English Tagalog Cebuano

banana blossoms puso ng sagingpuso sa saging

bean sprouts toge tawgi
bitter melon ampalaya paliya
cabbage repolyo repolyo
cassava kamoteng kahoy kamoteng kahoy
chinese cabbage/pechay petsay petsay
corn mais mais
cucumber pipino pipino
garlic bawang ahos
ginger luya luy-a
horse radish malunggay ???
lettuce letsugas letis
lima beans patani ???
mongo beans balatong/ monggo mongos
mushroom kabute or kabuti uhong
mustard mustasa mustasa
okra okra okra
onion sibuyas ahos
pepper sili sili
potato patatas patatas
radish labanos rabanos
snap beans abitsuwela ???
snow pea sitsaro ???
soy beans balatong ???
stringbeans sitaw batong
squash/pumpkin kalabasa kalbasa
swamp cabbage kangkong ???
sweet potato kamote kamote
taro gabi ???
tomato kamatis tamates
white squash upo balanliyong
winged beans sigarilyas ???
purple yam ubi ube
yam (native turnip) singkamas gabi

English Cebuano
vegetable utanon
aubergine talong
bean baton
broccoli brokoli
cabbage repolyo
carrot karot
cauliflower koliplawer
celery kintsay
cucumber pipino
eggplant talong
green beans balatong
kidney bean habitsuelas
leek sibuyas-dahonan
lettuce letsugas
onion sibuyas
peas gisantes
pechay petsay
potato patatas
radish rabanos
rice bugas
 rice grain bugas
spinach alugbati
squash kalabasa
string bean batong
swamp cabbage tangkong
turnip turnip
yam beam singkamas

mga gulay
vegetables
petsay
bokchoy

repolyo
cabbage

pipino
cucumber

talong
eggplant

upo
gourd

sibuyas
onion

kintsay / kinchay
Chinese celery / Chinese parsley / cilantro

bawang
garlic

labanos
radish

kabuti
mushroom

kalabasa
squash, pumpkin

sitaw
string bean

kamatis
tomato

wansoy
coriander

Pechay (Pak Choi) is a cabbage.

Sitaw (English: String beans, in the Cebuano language:

Batong).
Ampalaya Sigarilyis - kalaabantos Sitao - batong
Bitter Melon Winged Bean Snake Bean
 Chicaro Patola Baguio Kinchai Kutsay Tanglad
Sweet Pea Ridged Luffa Chinese Cabbage Chinese Celery Garlic Chives Lemon Grass
Kondol Hairy Melon (balantiyong)
Labanos White Radish
Patola Smooth Luffa

egetables = mga gulay

bell pepper = siling pari

bitter gourd = ampalaya
bottle gourd = upo
cabbage = repolyo
cashew = kasoy
celery / chinese leek = kintsay / kinchay
chayote = sayote
chili pepper = siling labuyo
chinese cabbage (bok choi) = petsay / pechay
cilantro leaves = wansuy
corn = mais
cucumber = pipino
edible pot = bataw (not sure about the english translation...)
eggplant = talong
garlic = bawang
ginger = luya
jicama / turnip = singkamas
jute = saluyot
lima beans = patani
mung bean sprouts = toge / togue / togi
mustard = mustasa
native horseradish leaves = malunggay
onion = sibuyas
peanut = mani / mane
potato = patatas
pumpkin = kalabasa
radish = labanos
spinach = alugbati(?)
sponge gourd / luffa(?) = patola
string beans = sitaw / sitao
sugarcane = tubo
unhusked rice = palay (husked rice is bigas; cooked rice is
kanin)
watercress = kangkong
wax gourd = kundol
winged bean = sigarilyas
sweet potato = kamote

fruits = mga prutas

apple = mansanas
avocado = abukado
bananas = saging
bilimbi = kamias
coconuts = buko
pomelo = suha
grapes = ubas
guava = bayabas
jackfruit = langka
jamaica cherry = aratiles
lime = dayap
mandarin orange = dalanghita
mango = mangga
native blackberry = duhat
native lemon = dalandan / lemonsito
orange = kahel (rare; just "orange" is more popular)
pineapple = pinya
starapple = kaimito / caimito
starfruit / carambola = balimbing
sugar apple = atis
tamarind = sampalok
tomato = kamatis
watermelon = pakwan

unchanged names = mga di-binagong pangalan

asparagus
brocolli
carrot
cauliflower
chesa
durian
mangosteen
melon
okra
papaya
rambutan
santol
soya

