30 Foods that Start with G

30 Foods that Start with G

Many foods start with the letter G, from stews to salads, vegetables, fruits to beverages. The foods are nutritious and will flatter your tastebuds. Some are cultivated plants, while others get their names after preparation.

This article will give you a list of foods beginning with the letter G from diverse cultures and locations across the globe.

The List: 30 Foods that Start with G

1. Gado Gado

Gado gado is a traditional Indonesian salad of boiled eggs, blanched or steamed vegetables, boiled potatoes, crispy tofu or tempeh and served with peanut sauce.

Gado gado is served as a main course salad and is an excellent way to eat plenty of vegetables in a delicious form. Apart from cooking it at home, gado gado is a typical dish in many Indonesian restaurants and is sold by some street vendors.

2. Garden Salad

Garden salad or tossed salad is a mixture of raw vegetables served cold and often eaten before the main course. Two non-vegetable ingredients, croutons and salad dressing, may or may not be added.

The base of the garden salad is lettuce, but ingredients vary from one region to another since it usually consists of readily available vegetables.

Common ingredients in a garden salad include iceberg lettuce, carrots, tomatoes, cucumbers, and onions. Other elements may be added as desired or depending on the location.

3. Garfish

Garfish/sea needle is a long and slender fish that lives near the water’s surface. It has a silvery-gray belly and a bluish-green body. Here is a list of grey foods.

Garfish can be eaten fried, grilled, baked, boiled, or smoked. Although it can be bony, garfish’s flesh easily detaches from the central bone structure when cooked. Garfish has green bones, discouraging some people from eating it, but the color is harmless.

Garfish is a good source of proteins, B vitamins & iodine, which improve metabolism, vitamin D, calcium & phosphorus for healthy bones, and potassium & omega 3 fatty acids for cardiovascular health.

4. Garlic

Garlic, Allium sativum, is indigenous to Central Asia and northeastern Iran. However, other Allium species (wild or crow garlic) are ordinary weeds in fields found in Britain and North America. China is the leading garlic producer, but different species are also found in various countries worldwide in smaller amounts.

People have been using garlic from one generation to another. Diverse cultures such as China, Japan, Egypt, Greece, and Rome have used garlic for traditional medicine.

Currently, garlic is a valuable condiment or seasoning agent worldwide. It is supposed to have therapeutic properties for cardiovascular problems, the common cold, and other issues. Research suggests it has disease-prevention capabilities against various forms of cancer, especially stomach cancer.

Some people use the sticky juice from garlic bulb cloves as an adhesive when mending glass and porcelain. The EU and UK approved Garlic-derived polysulphide for use as an insecticide and nematicide.

5. Gateau

A gateau is a part of French cuisine. It is a light, spongy cake with icing or rich filling between its layers. Typical fillings include mousse, ganache, and thick cream. A gateau is often cooked and eaten on the same day to avoid spoilage because it is filled with a lot of fresh fruit

6. Gelatin

Gelatin is a protein obtained from animal collagen, specifically from cows and pigs. It is mainly used as a gelling agent in beverages, food, vitamin capsules, medications, etc.

Gelatin is also mixed in gelatin desserts, ice creams, yogurts, gummy candies, etc. Cooking gelatin comes as powder, sheets, and granules.

Ingestion of gelatin may stimulate collagen production, which may help to improve skin elasticity. It can also help to reduce joint pains in some people.

Although a long process, gelatin can be made at home by boiling bones, ligaments, or cartilaginous cuts of meat.

7. Gherkin

Gherkin/pickled cucumber/pickle is a cucumber that has been left to ferment in vinegar or brine for some time.

Gherkin is used in various countries under different names. It is eaten as a side dish and as a dressing for hamburgers and other sandwiches, hot dogs, or sausage. Sour gherkin is often put into potato salad, pickle-stuffed meatloaf, chicken salad, or eaten alone as an appetizer.

Sour gherkin is low in calories, high in sodium, and moderate in vitamin K while sweet gherkin is high in calories, moderate in vitamin K, and low in sodium.

8. Gin

Gin is an alcoholic beverage, a neutral spirit distilled from a grain base such as wheat or barley with a predominant juniper berries flavor. Gin is the short form of the old English word genever or Dutch word jenever.

