130 Foods That Are White (Naturally White Foods)

If you are looking for a list of naturally white foods, good news! The list below contains all the different types of white foods: vegetables, fruits, grains, beans, legumes, mushrooms, salts, and edible wildflowers that either have a portion of white or are completely white in color.

Some white foods contain the necessary nutrients that we need in our diet. You should always ensure you have a colorful plate of food, though. By adding healthy white foods to your diet from this list, you will go beyond eating the rainbow.

What gives white food its color (or lack thereof)?

White food generally refers to foods that are white in color. There are naturally unprocessed white foods, such as fruits and vegetables. Then there are processed and refined foods that are white. For example, white flour, white rice, white pasta, white bread, and white sugar are all refined white foods. The difference between these refined white foods and their whole food counterparts is processing and grams of fiber. 

Foods normally get their color from naturally occurring agents, and with white foods, it’s down to a pigment called flavones. This pigment is present in white vegetables, which stay white in an acidic medium and turn yellow in an alkaline medium. Overcooking will also turn white vegetables yellow or grey.

Nutrients like anthoxanthins, sulfur, allicin, and quercetin are found in all naturally white foods and can help the body lower cholesterol and blood pressure. 

The List: 130 White Foods

This list includes many white plant-based foods. If you are looking for more colorful foods, check out these blog posts: Pink Foods, Foods That Are Blue, Black Foods, Fruits That Are Green, Orange Foods, or Foods That Are Yellow.

What Vegetables Are White?

White vegetables contain small amounts of phytonutrients, EGCG, allicin, isothiocyanate, and anthocyanidins. They provide health benefits for your bones, circulatory health, and arterial function. Here is a list of vegetables that are white in color, their origin, taste, and best ways to be enjoyed.

1. Albino Beet
   With a slightly sweeter taste than the original beet, this root vegetable is a pure white heirloom beetroot. It originates from Holland and is easy to grow, so it’s perfect for beginner gardeners. It is best enjoyed raw, grated over salads to add extra sweetness to the meal.
   
   This beet would be divine in this Apple Crisp With Beets recipe.
2. Amazing Cauliflower
   The cauliflower head itself has a color of pure white, but it is surrounded by green leaves when it grows. Cauliflower was originally grown in Asia around the Mediterranean Sea and did not start growing in the United States until the 1900s.
   
   It is best eaten when steamed, boiled, roasted, or added to a soup recipe, and it is an excellent source of vitamin C and a good source of vitamin B6.

3. Atlantic Potato
   Like the majority of potatoes, the Atlantic Potato has light brown outside skin and, when cut into, a faint yellow-to-white color. It is a mid-season potato variety, and in 1976, its primary manufacturing use was making potato chips.
   
   They would also work for this Baked Home Fries recipe.
4. Autumn Giant Leek
   This vegetable has a white bottom half where the roots sit and a gradual white-to-green ombre going up to the top. It is traditionally grown throughout Western Europe, and its harvest period is long. It can even withstand mild frost. It is best enjoyed chopped and sauteed or added as a soup ingredient. 
5. Beacon Chipper Potato
   This is another round white potato manufactured for the chip processing market. It has a light brown outer skin and a creamy white interior. The origin of Beacon Chipper is currently unknown.

6. Bulgarian Giant Leek
   Bulgarian Giant Leeks are long, flat stalks that are white with two green leaves at the top. The leaves are usually 12-16 inches long (~30-40 cm). The bulb can grow up to 7 in diameter (18 cm) and weigh over six pounds (3 kg). 
   
   This vegetable has been grown in France since the 16th century when German settlers introduced it. The giant leek has a mild flavor that can be enjoyed raw or cooked. It is an excellent source of vitamins B6, C, and K.
   
   Try this leek in a Vegan Potato Leek Soup for extra flavor!
7. Carentan Leek
   This is another variety of leek with a broad, flattened green leaf and a white bottom half where the roots are. It can grow up to 6 inches long. It is one of the oldest known vegetables, with archaeological evidence of it being grown in Mesopotamia as far back as 2000 BC.

