16 Popular Food That Starts with N

Have you ever come across food challenges or party games where you have to guess the name of a food that starts with a particular letter? Or there is a food party where you have to bring a dish that starts with a specific letter? And if that letter is ‘N’ you are at the right place.

More often than not, people get stuck when it comes to finding foods that start with N. If you are ever in such situation, here is a list of popular food items that start with the letter N to help you out.

Popular food that starts with N are Naan, Nachos, Napa Cabbage, Nashi Pear, Nori, Natto, Navy Beans, New England Clam Chowder, New Orleans Beignet, Nutella, New York Cheesecake, Noodles, No Knead Bread, Nuts, Nougat, and Ndole.

16 Food That Starts With N

1. Naan


The leavened flatbread known as naan is typically found in the cuisines of Western Asia, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. It is cooked in an oven or fried on a tawa.

Naan has a basic plain flatbread’s mild, slightly nutty flavor together with a whiff of milkiness and spicy acidity. For a deeper finish, it’s frequently brushed with warm butter toward the end.

Beans, lentils, and vegetable curries are typically served with naan. Today, it is often used as a pizza base or served as an appetizer with dips.

Naan is a source of energy-giving carbohydrates for the body. Iron, a little amount of healthful fat, and protein are also included. Store-bought brands and homemade preparations based on whole grains may provide extra advantages like fiber and probiotics.

2. Nachos


Nachos are a Mexican dish made of fried tortilla chips or totopos that are coated in cheese sauce or melted cheese as well as several additional toppings, most frequently meats, veggies, and sauces like salsa, guacamole, or sour cream.

Traditional fresh nacho toppings include pico de gallo (fresh or store-bought), guacamole, sour cream, sliced jalapenos, chopped onions and tomatoes, and fresh cilantro.

They are the ideal combination of crunchy, gooey, and saucy, perfectly enhancing the flavor of each bite. The liquid gold known as nacho “cheese” might not exist if it weren’t for nachos.

3. Napa Cabbage

Napa Cabbage

Napa cabbage is a variety of Chinese cabbage that was first cultivated close to the Beijing area of China and is frequently used in East Asian cooking. It has also spread to be a common crop in Europe, the Americas, and Australia since the 20th century. It is referred to as “Chinese cabbage” in many parts of the world.

This oblong variety, sometimes known as Chinese cabbage, has a somewhat romaine-like appearance. However, when compared to “regular” green cabbage, the Napa has a considerably milder and somewhat sweeter flavor.

Because it contains a lot of anthocyanins, which are anti-inflammatory and have a positive impact on blood pressure levels, napa cabbage is good for the heart. Additionally, anthocyanins lower cholesterol and keep blood clots from developing in arteries.

Almost any method will work to prepare this cabbage, commonly known as Chinese cabbage. It is frequently used in stir-fries, where it is combined with meat, vegetables, and a small amount of soy sauce. Others will boil it in water on the stove, add some additional vegetables and seasoning, and turn it into soup.

4. Nashi Pear

Nashi Pear

East Asia is the native home of the pear tree Pyrus pyrifolia. Numerous names have been given to the tree’s edible fruit, including Asian pear (Nashi pear), Japanese, Chinese, Korean, Taiwanese, Apple, Zodiac, Three-Half, Papple, Naspati, and Sand pear.

The Nashi pear has the flavor of a beautifully fresh, sweet pear with the crisp bite of an apple. Additionally, because it is packed with juice, it is a great way to satisfy your thirst.

Asian pears are a fantastic source of dietary fiber, which supports the maintenance of a healthy level of good bacteria in the digestive tract and may help control cholesterol. Additionally, a great provider of potassium and vitamin C is Asian pears.

5. Natto


A traditional Japanese dish known as natto is produced from whole soybeans that have been fermented with the bacteria Bacillus subtilis var. natto. It is frequently served with rice for breakfast. It is served with soy or tare sauce, karashi mustard, and occasionally Japanese bunching onion.

This ancient Japanese superfood is known for its great nutritional value, the potential to prevent heart attacks and strokes, and the ability to reduce stress. Because it pairs well with rice and is relatively affordable, natto is a food that many Japanese people adore.

Noodles and carbohydrates like rice and bread work well with natto. Although you can eat it directly from the container, heating it with other ingredients improves the flavor.

6. Navy Beans

Navy Beans

A type of common bean that is indigenous to the Americas, where it was first domesticated, is the navy bean, also known as the haricot, pearl haricot, Boston, white, or pea bean.

It is a dry white bean with an oval, somewhat flattened shape that is smaller than many other varieties of white beans.

