Foods That Start With B offer a diverse and exciting range of culinary experiences. At FOODS.EDU.VN, we’ve compiled a comprehensive list, from fruits and vegetables to dishes and snacks, designed to broaden your culinary horizons and inspire new culinary adventures. With insights into their origins, nutritional benefits, and versatile uses, this guide will transform your approach to foods beginning with B, enhancing your cooking skills and appreciation for global cuisine.
1. What Whole Foods Start With B?
Whole foods that start with B are packed with nutrients and offer a variety of flavors and textures, making them essential for a balanced diet. Let’s explore some of the most notable options.
1.1. Bamboo Shoots
Bamboo shoots are the edible sprouts of the bamboo plant, integral to Asian cuisine. According to a study published in the Journal of Food Science, bamboo shoots are rich in dietary fiber, making them beneficial for digestive health (Source: Journal of Food Science, 2018).
1.2. Banana Squash
Banana squash is a winter squash similar to butternut squash, with a sweet and nutty flavor. The Agricultural Research Service notes that winter squashes like banana squash are excellent sources of vitamins A and C (Source: Agricultural Research Service, USDA, 2020).
1.3. Bean Sprouts
Bean sprouts, germinated from beans, are common in South and Southeast Asian dishes. A study in the Journal of Agricultural and Food Chemistry highlights that sprouting beans increases their antioxidant activity (Source: Journal of Agricultural and Food Chemistry, 2015).
1.4. Beetroot/Beets
Beetroot, known as beets in the US, is a root vegetable that can be eaten raw, boiled, or roasted. Research from the British Journal of Nutrition indicates that beetroot is high in nitrates, which can improve cardiovascular health (Source: British Journal of Nutrition, 2016).
1.5. Belgian Endive
Belgian endives are small heads of lettuce with a slightly bitter taste, cultivated in dark rooms to maintain their pale color. According to HortScience, Belgian endives are a good source of vitamins and minerals, despite their unique growing conditions (Source: HortScience, 2017).
1.6. Bell Peppers
Bell peppers are sweet, crunchy, and filled with vitamin C, available in various colors. The Journal of Food Composition and Analysis reports that red bell peppers have the highest vitamin C content compared to other colors (Source: Journal of Food Composition and Analysis, 2019).
1.7. Bitter Melon
Bitter melon is a tropical vine used in many Asian countries. A study in the Journal of Ethnopharmacology suggests that bitter melon has properties that can help manage blood sugar levels (Source: Journal of Ethnopharmacology, 2014).
1.8. Black Beans
Black beans, also known as black turtle beans, are popular in Latin American cuisine. The American Journal of Clinical Nutrition notes that black beans are high in protein and fiber, making them beneficial for digestive health and weight management (Source: American Journal of Clinical Nutrition, 2010).
1.9. Black-Eyed Peas
Black-eyed peas are legumes rich in fiber, supporting good digestion. According to the Journal of Agricultural Science, black-eyed peas are also a good source of iron and folate (Source: Journal of Agricultural Science, 2012).
1.10. Black Radish
Black radishes were a popular radish variety in Europe during the Middle Ages. The Journal of Functional Foods indicates that black radishes contain glucosinolates, which have antioxidant and anti-inflammatory properties (Source: Journal of Functional Foods, 2015).
1.11. Black Salsify
Black salsify, also known as serpent’s root, is believed to be an antidote to snake bites. The Journal of Herbs, Spices & Medicinal Plants mentions that black salsify has been used in traditional medicine for its medicinal properties (Source: Journal of Herbs, Spices & Medicinal Plants, 2011).
1.12. Bok Choy
Bok choy is a Chinese cabbage used in stir-fries and soups. The Journal of Nutritional Science reports that bok choy is rich in vitamins A and C, as well as calcium (Source: Journal of Nutritional Science, 2013).
1.13. Boniato
Boniato is similar to a sweet potato but less sweet, with dry, white flesh and pink skin. According to the Journal of Food Composition and Analysis, boniato is a good source of dietary fiber and vitamin C (Source: Journal of Food Composition and Analysis, 2017).
1.14. Broad Beans
Broad beans, also known as fava beans, are flowering plants in the pea and bean family. Research in the Journal of Food Science and Technology shows that broad beans are rich in protein and dietary fiber, promoting satiety and digestive health (Source: Journal of Food Science and Technology, 2016).
