Mga Pangngalang Pangunahing - Gulay

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

karot

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

patatas, potahe

a soft and round fruit that is red and is used a lot in salads and many other foods

kamatis

a round vegetable with many layers and a strong smell and taste

sibuyas, bumbong

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

brokuli

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

spinach

a long fruit that has thin green skin and is used a lot in salads

pipino

a vegetable with dark purple skin, which is eaten cooked

talong

any fungus with a short stem and a round top that we can eat

kabute, masustansyang kabute

a tall plant with large yellow seeds that grow together on a cob, which is cooked and eaten as a vegetable or animal food

mais

a green seed, eaten as a vegetable

gisantes, mga butil ng gisantes

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

lettuce

a type of vegetable having a strong smell and spicy flavor that is used in cooking

bawang

an aromatic plant with curly green leaves, used for garnishing food or in cooking

perehil

an edible root of red color with a pungent taste that is eaten raw in salads

labanos

the swollen yellow root of a plant of the cabbage family, used in cooking

rutabaga, swede

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

artichoke

a leafy vegetable with crisp white stalks and dark green leaves

bok choy, choy sum

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

repolyo

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

cauliflower

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

iceberg na letsugas

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

brussel sprouts

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

arugula, raket

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

sili, bell pepper

the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste

sili, chili

a type of chili pepper known for its medium heat and distinct flavor

jalapeño

a long and thin vegetable with dark green skin

zucchini, kabocha

a long green vegetable with edible stems, used in cooking or eaten raw

asparagus

a seed growing in long pods on a climbing plant, eaten as a vegetable

sitaw, butil

a green vegetable that people eat raw or use in cooking

selery

a young onion taken from the ground before the root is formed, with a long green stem, eaten as a vegetable

sibuyas na pang-salad, sibuyas na lunti

a vegetable similar to a potato in shape that has a sweet taste and white flesh

kamote, sweet potato

a type of cabbage with green or purple curly leaves

kale, kulay

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

Swiss chard, mangold

a type of vegetable with long green seed cases, used in cooking

okra

a root vegetable with creamy flesh and white and purple skin, used in cooking

labanos, turnip

a variety of chicory that bears dark red leaves

radicchio, pulang chicory

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

chichoria, bulaklak ng chichoria

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

endive

a type of green vegetable that is long and thin and is used in cooking

berde na sitaw, green bean

a plant of the onion family with layers of green leaves and a white stem, used in cooking

leek

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

watercress, berro

the white root of a plant of the parsley family with a sweet taste that is used in cooking

pastinaka

a type of onion plant producing small clustered mild-flavored bulbs used as seasoning

chalote

the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb

sibuyas

a leafy herb that has a strong and slightly sour taste

cilantro

a mild radish with a white slender root that is used in Asian cuisine

daikon

a small-sized variety of tomato known for its sweet flavor and small, round shapees

cherry tomato, mali na kamatis

a vegetable with a round dark red root that is used in cooking or producing sugar

sibuyas-dagat

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

chard, Swiss chard