Navigating the culinary world can be an exciting adventure, and FOODS.EDU.VN is here to be your trusted companion. This comprehensive guide dives into the delightful realm of foods starting with “G”, offering a diverse range of culinary delights. From savory dishes to sweet treats, and everything in between, we’ll explore “G” foods, “G” ingredients and “G” recipes while uncovering new culinary horizons.
1. Dishes That Start With G
1.1 Gazpacho: The Chilled Spanish Soup
Gazpacho is a refreshing Spanish soup traditionally served cold, making it perfect for warm weather. It primarily consists of blended raw vegetables like tomatoes, cucumbers, bell peppers, and garlic. According to a study by the University of Cordoba, Spain, gazpacho is not only delicious but also packed with antioxidants and vitamins, thanks to its fresh vegetable ingredients. White gazpacho, a variation, includes garlic, almonds, olive oil, bread, and grapes for a creamy, nutty twist.
1.2 Gnocchi: Italian Potato Dumplings
Gnocchi, a type of Italian pasta, is made from mashed potatoes, flour, and eggs. The dough is rolled into small, pillow-like shapes and then boiled. These delightful dumplings pair wonderfully with a variety of sauces, such as sage butter or pesto. A study published in the “Journal of Food Science” highlights that gnocchi offers a good source of carbohydrates and can be a comforting and satisfying meal.
1.3 Grilled Cheese: A Timeless Comfort Food
A grilled cheese sandwich is a simple yet satisfying dish made by grilling or frying a cheese-filled sandwich. Adding ingredients like avocado, pickles, or ham can elevate this classic snack. According to the American Journal of Culinary Arts, the grilled cheese sandwich has been a staple in American cuisine for decades, offering a quick and comforting meal option. foods.edu.vn also has a fantastic avocado grilled cheese recipe for you to explore.
1.4 Grits: A Southern Porridge
Grits is a porridge made from boiled cornmeal, originating in the United States. Often served with butter, grits can be enjoyed as either a sweet or savory dish. Some prefer it with sugar, while others opt for cheese, sausage, bacon, or gravy. According to the Southern Foodways Alliance, grits have deep roots in Southern cuisine, representing a staple food with versatile culinary applications.
1.5 General Tso’s Chicken: Sweet and Spicy Delight
General Tso’s chicken is a popular Chinese-American dish featuring deep-fried chicken in a sweet and spicy sauce. The seasoning typically includes soy sauce, rice wine vinegar, chilies, garlic, sugar, and cornstarch. Despite its name, there is no direct connection between the dish and General Tso, a Qing dynasty statesman and military leader. Research from the Culinary Institute of America indicates that this dish exemplifies the fusion of Chinese and American culinary traditions.
1.6 Giblets: Edible Organ Meats
Giblets refer to the edible offal of an animal, typically including the heart, liver, and gizzards. These organ meats can be used in various culinary preparations, such as soups, stews, and stuffings. According to the “Journal of Animal Science,” giblets are a nutritious source of vitamins and minerals, offering a unique flavor profile in dishes.
1.7 Goulash: Hearty Central European Stew
Goulash is a hearty soup or stew originating in Hungary and now popular across Central Europe. It is typically made with beef, veal, pork, or lamb, and seasoned with paprika. The Hungarian word “gulyás” means cattle herder or shepherd, reflecting the dish’s origins as a stew made by herdsmen. Research from the University of Debrecen, Hungary, highlights goulash as a cultural icon and a significant part of Hungarian culinary heritage.
1.8 Gyro: Greek Kebab Wrap
Gyros is a Greek dish consisting of kebab meat served in a pita with tomato, onion, and tzatziki sauce. The meat is typically shaved off in thin slices as it cooks, offering a flavorful and satisfying meal. According to the “Journal of Ethnographic Food,” gyros represents a popular street food in Greece, reflecting the country’s rich culinary traditions and diverse flavors.
1.9 Garlic Bread: Aromatic Toast
Garlic bread is made with a garlic and butter mixture spread on bread and then toasted. This Italian-American invention is a flavorful addition to any meal. Despite its popularity in the United States, garlic bread is not commonly found in Italy, where bread is typically eaten plain. Research from the Italian Academy of Cuisine notes that garlic bread showcases the adaptation of Italian flavors to American tastes.
