Vegetables Internal Temperature Cooking Guide
Cooking the perfect vegetables requires hitting the right internal temperature. Reaching the desired temperature helps to keep the vegetables moist, tender, and flavorful. Here’s a quick guideline of what internal temperatures to shoot for when cooking vegetables:
Root vegetables, like potatoes, sweet potatoes, carrots, turnips and parsnips, should reach an internal temperature of 205 to 212 degrees Fahrenheit.
Cruciferous vegetables, such as broccoli, cauliflower, Brussel sprouts and cabbage, should reach an internal heat of 175°F in order to reach the ideal texture.
Leafy greens, like spinach and Swiss chard, are usually done cooking once the water evaporates and the internal temperature reaches 150°F.
Mushrooms need to reach an internal temperature of 170°F.
Winter squash varieties, like butternut, should have an internal temperature of 175°F.
Onion and Peppers
Onions, peppers and other tender, low-density vegetables should reach an internal heat of 165°F.
Stir-fry vegetables, such as peppers, onions and mushrooms, should be cooked over high heat and stirred continually until the vegetables reach their desired temperature. Oven roasting vegetables typically takes longer and should be done at lower temperatures to ensure even cooking.
To get the best results, use a meat thermometer to make sure your vegetables are cooked to the proper temperature. Having the right information at your fingertips ensures that all of your meals are cooked to perfection.