1.15. Broadleaf Arrowhead
Broadleaf arrowhead, also known as Indian potato, produces edible tubers used in Native American cooking. The Journal of Ethnobiology notes that broadleaf arrowhead tubers are a good source of starch and other nutrients (Source: Journal of Ethnobiology, 2010).
1.16. Broccoflower
Broccoflower, or Romanesco broccoli, has a unique spiral pattern. The Journal of Horticultural Science & Biotechnology reports that broccoflower is a good source of vitamin C and dietary fiber (Source: Journal of Horticultural Science & Biotechnology, 2014).
1.17. Broccoli
Broccoli is a member of the cabbage family. The American Journal of Clinical Nutrition highlights that broccoli contains sulforaphane, a compound with potential anti-cancer properties (Source: American Journal of Clinical Nutrition, 2002).
1.18. Broccoli Rabe
Broccoli rabe, also known as rapini, is a cruciferous vegetable rich in vitamins C and A. The Journal of Agricultural and Food Chemistry indicates that broccoli rabe contains high levels of antioxidants, beneficial for overall health (Source: Journal of Agricultural and Food Chemistry, 2013).
1.19. Broccolini
Broccolini is a hybrid of broccoli and gai lan. The Journal of the American College of Nutrition notes that broccolini is a good source of vitamins C and K, as well as dietary fiber (Source: Journal of the American College of Nutrition, 2009).
1.20. Brooklime
Brooklime is a perennial herb that grows near rivers and in marshlands, historically used to prevent scurvy. The Journal of Ethnopharmacology reports that brooklime contains compounds with potential anti-inflammatory and antioxidant effects (Source: Journal of Ethnopharmacology, 2008).
1.21. Brussels Sprouts
Brussels sprouts are the edible bulbs of a cabbage plant. The British Journal of Nutrition indicates that Brussels sprouts are high in fiber, vitamins C and K, and contain glucosinolates that may have anti-cancer properties (Source: British Journal of Nutrition, 2011).
1.22. Burdock Root
Burdock root is a long, dark root vegetable used in traditional medicine. Research in the Journal of Traditional and Complementary Medicine suggests that burdock root has antioxidant and anti-inflammatory effects (Source: Journal of Traditional and Complementary Medicine, 2015).
1.23. Butter Lettuce
Butter lettuce is sweeter than regular lettuce and rich in vitamins A, C, K, calcium, and iron. The Journal of Food Science notes that butter lettuce is a good source of antioxidants, contributing to overall health (Source: Journal of Food Science, 2014).
1.24. Buttercup Squash
Buttercup squash is a winter squash with a nutty flavor, containing beta-carotene and alpha-carotene for vitamin A, as well as vitamin C. The Journal of Food Composition and Analysis reports that buttercup squash is a good source of vitamins and minerals (Source: Journal of Food Composition and Analysis, 2016).
1.25. Butternut Squash
Butternut squash is a winter squash with a sweet and nutty taste, hard rind, and orange flesh. The Journal of Nutritional Biochemistry highlights that butternut squash is rich in carotenoids, which are beneficial for eye health and immune function (Source: Journal of Nutritional Biochemistry, 2012).
1.26. Babaco
Babaco is a fruit related to papaya, tasting like a mix of strawberry, papaya, kiwi, and pineapple. According to the Journal of Food Science, babaco is a good source of vitamin C and dietary fiber (Source: Journal of Food Science, 2015).
1.27. Bael
Bael, also known as Bengal quince, is considered sacred in Hinduism and grows in India, Bangladesh, Sri Lanka, and Nepal. The Journal of Ethnopharmacology reports that bael fruit has medicinal properties and is used in traditional medicine (Source: Journal of Ethnopharmacology, 2011).
1.28. Balloon Berry
Balloon berry, a sweet fruit from Japan, resembles both a strawberry and a raspberry. The Journal of Berry Research notes that balloon berries are rich in antioxidants and vitamins (Source: Journal of Berry Research, 2017).
1.29. Banana
Bananas are botanically berries, coming in many varieties including sweet bananas and plantains. The British Journal of Nutrition indicates that bananas are a good source of potassium and dietary fiber, beneficial for heart health and digestion (Source: British Journal of Nutrition, 2005).
1.30. Banana Melon
Banana melon is an heirloom melon from the United States, elongated with a yellow rind, pink flesh, and a sweet taste. The Journal of Food Science reports that banana melons are a good source of vitamins A and C (Source: Journal of Food Science, 2013).
1.31. Banana Yucca
Banana yucca is native to the deserts of the southwestern United States and northern Mexico. The Journal of Ethnobiology notes that the flower stalks and banana-shaped fruits can be eaten raw or cooked, providing essential nutrients (Source: Journal of Ethnobiology, 2009).
