The most complete list of white vegetables you can find on the Internet. From names, pictures, fun facts, texture, taste, and how to cook them, we got you covered.

Intro and Disclaimer

Thirty-five white vegetables which make the most comprehensive list you can find on the Internet!

I’m using the broader definition of vegetables as any edible plant part, so this post includes stuff like beans, spices, seeds, and grains. But don’t worry, the majority of it includes your usual veggies, from your regular cauliflower to all kinds of mushrooms!


1. Cauliflower

One large white cauliflower, zoomed in to see the texture of the florets.

Fun fact(s): Have you ever wondered if cauliflower and broccoli are related? That’s because they are! Cauliflower is a member of the Brassica family, the same family as broccoli and cabbages.

Taste and Texture: Mild and slightly nutty, with a firm yet crumbly texture.

Uses: Roasted is best since it caramelizes and brings out the natural sweetness, but they’re also great in stir-fries. For more creative uses, use it as a high-fiber substitute for rice or pizza crust. A lot of vegans also use this to make a healthy creamy bechamel sauce!

2. Kohlrabi

Two kohlrabi on a grey linen napkin on a white marbled background.

Fun fact(s): Kohlrabi is a member of the cabbage family and is sometimes referred to as the “German turnip.”

Taste and Texture: Mildly sweet and crisp, with a flavor reminiscent of broccoli stems and a hint of radish.

Uses: Can be eaten raw in slaws, sliced for snacks, or cooked in stir-fries, soups, and gratins.

3. White Corn

Two white corn lying on a reflective surface.

Fun fact(s): White corn is a staple in Mexico. Think of tortillas, tamales, cornbread, and cornmeal!

Taste and Texture: Sweet and tender, and crisp when ripe. It has a similar texture has yellow corn and red corn, which appears in my List of 20 Yellow Vegetables💛 and 25 Red Vegetables❤️ respectively!

Uses: Commonly used in salads, salsas, or cooked as a side dish, but also ground into masa flour to make tortillas and tamales. Yums!

4. White Eggplant

A white eggplant on the vine, lying on the ground looking like a nest.

Fun fact(s): White eggplants, also known as “ghostbuster eggplants” or “ivory eggplants,” originated in Asia and are now cultivated in various regions worldwide.

Taste and Texture: They’re mild, slightly sweet, creamier and less bitter than purple eggplants.

Uses: You can use white eggplants in any eggplant recipe, from stuffed aubergine, to baked, stir-fried, and even to make creamy baba ganoush!

5. White Asparagus

A pile of white asparagus stacked on top of each other.

Fun fact(s): White asparagus is grown underground and covered so that they’re and protected from sunlight, preventing chlorophyll development which would’ve given that green color. So basically, they’re the same as green asparagus, but just different in how they’re grown!

Taste and Texture: Mild and slightly sweet, they’re softer and have a subtler flavor than green asparagus.

Uses: Often peeled and steamed or boiled, served with hollandaise sauce or used in salads and risottos. White asparagus is also very popular in the Netherlands where I live right now, that it’s often referred to as “white gold” (you can read more about it in this article by I am Expat!)

6. Chicory

Three chicory vegetable on a white plate, taken from above.

Fun fact(s): Believe it or not, chicory roots can be used as a caffeine-free coffee substitute! ☕

Taste and Texture: This leafy vegetable is bitter and crisp.

Uses: Chicories are commonly used in salads, sautéed as a side dish, or grilled. I recommended cooking them to mellow out the bitter flavor!

7. Fennel

Three fennel bulbs with green fronds, standing next to each other.

Fun fact(s): Fennel is often used as both a vegetable and an herb, with its fronds (the green top) and seeds imparting distinct flavors.

Taste and Texture: Crisp and crunchy, with a mild anise or licorice flavor.

Uses: Sliced raw in salads, roasted, sautéed, or braised; the bulb and fronds are both edible.

8. Baby Boo Pumpkins

A bunch of white baby boo pumpkins.

