Foods That Start With B: Our List of 81 Options

Have you ever come across an ingredient in a recipe or a restaurant menu that you don’t recognize? Or, perhaps you simply want to expand your knowledge of the sheer number of foods there are from all over the world. 

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Whatever your reasons for wanting to know more, taking a walk through the food alphabet is a great place to start! 

Below, you’ll find a list of 81 foods that start with the letter ‘B’. Some of these you’ll undoubtedly have heard of before, while others will be brand new to you. So, make yourself comfortable and come with us as we take a journey through foods that begin with ‘B’!

1. Babaco

This is a huge, tropical fruit that can grow up to a foot in length. It’s not just its size that it’s identifiable from, though. It also has an interesting 5-sided shape that rounds at the ends.

The skin of the babaco fruit is edible and it ripens to a vibrant, banana-like yellow color. The flesh has flavors that have been likened to pineapple, strawberry, and papaya, only it’s not as sweet as any of these. 

2. Bacuri

This is another ‘B’ fruit that has a thick rind in a mottled yellow-brown color. Inside this Brazillian fruit, you’ll find a sticky white pulp that contains a few large seeds.

This pulp has a fairly unique flavor with both sweet and sour tones. Bacuri is most commonly used to make ice creams, jams, and jellies. 

3. Bael

The bael fruit has two common uses. First of all, the unripe fruit and the leaves, branches, and roots can often be found in homeopathic medicines used to treat digestive conditions and ease fevers.

Its second use is as a food in some Asian countries where once ripe, it’s mixed with sugar and milk. 

4. Bailan Melon

Native to China, the Bailon melon is a close relative of the Honeydew melon. It’s also fairly similar in appearance and has white skin with pale green flesh. It contains loads of vitamins and minerals (including Vitamin C) and has a very sweet flavor. 

5. Baker’s Yeast

If you’ve ever tried baking your own homemade bread, you’ll know how important it is to add Baker’s yeast to the bowl. This is a single-celled organism that ferments sugars, releases carbon dioxide and ethanol, and essentially allows bread and pastries to rise. It does this by creating hundreds of tiny gas bubbles as it ferments. 

6. Bambangan

The first thing you need to know about this fruit is that it can only be found growing in Borneo. This makes it one of the rarest ingredients in the world. It has an appearance of a large, hairless kiwi fruit but, unlike the kiwi fruit, the rind is inedible.

Once cut open, the Bambangan’s flesh has a slightly sour flavor that isn’t dissimilar to an unripe mango. For this reason, it’s usually cooked with loads of sugar, or pickled to enhance its sourness.

7. Bamboo Shoots

Both the shoots and sprouts of Bamboo are edible and can often be found in Asian cuisine including stir-fries and soups.

However, one extremely important thing to know about Bamboo is that it has a high number of natural toxins when uncooked, so it must never be eaten raw. This is one of the reasons why it’s most commonly stored in cans. 

8. Banana

There aren’t very many people who don’t know what the famous banana is. This long, curved, bright yellow fruit can be found in supermarkets all over the world and its sweet, unmistakable flavor is used in both savory and sweet dishes.

One thing that you may not know about bananas, however, is that they are actually berries. 

9. Barberry

As their name suggests, these small, red berries can be found growing on Barberry shrubs. They have an extremely tart flavor which means that, although they are a great source of vitamins and minerals, they aren’t very often used in cooking.

Instead, you’ll be more likely to find Barberries as a supplement or powdered mineral extract.

10. Barley

This cereal grain is regularly used in cooking and it makes a great, whole grain alternative to rice. It has an earthy, almost nutty flavor and a meaty texture, though.

You’ll often find Barley being called for in slow-cooked recipes such as stews and soups. 

11. Basil

Commonly used in Mediterranean dishes, Basil has an unmistakable flavor that teeters on the edge of anise. Its bright green color injects a dazzling vibrancy into any dish and it’s even used in some desserts.