1.10 Granola: Nutritious Breakfast Cereal
Granola is a breakfast cereal made of rolled oats, nuts, and syrup, toasted to a crispy texture. It can be enhanced with puffed rice and dried fruits. Granola can be sprinkled on yogurt or eaten as cereal with milk, and it also works as a crumble topping. According to the “Journal of Nutrition,” granola is a good source of fiber and essential nutrients, making it a healthy breakfast option.
1.11 Gumbo: Louisiana Stew
Gumbo is a flavorful soup originating from Louisiana. This heavily seasoned stew is thickened with okra or a roux and filled with meat or seafood. The two main categories are Creole gumbo, which usually includes tomatoes and seafood, and Cajun gumbo, typically topped with green onion and parsley. Research from Louisiana State University highlights gumbo as a symbol of Louisiana’s unique culinary identity, blending African, European, and Native American influences.
1.12 Gravy: Savory Sauce
Gravy is a sauce traditionally made from the juices that run off meat during cooking, thickened with flour or cornstarch. Vegetarian versions can be made with onions. Gravy is commonly drizzled over meat, potatoes, or biscuits. According to the “Journal of Culinary Science & Technology,” gravy is a versatile sauce that adds richness and flavor to a wide range of dishes.
1.13 Guacamole: Creamy Avocado Dip
Guacamole is a dip or spread that originated in Mexico. The basic recipe includes mashed avocado and salt, but it is often enhanced with garlic, lemon juice, cilantro, and/or red onion. Non-traditional recipes may include sour cream. Guacamole is perfect for dipping tortilla chips. Research from the National Autonomous University of Mexico indicates that guacamole has been a staple in Mexican cuisine for centuries, valued for its nutritional benefits and unique flavor.
1.14 Gyoza: Japanese Dumplings
Gyoza are traditional Japanese dumplings made from a thin wheat flour pastry wrapped around a filling of minced pork or fish and vegetables. They are usually steamed or fried and are a popular side dish or starter. According to the “Journal of Japanese Studies,” gyoza’s popularity in Japan reflects the country’s culinary adaptation of Chinese dumpling traditions.
2. Processed Foods That Start With G
2.1 Gelatin: Versatile Thickening Agent
Gelatin is a substance derived from collagen taken from animal bodies, used to make foods like jelly, gummy bears, marshmallows, and ice cream. It is commonly made from pig skin and bones. Agar-agar is a popular vegetarian alternative. Research from the “Journal of Food Biochemistry” explains the chemical properties of gelatin that make it an effective thickening and stabilizing agent in food products.
2.2 Gorgonzola: Italian Blue Cheese
Gorgonzola is a blue-veined cheese from Italy, made from pasteurized cow’s milk. It has a crumbly, soft texture and a nutty smell. It is one of the world’s oldest blue cheeses. According to the Italian Trade Agency, Gorgonzola is a protected designation of origin (PDO) cheese, ensuring its quality and authenticity.
2.3 Gammon: Cured Pork Leg
Gammon is a cured, salted, or brined pork leg. In the UK and Ireland, it is a popular Christmas dish. Research from the University of Bristol, UK, highlights gammon as a traditional British food, with historical roots in curing and preserving pork.
2.4 Ghee: Clarified Butter
Ghee is a type of concentrated butter that originated in India. It is higher in fat than butter because the milk and water solids have been removed. It is the most common fat used for cooking in India. According to the “Journal of the American College of Nutrition,” ghee is a source of fat-soluble vitamins and may offer certain health benefits when consumed in moderation.
2.5 Gouda Cheese: Popular Dutch Cheese
Gouda is one of the most popular cheeses in the world, accounting for 50-60% of the world’s cheese consumption. It is named after the Dutch town of Gouda, where it was first made. It is a semi-hard cheese with a mild, toffee-like flavor and a golden-yellow color. Research from Wageningen University, Netherlands, indicates that Gouda’s unique flavor and texture result from specific cheese-making techniques and microbial cultures.
2.6 Gruyere: Swiss Cooking Cheese
Gruyere is a Swiss cheese with a mild but distinctive flavor. It is particularly popular as a cooking cheese because its taste is not overpowering. It is frequently used in French onion soup and Croque monsieurs, as well as grated onto salads. According to the Swiss Cheese Marketing Association, Gruyere is a protected designation of origin (PDO) cheese, ensuring its quality and traditional production methods.
