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Quizzes > Lifestyle & Hobbies

Veggie ID Quiz: Can You Name Every Vegetable?

Quick, free vegetable identification quiz with pictures. Instant results.

Editorial: Review CompletedCreated By: Impeterke - CsgoUpdated Aug 26, 2025
Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art vegetables displayed on golden yellow background for a free identify vegetables quiz

This veggie ID quiz helps you identify vegetables from pictures and learn the names you miss. Work through clear images and check answers fast. When you want more, try our vegetable trivia quiz or tackle some vegetable trivia questions. For a fruit twist, practice to identify fruit by picture next.

Which vegetable is a long, orange root known for its high beta-carotene content?
Radish
Beet
Carrot
Turnip
The carrot is a bright orange root vegetable rich in beta-carotene, a pigment that converts to vitamin A in the body. Its crisp texture and sweet flavor make it popular both raw and cooked. Carrots are one of the most widely consumed vegetables worldwide. .
Which vegetable consists of dense clusters of green flower buds and thick stalks edible as a whole?
Cabbage
Cauliflower
Brussels sprouts
Broccoli
Broccoli features a large flowering head with small green buds and a stalk that is tender when cooked. It belongs to the species Brassica oleracea, along with cabbage and cauliflower. Broccoli is valued for vitamins C and K, dietary fiber, and antioxidants. .
Which leafy green vegetable is renowned for its iron content and is commonly added to salads or smoothies?
Kale
Lettuce
Arugula
Spinach
Spinach is a leafy green high in iron, vitamins A and C, and folate. It is versatile, eaten raw in salads or cooked in a variety of dishes. Its mild flavor and tender leaves make it a staple in many cuisines. .
Which starchy tuber is commonly boiled, mashed, or fried and is a staple food in many cultures?
Yam
Sweet potato
Cassava
Potato
The potato is a starchy tuber native to South America and now cultivated globally. It is prepared by boiling, mashing, roasting, or frying, and is a dietary staple in many regions. Potatoes provide carbohydrates, vitamin C, and potassium. .
Which purple-skinned vegetable is also known as an aubergine?
Beet
Zucchini
Turnip
Eggplant
Eggplant, also called aubergine, has a glossy purple skin and spongy flesh inside. It belongs to the nightshade family and is used worldwide in dishes like ratatouille and moussaka. The fruit absorbs flavors well and becomes creamy when cooked. .
Which vegetable features small, cabbage-like buds that grow along a thick stalk?
Kale
Artichoke
Broccoli
Brussels sprouts
Brussels sprouts grow as tiny heads along a long stalk and belong to Brassica oleracea. They are high in fiber, vitamins, and antioxidants. Proper cooking preserves their taste and texture while reducing bitterness. .
Which vegetable is the edible flower bud of the species Brassica oleracea, known for its creamy white head?
Cauliflower
Cabbage
Celery
Broccoli
Cauliflower consists of undeveloped flower buds forming a dense white head called a curd. It is low in calories but rich in vitamins C and K. Cauliflower can be eaten raw, roasted, or pureed. .
Which common 'vegetable' is botanically a fruit and is a key ingredient in salsa and pasta sauce?
Zucchini
Tomato
Eggplant
Pepper
Tomatoes develop from the flower of the tomato plant and contain seeds, classifying them as fruits. They are essential in cuisines worldwide, used raw in salads or cooked into sauces. Their high lycopene content offers antioxidant benefits. .
Which vegetable has a swollen, spherical stem above ground, often green or purple, with a crunchy texture?
Kohlrabi
Daikon
Rutabaga
Celeriac
Kohlrabi is a bulbous stem vegetable in the cabbage family with a mild, crunchy texture. It can be eaten raw or cooked and is rich in vitamin C and fiber. The name means 'cabbage turnip' in German. .
Which vegetable's pods become slimy when cooked and is a staple in Southern U.S. dishes like gumbo?
Lima bean
Okra
Green bean
Edamame
Okra pods release a mucilaginous substance when cooked, which helps thicken dishes like gumbo. It originated in Africa and is now grown worldwide. Okra is high in vitamins C and K, and fiber. .
Which vegetable has feathery fronds and a bulbous base, often used alongside fish dishes for its anise-like flavor?
Dill
Parsnip
Fennel
Celery
Fennel has a crunchy white bulb and feathery green leaves with a sweet, licorice-like taste. Both the bulb and fronds are edible and commonly paired with seafood or in salads. It provides fiber, vitamin C, and potassium. .
Which root vegetable is native to Mexico, has a crisp white interior, and is often eaten raw in salads or as a snack?
Jicama
Parsnip
Daikon
Radish
Jicama is a tuber with a crunchy, juicy texture and mild, sweet flavor. It is highest in water content and is commonly sliced raw in salads or dipped with lime and chili powder. Jicama provides vitamin C and fiber. .
Which root vegetable, also called the oyster plant, has a slender light-brown exterior and tastes reminiscent of oysters when cooked?
Salsify
Celery root
Parsnip
Rutabaga
Salsify is known as the oyster plant because its flavor is said to resemble oysters when cooked. It has a thin, edible skin and creamy interior, often used in soups or purees. This root is high in inulin, a prebiotic fiber. .
Which vegetable is related to the artichoke, features tall hollow stalks and thistle-like flower buds, and is primarily grown for its stems and leaf bases?
Rhubarb
Endive
Cardamom
Cardoon
Cardoon (Cynara cardunculus) is related to the globe artichoke but grown for its thick, edible leaf stalks. It has a distinct bitter flavor often mellowed by braising or frying. The plant is native to the Mediterranean region. .
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Study Outcomes

