26 Vegetables That Start With The Letter M

Today we will be sharing with you some vegetables that start with the letter M. We have put together for you vibrant and nutritious selection to explore.

You will learn about each vegetable's origin, nutritional values, health benefits, culinary uses, and any potential allergies. Prepare for a tasty journey through the alphabet of greens.

See also:More Vegetables That Start With

Vegetable Trivia Question

What vegetable is known as the 'King of Vegetables'? (Answer at the end of the article!)

Vegetables That Start With The Letter M

Maize

"Maize, more than just a grain; it’s a global culinary staple."

Maize, widely known as corn in various parts of the world, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. It has grown to become one of the most important food crops globally. Nutritionally, maize is rich in carbohydrates, fiber, and vital vitamins and minerals such as vitamin B and magnesium. Consuming maize can contribute to a balanced diet, offering energy and supporting bodily functions. While maize is generally safe for most people, it may trigger allergies in some, similar to other grains and cereals. Culinary uses for maize are incredibly diverse, spanning from popcorn and cornbread to polenta and tortillas, making it a versatile ingredient in kitchens worldwide.

Malabar Nightshade

Malabar Nightshade, also known as Basella alba, originates from tropical Asia and Africa. It is a nutrition powerhouse, packed with vitamins A, C, iron, and calcium, making it an excellent addition to any diet for boosting immunity and maintaining healthy bones and skin. Its health benefits include acting as a laxative and an antioxidant. Rarely, it may cause issues in those sensitive to oxalates. In the kitchen, Malabar Nightshade can be sautéed, used in soups, or added to curries, lending a spinach-like flavor to dishes.

Malabar Spinach

Malabar Spinach, not a true spinach but bearing similarities, thrives in hot, humid climates, contrasting the cool-weather preferences of its namesake. Originating from the Indian subcontinent, it boasts a rich nutritional profile, including vitamins A and C, iron, and calcium. This leafy green supports eye health, boosts immunity, and helps in bone strengthening. It's also noted for its mucilaginous texture, which thickens soups and stews. Those with a history of kidney stones should approach it cautiously due to its oxalate content. Its culinary uses are varied, from salads to stir-fries, showcasing its versatility.

Malanga

Malanga is a root vegetable native to South America and the Caribbean, known for its rich, nutty flavor. It's a great source of fiber, vitamin C, and B vitamins, offering benefits like improved digestion, immune support, and energy production. Being gluten-free, it's an excellent alternative for those with gluten sensitivities. However, like other root vegetables, it must be cooked to eliminate potential irritants. Malanga can be boiled, mashed, or fried, making it a staple in various cultural dishes.

Mallow

Mallow, a leafy vegetable with origins in Asia and Europe, is cherished for its pleasant, slightly sweet taste. It’s packed with vitamins A, B, C, and minerals like calcium and magnesium. Mallow supports skin health, digestion, and immunity. Although rare, some people may experience allergic reactions. Culinary-wise, mallow leaves can be used fresh in salads or cooked in soups and stews, offering a unique flavor and texture.

Mangelwurzel (Also spelled Mangel-Wurzel)

Mangelwurzel, a type of beet primarily grown as fodder, can trace its origins to Europe. Despite its primary use as animal feed, it's an excellent source of dietary fiber, vitamin C, and potassium for humans, contributing to heart health and lowering blood pressure. Rarely, it may cause allergic reactions in sensitive individuals. Besides its conventional use, the mangelwurzel can be pickled, baked, or used in soups, revealing its culinary potential beyond livestock nutrition.

Malta

Malta is a type of sweet orange, often mistaken for a vegetable due to its versatile use in recipes. Originating from the Mediterranean, its main nutritional values include high vitamin C, antioxidants, and potassium. It supports immune function, heart health, and skin quality. Rare allergies may occur in sensitive individuals. Culinary uses include salads, desserts, and as a garnish, adding a fresh, citrusy note to dishes.