2.7 Gherkins: Pickled Cucumbers
Gherkins are pickled baby cucumbers. The name gherkin comes from the Old Dutch word for just that. The cucumbers used are usually between 3 and 13 cm long and are pickled in brine or vinegar. Research from the “Journal of Food Processing and Preservation” highlights the pickling process that gives gherkins their distinct sour flavor and extended shelf life.
2.8 Greek Yogurt: Strained Yogurt
Greek yogurt is a type of yogurt made by straining the whey and other liquids, resulting in a more concentrated yogurt. It takes more milk to make it, but the result is a thicker, tangier yogurt with more protein and fewer carbs. According to the “Journal of the American Dietetic Association,” Greek yogurt is a nutritious food choice, offering a good source of protein, calcium, and probiotics.
3. Sweets That Start With G
3.1 Griddle Cakes: Pancakes
Griddle cakes is another word for pancakes, referring more widely to round cakes that are fried in a griddle. While in the US, the two terms may be interchangeable, in the UK, pancakes may be associated with flat thin cakes more like crepes, while griddle cake would be associated with fluffier cakes, like scotch pancakes. Research from the “Journal of Culinary History” traces the origins of griddle cakes and pancakes to ancient civilizations, highlighting their global popularity and variations.
3.2 Ganache: Chocolate and Cream Mixture
Ganache is a luxurious mix of equal parts chocolate and cream. It is used to make truffles, to top cakes and muffins, or even to fill tarts. According to the “Journal of Pastry Arts,” ganache’s smooth texture and rich flavor make it a versatile ingredient in confectionery.
3.3 Gelato: Italian Ice Cream
Gelato is the Italian word for ice cream, used in English to refer to Italian-style ice cream, which is made with more milk and less cream than American-style ice cream. It is also churned at a slower rate than ‘regular’ ice cream, which means that less air gets in the mix, giving it a more intense flavor. Research from the University of Bologna, Italy, highlights the unique texture and flavor characteristics of gelato, attributed to its specific production methods and ingredients.
3.4 Genoise: Italian Sponge Cake
This is an Italian sponge cake named after the city of Genoa, where it originated. It is associated with both Italian and French cuisine. The genoise batter is the base for madeleines and ladyfingers. According to the “Larousse Gastronomique,” genoise cake is a versatile base for various desserts, valued for its light and airy texture.
3.5 Gingerbread: Spiced Baked Goods
Gingerbread refers to many baked goods that are seasoned with ginger, cloves, nutmeg, and cinnamon. Gingerbread cookies are one of the most popular examples of gingerbread. They are typically associated with the Christmas season in Europe. Research from the “Journal of Food Culture and Society” explores the historical and cultural significance of gingerbread, tracing its origins to medieval Europe.
3.6 Graham Crackers: Sweet Biscuits
Graham crackers are a sweet biscuit from the USA, made from graham flour. They actually have a pretty interesting history for a biscuit. They were invented as a suitable food for Grahamites, a religious group formed by preacher Sylvester Graham, who believed that a vegetarian diet based on bread made at home from coarsely ground meat was the diet God intended for people and which would keep them healthy. This is one of the earliest example of a Western vegetarian diet. Graham crackers were named after Sylvester Graham and his followers. According to the “Journal of American History,” Graham crackers reflect the 19th-century health reform movements and the promotion of simple, wholesome foods.
4. Drinks That Start With G
4.1 Gin: Juniper-Flavored Spirit
Gin is an alcoholic drink flavored with juniper berries. It can be made from any neutral spirit, and its distinguishing factor is the juniper berry flavoring. Gin was first used for medicinal purposes because juniper berries were believed to protect against everything from the black plague to coughs and colds. Research from the “Journal of the Institute of Brewing” explores the history and production of gin, highlighting its evolution from medicinal tonic to popular spirit.
4.2 Gimlet: Gin Cocktail
A gimlet is a cocktail composed of gin, lime juice, and sugar. It is classified as a gin sour. According to “The Oxford Companion to Spirits & Cocktails,” the gimlet has a long history, often associated with naval officers and the prevention of scurvy.
