Top 51 Foods That Start With S

Do you want to eat healthy but don’t know where to start?
There’s no need to worry because there are plenty of foods that start with s!
This list contains the top 51 foods that start with s.

#1. Suprême Sauce

Suprême sauce is a thick, rich, and flavorful sauce used in many dishes. It is usually served with beef, lamb, veal, poultry, fish, shellfish, vegetables, pasta, risotto, and other foods. It is a mixture of butter, cream, egg yolk, flour, and seasonings.

#2. Sriracha

Sriracha is a hot chili paste from Thailand. It is a popular condiment in American cuisine, especially among Asian Americans. It is available in red, green, and white varieties. It is typically used as a dipping sauce for fried foods such as chicken wings, french fries, and popcorn.

#3. Soy Sauce

Soy sauce is a salty fermented seasoning derived from soybeans. It is used as a table condiment in East Asia, particularly China, Japan, Korea, Taiwan, Vietnam, Malaysia, Singapore, Indonesia, Philippines, Cambodia, Laos, Myanmar, Brunei, and Thailand. In Southeast Asia, it is usually served with noodles, rice dishes, meat, vegetables, and soups. In Chinese cuisine, it is often combined with vinegar and sugar to form a dip called “sauce moutarde” French mustard.

#4. Saccharin

Saccharin is a white crystalline sweetener that was discovered in 1879 by German chemist Heinrich Caro. It is produced industrially by reacting saccharose also known as glucose with sodium hydroxide. Saccharin is about 200 times sweeter than sucrose. It is used in many products such as diet soft drinks, chewing gum, ice cream, baked goods, candy, and toothpaste. It is also used as a chemical intermediate in the production of other compounds, such as pharmaceuticals, pesticides, dyes, and plastics. It is not recommended to consume more than 100 mg per day because it could lead to kidney damage.

#5. Safflower Oil

Safflower oil is extracted from the seeds of the safflower plant Carthamus tinctorius. It is a yellowish-white liquid with a mild flavor. It contains linoleic acid, a polyunsaturated fatty acid. Linoleic acid is found in vegetable oils, eggs, milk, meat, fish, and poultry. It is also present in corn oil, sunflower oil, soybean oil, cottonseed oil, and olive oil. It is used in salad dressings, breading, and margarine. Safflower oil is rich in omega-6 fatty acids. Omega-3 fatty acids are essential nutrients needed for good health. These fats help prevent heart disease and cancer. However, excessive intake of omega-6 fatty acids can increase inflammation and contribute to cardiovascular diseases.

#6. Salt

Salt is a chemical compound consisting of sodium chloride NaCl and is widely used in food preparation. Sodium chloride is a white crystalline solid that dissolves readily in water. It is the main constituent of table salt and sea salt. Table salt is produced by evaporating seawater until only pure sodium chloride remains. Sea salt is obtained by evaporating ocean water. Both table salt and sea salt are composed of approximately 50% sodium chloride and 50% other minerals. In addition to being used as a seasoning, salt is used in many industries such as food processing, pharmaceuticals, papermaking, photography, metallurgy, glass making, ceramics, textiles, leather tanning, mining, and agriculture. It is important to note that not all salts are equal. For instance, iodized table salt is generally recognized as having higher nutritional value than non-iodized table salt because iodine helps protect against thyroid disorders. Iodized table salt is also known to improve taste. On the other hand, unrefined sea salt is believed to have better health benefits than refined table salt. Unrefined sea

#7. Sugar

Sugar is a sweet substance derived from sugar cane, sugar beet, honey, maple syrup, molasses, and fruits. It is a carbohydrate that consists of carbon, hydrogen, oxygen, and nitrogen atoms. Sugars are classified into two groups based on their chemical structure: monosaccharides simple sugars and disaccharides complex sugars. Monosaccharides are single molecules containing only one type of sugar molecule. Disaccharides are compounds formed when two monosaccharide molecules link together. Common examples of monosaccharides are glucose, fructose, galactose, mannose, and xylose; common examples of disaccharides are sucrose, maltose, lactose, trehalose, and cellobiose. Sugars are found naturally in plants, but humans have been cultivating and refining sugar since ancient times. Humans have been using sugar to flavor food and beverages since the Neolithic period. Sugars are added to processed foods to increase palatability and prolong shelf life. Sugars are also used as preservatives in food products. The term “sugar” is commonly applied to any sweet substance. However, this usage differs from the scientific definition of the term. According to the Merriam Webster dictionary, sugar is “a sweet tasting crystallizable organic compound.” This definition includes natural sugars, such as those found in fruit juices, honey, maple syrup and molasses, as well as artificial sugars, such as high fructose corn syrup.

