Vegetables Names In Urdu With Pictures

When it comes to vegetables, there are many different types that are commonly eaten in Pakistan. In this article, we will be discussing some of the most popular vegetables names in Urdu with pictures to help you identify them easily.

Tomatoes (ٹماٹر)

Tomatoes are a popular vegetable that is used in many different dishes. They are often used in salads, sauces, and stews. Tomatoes are rich in vitamin C and are a good source of antioxidants.

Potatoes (آلو)

Potatoes are a staple food in Pakistan and are used in many different dishes. They are often boiled, mashed, fried, or roasted. Potatoes are a good source of vitamin C and potassium.

Spinach (پالک)

Spinach is a leafy green vegetable that is rich in iron, vitamin C, and antioxidants. It is often used in salads, soups, and curries. Spinach is also a good source of fiber.

Onions (پیاز)

Onions are a commonly used vegetable in Pakistani cuisine. They are often used as a base for curries and sauces. Onions are a good source of vitamin C and fiber. They also contain antioxidants.

Carrots (گاجر)

Carrots are a root vegetable that is rich in vitamin A, vitamin C, and fiber. They are often used in salads, stews, and curries. Carrots are also a good source of antioxidants.

Cucumbers (کھیرے)

Cucumbers are a refreshing vegetable that is often used in salads and sandwiches. They are rich in vitamin K and fiber. Cucumbers also contain antioxidants.

Eggplant (بینگن)

Eggplant is a vegetable that is commonly used in Pakistani cuisine. It is often used in curries and stews. Eggplant is a good source of fiber and antioxidants.

Okra (بھنڈی)

Okra is a vegetable that is often used in Pakistani cuisine. It is often used in curries and stews. Okra is a good source of fiber and antioxidants.

Peppers (شملہ مرچ)

Peppers are a vegetable that come in many different varieties, including bell peppers and chili peppers. They are often used in salads, sauces, and curries. Peppers are a good source of vitamin C and antioxidants.

Cabbage (بند گوبھی)

Cabbage is a leafy green vegetable that is often used in salads and soups. It is a good source of vitamin C and fiber. Cabbage also contains antioxidants.

Beets (چقندر)

Beets are a root vegetable that is often used in salads and stews. They are a good source of vitamin C and fiber. Beets also contain antioxidants.

Radishes (مولی)

Radishes are a root vegetable that is often used in salads and sandwiches. They are a good source of vitamin C and fiber. Radishes also contain antioxidants.

Green Beans (فرنی)

Green beans are a vegetable that is often used in Pakistani cuisine. They are often used in curries and stews. Green beans are a good source of fiber and antioxidants.

Peas (مٹر)

Peas are a vegetable that is often used in Pakistani cuisine. They are often used in curries and stews. Peas are a good source of fiber and antioxidants.

Turnips (شلجم)

Turnips are a root vegetable that is often used in Pakistani cuisine. They are often used in curries and stews. Turnips are a good source of fiber and antioxidants.

Garlic (لہسن)

Garlic is a vegetable that is often used as a seasoning in Pakistani cuisine. It is rich in antioxidants and has many health benefits.

Ginger (ادرک)

Ginger is a root vegetable that is often used as a seasoning in Pakistani cuisine. It is rich in antioxidants and has many health benefits.

Green Chilies (ہری مرچیں)

Green chilies are a vegetable that is often used in Pakistani cuisine. They are often used in curries and stews. Green chilies are a good source of vitamin C and antioxidants.

Coriander (دھنیا)

Coriander is a herb that is often used in Pakistani cuisine. It is used to add flavor to curries and stews. Coriander is a good source of antioxidants.

Mint (پودینہ)

Mint is a herb that is often used in Pakistani cuisine. It is used to add flavor to curries and stews. Mint is a good source of antioxidants.

Curry Leaves (کڑی پتہ)

Curry leaves are a herb that is often used in Pakistani cuisine. They are used to add flavor to curries and stews. Curry leaves are a good source of antioxidants.

Bay Leaves (تیج پتہ)

Bay leaves are a herb that is often used in Pakistani cuisine. They are used to add flavor to curries and stews. Bay leaves are a good source of antioxidants.

Mustard Greens (سرسوں کے پتے)

Mustard greens are a leafy green vegetable that is often used in Pakistani cuisine. They are often used in salads and curries. Mustard greens are a good source of fiber and antioxidants.

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Learn about the most popular vegetables names in Urdu with pictures to help you identify them easily. Discover the health benefits of these nutritious vegetables and how they are used in Pakistani cuisine.

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