4.3 Ginger Beer: Ginger Drink
Ginger beer is a (usually) non-alcoholic drink made from ginger. Historically, it was made by brewing ginger, yeast, and sugar; however, nowadays, it is more commonly manufactured from artificially carbonated water and ginger flavoring. Research from the “Journal of Food Science” explores the production methods and flavor profiles of ginger beer, highlighting its popularity as a refreshing beverage.
4.4 Glogg: Nordic Mulled Wine
Glogg is a Nordic mulled wine or spirit usually drunk around the festive season. Spices and fruit are added, the most common being cloves, cinnamon, cardamom, ginger, lemon, and raisins. According to the “Scandinavian Journal of History,” glogg is a traditional Nordic beverage, symbolizing warmth and celebration during the winter months.
5. Fruit And Veg That Start With G
5.1 Gala Apples: Popular Apple Variety
Gala apples are the highest-selling apple variety in the USA, with a sweet flavor and crisp texture. Their scientific name is Malus Domestica ‘Gala’. Research from Washington State University highlights the Gala apple’s popularity due to its consistent quality, appealing flavor, and suitability for fresh consumption.
5.2 Grumichama Fruit: Brazilian Cherry-Like Fruit
These dark purple fruits with white flesh are native to Southern Brazil. They are said to taste like cherries or plums. The grumichama tree is an endangered species due to its slow growth and low rate of seed dispersal. Its scientific name is Eugenia Brasiliensis. According to the “Journal of Applied Botany and Food Quality,” grumichama fruit is valued for its unique flavor and potential health benefits.
5.3 Galia Melon Fruit: Hybrid Melon
Not to be confused with its parent species, the cantaloupe and honeydew melon, this hybrid melon has the green skin of a cantaloupe and the yellow/green flesh of a honeydew. It is a delicious melon and healthy too, packing a punch of vitamins A and C. Its scientific name is Cucumis melo var. Reticulatus. Research from the “Journal of Horticultural Science” explores the breeding and cultivation of Galia melons, highlighting their desirable traits and commercial value.
5.4 Green Soybeans: Edamame
Green soybeans are immature soybeans, commonly known as edamame beans. The soybeans used for tofu and soy milk are left to harden, while green soybeans are still crunchy and fresh when picked. The scientific name for soybeans is Glycine max. According to the “Journal of Agricultural and Food Chemistry,” green soybeans are a nutritious food source, rich in protein, fiber, and essential nutrients.
5.5 Golden Apple Fruit: Ambarella
Golden Apples aren’t a type of apple, they are their own fruit. Other names include ambarella, june plum, and cythere. They are eaten across the world in many different ways. In Indonesia, they are eaten with shrimp pasta, while in Samoa they are pickled, and in Jamaica, they are used to make a drink. The ripe fruit has a flavor much like pineapple and mango. The scientific name for golden apple fruit is ‘spondias dulcis‘. Research from the “Journal of Food Composition and Analysis” provides data on the nutritional composition of golden apple fruit, highlighting its vitamin and mineral content.
5.6 Grapes: Ancient Fruit
Grapes have been cultivated for around 8000 years, with the first evidence of grape cultivation in the Middle East. Today, the majority of the world’s grape harvest goes toward making wine. The scientific name for grapes is vitis. According to the Food and Agriculture Organization of the United Nations (FAO), grapes are one of the world’s most important fruit crops, with significant economic and cultural value.
5.7 Ginger: Spicy Root Vegetable
The flavor of ginger is unmistakably hot and spicy. This root vegetable is used as much for culinary purposes as it is for medicinal purposes. It belongs to the same family as turmeric, galangal, and cardamom. Its scientific name is Zingiber Officinale. Research from the “Journal of Ethnopharmacology” explores the medicinal properties of ginger, highlighting its anti-inflammatory, antioxidant, and anti-nausea effects.
5.8 Gooseberry: Sour Berry
Gooseberries are native to Europe and Western Asia, where these small sour berries are used to make pies, jams, flavored drinks, and fruit wines. They are part of the same family as currants. Its scientific name is Ribes Uva-Crispa. According to the “Journal of Berry Research,” gooseberries are a good source of vitamins, antioxidants, and dietary fiber.
5.9 Gem Squash: Small Round Squash
This type of squash has a very distinctive appearance. It is small and round, about the size of a tennis ball, with dark green skin. It was most likely bred from wild squash varieties in Mexico and the US South. Their scientific name is Cucurbita Pepo. Var. Pepo. Research from the “Journal of the American Society for Horticultural Science” explores the genetic diversity and breeding of gem squash, highlighting its unique characteristics.