Fun fact(s): Baby Boo Pumpkins are miniature pumpkins often used for decorative purposes during Halloween. They’re edible though!

Taste and Texture: Mild and sweet, with a smooth, tender texture.

Uses: Perfect for stuffing, roasting, or pureeing into soups, and their small size makes them ideal for individual servings!

9. Carnival Squash

White and orange carnival squashes, with some white and green carnival squashes.

Fun fact(s): Carnival squash is a hybrid between sweet dumpling and acorn squash, featuring unique color patterns. They’re so pretty!

Taste and Texture: They’re sweet and nutty with a buttery texture.

Uses: I recommend roasting or baking them so you can keep colorful skin which adds a nice appeal to dishes! However, they’re also great for pumpkin puree and soups.

10. Mushroom

A bunch of white button mushrooms taken from above.

Fun fact(s): This white button mushroom is actually the same variety as a brown cremini mushroom, with the only difference being the age. If you leave the white button mushrooms to grow, they will turn brown into cremini mushrooms!

Speaking of brown, you might like my List of 35 Brown Vegetables (Names + PHOTOS + More!) or my List of 31 Brown Fruits (Names + PHOTOS + More!)

Taste and Texture: Earthy and savory, with a meaty texture.

Uses: Mushroom is a versatile ingredient that adds so much umami! You can use them in soups, stir-fries, risottos, side dishes (such as in this Caramelized Mushrooms and Onions), sauces, and various other dishes.

11. Oyster Mushroom

White oyster mushrooms taken from below to show the nice texture below the mushroom cap.

Fun fact(s): Oyster mushrooms are named for their oyster-shaped caps! Meaning that they’re still 100% vegan!🌱

Taste and Texture: Mild and anise-like, often described as having a delicate seafood flavor by some. Texture-wise, they are velvety, dense, and meaty, making it a great choice as a meat substitute!

Uses: They’re great in stir-fries, soups, risottos, and as a meat substitute in various dishes. Basically, you can boost the flavor of any recipes that use common mushrooms by subbing them with this variety!

12. Cauliflower Mushroom

Cauliflower mushroom found in a forest, looking like white corals.

Fun fact(s): Cauliflower mushrooms are wild fungi that grow in a unique, frilly, and cauliflower-like shape.

Taste and Texture: Earthy, savory, and nutty, they have a firm and meaty texture.

Uses: As with many other mushrooms, you can use cauliflower mushrooms to sub in any recipes that use mushroom! Check out this article from Masterclass for more info.

White Root Vegetables

1. White Turnips

Close-up of white turnip bulbs with the green tops.

Fun fact(s): The Irish used to carve turnips instead of pumpkins to make jack-o’-lanterns in the 19th century!

Taste and Texture: Crisp and mildly peppery when raw, turning sweet and tender when cooked.

Uses: Can be enjoyed raw in salads, pickled, roasted, or added to soups and stews. They’re also great when roasted!

2. Purple Top White Globe Turnips

A bunch of purple top white globe turnips.

Fun fact(s): This turnip does not only have two different color, but each color tastes differently! The purple top part is peppery, while the white bottom is sweet.

Taste and Texture: Texture-wise, they’re firm and crunchy when raw.

Uses: Suitable for roasting, mashing, sautéing, or adding to soups and stews.

3. Parsnips

A pile of parsnips, zoomed in.

Fun fact(s): Before sugar beets and cane sugar were widespread, parsnips were used as sweetener.

Taste and Texture: Sweet and earthy, with a starchy texture similar to carrots.

Uses: I like them when roasted, mashed, or used in soups—they add a unique sweetness and creaminess to many dishes!

4. White Sweet Potatoes

White sweet potatoes and some Japanese pink sweet potatoes at the back.

Fun fact(s): White sweet potatoes are not as sweet as their orange counterparts but have a creamier texture when cooked.

Taste and Texture: Sweet and creamy, with a fluffy texture when cooked. They’re one of my favorite vegetables!