Gin originated in Europe. It was developed based on jenever, which monks first produced in Italy between the 11th and 16th centuries. Because of its medicinal virtues, juniper berries were used during the distillation process of malt wine to create Jenever.

Jenever is used to cure various illnesses such as coughs, colds, stomach upsets, cramps, pains, etc.

When William of the Dutch Republic and his wife Mary reigned on the English and Scottish thrones, unlicensed gin production was allowed, leading to massive amounts. The streets of London were soon filled with drunk people. The Gin Act of 1736 made gin very expensive but didn’t curb the problem. This led to the Gin Act of 1751, which was successful.

In the 19th and 20th centuries, gin was used to mask the bitter quinine flavor in tropical British colonies. Quinine was the only effective anti-malarial drug by then. Currently, gin is a base for various mixed drinks such as martini and other cocktails.

The entry of several new brands and producers has brought innovation and change, reaching a broader market. Different varieties include fruit-flavored/pink, violet, spiced, orange, and sloe gin.

9. Ginger

Ginger, Zingiber officinale, is a rhizomatous plant that originated in Southeast Asia. It is a common spice worldwide and used in Indian and Chinese traditional medicine for thousands of years.

Ginger is excellent for various foods such as candy, soda, vegetables, alcoholic beverages, and pickles. It can be used to flavor gingerbread, cookies, cakes, and crackers. Fresh or dried ginger can spice up tea.

Ginger has anti-inflammatory properties, improves digestive functions, and helps in weight loss. It is said to relieve nausea, lessen pain and support the immune system.

10. Glorified Rice

Glorified rice is a dessert salad mostly served in Minnesota and other upper Midwest states. It comprises rice, whipped cream, and crushed pineapple and decorated with maraschino cherries.

To save money, you can utilize leftover rice in this dish. It’s a popular item to bring to church picnics and potlucks because of its portability.

11. Gnocchi

Gnocchi is an Italian dish of potato dumplings with various components such as potatoes, eggs, flour, cheese, salt, and pepper. It may also include other elements such as herbs, vegetables, etc.

Potatoes are first baked or boiled, then mixed with eggs, wheat flour, salt, and pepper to make dough. The dough is pressed with a fork or cheese grater to make ridges. It is also cut into small pieces and boiled shortly in salted water.

Gnocchi is eaten as a main course. Its accompaniments include melted butter, pesto, marinara, and other sauces. Sauteed gnocchi is made by sautéing drained gnocchi in a skillet with traces of hot bacon grease. It is then sprinkled with bacon and served with sour cream.

Gnocchi can be refrigerated, frozen, or dried for later use.

12. Gobi Manchurian

Gobi Manchurian is an Indo-Chinese dish where cauliflower florets are battered, deep-fried, and dipped into a Manchurian sauce. The dish was invented in 1975 to adapt Chinese cooking to suit Indian tastes. It is mainly prepared by Chinese restaurants in India and has few similarities with the traditional Manchu cuisine.

Manchurian has two forms, dry and gravy. The dry or crispy Manchurian can be served as a snack or a dipping sauce. Manchurian with gravy is served with various rice dishes, noodles, or as an appetizer.

13. Golbaengi Muchim

Golbaengi muchim, or Korean moon snail salad, is a mixture of moon snails with vegetables. The snails are first washed, boiled, and shelled before mixing their meat with vegetables.

Roasted sesame seeds are sprinkled onto the salad and served. It can also be served with noodles.

14. Gouda Cheese

Gouda cheese is one of the most common cheeses globally, originating from the Netherlands. It is a sweet, creamy yellow cheese derived from cow’s milk. Dutch cheese makers categorize cheese in six gradations. Taste improves with age; thus, old cheese is the tastiest.

Gouda cheeses are made only in the Netherlands using milk produced exclusively by Dutch cows.

Gouda cheese is a source of high-quality protein, calories, calcium, and vitamins.

15. Granola

Granola is a breakfast food whose main components are whole rolled oats, nuts, cinnamon, maple syrup, honey, or other sweeteners. Then add dried fruit such as blueberries, apricots, currants, raisins, & dates and other ingredients such as chocolate, almond butter, & coconut flakes.