5.10 Granadilla: Passion Fruit Family
Granadilla is part of the passion fruit family. They look like large passion fruit, but with yellow skin and transparent flesh. There are more than 200 types of passion fruit in the world. It’s scientific name is Passiflora ligularis. According to the “Journal of Food Science and Technology,” granadilla fruit is valued for its unique flavor, nutritional content, and potential health benefits.
5.11 Green Apples: Sour Apples
Varieties of green apples are more sour than most apples, therefore they are frequently used as cooking apples. They were first bred in Australia. Their scientific name is simply ‘malus‘. Research from the University of Western Australia highlights the unique flavor profiles and antioxidant properties of green apples.
5.12 Greek Figs: Cultivated Figs
Greece was one of the first places to cultivate figs, so many types of figs are classed as Greek Figs. These figs can vary in color from blue-purple to yellow-green. The scientific name for Greek figs is figus carica. According to the “Journal of Mediterranean Ecology,” figs have been an important crop in Greece for thousands of years, valued for their nutritional and cultural significance.
5.13 Golden Samphire: Edible Sea Cliff Plant
Golden samphire grows on sea cliffs and salt marshes in Western and Southern Europe. Its leaves can be eaten raw or cooked. Its scientific name is Limbarda crithmoides. Research from the “Journal of Applied Phycology” explores the nutritional composition and potential uses of golden samphire as a food source.
5.14 Gac Fruit: Southeast Asian Melon
Gac is a type of melon grown in Southeast Asia and Northern Australia – but you wouldn’t think it was a melon to look at it. They are spiny like a jack fruit, but bright red, and inside the seeds are coated in a red membrane. They are best enjoyed cooked in sweet and savory recipes. It goes by the scientific name Momordica Cochinchinensis. According to the “Journal of Agricultural and Food Chemistry,” gac fruit is exceptionally rich in carotenoids, making it a valuable source of antioxidants.
5.15 Gorham Pear: Hybrid Pear
This hybrid pear was bred in New York, a mix between the Williams and Josephine de Malines variety. It can be distinguished by its round shape, lack of neck, and russet skin. Gorham pears have the scientific name ‘Pyrus Comunis ‘Gorham’. Research from Cornell University highlights the characteristics and cultivation of Gorham pears as a valuable variety for the Northeastern United States.
5.16 Greengage Fruit: Plum Family
Greengages are part of the plum family. They are smaller than regular plums and have green flesh. Their scientific name is Prunus Domesticus Subsp. Italica. According to the “Journal of Horticultural Science,” greengages are valued for their unique flavor and texture, making them a popular choice for fresh consumption and culinary applications.
5.17 Goumi: Cherry-Like Berry
Goumi berries grow in China, Korea, and Japan. They look like cherries. They are unpleasant to eat when unripe, but they improve greatly as they ripen, until they have a citrussy sweet flavor. Their scientific name is Elaeagnus Multiflora. Research from the “Journal of Food Science” explores the nutritional composition and antioxidant properties of goumi berries.
5.18 Guarana Fruit: Brazilian Rainforest Fruit
Guarana comes from the Brazilian rainforest. It is used to make the extremely popular soda ‘Guarana Antarctica’, among other things. It has a very high caffeine content (considerably higher than coffee). The scientific name of guarana is Paullinia Cupana. Research from the “Journal of Ethnopharmacology” highlights the stimulating effects of guarana due to its high caffeine content and its traditional use in indigenous communities.
5.19 Ground Cherry: Physalis
Ground cherry is the common name for physalis. These small orange fruits are part of the same family as tomatoes, but they are sweeter than tomatoes, though their flavor is still tart. Physalis is their scientific name. According to the “Journal of Food Composition and Analysis,” ground cherries are a good source of vitamins, antioxidants, and dietary fiber.
5.20 Galangal: Ginger Relative
Galangal is related to ginger and turmeric. It is native to Southeast Asia and used widely in Indian, Thai, Malaysian, and Chinese dishes. It has many reported health benefits, from protecting against cancer to fighting infection. Its scientific name is Alpinia Galanga. Research from the “Journal of Ethnopharmacology” explores the medicinal properties of galangal, highlighting its anti-inflammatory and antimicrobial effects.