17. Gobbo Di Nizzia Cardoon
    This is a very rare cardoon (a type of thistle) with broad white stalks. It comes from Italy and has been popular in Europe since ancient Rome. They have a similar flavor to artichoke hearts. Italians eat them raw or dip them in olive oil. The root can also be cooked and eaten like a parsnip. 
18. Harris Model Parsnip
    This parsnip is pure white with perfectly straight roots. Thanks to its sweet and nutty flavor, it is one of the more commonly grown vegetables. 
19. Hollow Crown Parsnip
    The hollow crown is one of the oldest varieties. It is white inside with a slightly yellowish tinge to the skin. It has been grown in Great Britain since at least 1820. Its creamy white roots have a very sweet flavor.
20. Japanese Minowase Daikon Radish
    This popular old Japanese radish with giant white roots that can grow 24 inches (61 cm) long and 3 inches wide (7.5 cm) with pretty light green stems. It is originally native to continental East Asia. It has a very sweet and crisp taste and is best enjoyed steamed or stir-fried.
21. Kennebec Potato
    Kennebec potatoes are medium to late-maturing white potatoes. They are botanically classified as Solanum tuberosum ‘Kennebec’ and are one of the most commonly grown white potato varieties in the United States. They are best used for fries, boiling, or chipping.
    
    You could also use this potato in this Oven-Baked French Fries recipe.

22. Kuttiger Carrot
    This is a stocky, snow-white Chantenay-type carrot with a large, broad top half and a skinny bottom end by the root. It is said to have originated in Afghanistan but was kept alive in European markets by rural women farmers in Kuttiger, Switzerland, for over 300 years. It can easily be mistaken for a parsnip, but it has the same mild and earthy taste as the standard carrot.
    
    You can use this white carrot to make this Carrot Ginger Soup.
23. Lunar White Carrot
    This new variety of white carrots is almost entirely coreless and can grow up to 12 inches when mature. It has a nice mild flavor similar to the standard orange carrot and is an excellent source of vitamin C.
24. Music Garlic
    Music garlic has a sturdy, long, and vibrant flower stalk, with enormous bulbs wrapped in white with a slight purple hue. Music garlic is a member of the unique porcelain garlic family, and it has a high allicin content, which helps boost the immune system in many ways. It is believed to have been brought to Canada from Italy during the 1980s.
25. Ontario Potato
    Ontario potatoes are classified as long, round white potatoes with skin that can vary from brown and rough to smooth and colored. Garnet Johnston developed them in the 1960s in Guelph, Ontario, Canada. They have an earthy, nutty flavor and a low sugar content.
    
    This potato would make great Crispy Baked Rosemary French Fries!
26. Paris Island Cos Lettuce 
    This lettuce has a white base and a yellow-to-green ombre color to its leaves. It is a romaine-type lettuce developed around 1950 by Clemson University and named after Parris Island in South Carolina. The Paris island cos lettuce is tender and succulent, with a mild flavor.
27. Precoce D’argenteuil Asparagus
    This gourmet variety is highly esteemed in Europe for its delicious stems with rose-tinged buds that can be blanched white. Precoce D’Argenteuil asparagus has been grown in France since the late 1800s and is frequently used in many popular French dishes. It is very aromatic, slightly bitter, and is best eaten cooked in dishes or sauteed alone in olive oil.
28. Sunchoke
    The Jerusalem artichoke, also called sunroot or sunchoke. It looks very similar to a ginger root with a light brown outer skin and a white center. This species of sunflower is native to central North America. They have a mild, sweet, and nutty taste and can be eaten raw and dipped into hummus.

29. Texas Early Grano Onion
    Like most onions, the Grano onion has an orangy brown outset skin and a white center. It was originally introduced to the U.S. in 1925 from Valencia, Spain. It is best eaten cooked in dishes to add flavor.
30. Tokinashi Turnip
    These unique turnips have beautiful pure white skin and center with long, vibrant green stems. The incredibly rich and sweet Tokinashi turnip originated in Japan and is best eaten roasted or sauteed.
31. White Asparagus
    White asparagus is the same as green asparagus, except it’s white. (Obviously.) It is grown in conditions without sunlight, so it can’t turn green. This results in a softer, sweeter vegetable.
    
    If you’re looking for the quickest asparagus recipe, try How To Microwave Asparagus.

32. White Creole Onion
    These medium-sized, round bulbs have translucent white flesh that is very firm. They are a short-day variety that originated in Florida and are best eaten cooked in dishes to add flavor.
    