Most notably, its flavor pairs surprisingly well with strawberries. Basil is from the same family of plants as mint and, just like its cousin, it’s also often used to make alternative medicines. 

12. Basmati Rice

The nutty, earthy flavor and sweet fragrance of Basmati Rice makes it a popular ingredient in both Indian and South Asian cuisine.

Available as both white and brown varieties, Basmati Rice is long-grain and while it’s nutritionally similar to most other types of rice, it contains less arsenic. 

13. Batuan Fruit

Found exclusively in the Philippines, Batuan Fruit is hard and green and has an acidic taste. It can be used in both its ripe and unripe forms.

When unripe, it’s most commonly used to make sour-tasting soups. As a ripe fruit, it can be pickled, made into jams, or dried. Because of its sharp, acidic taste, it’s very rare for Batuan Fruit to be eaten raw. 

14. Bay Bolete

This is a type of mushroom that bears a striking resemblance to the Penny Bun Mushroom. It is, however, much more widely available.

The large, brown caps and pale yellow flesh can be used in a variety of ways. Bay Bolete Mushrooms can even be eaten raw once their pores have been removed, although most people find they are more appetizing if they’ve been dried first.

15. Bay Leaf

One of the world’s most popular herbs, Bay Leaves come from Bay Trees and are added to a huge variety of dishes where they infuse everything with their earthy flavor.

Bay Leaves are hardly ever eaten as raw ingredients though, and they are usually always removed from the dish before serving. It’s also common practice to use dried Bay Leaves rather than fresh, as the flavor is much more intense.

16. Bayberry

Not to be confused with the Barberry (which we spoke about a little earlier), Bayberries are juicy, red berries that are native to China. They also have the name of ‘Yumberries’, which should give you some indication of how delicious they are!

While native to China, they can be found all over the world as canned, dried, or frozen berries. The reason for this is that they are extremely delicate and, as such, they don’t travel very well as fresh berries. 

17. Beach Plum

You can find Beach Plums growing in the wild along the East Coast of the USA, which is where they got their name from. These are very small plums, measuring around the same size as a cherry.

They have a dark, blue-black color and a sweet flavor. Beach Plums can be eaten raw, but they are most commonly used to make jams and jellies. 

18. Beans (Green)

Also known as string beans and snap beans, green beans can be found in supermarkets and restaurants all over the world. When in season, they can be eaten raw straight from their vine, or lightly steamed to retain their flavor and crispness.

Outside of their growing season, they are usually found in frozen or canned form. This is one of the most versatile ingredients you’ll ever come across and they can be baked, broiled, sauteed, and cooked in practically any other way you can imagine!

19. Bear

This is a very controversial ingredient, but bear still remains a popular game meat in several countries. The texture and flavor of bear is very similar to beef, although it is much fattier.

Bear meat also needs to be cooked extremely carefully as a bear’s omnivorous diet means they can carry a parasite that can cause trichinosis if ingested. 

20. Bearberry

Also known as lingonberries, Bearberries are small, red berries that can be found growing in the wilds of Scandinavia.

They are similar in appearance and taste to cranberries, although they aren’t as sour. Bearberries have recently been given the accolade of ‘superfood’ thanks to their extremely high levels of vitamins, minerals, and antioxidants. 

21. Bearss Lime

Bearss Limes also go by the name of Persian Limes or Tahitian Limes as, while they were first sourced in California, their origins likely began in Persia or Tahiti.

They are similar to the sort of limes you’d be used to dealing with in every single way, so if a recipe calls for Bearss Limes you don’t need to spend hours searching for them. 

22. Beaver

Another controversial food on our list, Beaver is known for being one of the most delicious meats in the world. However, it’s extremely rare to find it in your local supermarket and it’s also illegal to hunt in some places.

Traditionally, Beaver tails were served as a delicacy. However, as time has passed, this has now fallen out of fashion and people who eat Beaver tend to concentrate solely on the meat which is very gamey. 