#8. Salad Dressing

Salad dressing is an essential part of salad making. It adds flavor, color, texture, and moisture to salads. Salads are usually served cold, but some people prefer to serve them warm. In addition to adding flavor, salad dressings add moisture to salads. A good salad dressing should not be overly acidic or salty. It should contain enough vinegar or lemon juice to balance the acidity of the other ingredients. Vinegar and citrus juices are the main ingredients in many salad dressings. Other ingredients may include oils, herbs, spices, and seasonings. A salad dressing can be either creamy or vinaigrette. Creamy salad dressings are thick and smooth. Vinaigrettes are thinner and have a tangy taste. Both types of salad dressing can be prepared ahead of time and refrigerated until needed. Most people prefer to store salad dressings in the refrigerator because they tend to separate if left at room temperature. There are several different ways to make salad dressing. One way is to mix the ingredients together in a bowl. Another method is to combine the ingredients in a blender or food processor

#9. Saffron

Saffron is a spice derived from the stigmas of crocus flowers. It is used extensively in Mediterranean cuisine. Saffron is expensive and difficult to obtain. It is available only during certain seasons. The saffron is harvested when the stigma is still attached to the flower. The stigmas are removed and dried. After drying, the saffron is ground into powder form. The saffron powder is added to dishes where it imparts a rich golden yellow color and distinctive aroma. Saffron is used in rice pilafs, soups, sauces, and desserts.

#10. Soybeans

Soybeans are the seeds of the legume plant Glycine max. These beans are widely cultivated in many countries around the world. In China, soybean production accounts for about half of the total agricultural output. Soybeans are used for making tofu, miso, tempeh, natto, soy sauce, and other products. Soybeans are also used as animal feed.

#11. Scallions

Scallions also known as green onions are the edible bulbous part of the onion family plants. It consists of leaves and stems. The scallion is a member of the genus Allium, which includes garlic, leeks, chives, shallots, and onions.

#12. Squash

Squash is a type of summer squash. Summer squashes are harvested while still immature unripe and eaten raw or cooked. Winter squashes are harvested after maturity and stored for winter consumption.

#13. Swiss Chard

Swiss chard also known as silver beet is a leafy green vegetable grown worldwide. It is related to spinach and beetroot but tastes sweeter and milder. #14. Cucumber

#14. Spinach

Cucumbers are a member of the gourd family Cucurbitaceae. They are usually eaten raw in salads, sandwiches, and appetizers. They are also used in pickles, sauces, and dips. Spinach is a dark green leafy vegetable from the amaranth family Amaranthaceae that grows wild in many parts of the world. It is cultivated for its leaves, which are rich in iron, calcium, vitamin A, and other nutrients.

#15. Sweet Potato

Sweet potatoes are starchy tubers native to tropical regions of Africa and Asia. They are grown commercially in the United States, Canada, and Mexico. They are a root crop that is related to the morning glory plant Ipomoea batatas. In the U.S., sweet potato consumption peaked in the late 1970s, but has since declined.

#16. Strawberry

Strawberries are a fruit that grows in temperate climates. Strawberries are available year round. They are eaten raw or cooked. They are usually harvested from May until August. There are two main types of strawberries: June bearing and everbearing. June bearing strawberries produce berries throughout the summer months while everbearing strawberries produce only one harvest per season.

#17. Snow Pea

Snow peas also known as sugar snap pea are a type of legume native to China. They are grown commercially worldwide for their edible pods. In the United States, snow peas are generally sold frozen. They are typically eaten raw in salads, but can also be used in stir-fries, soups, and other dishes.

#18. Sieva Beans

Sieva beans are a type of bean native to India. They are cultivated commercially worldwide for their edible seeds. In the United States and Canada, sieva beans are usually sold canned. They are typically cooked and served as a side dish, although they can be used in stews, curries, and other dishes.

#19. Shallot

Shallots are onions grown from bulbs instead of roots. They are smaller and sweeter than regular onions. #20. Cauliflower

#20. Salsify

Salsify is a root vegetable related to parsnips and radishes. It is usually eaten cooked and resembles a white turnip. ##21. Broccoli ##22. Brussels sprouts

#21. Sage

Sage is a herb used in many dishes. It is often added to soups, stews, sauces, and other savory dishes. It is also used in desserts such as sage ice cream. ##22. Broccoli Answer: Broccoli is a member of the cabbage family. It is a popular vegetable because it is low in calories and contains lots of vitamins and minerals. Broccoli is available year round but is especially plentiful during the summer months.