    This onion would be delightful in this Hearty Lentil Soup recipe.
33. White Hailstone Radish
    These snow-white radishes are an heirloom variety called White Hailstone. Though no one knows the exact origin of Hailstone radishes, they are featured in seed catalogs as far back as 1908. They have a very mild and crips taste, so they are best eaten in soups or can be pickled too. 
34. White Horehound
    White horehound is a flowering plant in the mint family native to Europe, northern Africa, and southwestern and central Asia. Its flowers are white and surrounded by green mint-like leaves. White horehound is most commonly used for medicinal purposes to help with digestion problems.
35. White Rose Potato
    This is an oval-shaped potato with a thin outer skin that is light tan and smooth overall with a few very small eyes, and the center meat is a creamy white. The White Rose potato originated in New York in 1893 when it was bred from a variety of Jackson potatoes using a true seed ball by Rachel Chapman. It is best eaten boiled for mashing or fried.
36. Unzen Early Flat Onio
    The ultimate salad onion, this flat white variety is crunchy, juicy, and drips with sweet onion flavor. This short-day onion hails from Nagasaki, Japan, and is considered an important variety in Japanese culture and cuisine. It is best eaten cooked in dishes to add flavor.

What Are Some White Fruits?

White fruits contain allicin, isothiocyanate, quercetin, and anthocyanidins, which provide health benefits for bones, circulatory health, and arterial function. Here is a list of white fruits.

37. Baobab
    This unique white fruit is found inside hard green and yellow pods that hang upside down from trees. It is usually consumed as a powder made from drying and grounding the fruit. The baobab fruit is native to Africa and the southern Arabian Peninsula. It has a pleasant citrusy flavor and is rich in vitamin C, B6, and iron. 

38. Banana
    The classic banana has bright yellow and sometimes green outer skin and a creamy white inside. Their origin is located in Southeast Asia, in the jungles of Malaysia. Indonesia or the Philippines. Bananas are an excellent source of potassium and fiber.
    
    You can use your standard banana as a base for delicious vegan smoothies such as this Avocado Banana Smoothie!
39. Casper Eggplant
    This vegetable gets its name from having a uniquely ghostly white outer skin! 
    
    The Casper eggplant originated in France and has a succulent mushroom-like flavor, so it’s perfect for soups and stews. 
40. Clara Eggplant
    Here is another pure white eggplant variety, the Clara. This Italian hybrid produces gorgeous, brilliantly white fruit offset by a bright green calyx. The Clara eggplant has a mild taste with nutty undertones and a meaty, creamy texture.
41. Chinese White Pear
    This white fruit is white on the inside with a white to mellow yellow ombre skin. The Chinese white pear is an interspecific hybrid species of pear native to North China. Flavor-wise, it has the crisp bite of an apple and the flavor of a deliciously fresh, sweet pear.

42. Coconut
    Coconut is one of the most interesting fruits. With its dark brown husky outer shell and creamy white meaty center, it can be used and consumed in many different ways. The origin of coconuts has been identified as the Central Indo-Pacific region between western Southeast Asia and Melanesia. Coconuts are rich in magnesium, copper, and selenium and hold many health benefits when added to your diet.

43. Dragon Fruit
    Also known as pitaya or strawberry pear, dragon fruit is a tropical fruit known for its uniquely vibrant pink or yellow skin and contrasting white inside with an array of tiny black seeds. It originates in Central and South America and tastes like a cross between a kiwifruit and a pear.

44. Flat White Boer Pumpkin
    The flat white Boer pumpkin has pure white outer skin and a vibrant orange center with a shape similar to a wheel. The origin of this vegetable is unknown, but what is known is that it is a uniquely South African variety developed by the ancestors of the Dutch Settlers. It has a sweet taste and is best served in soups, stews, or pumpkin pie!
45. Great White Tomato
    The great white tomato is a beefsteak tomato characterized by being large and heavy with yellowy-white skin. The Glecker Seed Company introduced this tomato to the public in the early 1990s after a woman sent seeds to them for trial purposes. It has been described as juicy with a slight citrussy taste and reminds people of a fresh melon.
46. Hara Madhu Melon
    This is a beautiful teardrop-shaped melon with a white and green striped outer skin and a vibrant green and white ombre center. It was introduced in 1967 by Punjab Agricultural University in Ludhiana, India, and has an exquisitely sweet flavor. 

