10 Common Vegetables That Start With Y

Yacon is a vegetable coming from the Andes region of South America. With different names like Peruvian ground apple, Bolivian sunroot, and llacon in the Andes, the tubers vary in size and shape but are generally elongated, resembling sweet potatoes.

Additionally, yacons have skin colors ranging from cream to purple, with the flesh having a pale to off-white. Also, yacon’s tuberous roots have a crunchy texture and a juicy profile, making them ideal for raw consumption.

Thanks to its natural sweetness, yacon is used in salads, salsas, and even a traditional beverage called jugo de yacón (yacon juice).

Yam is a starchy root vegetable in Africa but consumed in many parts of the world for its mild sweet profile. In terms of appearance, most yams come with rough, dark brown to bright skin with pale, sometimes purplish, flesh.

As for texture, yams are starchy and firm when raw, but become soft, tender, and creamy when cooked. In the world of cuisine, yam is a favorite addition to fried dishes, stir-fries, curries, candy, and even casseroles.

Yam bean, also known as jicama or Mexican turnip, is a root vegetable native to Central and South America. With various names like Mexican yam bean, Chinese potato, and ahipa, they have a round or elongated tuberous root, which can grow to various sizes, typically around an apple or a small watermelon.

Appearance-wise, the skin is rough and can be brown or tan, while the flesh is crisp, white, and juicy. Also, the texture of yam bean flesh is similar to a crisp apple with a mild, slightly sweet flavor with a subtle nuttiness.

Yam bean is also enjoyed as a crunchy, healthy snack when sliced into sticks or rounds and served with lime and chili for dipping.

Yao choy, also known as yu choy or you cai, is a leafy green vegetable in China featuring dark green leaves with slender stems. Its leaves are glossy and tender, while the stems are crisp and slightly thicker towards the base.

The texture of Yao Choy is characterized by its tender leaves and crunchy stems, providing a pleasant contrast in both texture and flavor. Plus, these leafy greens have a mild, slightly peppery flavor, offering a delicate, green taste.

In Asian cuisine, yao choy is widely used in various dishes, especially stir-fries. As for China, it is commonly used in the popular dish stir-fried yao choy.

Yardlong beans are a legume, often referred to by other names like asparagus bean, long bean, and snake bean. They are long, slender pods that can reach up to 3 feet in length.

These pods are usually green but can also come in purple and yellow varieties. Often, these beans are crisp and tender, similar to green beans but slightly denser and more juicy.

However, yardlong beans are typically less juicy than green beans, providing a fresh, slightly grassy taste with a hint of nuttiness. Yardlong beans are widely used in Southeast Asia, and commonly found in stir-fries, curries, and salads.

Yellow bell pepper is surprisingly categorized as a fruit and vegetable at the same time. As a native product of Central and South America, these peppers are bell-shaped with thick, crisp walls and vibrant, bright yellow skin.

To add to that, the firm and crisp texture of yellow bell pepper greatly complements the juicy crunch profile when eaten raw. Frequently used in salads, they are ideal for stuffing as their hollow interior can be filled with rice, meat, or vegetables.

Yellow squash is a summer vegetable that belongs to the fruit vegetable group. This vibrant squash comes with a slender, elongated shape, and edible smooth skin.

Additionally, the texture of yellow squash is tender and slightly crisp when it’s young and fresh. As it matures, the texture may become softer, and the seeds may become more prominent.

Younger squash is generally preferred for its tender texture. Furthermore, these squashes are often described as having a subtle, delicate taste that complements a wide range of dishes.

Yucca root is a starchy root vegetable native to South America, having an elongated and cylindrical shape, covered in a rough, brown, and woody skin. Also known as cassava, manioc, or tapioca, yucca flesh is white.

With a starchy texture, yucca root provides a neutral, slightly nutty, with a subtle earthiness. The starchy tuber is especially prominent in Latin America, the Caribbean, and Africa, especially for making Cuban dishes like yuca con mojo (boiled yucca root with citrus sauce).

Yucca root is also used to make tapioca flour, a common ingredient used as a thickening agent for sauces and desserts. In addition, yucca root can be fried as crispy yuca fries or wedges, often served with dipping sauces.

Yukon gold potato is a type of root vegetable coming from Canada, possessing thin, smooth, and slightly waxy golden-yellow skin. The interior of the Yukon gold potato is a vibrant yellow, which remains relatively firm and creamy when cooked.

Yukon gold potatoes are celebrated for their rich, buttery flavor, often described as nutty and subtly sweet. They are considered an all-purpose potato, employed well in many different cuisines and dishes.

These waxy potatoes are also ideal for roasting, baking, or frying, as their flesh crisps up nicely while maintaining a creamy interior. They are a popular choice for potato salads, gratins, and au gratin dishes.

Yokohama velvet beans are a legume from the tropical regions of Africa and Asia. Alternatively known as mucuna pruriens, these beans produce long, curved pods that are covered in fine, bristly hairs, giving them a velvety appearance.

The pods can vary in color, including shades of green, yellow, or purple. Each pod provide smooth little beans, often ranging from dark brown to black, and sometimes have white or other colored markings.

Yokohama velvet beans are firm and dense, accompanied by a mildly sweet and slightly bitter, earthy taste. Interestingly, the beans are also ground into flour and used for making porridge.