Granola can be served with milk, honey, yogurt, or fresh fruits. It can also be used as a topping for desserts, pastries, or ice cream. It can be made into granola bars for ease of carrying.

Granola is nutritious, calorie-packed, lightweight, and easy to store, making it a suitable snack for packed lunches, hiking, camping, or other outdoor activities.

16. Grapefruit

Grapefruit is a relatively large citrus fruit with a sour to semi-sweet to bitter taste. Its flesh is segmented and ranges from yellow to pink.

Grapefruit emerged as a hybrid crossed between shaddock and sweet orange in the 17th century. It became established in the West Indies before spreading to America. It is grown in different countries, including China, the United States, Mexico, Vietnam, South Africa, Israel, Brazil, and Cyprus.

Grapefruit is a source of fiber, vitamin C, potassium, and pectin. It is consumed as a fruit or fruit juice and is used to make jam. Grapefruit interacts with various drugs; it is essential to consult your health care provider before adding it to your diet if you’re taking drugs.

17. Grapes

Grape cultivation began around 6000- 8000 years ago in the Middle East. The practice later spread to other areas in North Africa, Europe, and North America.

Grapes grow in clusters of between 15 and 300. They come in various colors such as crimson, dark blue, green, purple, etc. White grapes were developed from purple grapes but look light green.

Wine-making started about 8000 years ago when people discovered the natural occurrence of yeast on grape skins. Grapes are used in making wines, jams, vinegar, grape juice, jelly, etc. Grapes can be eaten fresh or dried as currants, raisins, and sultanas.

Grapes contain antioxidants such as anthocyanins and polyphenols, which help to prevent diseases such as heart disease.

18. Gravy

Gravy is a condiment usually made from meat juices that drip naturally during cooking and thickened with cornstarch or wheat flour. Nowadays, instant gravy can be bought ready-made in cubes and powders. Gravy salt or browning enhances the flavor and color of any dish when meat is on the menu.

Gravy is versatile and is often served with noodles, rice, mashed potatoes, roasts, meatloaf, French fries, and cookies.

19. Greek Salad

Greek salad, typical in Greek cuisine, is made of sliced onions, tomatoes, cucumbers, olives, green peppers, and feta cheese.

In most European countries, the salad resembles the original. The American-style Greek salad contains various ingredients, including tomatoes, onions, lettuce, bell peppers, chili peppers, cucumber, anchovies, and radishes. Unlike the classic Greek salad, this one is flavored with many herbs and spices.

20. Green Beans

Green beans/French beans/snap beans, Phaseolus vulgaris, are young, unripe beans native to Central & South America, Mexico, and Peru.

Green beans are eaten with their skin globally. They are sold fresh, frozen, or canned. They can be steamed, boiled, baked, stir-fried, or eaten raw.

Green beans are cooked with other dishes such as stews, casseroles, and soups. They can also be pickled, dried, or fried with peas and carrots as vegetable chips.

Green beans are a source of vitamins and antioxidants.

21. Green Onions

Green onions/spring onions/scallions are closely associated with onions. They have a white base that doesn’t fully develop into a bulb and hollow tubular green leaves that grow directly from the white base. They have a milder taste than bulb onions and can be eaten raw or cooked.

The white and green parts are chopped and used as vegetables in recipes. Cooked green onions can be added as a last-minute ingredient to stir-fries. They are also used in marinades and salad dressings.

For storage, rinse your green onions, dip them in a glass jar half-filled with water with the white part at the bottom and cover the top with a plastic bag. Secure the bag around the jar’s mouth with a rubber band to keep the onions fresh for one week.

Green onions are rich in vitamin K, vitamin C, and antioxidants.

22. Green Pepper

Green pepper/capsicum/sweet pepper/bell pepper, Capsicum annuum, is native to Central America, Mexico, and South America.

Green peppers have high vitamin C and vitamin B6 levels and other nutrients in small amounts. They are often chopped and used in garden salads and as pizza toppings. They are also incorporated into the production of paprika.

23. Green Tomatoes

Green tomatoes are ordinary tomatoes that fail to ripen at the end of the growing season; they lack the warm-weather essential for ripening.

Green tomatoes are firmer and denser than ripe tomatoes, thus suitable for various cooking methods. You can slice and coat them with a cornmeal-breadcrumb mix, then pan-fry them.