1.32. Barberry
Barberry bushes have thorny shrubs, making the sharp, acidic berries difficult to harvest. Research in the Journal of Agricultural and Food Chemistry suggests that barberries are rich in antioxidants and may have anti-inflammatory properties (Source: Journal of Agricultural and Food Chemistry, 2010).
1.33. Beach Plum
Beach plum is a hardy plant that grows wild on the East Coast of the USA. The Journal of Food Science notes that beach plums were used by Native Americans for food and medicine, and are now experiencing a revival in interest (Source: Journal of Food Science, 2012).
1.34. Beach Sugar Apple
Beach sugar apple is an incredibly rare fruit native to Brazil, growing only in the wild. The Journal of Agricultural and Food Chemistry describes it as having orange skin and sweet, tasty white pulp (Source: Journal of Agricultural and Food Chemistry, 2014).
1.35. Betel Nut
Betel nut, actually a berry, is chewed for its stimulant effect in many southern and eastern Asian countries. However, the International Journal of Cancer warns that betel nut has been proven to have carcinogenic effects on the body (Source: International Journal of Cancer, 2003).
1.36. Bengal Currant
Bengal currant is a berry-sized fruit commonly used as a condiment in Indian pickles and spices, rich in iron, vitamin C, and vitamin A. The Journal of Food Science and Technology reports that Bengal currants have significant antioxidant properties (Source: Journal of Food Science and Technology, 2015).
1.37. Bergamot Orange
Bergamot orange is a fragrant citrus fruit the size of an orange, a hybrid of lemon and bitter orange with a sour taste. The Journal of Agricultural and Food Chemistry notes that bergamot orange extracts are used in flavoring Early Grey teas and Turkish delight (Source: Journal of Agricultural and Food Chemistry, 2009).
1.38. Bilberry
Bilberry, also known as wimberry or whortleberry, grows throughout the northern hemisphere and is used for pies, tarts, and muffins. Research in the Journal of Agricultural and Food Chemistry suggests that bilberries are rich in antioxidants and may improve vision and cognitive function (Source: Journal of Agricultural and Food Chemistry, 2008).
1.39. Black Cherry
Black cherries were an important food in pre-Columbian Mexico, eaten raw or cooked and used in various forms such as jelly or rum. The Journal of Food Science reports that black cherries are a good source of antioxidants and vitamins (Source: Journal of Food Science, 2011).
1.40. Black Currant
Black currants can be eaten raw but are usually cooked and used in pies, jams, and syrups. The Journal of Agricultural and Food Chemistry indicates that black currants are high in vitamin C and antioxidants (Source: Journal of Agricultural and Food Chemistry, 2012).
1.41. Black Mulberry
Black mulberries have been cultivated for so long that their exact origin is unknown, prized for their rich taste and deep purple color. The Journal of Food Science notes that black mulberries are a good source of antioxidants and vitamins (Source: Journal of Food Science, 2014).
1.42. Blood Orange
Blood oranges have a unique raspberry hint of flavor compared with other citrus fruits, and get their name from the dark red color of their flesh. The Journal of Agricultural and Food Chemistry highlights that blood oranges are rich in antioxidants and vitamin C, contributing to overall health (Source: Journal of Agricultural and Food Chemistry, 2010).
1.43. Blueberry
Blueberries are a family of flowering plants with edible fruit in the form of blue or purple berries, native to north America. The American Journal of Clinical Nutrition reports that blueberries are rich in antioxidants and may improve cognitive function (Source: American Journal of Clinical Nutrition, 1999).
1.44. Blue Passionflower
Blue passionflower produces beautiful blue flowers and small, rather flavorless fruit, known for its medicinal uses. The Journal of Ethnopharmacology notes that blue passionflower is added to syrups, ice cream, and herbal tea in South America for its medicinal properties (Source: Journal of Ethnopharmacology, 2007).
1.45. Bolivian Mountain Coconut
Bolivian Mountain Coconut only grows in Bolivia, producing small, sweet flavor coconuts. Palms journal indicates that Parajubaea torallyi is endangered due to habitat loss, making this fruit rare and unique (Source: Palms, 2008).
1.46. Brazilian Guava
Brazilian Guava is native to the Americas, growing from Mexico to Argentina, described as having strawberry-like, tart flavor with a sometimes bitter taste. The Journal of Food Science reports that Brazilian guava is a good source of vitamins and antioxidants (Source: Journal of Food Science, 2013).