English Tagalog
vegetable gulay
aubergine talong
bean sitaw
beetroot beetroot
broccoli broccoli
brussel sprout spraut na bruselas
cabbage ripolyo
camote tops talbos ng kamote
carrot karot
cauliflower cauliflower
corn mais
eggplant talong
garlic bawang
ginger luya
horse radish malunggay
kidney bean abitsuwela
leek sibuyas
lettuce litsugas
mustard mustasa
onion sibuyas
parsnip parsnip
pea patani
peanut mani
pechay petsay
potato patatas
soya bean toyo
string bean sitaw
rice palay
rice grain angkak ng palay
squash kalabasa
swede suweko
turnip singkamas
white squash upo
young tender leaves talbos

Malunggay -- Moringga in English ( Malunggay in Tagalog and Kamunggay in Cebuano) Well –

documented clinical scientific studies “Malunggay” leaves contains more vitamin C than

oranges, more calcium than milk, more potassium than bananas, more iron than spinach and

more vitamin A than carrots, excellent source of protein, iron, fiber, thiamin, riboflavin and

niacin. Good source of iron, if you have iron deficiency. Malunggay leaves, serve as an anti aging
vegetable. Malunggay is not just an ordinary leafy green vegetable, but is noted scientifically as

a ‘’Miracle Vegetable’’. Malunggay, wide range of purposes is exceptional cure for stomach-

ache, indigestion, energy booster, controls blood pressure, headache, diabetes, arthritis,

tumors and ulcers. Doctors advise and recommend, to include malunggay in your daily food

consumption. Asians use malunggay leaves frequently. Malunggay goes well with tanglad

(lemon grass) infused into a chicken broth, the tempting aroma, is beyond words, I would

say….it is so deliciously inviting. Filipinos love ‘’malunggay’’, they use them in home-cooked

meals such as: chicken soup (chicken tinola or tinolang manok) mongos soup (mung beans

soup) as-well-as fish and vegetable soup. Malunggay grows well in the Philippines, a drought-

resistant fast growing vegetable that can withstand harsh weather conditions and grows all

year round. Every household in Philippines practically plants malunggay in their yards, some

plant it as a border plant. Oh! By the way if foreigners will ask me, as to what or how malunggay

taste, well it is quite similar to spinach but slightly milder in taste. Malunggay, use as the official

logo of the Food and Nutrition Research of the Department of Science and Technology

(FNRDST) in the Philippines.

Kangkong – in Tagalog, water spinach or glorybind in English, Tangkong in Cebuano (kankon in

Japanese, ong choy in China, ung choi in Cantonese Chinese, toongsin tsoi in Mandarin Chinese)

Commonly used vegetable in Filipino dishes (generally in Asia) Kangkong, high source in iron,

calcium, vitamin B and C. Mild in flavor, all parts of young kangkong are preferred, edible from

the shoot (stem) to the leaves. Great for stir fry meat, soup stews (sinigang kangkong) Strip all

the leaves off the stem, slice the stem they go in first for a period of 2 to 3 minutes before

adding the leaves. Kangkong also used for salad. Blanch or boil kangkong for 5 minutes….drain

add vinegar, calamansi, dash of salt & pepper, onion and tomato.
Repolyo –Cabbage in English. Cabbage, a substantial source of vitamin A, calcium, antioxidants

and fiber, reduces the risk of cancer, strengthens nervous system, excellent source of beta-

carotene, therefore good for your vision, heals ulcers, reduces heart disease, rheumatism and

skin problems. Cabbage, a rich source of vitamin A, B6, B12, C, E, K, thiamin, niacin and folic

acid. Cabbage, also a high source in minerals with the likes of iron, magnesium, manganese,

potassium, phosphorous, selenium and zinc, keeps you in upbeat spirit because cabbage

provides energy. Cabbage, cauliflower and broccoli are of the same vegetable family. Grown for

decades, the rapid rise of consumption is staggering. Prioritize, have cabbage, cauliflower,

broccoli, carrots, cucumber and tomatoes as salad served for serving trays on parties with dips.
Especially the fresh famous coleslaw, I love it. Health conscious consumers realize the high

nutritional value of these vegetables.