Interested in more interesting foods? Check out this post, 85 Foods That Are Black.

47. Ice Peach
    This unique fruit’s skin is a pale yellow to ivory and has smooth, taut, and fuzz-less skin. Ice peaches were developed at the Experimental Institute of Fruit Growing in Rome, Italy. They are subtly sweet and are best served in a pie, crumble, or peach smoothie.
48. Japanese White Eggplant
    These pure white eggplants with a regular green stem are botanically classified as Solanum melongena and are members of the Solanaceae, or nightshade family. They are native to Japan and are believed to have been created from Chinese varieties. They have a creamy, tender texture and a mild and slightly fruity taste.
49. Jyunpaku  Okinawan Pure White Bitter Melon
    This is a rare melon with pure white outer skin and a warty oblong shape. It is a Japanese variety with a bitter, weedy, almost alkaline taste. It is best enjoyed in Thai cuisine in soups and stir-fries. 
50. Langsat
    These unique fruits are similar to potatoes in their outer appearance, and inside, they have a white flesh containing inedible, bitter seeds. Langsat originated in the Southeast Asian regions and has a tangy, sour, and sweet combination of flavors, very similar to a grape.

51. Long White Palermo Zucchini
    This uniquely long zucchini has a beautiful white and sage green color with faint speckles.
    
    This traditional heirloom zucchini originated in Sicily, Italy. It has a sweet, nutty flavor and a buttery texture, making it perfect for salads and pasta dishes.
    
    This would be delicious in these Personal Sized Lasagnas!
52. Mango Melon Vine Peach
    This vibrant yellow fruit has a beautiful white center when cut into. It was developed in China and introduced in America in the 1880s. When cooked in desserts, it tastes similar to honeydew melon and peach, so it is best enjoyed when made into pies and preserves.
53. Monstera Deliciosa Fruit
    This unique fruit has a corn-like shape with green hexagon scales and, when peeled away, reveals a creamy white flesh with a unique taste somewhere in between a custard apple and a sweet pineapple. It originated in tropical America. This particular species is distributed from Mexico south to Panama.
54. Noni
    Noni is an evergreen tree with large leaves and yellow fruit that, when sliced into, reveals a beautiful white center. It’s found in the Pacific Islands, Southeast Asia, Australia, and India. It has an earthy and composty taste with a hint of citrus and sour notes.

55. Pearl Goya Bitter Melon
    White Pearl Bitter Melon is a rare hybrid species of bitter melon that is prized for its pure white, bumpy-warted skin resembling white pearls. It is native to the island of Okinawa, Japan, and its flavor is milder than that of green bitter melon. It even boasts umami flavor notes.
56. Rollinia
    This fruit is round and yellow on the outside with dark brown spikes. When cut open, it reveals a white creamy center with black seeds. It is native to the Americas, and indigenous species are found across North America, South America, and Central America.
57. Rosa Bianca Eggplant
    The Rosa Bianca eggplant has a beautiful purple and white mixed outer skin and a pure white center. It is native to Sicily, Italy, and has a mild flavor that complements tomatoes and chees perfectly.
58. Satsuma Long Eggplant
    The satsuma long eggplant is long in shape, with a green outer skin and a white center. It is native to Japan and has a sweet, buttery eggplant flavor. It is an excellent source of fiber and vitamin C and can help strengthen the immune system.
59. Snake Fruit
    This unique fruit has rich brown outer skin and beautiful creamy white segments on the inside. It is native to Indonesia but is now grown and produced around southeast Asia. When properly ripened, snake fruit is dry and crunchy, with a taste similar to a bitter pineapple or jackfruit.

60. Snowball Tomato
    The snowball tomato is a rare heirloom tomato with a stunning white outer skin with a slight yellow tinge to its center. It is an ancient variety from the United States and has a sweet, citrus taste that is richer and more complex than many white types.
61. Sugar Apple (Sweetsop)
    The sugar apple is a heart-shaped fruit. Its outer surface is thick and hard and covered in scaley greenish skin, and its juicy inner flesh is a whitish-yellow color. The sugar apple tree is native to the West Indies and South America. It tastes like fragrant, creamy custard, and some people describe its taste as a mix of sweet tropical fruits, mint, and cinnamon.