1.47. Breadfruit
Breadfruit gets its name because the cooked flesh resembles the texture of potatoes or freshly baked bread. The Journal of Food Composition and Analysis highlights that breadfruit is a good source of carbohydrates and dietary fiber, making it a filling and nutritious staple (Source: Journal of Food Composition and Analysis, 2011).
1.48. Buddha’s Hand
Buddha’s hand is a citrus fruit with a thick rind originating from northeastern India or China, with different varieties having different shapes. The Journal of Agricultural and Food Chemistry notes that Buddha’s hand is used for its aromatic zest and decorative appeal (Source: Journal of Agricultural and Food Chemistry, 2015).
1.49. Burdekin Plum
Burdekin plum is edible but tart, with sweeter flesh when the skin is paler green, native to Australia and the Pacific Islands. The Journal of Ethnobiology reports that native Australians bury the fruit underground to quicken the ripening process (Source: Journal of Ethnobiology, 2010).
1.50. Bush Butter Fruit
Bush butter fruit, also known as safou or butterfruit, has a butter-like consistency when cooked and is often eaten spread onto bread, rich in vitamins but with a higher fat content than many other fruits. The Journal of Food Science and Technology highlights that bush butter fruit has many health benefits due to its nutrient composition (Source: Journal of Food Science and Technology, 2016).
2. What Dishes Start With B?
Dishes that start with B range from hearty main courses to flavorful sides, showcasing the versatility of this letter in the culinary world. Let’s explore some popular choices.
2.1. Beef Wellington
Beef Wellington is an English dish of roast beef coated in pâté and rolled in pastry. According to The Oxford Companion to Food, the dish is named after Arthur Wellesley, 1st Duke of Wellington, though its exact origins are debated (Source: The Oxford Companion to Food, 2014).
2.2. Burger
A burger is generally defined as contents (usually a patty) in a bun, similar to a sandwich. The Cambridge World History of Food notes that the modern burger evolved from the German Hamburg steak, brought to the United States by immigrants (Source: The Cambridge World History of Food, 2000).
2.3. Burrito
A burrito is a Mexican and American-Mexican dish made from a flour tortilla wrapped around fillings such as rice, beans, and vegetables. According to The Oxford Encyclopedia of Food and Drink in America, burritos originated in northern Mexico and gained popularity in the United States in the 20th century (Source: The Oxford Encyclopedia of Food and Drink in America, 2013).
2.4. Broccoli Salad
Broccoli salads are a twist on leafy salads, enjoyed hot or cold, with broccoli usually boiled or roasted before serving. The Journal of the Academy of Nutrition and Dietetics notes that broccoli salads can be a nutritious way to incorporate more cruciferous vegetables into the diet (Source: Journal of the Academy of Nutrition and Dietetics, 2010).
3. What Processed Foods Start With B?
Processed foods that start with B include flavorful condiments and ingredients that add depth to various dishes. Let’s explore some notable options.
3.1. Baba Ghanoush
Baba Ghanoush is a Levantine appetizer made with roasted eggplant, olive oil, lemon juice, and tahini. The Oxford Companion to Food notes that baba ghanoush is a staple in Middle Eastern cuisine, known for its smoky flavor and creamy texture (Source: The Oxford Companion to Food, 2014).
3.2. Balsamic Vinegar
Balsamic vinegar originates from Modena, Italy, made from grape must. The Journal of Agricultural and Food Chemistry reports that balsamic vinegar has antioxidant properties and is rich in polyphenols (Source: Journal of Agricultural and Food Chemistry, 2005).
3.3. Blue Cheese
Blue cheese has been around since at least 400 BC, with its distinctive sharp flavor created by edible mold cultures. According to The Oxford Companion to Cheese, blue cheese varieties are produced worldwide, each with unique flavors and textures (Source: The Oxford Companion to Cheese, 2016).
3.4. Brown Sugar
Brown sugar is produced from sugar canes, getting its color from molasses left in the sugar during refining. The Journal of Food Science notes that brown sugar contains trace minerals from the molasses, providing a slightly different nutritional profile compared to white sugar (Source: Journal of Food Science, 2010).
4. What Snacks Start With B?
Snacks that start with B offer a mix of sweet and savory options, perfect for satisfying cravings. Let’s explore some popular choices.
4.1. Banana Bread
Banana bread is a type of cake baked in a loaf tin, a great way to use ripe bananas. The Journal of Food Science highlights that banana bread is a good source of carbohydrates and can be made healthier by adding whole grains and reducing sugar (Source: Journal of Food Science, 2012).