23. Beechnut

Beechnuts are the fruits of Beech Trees. While they are perfectly edible, they have an extremely bitter taste which means they aren’t a very popular whole ingredient in cooking.

Instead, Beechnuts are more commonly pressed for oil. However, the bitter flavor still remains in the oil so this is also not often found in restaurants or supermarkets. 

24. Beef

Beef is the most commonly consumed red meat in the world. It comes from cattle and it is a rich source of vitamins and minerals including protein, iron, and zinc. It’s also an extremely versatile ingredient that matches well with loads of different herbs and spices.

One thing to be aware of with beef, however, is that over-consumption has been linked to certain diseases including heart disease and cancer. There is also some controversy over the environmental impact of beef, as cattle produce a huge amount of methane every year. 

25. Beetroot

More commonly known simply as ‘beets’, Beetroot has an extremely earthy flavor with some sweet notes. They are famed for their deep purple color, but there are other varieties that come in yellows, pinks, and whites.

They are also a highly versatile ingredient and they can be pickled, cooked, or eaten raw. You can also eat the leafy top part of a Beetroot, which is packed with vitamins.

26. Belgian Endive

Also known by its more common name of ‘Escarole’, Belgian Endive is a leafy, yellow-green vegetable that has a bitter taste. It’s usually used in raw salads, although it can also be grilled, baked, or roasted.

Belgian Endive is a popular side dish and is a favorite ingredient in vegetarian and vegan dishes. 

27. Bell Peppers

Bell Peppers are a member of the Nightshade family, but this doesn’t mean they are poisonous. In fact, other members of the Nightshade family include Tomatoes and Chilli Peppers.

Bell Peppers have a crisp texture and, depending on the level of ripeness, a fruity flavor. They can be eaten raw or cooked in a variety of ways, making them a really versatile ingredient. 

28. Bengal Currant

Very rarely found in the Americas, Bengal Currants are common across Asia, Europe, and Australia. These tiny, red berries grow on thorny bushes and they have a very sour taste.

For this reason, they aren’t used very often in cooking and, instead, have more of a place in homeopathic remedies. These include cures for blood pressure regulation, digestive issues, and more.

29. Bergamot

Often mistaken for a herb, Bergamot is actually a citrus fruit that comes from the Mediterranean. It has the appearance of a standard lime with dark green, mottled skin, but it’s closer in size and shape to an orange.

However, it’s not as sharp as either fruit and has more of a bitter taste. The most common use for Bergamot is as an extract that is added to Earl Grey.

30. Bigfin Reef Squid

Whenever you order calamari or any other dish that features squid, the chances are that you’re eating Bigfin Reef Squid. This is because it’s the most common type of squid that is fished for human consumption.

They can also be fished year-round as they have a huge population.

31. Bighorn Sheep

Bighorn Sheep meat is extremely hard to come by. It’s not commonly found in supermarkets and it’s rarely called for in recipes. The reason for this is because Bighorn Sheep are wild animals that live in rugged landscapes that are hard to hunt in.

And, even if you felt brave enough to tackle their difficult terrain, hunting licenses for Bighorn Sheep are hard to obtain. 

32. Bignay Berries

Native to Southeast Asia and Northern Australia, Bignay Trees grow small berries that are quite similar in appearance to cranberries.

As they ripen, their color darkens from pale pink to deep red. Bignay Berries have a sweet, tart flavor and they are most commonly used for making jams. They can also be used for making tea and wine. 

33. Bilberries

Also known as ‘European Blueberries’, Bilberries are closely related to the American Blueberries you’re probably most familiar with.

They are almost identical in size, shape, and taste. The only difference is that Bilberries have red or purple flesh, rather than the white flesh you’d find on a Blueberry. 

34. Bilberry Cactus

While you’d be best advised to leave the sharp spines of the Bilberry Cactus well alone, it’s the dark purple berries it produces that are harvested.