62. Sweet Dumpling Squash
    The sweet dumpling squash has a white and dark green striped outer skin and a vibrant orange center. It was first developed in 1976 by Sakata Seed Corporation of Yokohama, Japan. It has a sweet, nutty flavor and a smooth, creamy texture, so it is great in soups and stews.

63. Taro
    Taro is a root vegetable with an orangy brown outer skin and a pure white center. It is said to have probably originated in Southeast Asia or Southern Asia. Some people describe taro as similar to a sweet potato, with its flesh slightly sweet and slightly nutty.
    
    Speaking of taro, you should 100% make this Taro Milk Tea recipe.

64. Tigger Melon
    The trigger melon has a beautiful, vibrant yellow and orange striped outer skin and a pure white center. Tigger melons are believed by experts to be native to Armenia, and the flavor is rather mild and rarely sweet, even though their scent would suggest otherwise.
65. White Currant Tomato
    The white currant tomato is creamy white with just a tinge of yellow. This indeterminate, regular-leaf currant tomato was originally from South America and is one of the most unique and sweetest-tasting tomato varieties known.
66. White Guava
    White guavas are round and oval with vibrant green outer skin and a pure white center. They are native to South America and have grown wild since ancient times. Their white flesh is firm and juicy, with a lime-like sweetness and musky melon flavor.

Interested in more vibrant foods? Check out this post, 107 Foods That Are Purple.

67. White Lanshou Melon
    The white-skinned, honeydew-type melon has thick, heavy, and sweet flesh rich in Vitamin C. This variety has been grown in Lanzhou, China since it was introduced there in the 1940s by U.S. Vice President Henry Wallace.
68. White Scallop Squash
    Early white bush scallop squash is a variety of summer squash, more familiarly known as pattypan squash. It is a Native American heirloom grown by American Indians in the Northeast for hundreds of years. It is best eaten roasted with shallots to bring out its sweet and buttery flavor.
69. White Soul Alpine Strawberry
    These Alpine strawberries are a natural mutation of the wild-growing redwood strawberry. Amazingly, these white strawberries taste like ripe pineapple! The white strawberry is the wild strawberry indigenous to Europe and can be eaten raw or cooked into desserts.
    
    You could use these stunning strawberries in this Healthy Strawberry Oatmeal recipe.
70. White Tomesol Tomato
    This unique tomato is creamy white and has a sweet and rich taste. Dorothy Beiswenger of Crookston, Minnesota, introduced it to gardeners via the Seed Savers Exchange’s 1998 annual yearbook. It can be eaten raw or cooked into dishes. 
71. Yamato Silver Watermelon
    This watermelon is high in quality and texture and has a similar light and dark striped outer skin to a regular watermelon but with a creamy white center. This snowy, silver-fleshed heirloom hails from Nara Prefecture, Japan. It is best enjoyed raw and tastes like a sweet Asian pear with a hint of citrus and an overall creamy finish.

Beans That Are White

72. Alabama Blackeyed Butterbean
    Technically a lima bean, this creamy white bean is traditionally grown in Alabama and called a butterbean. It has a small black-to-brown eye at the center and does well in extreme heat and drought conditions. These beans are also an excellent source of vitamins C, fiber, and iron.
73. Black-Eyed Peas
    These tiny white beans with small black eyes are like the little brother of the Alabama butterbean. Native to North America, they have become a staple food across the Deep South of the United States. 
    
    Black-eyed peas have an earthy delicious served in a salad or soup and are a staple in Cowboy Caviar. 

74. Cannellini Beans
    This particular bean is pure creamy white and is shaped slightly like a kidney bean but with more squared edges. It was first developed in Argentina but is very popular in Southern Italy. Cannellini beans are rich in B vitamins, including vitamin B12.
75. Chickpeas
    Chickpeas, also known as garbanzo beans, range in color from white to black. They are an excellent source of iron, fiber, and protein. They also contain a good amount of potassium and carbohydrates. 
    
    If you haven’t tried chickpeas before, you could make this tasty Hummus Recipe, Roasted Garlic Hummus, Hummus Without Tahini, or Pumpkin Hummus. 