Sitaw –Batong in Cebuano, in English, commonly called ‘’String Bean’’ or ‘’Haricots’’ and some

people call it ‘’Snap Beans’’. String beans (due to the fact, the fibrous string run all the way

down to the green pods seam) Snap Beans (the sound that comes off it, when you ‘’snap’’ the

beans in desired sizes for home-cooked meals) Green beans varies in range of sizes ( falls in the

same family category of the red kidney beans and black beans ) Yes. The sassy-jazzy- sexy

‘’string beans’’, high source of vitamin A, C, K, iron, fiber, potassium, calcium, magnesium,

protein, thiamin, niacin and omega 3. If you are lacking in iron, add beans in your food

consumption, also great for menstruating women, pregnant or lactating women. It is advisable
to cook beans with care (lose some of its nutrients when over-cooked) as stir-fry, vegetable

soup (sinigang in Tagalog, sinangag in Cebuano) Simmering or steaming beans till tender-

crisp, makes them taste good. Beans are available in supermarkets and at your local market

near you all-year-round, in Philippines. Choose good quality beans without the blemishes.

Pechay – in English, Snow Cabbage (Chinese cabbage) a green leafy vegetable widely used in

Asian cuisine. Pechay, is Pak Choy or Bok Choy in Chinese high source of vitamin A, C. Good

source potassium and fiber. Pechay, lower the risk of breast and colon cancer. Pechay can be
prepared in a range of ways stir-fried, steamed, stuffing, steamed and boiled. Pechay is

available all-throughout the year.

Kalabasa – Squash or Pumpkin in English (kalabasa puti and pula in Tagalog, kalbasang puti and

puwa in Cebuano) in other words ‘’the red and white squash or pumpkins’’ are in the same

family of watermelons and cucumber. Squash is an excellent source of beta-carotene which is

vitamin A and high source of vitamin C, B, calcium and iron. According to medical studies,

squash flowers contain ‘’lutein’’ that prevents cataract. There are a variety of ways to enjoy a

squash dish. Nowadays, squash is not only used for cooking but served in pies and soup in

cafes, restaurants etc. Abundant and grown in the Philippines all-throughout the year, thrives

well in tropical climate. The increasing demand, makes farmers produce squash in Philippines
for commercial sale. Great for cooking like ‘’ginisang kalabasa’’ (stir-fried squash with various

vegetables) with lean pork cut into cubes. The delicious mashed-potato-squash dish. From

autumn till winter houses in Holland, household create a basket full of squash/pumpkins in

various sizes, shapes, colors as a display in kitchen counter tops, terrace, lounge table tops,

corner table tops, terrace and banister in the front door entrance of the house.

Ampalaya – inTagalog (Paleya in Cebuano) In English it is called Bitter Melon, Bitter Gourd or

Balsam Pear. Bitter Melon known for its health benefits for so many years. Bitter Melon is a

member of squash family. Ampalaya, rich in vitamin A, iron, vitamin B1, B2, B3,C, fiber, calcium,

potassium and magnesium. Westerners (particularly foreigners who are planning a trip to the
Philippines) may not like or not being able to take the bitter taste of ampalaya. In fact, some

Filipinos don’t like it, but still eat it because of its valuable healthful benefits. Ampalaya

consumption a day or two a week stabilize high-blood pressure and help prevents infection. To

lessen bitterness of ampalaya, cut in half and discard fibrous core and seeds out of the flesh. To

offset the bitter taste of ampalaya, thinly sliced it and pre-boil it for minutes, drain/sieve,

squeezed and wash thoroughly with water….you then cooked it as desired. Ampalaya can be

stir-fried (ginisang ampalaya with shrimp or ginisang ampalaya with lean pork cut in bite size

cubes.) stuffed or pickled. Consume only a small serving of ampalaya, too much may cause

stomach discomfort to some people.