4.2. Baklava
Baklava is a layered dessert made of flaky filo pastry with chopped nuts and honey or syrup, popular in Turkish and Arab cuisines. The Oxford Companion to Sugar and Sweets notes that baklava has a rich history, with variations found throughout the Middle East and Mediterranean regions (Source: The Oxford Companion to Sugar and Sweets, 2015).
5. Why Is Beetroot Considered a Superfood?
Beetroot is considered a superfood due to its high concentration of essential nutrients, including vitamins, minerals, and antioxidants. According to a study published in the Journal of Nutrition, beetroot is particularly rich in nitrates, which the body converts into nitric oxide. Nitric oxide helps relax and widen blood vessels, improving blood flow and lowering blood pressure. This can lead to enhanced athletic performance, better cardiovascular health, and reduced risk of heart disease. Furthermore, the betalain pigments in beetroot provide powerful antioxidant and anti-inflammatory benefits, protecting cells from damage and reducing the risk of chronic diseases.
6. What Are the Health Benefits of Eating Black Beans?
Eating black beans offers numerous health benefits, primarily due to their high fiber and protein content. The American Journal of Clinical Nutrition published research indicating that the high fiber content in black beans aids in digestive health by promoting regular bowel movements and preventing constipation. The protein content helps in muscle repair and growth, making black beans an excellent food choice for vegetarians and vegans. Additionally, black beans are rich in antioxidants, which help protect the body against oxidative stress and reduce the risk of chronic diseases such as heart disease and cancer. They also contain iron, folate, and other essential minerals that contribute to overall health and well-being.
7. How Can You Incorporate Bok Choy Into Your Diet?
Bok choy is a versatile vegetable that can be easily incorporated into a variety of dishes. According to the Journal of Nutritional Science, bok choy is rich in vitamins A and C, as well as calcium, making it a nutritious addition to any diet. It can be stir-fried, steamed, boiled, or eaten raw. To incorporate bok choy into your meals, try adding it to stir-fries with garlic and soy sauce, using it in soups or stews, or including it in fresh salads. Its mild, slightly sweet flavor makes it a great complement to other vegetables and proteins. For a simple and healthy side dish, lightly sauté bok choy with olive oil and a pinch of salt.
8. What Are the Culinary Uses of Banana Squash?
Banana squash is a versatile ingredient with a variety of culinary applications, similar to other winter squashes like butternut squash. The Agricultural Research Service notes that winter squashes like banana squash are excellent sources of vitamins A and C. Its sweet and nutty flavor makes it suitable for both sweet and savory dishes. Banana squash can be roasted, baked, mashed, or used in soups, stews, and pies. To prepare it, simply cut it in half, remove the seeds, and roast it until tender. The cooked flesh can then be used in a variety of recipes. For a simple side dish, roast banana squash with herbs and spices or add it to a vegetable medley. It can also be pureed and used as a base for creamy soups or added to baked goods for extra moisture and flavor.
9. Is Breadfruit a Good Source of Carbohydrates?
Yes, breadfruit is an excellent source of carbohydrates, making it a staple food in many tropical regions. According to the Journal of Food Composition and Analysis, breadfruit is rich in complex carbohydrates, which provide sustained energy and help regulate blood sugar levels. It is also a good source of dietary fiber, which aids in digestion and promotes satiety. Breadfruit can be prepared and consumed in various ways, including baking, roasting, frying, or steaming. When cooked, the flesh has a texture similar to potatoes or freshly baked bread, hence its name. It can be used in both sweet and savory dishes, offering a versatile and nutritious alternative to other carbohydrate sources like rice or potatoes.
10. How Does Balsamic Vinegar Differ From Other Types of Vinegar?
Balsamic vinegar differs from other types of vinegar in its production process, flavor profile, and traditional uses. Unlike regular vinegar, which is typically made from fermented alcohol, balsamic vinegar is made from grape must – freshly crushed grape juice, including skins, seeds, and stems. The grape must is cooked down and then aged in wooden barrels for several years, allowing it to ferment and develop a complex, sweet, and tangy flavor. According to the Journal of Agricultural and Food Chemistry, balsamic vinegar has antioxidant properties and is rich in polyphenols. Its unique flavor makes it a popular ingredient in salad dressings, marinades, and as a finishing drizzle over dishes. True balsamic vinegar from Modena, Italy, is protected by a geographical indication, ensuring its quality and authenticity.
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