| 100% | OKRA | 4 | Pod vegetable used as soup thickener |
| 59% | OKRA | 4 | Vegetable used as a thickener in gumbo |
| 48% | CARROT | 6 | Vegetable used as incentive |
| 47% | OKRA | 4 | Pod vegetable used in gumbo |
| 46% | OKRA | 4 | Pod vegetable used in Cajun cooking |
| 45% | OKRA | 4 | Pod vegetable used in Cajun and Creole cuisine |
| 45% | SAGO | 4 | Starch used as a food thickener |
| 44% | OKRA | 4 | Pod vegetable used in Cajun cooking and bhindi masala |
| 44% | CELERY | 6 | Vegetable used as a garnish for a Bloody Mary |
| 44% | BEET | 4 | Vegetable used in borscht soup |
| 43% | CUCUMBER | 8 | Salad vegetable used as a metaphor for coolness |
| 43% | OKRA | 4 | Vegetable used in soups and stews |
| 43% | LETTUCE | 7 | Green vegetable used as the base of many salads |
| 42% | SNAPPEAS | 8 | Podded vegetables often used in stir-fry dishes |
| 42% | AGAR | 4 | Substance used as thickener in foods |
| 42% | AGAR | 4 | Seaweed extract used as a thickener |
| 42% | AGAR | 4 | Seaweed gelatin used as a thickener |
| 41% | SNAPPEAS | 8 | Podded vegetables often used in 46-Across (2 wds.) |
| 41% | ONION | 5 | Layered vegetable used to make tortellini soup |
| 41% | TOMATO | 6 | Red fruit generally used as a vegetable |
| 41% | BASIL | 5 | Leaves used as a pho soup garnish |
| 41% | OKRA | 4 | Vegetable pod used in gumbo |
| 40% | MIREPOIX | 8 | Mixture of sauteed root vegetables used as a base for braising meat |
| 40% | OKRA | 4 | Vegetable pod used to thicken gumbo |
| 40% | CAROB | 5 | Pod used as a chocolate substitute |
| 39% | PEA | 3 | Snow ___ (green pod vegetable often used in lo mein) |
| 39% | ARROWROOT | 9 | Rhizome starch, used as a flour or sauce thickener |
| 39% | PEA | 3 | Soup vegetable that dwells in a pod |
| 39% | DICED | 5 | Chopped, as vegetables for soup |
| 38% | GREENBEAN | 9 | Unripe pod eaten as a vegetable |