#22. Sesame Seeds

Sesame seeds are tiny, oval shaped seeds that are usually black in color. They are used in Asian cuisine and are sometimes called sesame seed oil. They are also used in breads, cookies, crackers, cereals, salads, dressings, dips, and spreads. #23. Garlic

#23. Spaghetti

Garlic is a bulbous plant whose leaves are compound and aromatic. It is native to Europe and Asia, but it is now cultivated worldwide. It is grown commercially for its edible cloves, which are harvested from bulbs that form underground during the spring. Spaghetti is a type of pasta that originated in Italy. It was originally made from wheat flour, eggs, and salt. Today, many different types of noodles are available, such as linguine, fettuccine, angel hair, and vermicelli.

#24. Swede

Swede is a root vegetable that belongs to the turnip family Brassicaceae. It is usually eaten cooked, although it can be used raw in salads. Swedes are rich in vitamin C, potassium, calcium, iron, and fiber. They are also very low in calories.

#25. Star Fruit

Star fruit is a tropical fruit native to Southeast Asia. Its name comes from the star shape of its fruits. It is also known as carambola, cambodiana, chirimoya, custard apple, guanabana, granadilla, granadillo, granadilla de la India, granadilla de México, granadilla mexicana, granadilla naranja, granadilla rosada, granadilla sanguinea, granadilla tangerina, granadilla venezolana, granadilla zaragozana, jamaica, kumquat, litchi, lychee, mamoncillo, manila orange, papaya, passionfruit, pitahaya, pitaya, pitaya dulce, pitaya verde, pitaya yamoré, pitaya zaragoza, rambutan, sapota, soursop, sourstone, tamarind, tangelo, tangelo bianco, tangelo di Jamaica, tangelo mexicano, tangelo naranja, tangelo rosa, tangelo sanguineo, tangelo verde, tangelo zaragozano, and triflora.

#26. Shaddock

Shaddock Pecten jacobaeus is a species of scallop found in shallow waters around the world. It is a member of the family Pectinidae, order Pteriomorphia, class Osteichthyes, phylum Mollusca, kingdom Animalia. It is a marine bivalve mollusc.

#27. Sandwich

A sandwich is a type of open-faced sandwich consisting of two slices of bread usually white spread with various types of filling such as meat, cheese, vegetables, condiments, or other ingredients. Sandwiches are usually served between two pieces of bread, although variations exist.

#28. Shortbread

Shortbread is a sweet biscuit, typically eaten with tea or coffee. It is made from flour, butter, sugar, and sometimes eggs. Shortbread cookies are generally cut into shapes such as stars, hearts, squares, triangles, and diamonds. #29. Croissant

#29. Skilly

Croissants are a type of pastry that originated in France. They are usually filled with cream cheese, jam, chocolate, or other fillings. They are very popular in Europe and North America. In the United States, croissants are often called “croissants”, while in Canada they are known as “biscuits”.

#30. Soup

Soup is a liquid dish prepared from vegetables, meat, fish, poultry, eggs, beans, lentils, pasta, noodles, or any combination thereof. It is typically served hot, but cold soups are sometimes eaten. Soups are generally classified into two categories: thickened thick soup and clear thin soup. Thick soups are cooked until they become creamy, whereas thin soups are not cooked long enough to thicken.

#31. Scouse

Scouse pronounced “skosh” is a traditional English stew originating from Liverpool, England. It is usually made with beef, lamb, pork, chicken, or mutton, although other meats such as veal, rabbit, venison, or even horsemeat can be used. In addition to meat, scouse can be made with seafood, especially crab, lobster, mussels, oysters, and shrimp.

#32. Schnitzel

Schnitzel is a breaded cutlet, typically made from veal, turkey, or chicken. It is traditionally served with gravy and vegetables.

#33. Schnecken

Schnecken is a German word meaning “snails”. In Germany, snails are eaten in many ways, such as fried, baked, sauteed, grilled, and even raw. #34. Schupfnudeln

#34. Savarin

Savarin is a type of pasta from Italy. It is usually served cold, but can also be cooked al dente. It is similar to tagliatelle, but slightly thicker. ##35. Schüsseln ##35. Scrambled Eggs Answer: Scrambled eggs are very easy to make. Simply mix together two whole eggs and a pinch of salt in a bowl. Then, using a fork, beat the mixture until it becomes frothy and smooth. This is called scrambling the eggs.