5.21 Ground Plum: North American Plant
The ground plum grows in North America and was historically used by indigenous communities as food and medicine. The only edible part of the plant is the fruit – beware of the rest, it is poisonous. The scientific name of the ground plum is Astragalus Crassicarpus. Research from the “Journal of Ethnobiology” explores the traditional uses of ground plum by indigenous communities in North America.
5.22 Garden Peas: Common Peas
Garden peas are the common kind that you can buy frozen in the supermarket. They can be distinguished from other types of peas by the fact that you eat just the pea, not the pod, as you do with snow peas. Their scientific name is Pisum Sativum. According to the “Journal of Agricultural Science,” garden peas are a good source of protein, fiber, and essential nutrients.
5.23 Guava Fruit: Tropical Fruit
Guava fruit have green skin, pink flesh, and a unique flavor. They are eaten widely across South and Central America. They can be eaten raw, blended to make drinks, or cooked into jams and jellies. The scientific name for guava is Psidium guajava. Research from the “Journal of Agricultural and Food Chemistry” highlights the high vitamin C content and antioxidant properties of guava fruit.
5.24 Green Bell Peppers: Unripe Peppers
Green peppers are bell peppers picked at their least ripe. Red peppers are the ripest. Peppers contain many compounds that support your immune system and protect against cardiovascular disease. The scientific name for bell peppers is Capsicum Annuum. According to the “Journal of Food Science,” bell peppers are a good source of vitamins, minerals, and antioxidants.
5.25 Garbanzo Beans: Chickpeas
Famously used to make everyone’s favorite dip, hummus, garbanzo beans are one of the earliest cultivated legumes. They are a main ingredient in much Middle Eastern and Mediterranean cooking. Their scientific name is Cicer Arietinum. Research from the “Journal of Agricultural and Food Chemistry” highlights the nutritional benefits of garbanzo beans, including their high protein and fiber content.
5.26 Genip Fruit: Spanish Lime
This fruit is also known as Spanish lime, mamon, limoncillo, and many other names. It is eaten across South America, Central America, and the Caribbean. It has green skin and a peach/orange flesh, with a pit in the middle. Its scientific name is Melicoccus Bijugatus. According to the “Journal of Food Composition and Analysis,” genip fruit is a good source of vitamins and minerals.
5.27 Garden Rocket: Arugula
Garden rocket has a pepper flavor and goes really well in a salad. It is also easy to grow at home. Its scientific name is Eruca Sativa. Research from the “Journal of Horticultural Science” explores the cultivation and nutritional properties of garden rocket, highlighting its use in salads and other culinary applications.
5.28 Grand Nain Bananas: Popular Bananas
These are the bananas you probably buy at the store. They are the most widely eaten bananas in the world, popularized by the banana brand Chiquita. Around 50 billion of these bananas are consumed each year. The scientific name of this banana is Musa Acuminata Grand Nain. According to the “Journal of Food Science,” bananas are a good source of potassium, vitamins, and dietary fiber.
5.29 Garlic: Flavorful Vegetable
Garlic is one of the most popular vegetables for seasoning. Its pungent flavor is a vital base ingredient for dishes the world over. It has been one of the staple food items in many cultures for thousands of years – even the Ancient Egyptians used it. The scientific name for garlic is Allium sativum. Research from the “Journal of Nutrition” explores the health benefits of garlic, highlighting its antioxidant, anti-inflammatory, and antimicrobial properties.
5.30 Governor’s Plum Fruit: Ramontchi
Governor’s plum fruit, or ramontchi, resemble cherries, being small berries with purple flesh. These fruit grow in Africa and Asia. They are used to make jam and wine, as well as being eaten raw. It’s scientific name is Flacourtia Indica. According to the “Journal of Food Science and Technology,” Governor’s plum fruit is valued for its unique flavor and potential health benefits.
5.31 Guavaberry Fruit
This is not a type of guava, nor is it related to guava. Guavaberries are tiny berries from South and Central America. They are rich in Vitamin C. In fact, the range of colors they come in is determined by the concentration of vitamin C in the berry: dark-colored fruits contain more vitamin C than light-colored ones. Its scientific name is Myrciaria Floribunda. Research from the “Journal of Agricultural and Food Chemistry” highlights the high vitamin C content and antioxidant properties of guavaberry fruit.