76. Good Mother Stallard Bean
    These beans have a speckled maroon red and white outer skin and a white center. It originated in Wise County, Virginia; this variety dates to at least the 1930s. They have a creamy texture and a hearty and nutty flavor.
77. Great Northern Beans
    These are white medium-sized beans a bit larger than a navy bean, most commonly used for making baked beans. They originated in Peru and spread throughout the Americas due to Spanish exploration. They have a mild nutty flavor and are great for soups and stews.

78. Indian Snake Bean
    The Indian snake bean has vibrant green skin with a white center. While native to East and Southeast Asia, it probably originated in China. Snake beans have a sweet and crunchy texture and taste and are an excellent source of calcium and vitamins B6 and B12.
79. King of The Garden Lima Bean
    This pure white, vigorous, vine-type lima bean variety clings well to poles and does not require staking to grow. The large-seeded beans were domesticated in South America, primarily near Peru, and the small-seeded beans were domesticated in Mexico. They have a rich honey-like flavor and can easily be enjoyed raw and fresh.
80. Navy Beans
    The Navy bean, also known as the haricot bean, is creamy white and a variety of the common bean native to the Americas, where it was first domesticated. It has a neutral, slightly nutty taste, and navy beans are adaptable to various recipes, even desserts!

White Grains

Refined white grains include food items like white flour, rice, corn, and quinoa. Some of these options are healthier than others, but these types of grains are high in fiber, helping you feel full and satisfied. Here is a list of grains that are white.

81. Khorasan
    Khorasan is an oriental type of wheat commercially known as Kamut. It is creamy white when growing in crops and a slightly light tan color when harvested into grains. Khorasan wheat is grown mainly in Europe for bread and in the Iranian province of Khorasan as food for camels. It has a rich, nutty flavor and can be cooked in many ways. 

82. Long-Grain White Rice
    The classic everyday long-grain rice is pure white and was cultivated in India and Pakistan. It is best eaten cooked and served with a stew or curry.
83. Montana Cudu Corn
    This is a medium-sized white corn variety with small black specks. This beautiful spotted corn is descended from a historic Native American variety. It is best eaten cooked and enjoyed or added to dishes.
84. Oats
    The classic grain commonly used to make porridge is white and tan. The crop may have originated in Asia Minor, though it is now most extensively grown in Europe. It can be cooked in many ways and milled into flour for baking.
    
    I have oats for breakfast every day. This 5-minute creamy oatmeal recipe makes them simple and quick.

Interested in more interesting foods? Check out this post, 50 Foods That Are Orange.

85. Short-Grain White Rice 
    This type of rice is plumper and shorter than regular long-grain white rice, it is pure white and contains more starch. It originated in Japan and is the most commonly used rice in Japanese cuisine. 
86. Sorghum
    Sorghum, also known as millet or Indian millet, is a grass plant thought to have originated in Africa, where it has remained a major crop. It is white and light tan and is best eaten boiled with a dash of salt.

87. Sticky Rice
    Also known as glutinous rice, it is a sticky, waxy rice that is pure white. Sticky rice has grown in mainland Southeast Asia for at least 4,000 years. It has a subtly sweeter taste than other types of rice, and amylopectin is responsible for the sticky quality of glutinous rice.
88. Stowell’s Evergreen Sweet Corn
    This variety of corn has creamy white kernels and is one of the oldest corn varieties in existence, dating back to the mid-1800s. First bred by Nathan Stowell of Burlington, New Jersey, in 1848. It is best eaten cooked on its own or added to dishes.
89. White Basmati Rice
    This is a type of white rice that is more aromatic than regular plain rice. It was originally cultivated and grown in India and Pakistan. It is best eaten cooked and paired with stews or curries.
90. White Bulgur
    This grain mostly comes from the yellowish bulgar wheat grain, which is creamy white. The process of making bulgur from wheat is ancient and originated in the Anatolia region of modern-day Turkey, the Middle East, and the Mediterranean. It has a nutty and earthy taste and is best enjoyed when added to salads or paired with stews.

91. White Jasmine Rice
    Jasmine rice is a long-grain, pure white variety of fragrant rice. It is traditionally grown in the humid climate of Thailand and other Eastern Asian countries, where it is often used in pad Thai and fried rice dishes.
92. White Quinoa
    This is the most common variety of quinoa in markets: white and slightly tan. The plant has been cultivated for about 5000 years and is indigenous to the Andean region of South America, specifically Bolivia, Ecuador, Chile, and Peru. It is best enjoyed cooked and added to salads or stews and is an excellent source of plant-based protein.

