stem with a cloud-looking top while asparagus is skinny and long with a spear-like head and a part of the Asparagaceae family. Broccoli is known to be high in vitamin C, vitamin K, and potassium and asparagus is high in thiamin and iron.

Is cauliflower a green vegetable?

Cauliflower, broccoli, brussels sprouts, cabbage, bok choy, and similar green leafy veggies, belong to the family of cruciferous vegetables. All the vegetables in the cruciferous family are filled with nutrients and are beneficial for the body.

What are the different types of green vegetables?

Artichokes, mushroom, tomato, olives, bell peppers, onions, arugula, asparagus. Layer the potatoes, asparagus and salmon in the tin.

Are there any vegetables that are the same plant?

This modal can be closed by pressing the Escape key or activating the close button. Many common vegetables that many people buy and eat on a regular basis are actually all derived from this plant, and are considered the same species.

What kind of vegetables are good for You?

1 Artichoke 2 Arugula 3 Asparagus 4 Bitter gourd 5 Broccoli 6 Brussels sprouts 7 Calabash 8 Celery 9 Chayote 10 Coriander 11 Cucumber 12 Edamame 13 Grape leaves 14 Green bean 15 Green capsicum 16 Green chili pepper 17 Green pumpkin 18 Kale 19 Kohlrabi 20 Leek

What are the different types of salad greens?

From delicately flavored salad greens to hardier greens, these vegetables boast high nutritional value and flavors ranging from bitter to spicy. And yet, in spite of all their differences in texture and taste, greens are often interchangeable.