These look and taste exactly like Bilberries, which is where this plant got the name ‘Bilberry Cactus’.

35. Bilimbi

The Bilimbi Tree (or ‘Cucumber Tree), grows long fruits that look a lot like a shorter version of a cucumber.

Each fruit is about 4-inches in length and has waxy, light-green skin that is covered with small bumps. Rarely eaten raw, Bilimbi fruit is extremely sour and is most commonly used to add flavor to some Indonesian dishes. 

36. Binjai

Popular in many Southeast Asian dishes, the Binjai fruit (also known as ‘White Mango’) grows in marshy lowlands that are battered with heavy rainfall throughout the year.

Every single Binjai Tree can produce thousands of fruit during the growing season. The sweet, slightly lemon-like flavor can be enjoyed raw, pickled, or cooked. 

37. Birch Bolete Mushrooms

Birch Bolete Mushrooms can be found in orange and brown varieties, and they are best eaten when they are young as they lose their firmness as they mature. This doesn’t mean that they are inedible as they age, though.

Instead, they are best dried as this makes them easier to digest. Found growing under Birch Trees, Birch Bolete Mushrooms have a slightly bitter flavor. 

38. Bird’s Eye Chili

These small, hot, red chili peppers are one of the most popular chiles in the world. In fact, unless otherwise stated on a menu or a recipe, it’s likely that it’s a Bird’s Eye Chili that you’re eating.

As you might expect from a red chili, these pack a hot punch, but they also have a slightly fruity flavor. On the Scoville Scale, Bird’s Eye Chilis rank at 50,000 - 100,000 heat units, putting them in the mid-range of heat. 

39. Biriba

Biriba is a delicious, tropical fruit that bears a remarkable resemblance to the taste of the custard you’d find in a lemon meringue pie!

As they ripen, these South American fruits turn from green to yellow and they form a scale-like appearance. Once cut open, you’ll find soft pulp that is full of that astonishing flavor.

40. Bison

While Bison isn’t considered a wild meat, it’s also not popularly farmed as cattle. This can make it quite hard to come by, but not entirely impossible. Bison is a leaner alternative to beef and it is full of nutrients.

However, since it is leaner, it can be easier to overcook. So, if you’re cooking Bison meat, you’ll need to keep a close eye on your pan!

41. Bitter Orange

As you may have guessed from its name, Bitter Orange has an extremely bitter taste and it cannot be eaten raw. Instead, it’s most commonly used to make jams and marmalades.

It’s also used to create essential oils by extracting oil from the rind. This is then added to sweet and savory recipes as a flavoring or used in aromatherapy practices. 

42. Bitter Melon

As with a Bitter Orange, the Bitter Melon’s name also gives you an indication of its flavor. The bitter, white flesh is usually cooked as it’s pretty much inedible as a raw fruit.

Bitter Melons (also known as Balsam Apple Fruits) are quite similar in appearance to a cucumber. They are the same size and shape and have dark green, bumpy skin.

43. Black Apple

As is the case with most apples, Black Apples are usually eaten as raw fruits. They have a very sweet flavor and are high in fiber, and they can be found growing on Black Apple Trees in the Australian rainforest.

However, one thing you need to know about Black Apples is that they are a favorite living space for maggots. So, you’ll need to check thoroughly before you bite into one!

44. Black Beans

Black Beans are a really popular ingredient in Mexican cuisine as well as dishes from Central and South America.

They have the same taste as most other legumes, and they are regularly served alongside rice as they are believed to improve the body’s glycemic response. 

45. Black Cardamom

Just like their green counterparts, Black Cardamom Pods are most often used as a spice in Indian dishes. However, the difference lies in their taste, as Black Cardamom has a much smokier flavor and fragrance.

Unlike Green Cardamom, however, this smoky flavor makes Black Cardamom an unsuitable choice for desserts and sweeter dishes. 

46. Black Cherries

While not strictly black and, instead, sporting a deep burgundy color, the sweet, juicy flavor of Black Cherries is undeniably delicious.

