Ingredientes de Alimentos - Verduras de hoja y crucíferas

a type of vegetable with large green leaves, eaten raw in a salad

lechuga

dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked

espinaca

a type of lettuce with crisp leaves that are pale green in color and form a round ball

lechuga iceberg, lechuga repollada

a peppery and leafy green vegetable commonly used in salads and as a garnish

rúcula, arúgula

a leafy vegetable with crisp white stalks and dark green leaves

bok choy, brócoli chino

a vegetable with white or red leaf stalks and large green leaves, used in cooking

acelga

a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad

achicoria

a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes

escarola

a variety of chicory that bears dark red leaves

achicoria roja

a type of lettuce with long, crisp leaves and a slightly bitter taste

lechuga romana, romana

a vegetable with white or red leaf stalks and large green leaves, used in cooking

acelgas

a vegetable with elongated, tightly-packed leaves and a slightly bitter taste

achicoria, endibia

a plant that grows in running water with pungent green leaves that are used in cooking

berro

a variety of leafy vegetables that are commonly used as the base for salads

verduras para ensalada, hojas de ensalada

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

repollo

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

coliflor

a vegetable with a thick stem and clusters of edible flower buds, typically green in color

brócoli, brécol

a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

alcachofa

the round flower head of a vegetable with thick green leaves, the heart of which is edible

alcachofa

a root vegetable with a nutty flavor, often used as a substitute for potatoes

alcachofa de Jerusalén, topinambo

a dark green type of broccoli

calabrese

a type of cabbage with green or purple curly leaves

col rizada, repollo rizado

the edible swollen stem of a plant of the cabbage family, used in cooking or salads

colinabo

a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine

bok choy, pak choi

a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor

col rizada, repollo savoy

any young shoot or newly grown part of a plant that is eaten in salads

brote, retoño

a small round green vegetable from the cabbage family, used in cooking

col de Bruselas, repollito de Bruselas, tallo

a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking

repollo chino

a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor

berros de agua, berro menor

a common name for the plant species Chenopodium album, known for its edible leaves and seeds

gordita, chenopodio blanco

a leafy green vegetable with small, tender leaves and a mild, nutty flavor

lechuga de cordero, lechuga de borrego

a flowering plant known for its vibrant flowers and soft, velvety leaves

malva, malvavisco

a European plant of the parsley family that grows on seacoast and is sometimes pickled

hinojo marino, perejil de mar

a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots

col marina

a European plant that is from the dock family, the leaves of which add a sour taste to the food

acedera

a flowering plant with fern-like leaves and clusters of small, aromatic flowers

mil hojas, hierba de los herbolarios

cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking

chucrut