Talong – Eggplant in English, Aubergine in France (tawong in Cebuano) Eggplant, a smooth-

shiny-glossy vegetable (known as nightshades) related to the family vegetable of potato, sweet

pepper and tomato. It comes in variety of sizes, shape, and color deep-purple-reddish, green,

white and even orange. Eggplant is available throughout the year and varieties slightly differ in

taste and texture, they hang from the vines just like tomato. Eggplant--provide fiber,

antioxidants, potassium, manganese, vitamin B1, B3 and magnesium. Eggplant is widely used in

Asian and Western cuisines. Commonly used in Philippines in vegetable soup (sinigang) stir-

fried, pickled (kinilaw) or stuffed eggplant with tomato and cheese. To name a few eggplant

dish: Italy’s ‘’melanzane alla parmigiana’’ French “ratatouille’’ Greek ‘’melitzanosalata’’ and

variety of eggplant lasagna recipes, stuffed eggplant with your desired ingredients. How about

eggplant stuffed with tomato and parmesan cheese?

Okra –known as the ‘’lady’s fingers’’ called ‘’gumbo’’ in U.S. and called ‘’kingombo’’ in Spanish

and Dutch, in French called ‘’gombo or bamya’’ Okra, grows well throughout the year in warm

tropical climate, even during harsh weather conditions, a drought-heat tolerant vegetable

amongst all vegetables. Okra, at their best and must be harvested while young within days to

about a week, longer than a week okra taste fibrous, chewy and woody. Okra, contain vitamin

A, B, C, iron, fiber and calcium. Flavor and taste of okra is similar between asparagus and

eggplant. In Philippines okra is available in supermarkets fresh produce section and at your local

market near you. And for all of us living abroad, okra is available in supermarkets, health food

stores and markets. Okra can be boiled, used in stews, soup, stir-fried with other vegetables.

Asian cuisines used okra for consistency, to thicken stews and soups.
Gabi/Ube – Taro in English, a root crop vegetable plant, great in soup dish (sinigang in Tagalog,

utan in Cebuano) Gabi, a versatile-vegetable (variety of usage) leaves and stalk (stem) are

cooked and consumed, used in vegetable soup, meat and fish dish, also use it for some cake

recipes. People in Manila are keen on eating a dish called ‘’laing’’ leaves are cook/prepared in

coconut milk. Gabi, provides vitamin A, C and calcium. To top it all, the well-known yummy

dessert or snack ‘’ginata-an'' in Tagalog, we call it Cebuano ''binignit’’ combining together cut-

up gabi/ube, sweet potato, cooking banana (sab-a or gardaba) sago with fresh coconut milk

and brown sugar ( sweetness according to your taste) Not forgetting the the refreshing “halo-

halo special’’ has cooked banana and gabi/ube in it along with other fresh fruits.
Camote – Sweet Potato in English is a major root crop in the Philippines next to rice, corn,

cooking banana and cassava. Camote is rich protein and potassium, while the yellow flesh

variety camote is rich in vitamin A. Camote, keeps your heart healthy therefore prevents stroke

and protects against coronary heart diseases, stomach ulcers and can lessen ‘’gout’’ sufferers.

Camote (sweet potato) and sweet potato tops (talbos ng camote) are an excellent remedy for

dengue fever. Procedure is easy: boil sweet potato tops (young leaves) or unpeeled sweet

potato for 20 to 30 minutes, you then strain the liquid, cool it down and to relieve the pain fast,

drink a few cups at a time, you’ll be surprised how fast the pain subsides. Camote provide us

health nutrients as well-as medical purposes. Filipinos can relate me regarding the tasty camote

cue (fried) and boiled camote for snack. Camote is often used in baking cakes, pies and

pudding.
Camote tops –Sweet Potato tops (Talbos ng Camote in Tagalog) Filipinos are familiar with the

well-known, nutritious edible leaves of sweet potato tops. Sweet potato tops (leaves) contain

vitamin A, iron, calcium, protein, magnesium, zinc and manganese, also high source in

potassium and excellent source of antioxidants. Sweet potato tops leaves are used for soup and

salad.

Alugbati –in English ‘’Malabar Spinach” or vine spinach. Leaves resemble spinach and taste

similar to spinach, when cooked slimy and sticky just like okra, leaves, shoots and stem are

eaten and used in soup and stews. Alugbati, contain iron, calcium and antioxidants, vitamin A, B
and C. Medical research reveals: mixture of alugbati leaf pulp and a bit of butter, can give a

cooling effect in redness of skin when burn or scald during cooking.