They are the most common variety of cherry grown in North America and they are ready to eat straight from the tree. They can also be juiced, made into jams, and added to loads of different desserts. 

47. Blackcurrant

Blackcurrants are popular all over the world but are mostly found in European and Asian dishes, particularly desserts.

The tiny berries have an obsidian appearance and a sweet, tart flavor. They can also be juiced and are a common ingredient in smoothies and juices created by health food brands.

48. Black Gram

Popular throughout South Asia and commonly called for in Indian Cuisine, Black Gram is a relative of the Mung Bean. You can often find Black Gram being sold in its whole form as Black Lentils, although this is a little misleading as they aren’t true lentils.

Confusingly, you may also find them being sold as White Lentils. The reason for this is because, once split open, the inside of the bean is pure white. 

49. Black Locust

Don’t panic - this isn’t an insect! Black Locust is actually an edible flower that is used to make certain jams. It’s also used to create alternative medicines, particularly in India.

The seeds of Black Locust are edible as well, although the bark and leaves are highly toxic, so these should be avoided at all costs.

50. Black Mulberry

Black Mulberries have a similar appearance to Blackberries, although they are much longer. You’ll most often find Black Mulberries being sold as dried berries as they are commonly used as a spice.

However, they can be found as fresh berries and, when eaten like this, they have a sweet, juicy flavor. 

51. Black Pepper

There’s hardly a recipe in the world that doesn’t call for a good grinding of Black Pepper! Made by grinding Black Peppercorns into a fine powder, Black Pepper is most commonly used as a seasoning for its slightly spicy, earthy flavor.

Interestingly, Black Pepper also contains a compound called ‘Piperine’. This is believed to help reduce the risk of developing a huge variety of chronic diseases. So, not only is it delicious, it’s healthy too!

52. Black Raspberries

Yes, you did read that correctly! Black Raspberries are a real thing, although they are much rarer than their pink-fleshed cousins. However, appearance aside, they are similar in a lot of ways. Their flesh is plump, juicy, and has a sweet flavor.

They also have the hollow center you’d find in red raspberries. They also have a high nutritional value and are packed with vitamins, minerals, and antioxidants. 

53. Black Rice

Nowadays, Black Rice is quite easy to find in countries all over the world. However, historically it was reserved for members of the Chinese Royal Family.

Black Rice (also known as Venus Rice) has a nuttier flavor and chewier texture than white rice. Its dark color also indicates that it has a higher nutritional value. 

54. Black Sapote

Named for its black inner flesh and dark-green skin, Black Sapote is a fruit that is very closely related to Persimmons.

Once cut open, the black flesh has a custard-like consistency and a sweet, decadent flavor. It’s for these reasons that Black Sapote has come to be known as the natural world’s version of chocolate pudding!

55. Blackberries

Blackberries are almost indistinguishable from Black Raspberries. However, they have a longer growing season, which means that they are much more widely available.

They are also tarter than Black Raspberries and, while they have juicy flesh, they are less pulpy. This means that they don’t bruise as easily, making them easier to transport. This is another reason why they can be found in supermarkets all over the world. 

56. Black-Eyed Peas

These legumes got their name from the prominent black spot (eye) that stands out boldly against their cream-colored flesh.

Black-Eyed Peas are a common ingredient in Caribbean cuisine and they have a rich, dense flavor. 

57. Blood Lime

Blood Limes are truly remarkable fruits. A hybrid of red finger limes and sweet oranges, they were specifically cultivated to be salt-resistant. This makes them easier to grow in coastal environments.

While they are smaller than a standard lime, they pack a lot of sweet flavor. Their burgundy-colored rind is similar to that of a pink grapefruit, and the flesh is a dark orange-red. Finally, unlike most other citrus fruits, the rind of Blood Limes is edible. 