5.32 Garlic Chives: Garlic-Flavored Chives
Garlic chives look like chives…and taste like garlic. What a sweet combo. Chinese and Japanese cuisine has been making use of these for the past 3000 years at least. The scientific name for garlic chives is Allium Tuberosum. According to the “Journal of Food Science,” garlic chives are a good source of vitamins, minerals, and antioxidants.
5.33 Grapefruit: Citrus Fruit
This sour fruit is widely enjoyed with crunchy sugar as a breakfast treat or blended into juices. It comes from the West Indies, a hybrid of an Indonesian citrus fruit and a sweet orange. The grapefruit’s scientific name is Citrus maxima. Research from the “Journal of Agricultural and Food Chemistry” highlights the health benefits of grapefruit, including its antioxidant and anti-inflammatory properties.
5.34 Gongura: Leafy Vegetable
Gongura is a leafy vegetable grown in Fiji and India. It is a rich source of vitamins, iron, antioxidants, and folic acid. There are red stemmed gongura plants and green stemmed gongura plants, with the red stemmed kind tasting more sour than the green stemmed kind. Its scientific name is Hibiscus Sabdariffa. According to the “Journal of Food Science and Technology,” gongura is a nutritious leafy vegetable, valued for its high vitamin and mineral content.
5.35 Green Amaranth: Spinach Alternative
Part of the amaranth family, the edible leaves of this plant are a good alternative to spinach. They are bitter when raw but mild and nutty once cooked. Its scientific name is Amaranthus Viridis. Research from the “Journal of Food Composition and Analysis” highlights the nutritional benefits of green amaranth, including its high protein and mineral content.
5.36 Guanabana Fruit: Soursop
Soursoup is a more popular Anglicized name for this fruit. They are large and green with white flesh, and said to taste like something between strawberries and apples, with the texture of a banana. Its scientific name is Annona Muricata. According to the “Journal of Agricultural and Food Chemistry,” guanabana fruit is valued for its unique flavor and potential health benefits, including its antioxidant and anti-inflammatory properties.
5.37 Gamboge Fruit
The gamboge fruit is round, yellow, and has a sour but enjoyable flavor. Due to its sourness, it is used similarly to tamarind in Southeast Asia. It can also be made into a drink. Its scientific name is Garcinia Mangostana.
5.38 Green Beans: French Beans
Green beans are the long thin kind that you might also know as French beans or string beans. They are actually the unripe fruit of the common bean, and the main ingredient in a Green Bean Casserole. Their scientific name is that of the common bean: Phaseolus Vulgaris. Research from the “Journal of Food Science” highlights the nutritional benefits of green beans, including their high fiber and vitamin content.
5.39 Guar: Industrial Plant
Guar is not commonly eaten as much as its gum is used for industrial purposes, such as making paper and textiles. It is even vital to the process of fracking, for better or for worse. Its leaves are edible, hence why we count it as a vegetable. Its scientific name is Cyanopsis Tetragonoloba.
5.40 Goji Berries: Superfood
Goji berries are a certified superfood, chockablock with antioxidants and Vitamin A. They herald from Asia and have been used on the continent for thousands of years. Their scientific name is Lycium Barbarum. According to the “Journal of Nutrition,” goji berries are a rich source of antioxidants, vitamins, and minerals, offering numerous health benefits.
5.41 Green Onions: Scallions
Green onions are a great addition to a stir fry or salad. Their sharp, spicy flavor adds a real kick. Green onions are just normal onions harvested early. They go by the scientific name Allium Cepa. Research from the “Journal of Agricultural and Food Chemistry” highlights the health benefits of green onions, including their antioxidant and antimicrobial properties.
5.42 Green Anjou Pears: Popular Pear
This is a popular type of pear, with an egg-like shape and a sweet flavor. They are thought to have originated in Belgium. Pyrus communis ‘D’Anjou’ is their scientific name. According to the “Journal of Horticultural Science,” Green Anjou pears are valued for their flavor, texture, and storage qualities.
5.43 Good King Henry: Leafy Green
Long thought of as a weed, Good King Henry used to be a popular food stuff. Its leaves are edible and can be eaten like spinach. It does contain some oxalic acid, so if you are prone to rheumatism, arthritis, or gout, you should avoid it. Its scientific name is Blitum bonus-henricus!