Mangel-Wurzel

Mangel-Wurzel, or mangold wurzel, is a root vegetable, a type of beet grown primarily for fodder but also consumed by humans. Originating in Europe, it is rich in fiber, vitamins A, C, and E. This vegetable supports digestive health and boosts the immune system. Allergies are uncommon. It's used in soups, stews, and as animal feed; in the kitchen, it can be boiled, roasted, or used in salads.

Mangetout

Mangetout, known as snow peas or snap peas, is a green pod vegetable. Native to Europe, it's packed with vitamins A, C, and K, fiber, and iron. Mangetout benefits eye health, supports the immune system, and improves digestion. Allergic reactions are rare but possible for some individuals. Culinary uses include stir-fries, salads, and steaming, valued for their crispy texture and sweet flavor.

Marjoram

Marjoram is an aromatic herb in the mint family, often wrongly categorized with vegetables due to its culinary uses. Originating from the Mediterranean region, it offers antioxidants, vitamins A and C, and minerals like iron. Health benefits include promoting digestive health, reducing inflammation, and improving cardiovascular health. Rarely, it might cause allergies. Culinary uses encompass seasoning soups, stews, dressings, and meats, beloved for its sweet, citrusy flavor.

Marrow

Marrow is a type of summer squash, larger and milder than zucchini. Native to North America and Europe, it contains vitamins A, C, minerals like magnesium, and is low in calories. Marrow supports weight loss, improves vision, and aids in digestion. Allergic reactions are uncommon. It's versatile in cooking, used in stuffed, baked, or stewed dishes, and can be hollowed out and filled with a variety of ingredients.

Marsh Samphire

Marsh Samphire is a green, salty vegetable native to maritime regions. It's rich in vitamins A, C, calcium, and iodine. This plant aids in digestive health, improves thyroid function, and promotes bone strength. Allergies are rare but can occur. Culinary uses include blanching, steaming, or eating raw in salads. It adds a crisp texture and salty, oceanic flavor to dishes.

Mashua

Mashua is a root vegetable native to the Andes, related to nasturtiums. It's a source of vitamin C, antioxidants, and carbohydrates. Known for its ability to improve the immune system and for its anti-inflammatory properties. Rarely causes allergies. In cooking, it's used boiled, baked, or in stews, imparting a slightly peppery, floral flavor.

Methi

Methi, or fenugreek leaves, is an herb native to the Mediterranean, South Asia, and North Africa. It's rich in vitamins, minerals, fiber, and antioxidants. Methi supports digestion, reduces blood sugar levels, and promotes lactation in nursing mothers. Some people may experience allergies. Culinary uses include flavoring curries, dals, and bread; it offers a slightly bitter and aromatic taste.

Mibuna

Mibuna is a Japanese leaf vegetable, similar to Mizuna, with narrow, green leaves. It is a source of vitamins A, C, and K, calcium, and iron. Mibuna supports bone health, improves immune function, and aids in blood clotting. Allergies are uncommon. It is used in salads, stir-fries, and soups, providing a mild, mustardy flavor.

Microgreens

Microgreens are young seedlings of edible vegetables and herbs harvested just after the first leaves have developed. They originated in the US in the 1980s. Microgreens are nutrient-dense, packed with vitamins, minerals, and antioxidants. They support heart health, reduce the risk of chronic diseases, and improve digestion. Rarely cause allergies. Culinary uses include garnishes on salads, soups, sandwiches, adding a concentrated burst of flavor and nutrients.

Miner's Lettuce

Miner's lettuce, native to the Western US and Canada, is a tender, mild green. It's a good source of vitamin C, A, and iron. This plant promotes healthy skin, boosts the immune system, and may improve iron absorption. Allergic reactions are very rare. Culinary uses include salads, sandwiches, or as a spinach substitute, appreciated for its slightly sweet flavor.

Mizuna

Mizuna is a Japanese mustard green with feathery, peppery leaves, rich in vitamins A, C, and K, iron, and folate. It boosts immune health, aids in bone strength, and supports cardiovascular function. Allergies are uncommon. In the kitchen, Mizuna is used fresh in salads, lightly sautéed in stir-fries, or added to soups, offering a crisp texture and spicy kick.