58. Blood Orange

Closely related to standard oranges, Blood Oranges have dark, blood-colored flesh. This gives them a sweet flavor that is regularly likened to raspberries, and they are delicious eaten raw, juiced, or incorporated into fruity desserts.

Blood Oranges have a rind that is much tougher and thicker than a standard orange, although the bright orange color remains the same. 

59. Blue Guarri

This bushy, dense tree grows in the South African rainforests and it bears tiny, pea-sized berries. As they ripen, these berries turn from bright green fruits that are covered with hairs, to a glossy, black color.

The berries are also only edible when they are fully ripe, and they are much more accessible to wild animals than humans. 

60. Blue Tongue

This isn’t what you think it might be! Blue Tongue is a shrub that is native to Southeast Asia and Australia. During its growing season, it produces small purple berries that have a sweet, juicy flavor.

It’s not just the berries that are edible, though. In fact, every single part of the Blue Tongue shrub can be used to make foods (such as Grass Jelly), and the sap is even used to create traditional herbal medicines. 

61. Blueberries

Blueberries are one of the world’s best-loved superfoods! This is because they are packed with vitamins and minerals, and are rich in antioxidants. They are small in size and have blue, pulpy flesh that has a mild, sweet flavor.

Blueberries are related to both Cranberries and Bilberries, although they contain a higher nutritional value than both. 

62. Boar

Although similar to pork, Boar is leaner and teeters on the edge of being red meat rather than white.

This coloring, and the slightly richer, sweeter flavor, is due to the Boar’s natural diet. This consists of grass, nuts, and foraged foods. 

63. Bobcat

This is another wild game meat that is often compared to Boar in both texture and flavor. Bobcat is slightly leaner, however, and is also a little milder in flavor.

Since Bobcats are carnivorous animals, there is a risk that their meat could contain parasites. For this reason, it’s important to make sure it’s cooked thoroughly before eating. 

64. Bok Choy

Also known as ‘Chinese Cabbage’, Bok Choy is a leafy green vegetable that is often used in stir-fry dishes and soups where it adds a peppery flavor.

Depending on the variety, Bok Choy can grow up to 2 feet long! It is also available as ‘Baby Bok Choy’, which reaches an ultimate height of only 4-6 inches in length. 

65. Boldo

The Boldo Tree, which is native to Chile and very rarely found anywhere else, produces small, round berries. These have a lemon-camphor scent and flavor and can be eaten raw or used to add flavor to certain dishes.

The leaves of the Boldo Tree have been used for centuries in homeopathic remedies, however, high doses are believed to be toxic. 

66. Bolivian Mountain Coconut

Bolivian Mountain Coconuts are similar to standard Coconuts in almost every way. They look the same, taste the same, and smell the same. The only difference is the growing habits of the tree they come from.

Rather than enjoying hot, coastal temperatures, the Bolivian Mountain Coconut Tree grows at the highest altitudes of any palm tree in the world. 

67. Bolwarra

This small, yellow fruit grows on Bolwarra shrubs in Australia. As they ripen, they develop a sweet, jelly-like flesh that is often used to make jams and desserts.

It’s occasionally used to make cocktails and soft drinks, too. 

68. Bomba Rice

Ever wondered what Paella Rice really is? Well, its real name is Bomba Rice. This short-grain rice is widely used in Spanish cooking, although it’s believed to have originated in India.

One of the most remarkable things about Bomba Rice is that it can absorb up to three times its own weight in water while retaining its firmness. This is what makes it the perfect choice for Paella. 

69. Bomdong

This bright green cabbage has tough, sweet-tasting leaves that naturally fall open as the plant matures. This is what makes Bomdong a fairly unique variety of cabbage, as most other varieties stay tightly bound as they grow. You’re most likely to find Bomdong in Korean dishes. 

70. Boquila Berries

These edible berries have a tart, sweet flavor that is perfect for jams, jellies, and juices. However, the most remarkable thing about them is the plant they grow on.