93. White Wheat
    White wheat is a different type with no major genes for bran color, so it is pure white. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. It is best eaten in recipes to make baked goods or bread.

White Nuts And Seeds

94. Brazil Nut
    Brazil nuts have a mix of white and brown outer skin and are white on the inside. They come from the South American tree in the family Lecythidaceae. Brazil nuts are an excellent source of selenium and have powerful antioxidant properties.

95. Cashew Nut
    This creamy kidney bean-shaped nut is white on the inside and slightly golden tan on the outside. The cashew originated in Brazil but is now cultivated extensively in all tropical areas, notably in India and East Africa. It is rich in plant protein, dietary fiber, and healthy fats.
96. Macadamia Nut
    This delicious nut has a brown acorn-like shell and a creamy white center. Although most of the world’s cultivated macadamias are grown in Hawaii, most May Have Originated From a Single Australian Tree. They have a sweet and buttery flavor and are rich in healthy fats.
97. Pine Nuts
    This white and tan colored nut is native to the United States, although other pines with edible pine nuts are native to Europe and Asia, like the European stone pine and the Asian Korean pine. They have a soft and nutty flavor with an undercurrent of sweetness and are most popularly used as the main ingredient in pesto sauces for pasta.
98. Pumpkin Seeds
    You may think these seeds are more dark green when you find them in a packet on the supermarket shelves, but when sourced straight from the pumpkin itself, they are pure white. They are native to the Americas, and indigenous species are found across North America, South America, and Central America.
99. White Sesame Seeds
    Hulled sesame seeds are off-white and come from the Sesamum Indicum plant. 
    
    They are a great source of healthy fats, protein, and vitamin B and are best eaten sprinkled over rice dishes or salads. You can enjoy them as part of this Tahini Chocolate Date Ball recipe.

Edible White Mushrooms

100. Button Mushroom
     Button mushrooms are the immature form of the edible fungus Agaricus bisporus, which is pure white in color. They were first cultivated on horse manure heaps in France in the 1700s. They have a mild flavor and can be eaten raw or best enjoyed grilled or sauteed. 
101. Cauliflower Mushroom
     The cauliflower mushroom can be described as similar to a sea sponge, a brain, or a head of cauliflower, from which it has been given its name. Its flexible surface ranges in color from ivory and pale yellow to white. It is found worldwide in forests in North America, Asia, and Europe. The cauliflower mushroom has a hazelnut taste and a chewy texture.
102. Enoki Mushroom
     The Enoki mushroom is a long, thin mushroom with a small head. They are pure white and have a mild flavor. Enoki mushrooms were first cultivated in Japan, and then they slowly started being cultivated all around North America and East Asia. It is best eaten cooked in dishes.

Interested in more interesting foods? Check out this post, 112 Fruits That Are Green.

103. Field Mushroom
     The field mushroom is white and closely related to the classic button mushroom. It dates back to ancient times and originated in India before becoming popular in other Asian countries. Field mushrooms are best enjoyed pan-fried in garlic or added to stews. 
104. King Oyster Mushroom
     The king oyster is the largest of all oyster mushrooms. It grows individually with thick and meaty white stems and tan-colored caps. The king oyster is native to the Mediterranean regions of Europe, the Middle East, and North Africa but has also grown in many parts of Asia. It is best enjoyed in stir-fries or roasted in the oven.
105. Lion’s Mane Mushroom
     This unique mushroom is pure white in color and a globe-shaped fungus with long, shaggy spines. It originated in Asia, Europe, and parts of Northern America, and research has found that the lion’s mane may protect against dementia, reduce mild symptoms of anxiety and depression, and help repair nerve damage.

106. Oyster Mushroom
     The mushroom has a broad, fan or oyster-shaped cap spanning 5–25 cm; natural specimens range from white to gray or tan to dark brown.  It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially worldwide for food. They have a subtle seafood flavor with hints of anise and a faint, earthy taste. They are also an excellent source of protein and vitamin B.

