Nation's top 20 favourite vegetables revealed - with potatoes topping the list

The humble potato has been voted as the nation's favourite vegetable – beating the likes of carrots, broccoli, and sweetcorn.

Mushrooms, cucumber, peas, and peppers also made the top 10 – with tomatoes, the fruit that often masquerades as a vegetable, taking the second spot on the list.

A poll of 2,000 Brits found that over half (55 per cent) will incorporate fruit and veg into their meals at least nine times a week – with two in five saying they couldn't imagine not being able to buy their favourites at their local store.

However, one in three (32 per cent) have no idea plant diversity is in danger, and that this might impact the future of their dinner plate.

The study, commissioned by Kimchi brand Jongga, also found 96 per cent are worried about the effects climate change will have on plant diversity.

Potatoes were voted the nation's favourite vegetable, beating carrots, peas, and broccoli (FlowerPhotos/Universal Images Group/Getty Images)

Experts at UK organic growing charity, Garden Organic, estimate many hundreds of varieties of vegetables, once widely available as seed and produce, have disappeared.

And if this pattern continues, consumers could face a future lacking in plant biodiversity – putting some of the vegetables eaten today at risk of dying out.

Jongga has worked with the green-fingered charity to create a video highlighting the importance of preserving endangered plants that people rely on every day to make meals.

Catrina Fenton, Head of Garden Organic’s Heritage Seed Library, which saves and re-introduces rare seeds, said: “Plants have a simple way of adapting to different challenges – genetic diversity.

“The more diversity we can find and reintroduce into our food systems – including what we grow at home – the greater our resilience to future pressures in a changing environment.

“Loss of diversity in our plant food systems decreases the choices available to develop better adapted plant populations.

“Lack of biodiversity can leave food production much more vulnerable to stress events, such as outbreaks of disease, pests and climate change – which ultimately could impact the fruits and vegetables available to future generations.”

The study also found Brits are increasingly going green with their eating habits, with 58 per cent eating more of their “five-a-day” now than they did five years ago.

A quarter (26 per cent) of these respondents do so because it’s better for the planet, while half (51 per cent) want to do more for their health.

But one in six (16 per cent) are not as green minded and are eating fewer veggies – with 37 per cent of those saying this is due to the lack of variety they see stocked on the shelves.

The research, via OnePoll, also found that, of the meat and fish eaters of the country, six in ten already are, or plan on, adopting a more plant-based diet.

Brits aren’t just upping their intake of greens because of the positive nutritional benefits, though, as 95 per cent enjoy eating fruits and vegetables – meaning it could be even more of a shock when certain kinds start to disappear from tables.

Tomatoes came in second place - despite being a fruit (Fred Tanneau/AFP/Getty Images)

Catrina Fenton added: “The risk of more vegetables disappearing continues year on year, yet the Heritage Seed Library has managed to conserve varieties which used to be commercially available but now are no longer on the market.”

Jennifer Lee, on behalf of Jongga, added: “As our intake of fruit and vegetables continues to rise, it’s paramount we begin raising awareness of the latest sustainability crisis.

“Many see the food in their fridges as a never-ending resource, but sadly this is not the case.

“Shockingly, over the last century, 75 per cent of plant diversity has been lost, with 95 per cent of cabbage varieties disappearing from our plates.

“Fermentation and preservation go hand-in-hand. It’s a technique that has been utilised by civilizations for centuries to preserve ingredients we rely on to make meals for our families, friends, and communities.

“Kimchi is a traditional, Korean fermented food, made from vegetables such as cabbage, onion, garlic, leek – all of which are found in Britain’s top 20 favourite vegetables.”

To celebrate the variety of plant-based foods people can enjoy within their diets, and ensure they remain on the dinner table for centuries to come, Jongga will be hosting a special supper club – (P)reserve a Table – at conscious dining venue, Apricity, in London’s Mayfair, through September and October.

Spaces can be p-reserved here.

TOP 20 FAVOURITE VEGETABLES:

1. Potatoes
   
2. Tomatoes
3. Carrots
4. Onione
5. Mushrooms
6. Cucumber
7. Peas
8. Pepper
9. Lettuce
10. Broccoli
11. Garlic
12. Cauliflower
13. Sweetcorn
14. Cabbage
15. Green beans
16. Brussels sprouts
17. Sweet potatoes
18. Beetroot
19. Spinach
20. Leeks

BRITISH VEG BACK FROM THE BRINK, CONSERVED IN THE HERITAGE SEED LIBRARY:

The below vegetable varieties were once commonly used across the UK.

However, due to changes in farming and gardening practices, these varieties began to disappear and were in danger of extinction.

Thanks to efforts from the HSL, these varieties have now been saved and are in use across the UK.

1. Beetroot (Dobbies Purple)
   
2. Cabbage (Webbs Kinver Globe)
3. Climbing French Bean
4. Dwarf French Bean (Xenia Field)
5. Kale (Tall Kale)
6. Lettuce (Bloody Warrior)
7. Pea (Yorkshire Hero)
8. Runner Bean (Black Magic)
9. Spinach (King of Denmark)