Native to Chile and Argentina, Boquile is a vine that wraps itself around host plants and mimics their shape, style, and even the color of its leaves!

71. Bora Saul

Eaten exclusively in North-Eastern India, Bora Saul is a type of sticky rice that is most commonly prepared with milk and sugar to make desserts.

It can also be boiled with water to make side dishes. However, this isn’t done very often as its consistency is so sticky.

72. Borage

The leaves of the herb Borage have a flavor that is almost identical to cucumber. They can be used dried or fresh to add depth of flavor to certain dishes or for making into teas and herbal remedies. The flowers of Borage are also edible and make beautiful, natural decorations on desserts and salads.

One thing you need to know about Borange, however, is that the leaves should be eaten when they are young. This is because, as they mature, they develop small thorns that can irritate your mouth.

73. Boysenberry

A hybrid between European Raspberries and Blackberries, Boysenberries have a juicy, sweet flavor and plump flesh. They are named after the place where they were first grown, Boysen’s Farm in California.

While they are delicious, there is one downside to Boysenberries - they have a very short season. This makes them an ingredient that is hard to come by and, if you do find them, you may have to pay more than you expected.

74. Brazilian Cherry

The first thing you need to know about Brazilian Cherries is that they are very rare. This is because the trees they grow on are very slow-growing and are also considered endangered.

If you do ever come across Brazilian Cherries, you can expect to find small fruits with dark-purple skins and yellow flesh. They also have a sweet, plum-like flavor. 

75. Brazil Nut

Once found only in the Amazon rainforest, Brazil Nuts are now cultivated all over the world.

They are also one of the most popular nuts and are used in both sweet and savory dishes, as well as enjoyed raw straight out of the shell. They have a buttery, smooth texture and a delicious, nutty flavor.

76. Brazilian Guava

Depending on the variety of plant the fruit is harvested from, you can expect a range of flavors from Brazilian Guava from bitter to super-sweet.

Brazilian Guava is most commonly used to make preserves, although it can be eaten raw. It’s also a key ingredient in some alcoholic beverages including Tequila and Mezcal. 

77. Breadfruit

Breadfruit got its name from its unique taste that is very similar to freshly baked bread, although some people find it tastes more like baked potatoes.

It is related to both Mulberries and Jackfruit and is a fruit of the tropical Breadfruit Tree that is native to Indonesia and the Philippines. 

78. Breadnut

Similar in flavor to Breadfruit, Breadnuts are related to Mulberries and Figs. Native to the tropics of Mexico, Central America, Southern America, and the Caribbean, this is a seed that is usually boiled before being ground into flour.

This flour is then used to make various recipes including porridge and flatbread.

79. Broad Beans

Also known as ‘Fava Beans’, Broad Beans have a sweet, earthy flavor. They are also really versatile and, once cooked, can be used in loads of different dishes.

One of the most important things to note about Broad Beans is that, while they are usually sold with their pods still intact, the pod is not edible. 

80. Broccoli

This cruciferous vegetable is a member of the Brassica family and is related to Cabbage and Kale. Like more cruciferous vegetables, many people have a love-hate relationship with Broccoli.

However, this is mostly due to the fact that it’s been overcooked for generations. Eaten raw or lightly steamed, it’s a delicious vegetable that is packed with nutrients. It’s also a fantastic source of plant-based protein.

81. Brussels Sprouts

We couldn’t finish our list of ‘B’ foods without mentioning one of the most divisive vegetables out there. Brussels Sprouts are also members of the Brassica family and are very closely related to Kale, Cauliflower, and Cabbage.

They even look like miniature cabbages! Love them or hate them, Brussels Sprouts are packed with nutrients and they are an excellent source of Vitamin A, Vitamin C, Iron, Magnesium, and so much more. 

Stay tuned for our next installment of Foods that start with B. We'll be covering bell pepper, beef stroganoff, butter, bean curd, baked beans, brussels sprout, and many more.

Cassie Marshall
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