  1. Identify Common Vegetables -

    Name a variety of familiar vegetables by recognizing key visual features from clear images.

  2. Distinguish Similar Veggies -

    Spot subtle differences in shape, color, and texture to tell closely related vegetables apart.

  3. Enhance Produce Aisle Confidence -

    Apply your quiz experience to navigate the grocery store with greater knowledge and select the right vegetables.

  4. Apply Vegetable Classification -

    Understand basic botanical groupings and learn how different vegetables are categorized.

  5. Sharpen Visual Memory -

    Reinforce memory retention by repeatedly identifying vegetables to recall their unique characteristics.

  6. Engage with Friends -

    Share your quiz results and challenge friends to test their vegetable identification skills in a fun way.

Cheat Sheet

  1. Key Morphological Features -

    Focus on shape, color, size and leaf arrangement to excel in the identify vegetables quiz. For instance, carrots have a distinct tapered root and feathery leaves, whereas parsnips are paler and more cylindrical (University of Minnesota Extension). A quick mnemonic - "Color, Curve, Canopy" - helps you scan hue, silhouette and leaf form in seconds.

  2. Botanical Family Traits -

    Many vegetables share family characteristics that speed up identification. Cucurbits like cucumbers and squash have sprawling vines with tendrils, while Solanaceae members (eggplant, tomato) sport glossy fruits and alternate leaves (Missouri Botanical Garden). Remember "CuCuS" for Cucurbitaceae and "SoLaNea" for nightshades to link families and features.

  3. Texture & Skin Patterns -

    Surface texture, ridges and skin markings are vital clues in a vegetable image quiz. Pickling cucumbers are bumpy and dark green, contrasting smooth-skinned slicing cucumbers (Cornell Vegetable Program). Use the phrase "Bumpy for Brine, Smooth for Salad" as a fun recall aid.

  4. Seasonal & Regional Clues -

    Knowing harvest seasons and regional varieties sharpens your vegetable identification test skills. Winter squash appears in autumn markets, whereas spring onions peak in April - May (USDA). Link "Autumn → Squash" and "Spring → Scallion" to anchor seasonal patterns in your mind.

  5. Spaced-Repetition & Visual Flashcards -

    Implement spaced-repetition techniques with flashcards of vegetable images to reinforce memory efficiently (UC San Diego Memory Lab). Review new cards daily, then at increasing intervals - 2 days, 5 days, 10 days - to move recognition into long-term memory. Consistent practice turns "guess the vegetable quiz" challenges into easy wins.

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