Uses: Great for baking, mashing, or roasting; versatile in both sweet and savory dishes. A nice great hack is to freeze your roasted potatoes to get a nice and creamy vegan ice cream!

5. Celeriac

Celeriac root on the ground with green celery tops.

Fun fact(s): Celeriac, also known as celery root, is a variety of celery cultivated for its edible root. They can grow pretty large too!

Taste and Texture: Mildly nutty and celery-like, with a dense and starchy texture.

Uses: I like using them in soups, stews, gratins, or mashed as a nice and more nutritious alternative to potatoes!

6. Watermelon Radish

Watermelon radishes (matanghong) with white outer skins and green radish tops.

Fun fact(s): If you’re wondering why it’s called watermelon when it really doesn’t look like one, that’s because although it has a white and green exterior, they have a striking pink color when cut open! You can check out what it looks like inside in my List of 25 Pink Vegetables (with Pictures)!

Taste and Texture: Also called the matanghong, they are mildly peppery and slightly sweet, with a crisp and juicy texture.

Uses: Ideal for salads, pickling, or garnishing dishes; the vibrant color makes any dishes pop! I recommend consuming them raw to preserve the color.

7. Cheriette or Cherry Belle Radish

Cheriette or cherry belle radish with green radish tops.

Fun fact(s): Cheriette, also known as Cherry Belle radishes, is known for its early maturity, typically ready for harvest just 22-27 days after planting. I recommend this variety when you just got into gardening so you can see the fruits of your labor without having to wait for so long!

Taste and Texture: Crisp and mildly spicy, with a refreshing and peppery kick.

Uses: Often sliced into salads, sandwiches, or served as a crunchy snack; their vibrant red color adds a burst of color to dishes such as in this 30-Minute Rainbow Poke Bowl, which pairs well with my 3-Minute Oil-free Vegan Mayo or my Yuzu Aioli recipe!

White Chinese/Asian Vegetables

1. Chinese Cabbage

Three chinese cabbages lying next to each other.

Fun fact(s): Also known as Napa cabbage, it is a key ingredient in kimchi, a traditional Korean fermented dish.

Taste and Texture: Mild and slightly sweet, with crisp, tender leaves.

Uses: Commonly used in stir-fries, soups, and of course, kimchi! The leaves can be used as wraps or eaten raw in salads.

2. Beansprouts

A bunch of mung bean sprouts.

Fun fact(s): Beansprouts are from mung beans and they’re so easy to grow that I’m proud to say that I did this when I was seven, because of a science homework that I had to do hahaha.

Taste and Texture: Fresh, crunchy, with a nutty flavor. Definitely try to consume them as soon as you’ve bought them since they can go bad pretty fast!

Uses: Often used in stir-fries, salads, spring rolls, as a topping in soups, and in many other Asian dishes ranging from Chinese, Japanese, Vietnamese, Thai, Indonesian cuisines, and beyond!

3. Enoki Mushroom

Enoki mushrooms on top of a brown paper bag.

Fun fact(s): Like many other vegetables, enoki mushrooms have many health benefits from being rich in antioxidants, supporting heart and brain health, and slowing down cancer growth as explained in this Healthline article!

Taste and Texture: They have a mild flavor with a slightly chewy, crisp, and noodle-like texture. When served with noodles, it can be hard to tell which one is noodle and which one is enoki!

Uses: Its delicate taste allows them to complement a wide range of dishes without overpowering other flavors. They are often featured in soups, hot pots, and stir-fries.

4. White Shimeji Mushroom

Two separate pieces of white shimeji mushrooms.

Fun fact(s): Also called the beech mushroom, they also grow on fallen beech trees so that means that you can forage them too!

Taste and Texture: Shimeji mushrooms are nutty and slightly sweet, with a firm and meaty texture.

Uses: Use them in stir-fries, soups, and sautés. their distinct appearance adds visual interest to dishes.

5. Taro Root

Taro root, both cut and whole root.

