The ten most-produced vegetables in the world, ranked by annual production tonnage from the Food and Agriculture Organization (FAO).
Quick answer: 1. Tomatoes, 2. Onions (dry), 3. Cucumbers & Gherkins, 4. Cabbages & Other Brassicas, 5. Eggplants (Aubergines), 6. Carrots & Turnips, 7. Chili Peppers & Peppers (Green), 8. Spinach, 9. Cauliflower & Broccoli, 10. Lettuce & Chicory.
Global vegetable production reached approximately 1.2 billion tonnes in 2024, with Asia accounting for nearly 80% of the total. The list is led by the tomato, a fruit that is botanically a berry but culinarily a vegetable, followed by onions and cucumbers. China dominates global vegetable production, growing more than half of the world's vegetables by volume. The top ten vegetables on this list account for roughly 75% of all vegetable production worldwide, excluding potatoes and other root vegetables which the FAO categorizes separately as "roots and tubers."
Tomatoes are the world's most-produced vegetable by a wide margin, with annual production exceeding 190 million tonnes. Although botanically a fruit, the tomato is culinarily treated as a vegetable and is a staple ingredient in cuisines worldwide. China is the largest producer, followed by India, Turkey, the United States, and Egypt.
Dry onions are the second most-produced vegetable globally, with approximately 107 million tonnes harvested annually. Onions are a fundamental flavor base in virtually every culinary tradition. India and China together account for nearly half of global production, with the United States, Egypt, and Turkey also among the top producers.
Cucumbers and gherkins rank third with approximately 95 million tonnes produced annually. Grown in nearly every temperate and tropical region, cucumbers are consumed fresh in salads, pickled as gherkins or pickles, and increasingly grown in greenhouses for year-round supply. China alone produces over 75% of the world's cucumbers.
Cabbages, cauliflower, broccoli, and other brassicas collectively produce approximately 72 million tonnes annually. Cabbage has been cultivated for thousands of years and is a dietary staple in many parts of Asia, Europe, and Africa. China dominates production, while India, Russia, and South Korea are also major producers.
Eggplants, also known as aubergines, produce approximately 55 million tonnes annually. The glossy purple vegetable is a staple of Mediterranean, Middle Eastern, and Asian cuisines. China is the world's largest producer, followed by India, Egypt, and Turkey. Eggplants thrive in warm climates and are a key ingredient in dishes like baba ganoush, ratatouille, and moussaka.
Carrots and turnips together produce approximately 42 million tonnes annually. Carrots, by far the larger share of this category, are one of the most widely consumed root vegetables worldwide. China is the dominant producer, followed by Uzbekistan, the United States, and Russia.
Green chili peppers and bell peppers produce approximately 36 million tonnes annually. This category includes both sweet bell peppers and hot chili peppers, which are a critical ingredient in cuisines across Asia, Latin America, and Africa. China is the largest producer, followed by Mexico, Indonesia, and Turkey.
Spinach production has grown rapidly in recent years, reaching approximately 32 million tonnes annually. The leafy green vegetable is prized for its nutrient density and versatility in salads, smoothies, and cooked dishes. China is by far the largest producer, accounting for over 90% of global production, with the United States and Japan as distant second and third.
The brassica family's flowering heads — cauliflower and broccoli — produce approximately 27 million tonnes annually. These vegetables have seen growing demand globally due to their nutritional profile and culinary versatility, including their use as low-carb alternatives like cauliflower rice. China and India are the top producers.
Lettuce and chicory together produce approximately 27 million tonnes annually, with lettuce making up the vast majority. Lettuce is the most widely consumed salad green globally, with iceberg, romaine, and leaf varieties dominating production. China is the largest producer, followed by the United States, India, and Spain.
| # | Name | Botanical classification | Top producer | Primary uses | Global production share |
|---|---|---|---|---|---|
| 1 | Tomatoes | Fruit (berry) | China | Fresh, sauces, pastes, canned | ~16% of all vegetables |
| 2 | Onions (dry) | Bulb vegetable | India | Fresh, cooking, dehydrated, pickled | ~9% of all vegetables |
| 3 | Cucumbers & Gherkins | Fruit (pepo) | China | Fresh salads, pickling, garnish | ~8% of all vegetables |
| 4 | Cabbages & Other Brassicas | Brassica (cole crops) | China | Fresh, fermented (sauerkraut, kimchi), cooked | ~6% of all vegetables |
| 5 | Eggplants (Aubergines) | Fruit (berry) | China | Grilled, roasted, stewed, fried | ~5% of all vegetables |
| 6 | Carrots & Turnips | Root vegetable | China | Fresh, cooked, juiced, processed | ~3.5% of all vegetables |
| 7 | Chili Peppers & Peppers (Green) | Fruit (berry) | China | Fresh, dried, powdered, sauces | ~3% of all vegetables |
| 8 | Spinach | Leafy green | China | Fresh salads, cooked, frozen, smoothies | ~2.5% of all vegetables |
| 9 | Cauliflower & Broccoli | Brassica (inflorescence) | China | Fresh, frozen, roasted, steamed, rice substitute | ~2.2% of all vegetables |
| 10 | Lettuce & Chicory | Leafy green | China | Fresh salads, sandwiches, wraps | ~2.2% of all vegetables |
Vegetables are ranked by total annual production in million metric tonnes, based on the most recent FAO (Food and Agriculture Organization of the United Nations) data, primarily from the 2024 production year. The FAO vegetable category includes fresh vegetables used for food or feed but excludes potatoes and other roots and tubers, which are classified separately. Figures represent primary production — the total harvest weight before any processing. Rank 1 is the highest production.
Tomatoes are the most-produced vegetable in the world, with approximately 190 million tonnes harvested annually. While botanically a fruit, the tomato is classified as a vegetable for culinary and agricultural statistical purposes.
Potatoes are the world's most-produced non-cereal food crop at approximately 378 million tonnes annually, but the FAO classifies them as "roots and tubers" rather than vegetables. If potatoes were included, they would rank first, far ahead of tomatoes.
China is by far the world's largest vegetable producer, accounting for more than half of global vegetable production. India is the second-largest producer, followed by the United States and Turkey.
Asia accounts for approximately 80% of global vegetable production. China alone produces about 50–55% of the world's vegetables, largely due to its massive agricultural sector and greenhouse production infrastructure.