Navy beans are a good option for staple food. Navy beans are a good source of vitamins and minerals. The ideal people to consume these beans are those with diabetes and hypertension who are trying to control their weight.

They are beneficial to the digestive system and intestinal health since they are high in protein and fiber. They taste gentle and delicate.

7. Ndole

Credits: Arousing Appetites

Ndole is a flavorful Cameroonian spinach stew comprised of spinach and bitter leaves that is strengthened with meat, shrimp, and crayfish as well as garlic flavoring.

The Cameroonian cuisine ndole is made out of stewed nuts, ndoleh, and either meat or fish. Possibly included in the dish is shrimp. It is typically consumed with plantains, bobolo, and other foods.

Its scientific name is Vernonia amygdalina, and both Eastern and Western Africa consume it as a vegetable. The leaves, which can be rather bitter, are what gave the plant its name. Before cooking, the bitterness is often removed using a variety of techniques.

8. New England Clam Chowder

New England Clam Chowder

Any of the chowder soups with clams seen in American cuisine are referred to as “clam chowder.” Along with clams, frequent components include salt pork, onions, and potato dice. Other than celery, other veggies are not frequently used.

New England clam chowder, sometimes known as “Boston-style” clam chowder, is made with milk or cream, making it substantially thicker than other regional varieties. It is frequently prepared with clams, potatoes, pork, onion, and milk and served with oyster crackers.

A saltine or oyster cracker nearly usually goes with the soup. The most well-known and well-liked clam chowder is New England style.

Food historians think that French or Nova Scotian settlers brought the soup to the region, even though it is named after New England and most frequently linked with Massachusetts and Maine.

A New England clam chowder has soft potato chunks that almost melt in your mouth and is creamy and thick like you’re drinking gravy. You’ll adore how the bacon’s salinity and smokiness contrast with the fading sharpness of the fresh “ocean” clams.

9. New Orleans Beignet

New Orleans Beignet

The Acadians introduced beignets to Louisiana as well. These were fried, occasionally fruit-filled fritters. The modern beignet is a square of dough that has been cooked and dusted with powdered sugar. They are delivered in three-piece orders.

Because beignets are donuts, they have a doughnut flavor! but with a texture that has more yeast-risen. Since they puff out more, they have wider holes in the center and a less sweet inside than a traditional doughnut. However, the thick layer of powdered sugar that is strewn on top makes them delicious!

Beignets are tiny, delicious pastries that have a fluffy, soft center because they are baked with more yeast and fewer eggs. In addition, beignets are lighter in taste and weight than their heavier counterparts.

French beignets come with savory meats, cheeses, potatoes, and shellfish in addition to sweet fruit fillings. These choux pastries are influenced by German spritzkuchen and Italian zeppole pastries. Beignets, as they are known in New Orleans, are a product of the French-Creole colonists.

10. New York Cheesecake

New York Cheesecake

A delicious dish with one or more layers is called cheesecake. The main layer, which is also the thickest, is made out of a combination of soft, fresh cheese, eggs, and sugar.

If there is a bottom layer, it typically comprises a base made of pastry, sponge cake, crushed cookies, or graham crackers.

Each eatery has a unique one. I think the term “New York Cheesecake” originated from New Yorkers, who called the cheesecakes there that name. According to New Yorkers, the cheesecake wasn’t truly cheesecake until it appeared in their city.

To thin the batter and provide a silkier, creamier texture, regular cheesecake uses heavy cream and sour cream. Because there is so much cream cheese in New York cheesecake, it is quite thick and dense. New York cheesecake is unique not just because of the extra cream cheese.

11. No Knead Bread

No Knead Bread

Instead of kneading the dough to create the gluten strands that give the bread its texture, no-knead bread employs a very extended fermentation period. It is distinguished by a very wet dough and a low yeast level.

Additionally, they often require less labor than hand-kneaded bread loaves. Additionally, since they require generally less attention, you can easily manufacture them overnight. Additionally, no-knead bread—and sourdough bread in particular—are generally more nutrient- and digestion-friendly.

Traditional no-knead bread frequently has a bland, flat flavor. The lack of flavor is caused by the yeast racing the enzymes and devouring an excessive amount of the dough’s available sugars.

12. Noodles

Soba Noodles Substitutes
Soba Noodles Substitutes

The unleavened dough is rolled out flat, sliced, stretched, or extruded into long strips or threads to create noodles. The unleavened dough is stretched, extruded, rolled flat, and cut into a variety of forms to create noodles, a common dish in many cultures.

