This is a list of common foods starting with the letter V. A fine dinner might be Veal and Venison wrapped in Vine Leaf with Vegetables, followed by Vanilla dessert chased with a Vodka shot.
To find nutrition information for a specific food, including branded and fast-food items, use the calcount Food Search Box.
Foods beginning with V v
|Food Name||Food Description|
|Vanilla||Solution containing the substance vanillin, used as a flavouring agent.|
|Veal||Raw veal fat from various regions of the carcase. Internal and external separable fat only.|
|Vegetable Juice||Solution containing blended vegetables, with or without fruits and cereal grasses.|
|Vegetable burger||Commercially prepared vegetable patty with cheese, shredded lettuce, onion, mayonnaise and tomato sauce in a white bun, as purchased in fast food outlets. Hungry Jack’s Veggie Burger is an example of this style of product.|
|Vegetable crisps or chips||Snack product consisting of cassava, tapioca flour, sesame seeds, chinese cabbage, garlic, shallots and sugar, deep fried in sunflower oil and salted. Ajitas Vege Chips are an example of this style of product.|
|Vegetarian meat||A rasher made from soybeans, wheat gluten, starches, vegetable oil, thickeners, salt, sugar and flavours. Cooked by any method, with or without added fat.|
|Venison||Raw diced venison from the forequarter portion of the carcase, with all visible fat removed.|
|Vine leaf||Vine leaf, rolled and stuffed with mince, rice, tomato, onion and herbs. As prepared in the home from basic ingredients.|
|Vinegar||Sour liquid prepared by acetous fermentation. Balsamic vinegar is based on wine vinegar complemented by concentrated and cooked grape must, ageing allowing aroma to further develop. Commonly used in dressings and as a taste enhancer in various recipes|
|Vodka||Alcoholic beverage prepared by distillation of fermented potatoes and/or grain.|
To find more foods with names starting with the letter V, use our Food Search Box or see the information in Wikipedia’s food page. Most of the food information on this page was sourced from FSANZ.