Fun fact(s): Not only is the root edible, but also the leaves! A popular dish is Laing from the Philippines, which is basically taro leaves stewed in coconut milk.

Taste and Texture: Nutty, naturally sweet, and starchy, with a creamy texture when cooked.

Uses: Boiled, steamed, fried, or mashed; commonly used in stews, curries, but also in sweet desserts! They’re a very popular flavor in many sweet dessert and drinks across Asia these days!

6. Daikon Radish

Long daikon radishes stacked on top of each other.

Fun fact(s): Daikon radishes can grow up to 20 inches long. That’s pretty big for a vegetable!

Taste and Texture: Mild and slightly peppery, with a crisp and crunchy texture.

Uses: Sliced or grated for salads, pickled, or cooked in soups and stews, daikon radishes are a versatile ingredient in many Asian dishes!

White Beans

1. Cannellini Beans

Cannellini beans spilled out of a bag onto a dark grey surface.

Fun fact(s): Cannellini beans originated from Argentina, but made their way to Italy where it is highly popular now.

Since we’re talking beans now, a lot of other beans that are white are also called “white beans”. In this article, I’ve included cannellini, great northern, and lima beans. Cannellini beans are the largest of the beans!

Taste and Texture: Creamy and slightly nutty, cannellini beans have a mild flavor in general.

Uses: Due to their taste and texture, they’re often used in soups, such as in minestrone soups. Speaking of minestrone, this is a dish eaten daily by the world’s longest-lived families in Sardinia, one of the Blue Zones. So definitely try this Blue Zones minestrone recipe if you’re curious!

Another nice use is to cook them as side dishes, such as in Faglioli all’Uccelletto, which is an Italian side dish of cannellini beans in tomato sauce!

2. Great Northern Beans

Close-up of white great Northern beans.

Fun fact(s): The first fun fact is that although it has a “great” in its name, it’s not the biggest white bean variety since the largest one in this list is cannellini beans.

One of the stories on why it’s called that way is because they thrive in cooler climates, and therefore were widely cultivated in the northern regions of the United States.

Taste and Texture: They have a mild flavor with a smooth and creamy texture.

Uses: Associated with many comfort foods, the Great Northern beans are often used in soups, stews, and casseroles.

3. Lima Beans

A close-up of dried white lima beans.

Fun fact(s): Lima beans are also known as “butter beans” in the American South and in the UK, a name derived from their buttery texture and flavor.

Taste and Texture: Buttery and tender, lima beans have a mild, slightly sweet taste.

Uses: The versatile taste makes them widely used in soups, stews, and dishes such as succotash (a dish primarily consisting of lima beans, corn, and other vegetables), and gigantes (Greek lima beans).

4. Black-Eyed Peas

A bunch of black-eyed peas in a plastic bag, taken from above.

Fun fact(s): Black-eyed peas have cultural significance in Southern American cuisine, often eaten on New Year’s for prosperity and good luck. Speaking of black, check out my List of 33 Black Vegetables to see more!

Taste and Texture: They have a mild, earthy flavor and a creamy but slightly firm texture.

Uses: Due to its taste and texture, it’s often used in stews and soups.

5. Soybeans

A bunch of dried soybeans, some are in a white bowl.

Fun fact(s): Although many vegan products (such as tofu, tempeh, and meat alternatives) are made from soy, soybeans are cultivated mostly for animal feed, with about 80% of soybeans cultivated to feed farm animals as explained in this article from WWF.

Taste and Texture: Soybeans have a nutty flavor and a firm texture when they aren’t processed further into other products.

Uses: Containing all 9 essential amino acids, they’re often used as plant-based proteins such as tofu and tempeh. You can make a delicious Marinated Tofu in 5 Minutes, or go all out and use them in Vegan Poke Bowls.

For another flavor-packed and protein-packed recipe, check out this Indonesian Sticky Tempeh recipe.

Spices, Seeds, and Grains

1. White Pepper

White peppercorns in a clear bowl, with some black peppercorns on the left side.