Molokhia

Molokhia, also known as Egyptian spinach, is rich in vitamins A, C, E, fiber, and minerals. It originates from the Middle East. This leafy vegetable supports vision, digestion, and heart health. While allergies are rare, some might experience sensitivity. Culinary uses include soups and stews, where it acts as a thickening agent and imparts a unique, slightly bitter flavor.

Monks Beard

Monks Beard, or barba di frate, is a salty, leafy green vegetable native to the Mediterranean coast. It's a source of vitamins A and C, fiber, and minerals like iron. It promotes digestion, boosts the immune system, and aids in detoxification. Allergies are rare. Culinary often paired with seafood, blanched or sautéed, adding a crunchy texture and salty taste to dishes.

Mooli

Mooli, known as daikon or white radish, is native to East Asia. It's high in vitamin C, potassium, and antioxidants. Mooli aids in digestion, boosts the immune system, and supports healthy skin. Allergic reactions are rare. Its culinary uses are diverse, including raw in salads, pickled in condiments, or cooked in soups and stews, offering a crunchy texture and a spicy, tangy flavor.

Morel Mushroom

Morel mushrooms, native to temperate regions, are prized for their nutty, earthy flavor. They offer vitamins D, B, iron, and antioxidants. Morels support immune health, improve bone strength, and may have anti-inflammatory effects. They should be cooked to avoid any potential toxicity. Allergies are possible, especially in raw or undercooked morels. Culinary uses include sautéing, grilling, and as an ingredient in sauces and stews.

Moringa

Moringa, or drumstick tree leaves, are native to India but also grow in Asia, Africa, and South America. They're packed with vitamins A, C, E, calcium, potassium, and proteins. Moringa enhances immune function, reduces inflammation, and supports healthy skin. Allergies are infrequent. In cooking, leaves are used in salads, teas, and soups, known for their slightly peppery taste.

Mouse Melon

Mouse Melon, also known as Mexican Sour Gherkin, is a tiny fruit resembling a miniature watermelon. It's native to Mexico and Central America, packed with vitamins C and A, antioxidants, and minerals. It supports hydration, immune health, and may have antioxidant properties. Allergic reactions are rare. Culinary uses include salads, pickling, or as a snack, offering a crisp texture and a sour-cucumber flavor.

Mozuku

Mozuku is a type of brown seaweed, native to Okinawa, Japan. It's rich in fucoidan, vitamins, minerals, and fiber. This seaweed promotes immune function, aids in weight management, and may reduce cholesterol levels. Allergic reactions are possible but rare. In culinary applications, it's often served in vinegared salads, soups, or as a condiment, appreciated for its slimy texture and oceanic taste.

Mung Bean

Mung beans, native to India, are small green legumes. They're a great source of protein, fiber, vitamins, and minerals. Mung beans support digestive health, aid in weight management, and can help stabilize blood sugar levels. Allergies are rare. They're versatile in cooking, used in soups, salads, and as a base for desserts, providing a soft texture and mildly sweet flavor.

Mustard Greens

Mustard Greens are leafy vegetables, originating from the Himalayan region of India. They're rich in vitamins A, C, K, and antioxidants. These greens promote bone health, aid detoxification, and support immune function. Some individuals may experience allergies. Culinary uses include sautéed or stewed dishes, and as raw, spicy additions to salads, known for their peppery flavor.

Vegetable Trivia Answer

The 'King of Vegetables' is often said to be the Asparagus.

Final Thoughts on Vegetables That Start With The Letter M

We hope that you have learned fascinating facts about the vast world of vegetables that begin with the letter M. From the staple maize to the marvelous moringa, each vegetable brings its unique flavors, nutritional benefits, and culinary versatility to the table.

These vegetables not only enrich our diets but also remind us of the incredible biodiversity of our planet and the importance of including various foods in our meals for a balanced diet and healthy life. So next time you're at the market, why not pick up something new to try from this list? Who knows, you might discover your new favorite vegetable!