107. Straw Mushroom
     The straw mushroom is a smaller white mushroom similar in shape to the button mushroom. It is an edible species cultivated throughout East and Southeast Asia. Straw mushrooms can be found fresh, sometimes canned, or dried, and they are best enjoyed when added to stir-fries and stews.

Salt

The number one item that is pretty much added to every recipe is salt! This white food ingredient, formed from sodium and chloride, does the best job of bringing out the flavor in all types of cooking.

108. Flake Salt
     Flake salt is a common category of white salt distinguished by the unique, flattened shape of flaked salt crystals. It can occur naturally but is also produced by boiling brine over metal salt pans or evaporating it in greenhouse solar evaporators.
109. Sea Salt
     Sea salt is the white salt produced by seawater’s evaporation. Ocean salt primarily comes from rocks on land and openings in the seafloor. Salt in the ocean comes from two sources: runoff from the land and openings in the seafloor. It is most commonly used to add flavor to all forms of cooking.

Edible White Flowers

The list below contains white edible flowers. While all of these are edible, some varieties are mainly used for external ointment use because of their medicinal properties. 

110. Chamomile
     Chamomile is the common name for several daisy-like plants of the family Asteraceae. It has pure white petals and a yellow center and is native to Europe, Africa, and Asia. Chamomile is best consumed as an herbal tea but is also commonly used in soaps and ointments for its medicinal properties, which have been proven to help treat inflammation.

111. Double Diamond Pearl Yarrow
     Pearl Yarrow blooms with showy, 3/4-inch-wide, fully double, pompon-like, pure-white flowers that are very attractive to bees and butterflies. Its country of origin is Texas in the United States. Although it is best known as a medicinal plant, it has a number of edible uses.
112. Japanese White Dandelion
     This is a beautiful white-flowered member of the dandelion family. This species is specifically found growing wild in southern Japan. Every part of a dandelion can be eaten. The roots, leaves, and stems are all edible and also have medicinal properties. Dandelions are highly nutritious. They are rich in vitamins (A, C, D, E, and B), inositol, and lecithin.
113. Polar Bear Zinnia
     Another lovely variety with large, double-flowered, white Dahlia-like blooms. They are native to southern North America and South America. The flowers are edible, and the petals can be sprinkled onto salads and other dishes to provide some interesting color.

114. Snow Princess Calendula 
     The calendula’ Snow Princess’ has pale, creamy white double flowers, some with dark centers and some with yellow centers. Botanical studies suggest that it originated in the Mediterranean region. This flower is not so much used to eat but in tinctures and ointments as it has been shown to treat skin inflammation, cuts, bruises, and infections very well.
115. White Borage
     Rarely seen is this lovely variety with sprays of delightful white flowers. Borage is native to the eastern Mediterranean region and is cultivated in various parts of Europe, Great Britain, and North America. The young leaves of this plant have a cucumber-like flavor and can be added to many recipes.

Prepared White Foods

Prepared white foods most likely have some processing or refinement done to them. This might be taking whole foods and turning them into something else, for example, taking a white nut or seed and turning it into plant-based milk. Alternatively, making a more processed food like vegan mayonnaise or yogurt could take several ingredients. Finally, combining whole foods ingredients could make a tasty homemade recipe. 

116. Cashew Milk
     You can make this easy homemade cashew milk recipe!
117. Coconut Milk
     Try this coconut milk chia pudding recipe.

118. Flaxseed Milk
119. Hemp Milk
     Try this easy hemp milk recipe.
120. Macadamia Milk
121. Mashed Potatoes
122. Oat Milk
     Try oat milk in this Oolong Milk Tea recipe!
123. Vegan Yogurt (Plain Yogurt or Greek Yogurt)
124. Popcorn
     Here is an incredible Garlic Rosemary Popcorn Seasoning recipe! (You’re welcome.)

125. Potato Leek Soup
     Potato leek soup is oh-so-good! This is my go-to potato leek soup recipe.
126. Potato Salad
127. Almond Milk
     Make this easy almond milk recipe at home.
128. Soy Milk
129. Tofu
     Enjoy tofu in this Lemongrass Pho!

130. Vegan Mayonnaise

Final Words

So there you have it! A very long list of 130 different types of white foods. Remember that some contain a high source of vitamins and minerals that are great for the body, while other, more processed foods may not.