#35. Strudel

Strudel is a traditional Austrian dessert consisting of layers of dough filled with fruit or nuts. It is typically rolled into a long strip shape, folded in half lengthwise, and baked. #36. Sushi

#36. Sauerkraut

Sauerkraut is a fermented cabbage dish. It is used as a condiment or side dish in many countries around the world. In Germany, sauerkraut is usually eaten with sausage and other dishes. In Japan, it is served with sushi.

#37. Samosa

Samosas are a popular snack from India. They are filled with potato, peas, spices, and chickpea flour. They are typically fried and served hot. #38. Sausage

#38. Salsa

Salsa is a Mexican dish consisting of tomatoes, onions, cilantro, garlic, jalapeño peppers, lime juice, salt, and pepper. It is usually used as a condiment.

#39. Salmagundi

Salmagundi is a mixture of various ingredients, such as seafood, vegetables, meat, poultry, eggs, cheese, nuts, fruits, herbs, spices, and seasonings. #40. Salt

#40. Slaw

Slaw is a salad of shredded cabbage, carrots, cucumbers, radishes, onions, and other vegetables. It is usually served cold, but sometimes eaten warm. #41. Salsa

#41. Sushi

Sushi is a Japanese dish consisting of raw fish usually salmon that is rolled into a thin sheet and topped with various ingredients such as soy sauce, wasabi, and sesame seeds. Sushi is typically served in a bowl, accompanied by a dipping sauce called “sauce” or “dipping sauce”. Sushi originated from Japan’s Edo period 1603–1867. It was introduced to the West during the Meiji era 1868–1912, when Westerners began to eat sushi outside Japan. Sushi is now popular worldwide. In the United States, sushi restaurants are common in major cities and tourist areas.

#42. Shrimp

Shrimp is a crustacean found in tropical waters around the world. Most shrimp are harvested using traps, nets, or hand-held tools. Shrimp are eaten cooked or raw, but are most commonly prepared and sold as part of mixed dishes. There are two main types of shrimp: freshwater or pond shrimp and saltwater or ocean shrimp. Freshwater shrimp are generally smaller than saltwater shrimp, and are available year round. Saltwater shrimp are larger, and are available only seasonally. Freshwater shrimp are caught in ponds, lakes, rivers, streams, and other bodies of fresh water. They are typically farmed in tanks or cages. Saltwater shrimp are caught in oceans, estuaries, bays, and coastal waters. They are typically farmer in pens or cages.

#43. Salmon

Salmon is a type of fish native to the Pacific Ocean. It is usually consumed whole, although fillets are sometimes used. Salmon is rich in omega-3 fatty acids, protein, vitamin D, and B vitamins. Salmon is a popular seafood in North America, Europe, Australia, New Zealand, Japan, China, Korea, Taiwan, Thailand, Vietnam, Indonesia, Malaysia, Philippines, Singapore, India, Sri Lanka, Pakistan, Bangladesh, Nepal, and Myanmar. In Canada, salmon is known as sockeye, chinook, coho, chum, pink, silver, and keta.

#44. Sardine

Sardines are oily fishes from the family Scombridae. They are found worldwide in tropical and temperate waters. Sardines are eaten raw, canned, smoked, dried, salted, pickled, and fermented. They are also used in soups, salads, sandwiches, and sushi rolls. Sardines were introduced into Europe during the Middle Ages. They were brought back to England by Portuguese sailors who had visited the Mediterranean Sea. However, sardines were not widely eaten until the 19th century, when they became popular in France, Italy, Spain, Portugal, Greece, Turkey, and Russia.

#45. Swordfish

Swordfish is a species of fish belonging to the swordfish family Xiphidae. It is a long, slender, fast-swimming marine fish that grows to about 1 m 3 ft in length. Its name comes from the shape of its dorsal fin, which resembles a sword. Swordfish are found throughout the world’s oceans, but are particularly abundant in the western Atlantic Ocean and off southern Africa. They inhabit ocean depths down to about 1000 m 3300 ft, but are usually found between 200 and 700 m 660–2300 ft. Swordfish feed mainly on squid, octopus, cuttlefish, shrimp, crabs, and other bony fishes. They are voracious predators and have been known to attack sharks, rays, and even whales.

#46. Sausage

Sausages are meat products that are formed into links or rolls. They are typically made from pork, beef, poultry, lamb, veal, or seafood. Sausages are available in many different shapes and sizes, including hot dogs, bratwurst, kielbasa, bologna, chorizo, franks, and salami. Sausages are generally cooked by heating them in a pan until they reach an internal temperature of around 75 °C 167 °F. This process takes approximately 10 minutes. After being cooked, sausages are cooled to prevent further cooking and preserve their texture.