Fun fact(s): White pepper is black pepper with the outer skin removed.

Taste and Texture: White pepper has a milder and less complex flavor compared to black pepper, with a subtle heat. Texture-wise, it’s very similar to black pepper. The finer you grind them, the smoother they will be.

Uses: In Asian cuisines, we mostly use white pepper instead of black pepper to add some heat. So whenever you’re cooking something Asian, feel free to add some. They’re great in soups, porridge, and stir-fries.

Having said that, try subbing black pepper with white pepper in your favorite recipes and see for yourself how they differ! And no worries, as long as you add a similar amount, you won’t ruin the dish! 😉

2. Salt

Sea salt on a wooden spoon and black surface.

Fun fact(s): Salt has been used for centuries as a preservative, currency, and seasoning, playing a crucial role in various aspects of human history and culture!

Taste and Texture: Salt enhances the natural flavors of food, adding both a savory and salty taste; its texture depends on the form, such as fine crystals or coarse flakes.

Uses: A fundamental seasoning, salt is used in virtually all cuisines to enhance taste, in both savory and sweet recipes!

3. Sesame Seeds

Close-up of white sesame seeds.

Fun fact(s): Sesame seeds are one of the oldest oilseed crops, dating back thousands of years, and they have cultural significance in many cuisines around the world.

Taste and Texture: They have a nutty and slightly bitter flavor and a crunchy texture! They can also be ground into a paste (tahini) or pressed into an aromatic sesame oil.

Uses: Widely used as a topping for bread and pastries, in salads, and as a key ingredient in dishes like this delicious Hummus without Garlic recipe! They’re also great for making crusts and as toppings such as when sprinkled in this Umeshiso Sushi Roll (pickled plum and umeshiso leaves) or this Natto Roll (Japanese fermented soybeans)!

4. White Quinoa

Close-up of dried, uncooked white quinoa grains.

Fun fact(s): Quinoa is a complete protein, containing all nine essential amino acids!

Taste and Texture: White quinoa has a mild, slightly nutty flavor and a fluffy texture when cooked; it retains a slight crunch, adding a pleasant bite to dishes.

Uses: A versatile grain substitute, white quinoa is used in salads, pilafs, and as a side dish, providing a nutritious base for various culinary creations!

5. Rice

Close-up of uncooked white rice grains.

Fun fact(s): White rice is a staple food for over half of the world’s population, and there are thousands of varieties, each with its unique characteristics!

In Indonesia where rice is widely consumed (and where I come from), people would not consider it a meal if there’s no rice in that meal! 😁

Taste and Texture: Rice comes in various types, from aromatic basmati to sticky short-grain varieties; it has a neutral flavor and can be fluffy, sticky, or creamy depending on the grain length.

Uses: Used in a multitude of dishes worldwide, as a side dish, base for curries, stews, stir-fries, et cetera! They pair well with my mum’s Authentic Vegan Jackfruit Rendang recipe, and the short-grained rice is used in sushi. Check out this Shiitake Roll, Kimchi Sushi, or Cucumber Roll recipe for well-explained sushi recipes!

And if you want an African-inspired recipe, try my Peanut Butter Rice recipe!


What veggies are white?

Some white veggies include cauliflower, white potatoes, white asparagus, turnips, and parsnips.

What is a white Japanese vegetable?

A very common white Japanese vegetable is daikon radish: a large, mild-flavored radish commonly used in Japanese cuisine.

What food is purple and white?

Purple and white foods include vegetables like eggplant, purple top white globe turnip, and radicchio.

What root vegetables are white?

White root vegetables include turnips, white radishes, parsnips, celeriac roots, and white sweet potatoes.

What is a long white vegetable?

Some examples of long white vegetables are white asparagus, parsnips, and daikon radish

What makes vegetables white?

Vegetables appear white due to the presence of pigments like anthoxanthins.

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  1. Beautiful photos and informative post!

  2. Super complete, thanks for this!

  3. Why have I not realized that there are actually so many white veggies around! Thank you!