Rice noodles were created by northern Chinese cooks who tried to adapt to the fact that noodles are typically prepared from wheat and consumed throughout northern China. Over time, rice noodles and the techniques used to make them have spread around the world, becoming particularly well-liked in Southeast Asia.

The thickness and texture of the various varieties of noodles determine how well the sauce absorbs into the noodles, giving them a distinctive flavor. The ones with ribs absorb the sauce better than the ones without. Every shape and texture has a unique function.

13. Nori


Pyropia species, such as P. yezonesis and P. tenera, are used to make nori, a dried edible seaweed used in Japanese cuisine. It is frequently used to enclose sushi rolls or onigiri because of its potent and distinctive flavor.

Similar to how paper is manufactured, nori is made by first squeezing thin sheets of edible seaweed into thin sheets. It is available in packages at any Asian grocery store, Whole Foods, and increasingly often these days, ordinary grocery stores as well.

Because nori is a seaweed, it naturally tastes salty-sweet and likes the ocean. Nori, to me, is a bit of an underrated ingredient because it is so much more than simply a sushi wrapper; it is also incredibly nutritious and fabulously moreish.

Iodine is abundant in nori, therefore including it in your diet at least three times a week can help regulate your thyroid. Additionally, a Japanese study that was published in the British Journal of Nutrition suggests that eating nori may help lower cholesterol levels.

14. Nougat


A family of sweets known as nougat is produced using roasted nuts, sugar or honey, whipped egg whites, and occasionally chopped candied fruit. Nougat has a chewy consistency and is a common ingredient in chocolate bars and other confections. 

The name nougat is derived from Occitan pan nogat, which is possibly related to Latin panis nucatus, meaning “nut bread.”

Nougat gives you immediate energy. Thanks to the nuts that are in it, it is also packed with vitamins and other nutrients. Because it contains sugar, it shouldn’t be consumed in excess. Regular consumption might lead to gum disease and tooth decay.

Honey or sugar, supplemented with vanilla extract, and roasted almonds, pistachios, hazelnuts, or macadamia nuts provide nougat with its nutty flavor. Marshmallows and nougat both have comparable flavors.

15. Nutella


A brand of sweetened hazelnut cocoa spread is called Nutella. Although its original version was created in 1963, Nutella was first distributed in 1964 by the Italian business Ferrero.

Ferrero is credited with creating Nutella, a spreadable variation of gianduja, in 1963. Today’s Nutella isn’t chocolate, though, as it isn’t created by combining cocoa and hazelnuts to create a classic gianduja. Nutella has palm kernel oil as its fat.

The flavor of Nutella is a superb fusion of chocolate and hazelnut. It is sweet, but not so sweet that you feel unappetizing after eating it.

Nutella is not particularly nutritious and high in sugar, calories, and fat, even though it contains a minor amount of calcium and iron. Sugar, palm oil, hazelnuts, chocolate, milk powder, lecithin, and artificial vanilla are all ingredients in Nutella. It has a high calorie, sugar, and fat content.

16. Nuts


A nut is a fruit made up of a typically edible kernel that is protected by a tough nutshell. Numerous dry seeds are referred to as nuts in common language and the culinary sense, but in a botanical sense, the term “nut” implies that the seed’s shell does not open to release the seed.

It might be highly beneficial for your health to consume nuts daily as part of a balanced diet. Just be careful not to overindulge, as nuts are heavy in calories. Nuts are heart-healthy food because of the good fats, minerals, and nutrients they contain. They also make tasty snacks.

Nuts typically taste better salted and have a savory, salty flavor. If you can consume them, sunflower seeds have a similar feel to the softer nuts like cashews (which are mildly sweet), walnuts, pecans (which are buttery), and pistachios.

Related: Popular Food That Starts with U

Frequently Asked Question

What food or fruit that starts with N?

Fruits that start with N include Nopal, Naranja, Nectarines, Nonda Plum, and Navel Orange.

What is a popular breakfast item that starts with N?

Popular breakfast items that start with N are Naan, Nectarine, Noodles, Nugget, and Nuts.

What is a Thanksgiving food that starts with N?

Because the question is hard to answer as there is no clear answer for thanksgiving food that starts with N, so let’s just change it with Not Turkey.

Related: Popular Food That Starts with X


Now, after an exhaustive list of foods that start with N, did they spark interest in you? If you are interested, then perhaps it is time for you to eat these foods? Well, if you have the chance to try, you should try as it will expand your knowledge of food, and you get more great experience out of it. Thanks for reading!

I’m a passionate food blogger on a journey to become a go-to person who can help others prepare delicious foods. I share recipes, food substitutes, and other cooking tips. Read more about my journey...

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