#47. Steak

Steaks are cut pieces of meat that are usually served rare, medium rare, medium, well done, or burnt. A steak is usually cut from the rib section of the animal. It is usually served with a side dish such as mashed potatoes, vegetables, salad, bread, or pasta. A steak is usually grilled, broiled, fried, roasted, or barbecued. Grilling is the most common method used to cook steaks. Broiling is another popular way to cook a steak. Fried steaks are prepared by coating the steak in flour, egg, and milk, and then frying it in oil. Roasted steaks are cooked by placing them directly on a heated surface broiler or under a preheated oven rack. Barbecuing is a method of grilling where the meat is placed on a grill rack above a fire pit.

#48. Soda

Soda is carbonated beverage made from sugar, water, and flavoring agents. Carbonation occurs naturally during fermentation, but artificial methods are now used to create soda. In the United States, carbonated beverages are regulated by the Food and Drug Administration FDA. There are two types of soda: carbonated soft drinks and noncarbonated sodas. Soft drinks are sweetened beverages that are not fermented. Noncarbonated sodas are sweetened beverages that have been fermented. Soft drinks are available in many different flavors, colors, and sizes. Popular brands of soft drinks include Coca Cola, Pepsi, Dr Pepper, 7 Up, RC Cola, Sprite, Mountain Dew, and Fanta. Noncarbonated sodas are available in many different varieties. Popular brands of noncarbonated sodas include ginger ale, lemonade, orange juice, grapefruit juice, and club soda.

#49. Sangria

Sangria is a Spanish wine mixed with fruit juices and sometimes other alcohols such as brandy, vodka, or rum. It is traditionally served chilled and garnished with slices of oranges and lemons. Sangria is typically served as a prelude to dinner parties or special occasions. It is popular among young people who enjoy drinking alcoholic beverages.

#50. Sazerac

Sazerac is a cocktail consisting of rye whiskey, absinthe, sugar syrup, bitters, and Peychaud’s Bitters. It was invented in New Orleans in 1884 by Antoine Amedie Peychaud, a Creole pharmacist. It is named after the city’s founder, Jean Baptiste Point du Sable. Peychaud’s Bitters were originally used to flavor Chartreuse liqueur, but the recipe was changed to suit the taste of Americans.

#51. Sambuca

Sambuca is a sweet Italian liquor made from wine, spirits, herbs, and spices. It is usually served chilled in a tall glass filled with ice cubes. Sambuca is sometimes confused with Campari, a bitter Italian drink. However, sambuca is sweeter than Campari. Sambuca comes in three varieties: dry, sweet, and amaro a bitter version. Dry sambuca is produced using only alcohol and no other ingredients. Sweet sambuca contains sugar, while amaro sambuca contains herbs and spices. Sambuca can be served straight or mixed with soda water.

What is a fruit or vegetable that starts with S?

Vegetables that start with an “S” are called root vegetables. This includes carrots, potatoes, turnips, parsnips, radishes, rutabagas, sweet potatoes, yams, and Jerusalem artichokes.

What is a vegetable that starts with an S?

Fruits and vegetables that begin with an “S” are called root vegetables. These include carrots, potatoes, turnip, parsnips, rutabaga, sweet potato, yam, and Jerusalem artichoke.

What are the names of all green vegetables?

A vegetable that starts with an s is called a root vegetable. It includes carrots, potatoes, turnips, parsnips, radishes, rutabagas, sweet potatoes, yams, and Jerusalem artichokes.

What is a snack that starts with S?

Soup, Salad, Sandwich, Soup, Salad, Sandwich, Salad, Soup, Sandwich, Salad, Sandwich, Sandwich, Soup, Sandwich, Soup, Salat, Salad, Sandwich, Salat, Salad

Can you give me a list of vegetables?

Lettuce, Spinach, Kale, Broccoli, Cucumber, Zucchini, Peas

What kind of foods start with the letter S?

Green vegetables are vegetables that are not colored red, yellow, orange, or purple. Green vegetables are typically eaten raw, cooked, or pickled. Common examples of green vegetables include lettuce, spinach, kale, broccoli, cucumber, zucchini, and peas.

What is a veggie that starts with S?

Snacks that start with “S” are usually salty. Examples of these types of snacks are chips, pretzels, popcorn, and soda crackers. These snacks are usually found in vending machines and convenience stores. Snack foods are generally low in calories but high in sodium.