Britain's most loved and hated vegetables have been revealed

David Harding
Britain’s favourite: the potato (PA)

The humble spud is Britain’s favourite vegetable, according to a new poll.

The potato mashed any competition by getting 72 per cent of the vote, beating the carrot and onion to be crowned the country’s favourite.

At the same time, the artichoke was voted the county’s most hated vegetable.

The study also found that Britons are not eating enough vegetables every day and many shun the healthy option because they do not like the way certain foods look or feel.

The potato has been on British plates since being brought to the UK way back in 1584 by Sir Walter Raleigh, although some historians challenge this.

It is still a daily staple for households in the UK and has also been voted in the past as Britain’s number one ingredient, because of its versatility.

The potato was praised for its versatility (PA)

The second favourite vegetable was the carrot, with 66 percent of the vote, closely followed by the tomato (65 percent), the onion (62 percent) and peas which came in fifth place with 57 percent.

However, the poll, commissioned by  Dolmio Veggie Goodness also revealed our most hated vegetables.

As well as the artichoke, celeriac and aubergines also fared badly.

Surprisingly, also among the least-liked was middle-class favourite, the avocado.

The study also found that Britons eat just 3.4 portions of fresh veg a day, although 74 percent of the country saying they feel bad about not getting their five a day.

Reasons for not eating a wider range of veg were that we didn’t like the taste (52 percent), while 36 percent were funny about the texture.

One of Britain’s least favourite vegetables is the aubergine (PA)

Almost a quarter of Brits said they did not like the ‘look’ of some vegetables.

‘As a nation, it’s apparent we are slow to experiment with new vegetables and continue to struggle to get our five portions of fruit and veg per day in,’ said Dolmio marketing manager, Ian Nundy


  1. Potato – 72 percent
  2. Carrot – 66 percent
  3. Tomato – 65 percent
  4. Onions – 65 percent
  5. Peas – 62 percent
  6. Broccoli – 52 percent
  7. Peppers – 47 percent
  8. Sweetcorn – 47 percent
  9. Green beans – 30 percent
  10. Cabbage – 29 percent


  1. Artichoke – 47 percent
  2. Okra – 40 percent
  3. Yams – 37 percent
  4. Celeriac – 36 percent
  5. Aubergine – 35 percent
  6. Avocado – 31 percent
  7. Kale – 30 percent
  8. Butternut squash – 28 percent
  9. Radishes – 27 percent
  10. Celery – 25 percent