You can also add green tomatoes into soups, relishes, pickles, salsas, and chutneys. Green tomatoes can be baked in dishes such as casseroles or pies because they are firm. You can even use them in a sandwich instead of ripe tomatoes.

Green tomatoes are as nutritious as their red counterparts. They are rich in beta-carotene, vitamin C, and fiber.

24. Grillades

Grillades is a dish that originated in New Orleans. It is a traditional Creole dish served over grits for breakfast or brunch.

Conventionally, grillades are made with beef and served over grits with gravy sauce, but modern recipes also use veal and pork. Meat is cut into small pieces, seasoned, and dredged in flour. It is then fried until brown and simmered in a roux mixture, tomatoes, garlic, beef broth, and the trinity (onions, celery, and bell peppers).

Grillades are served over grits and gravy poured on top.

25. Grits

Grits is a porridge that originated from the southern United States and spread nationwide, becoming an American staple. The native Americans used coarsely ground/stone-ground corn to make grits. Today, butter and milk are added to make the grit creamier.

Grits may be yellow or white, depending on the corn color. Quick grits, common in supermarkets, are made from corn whose germ and husk have been removed. They take less time to soften than whole-grain grits.

Grits can be served with various foods such as bacon, sausage, grated cheese, fried catfish, eggs, ham, shrimp, or salmon croquettes. Some people eat it with salt, sugar, pepper, or gravy.

When grits cool and solidify, they can be sliced and fried to make fried grits or fried hominy. The solid grits are dipped in a mixture of eggs and breadcrumbs before frying.

Grits are a great source of B vitamins, iron, and antioxidants such as lutein & zeaxanthin. It is also gluten-free, thus suitable for gluten-intolerant individuals.

26. Grouper

Groupers are edible fish that inhabit areas with corals, rocks, mud bottoms, and mangroves.

There are various methods to cook grouper. It can be grilled, baked, fried, roasted, smoked, or steamed. Grouper can be served with assorted foods such as pasta, lemon & herbs, oranges & olives, spinach, etc.

27. Guacamole

Guacamole is a dip containing avocados, lime juice, cilantro, and other fresh ingredients. It was created in Mexico but is now an essential component in international and American cuisine.

The dish’s nutritional content is derived mostly from avocado, the primary ingredient. Thus, it has vitamins B, E&K, potassium, dietary fiber, carotenoids, minerals, and fats.

You can spread guacamole on toast, eat it with vegetables, French fries, burger, or use it as a pizza topping.

28. Guava

There are many species of guava but apple guava, Psidium guajava, is the most common. It is a small myrtle tree native to Mexico, Centra, and northern South America.

The fruit is light green or yellow with edible seeds. The pulp inside is white or pink(red) and sweet or sour. In many countries, ripe guavas are eaten raw or with some salt, pepper, a mixture of spices, or cayenne powder. They are also included frequently in fruit salads.

Guava fruit has many uses. It is used to make beverages, fruit bars, desserts, dried fruit, candies, jams, etc. It is also useful in culinary sauces, significantly to minimize the acidity.

Though not scientifically proven, guava leaves are considered medicinal for various conditions such as stomach and intestinal issues, diabetes, pain, and wound healing. They are often drunk as herbal tea.

Guavas are rich in dietary fiber, vitamin C, folic acid, and antioxidants. The leaves contain antioxidants, carotenoids, and polyphenols. The seeds can be processed into oil and used in culinary or cosmetic products. The guava seed oil has vitamins A&C, beta carotene, zinc, copper, and linoleic acid.

29. Gumbo

Gumbo is an official state cuisine of Louisiana. It is a stew or thick soup made with meat/chicken or seafood, greens, onion, celery, bell peppers, and okra or file´ as a thickener.

Gumbo has mixed Spanish, Native American, African, French, and Spanish origins. It is cooked for approximately three or more hours and eaten with hot rice.

30. Guyabano

Guyabano, also known as soursop, is a fruit of the Graviola tree Annona muricata, native to Central America and the Caribbean.

The fruit is green with an edible thick white pulp, fiber, and indigestible black seeds. It can be eaten as-is or used to make smoothies, fruit nectar, fruit juice drinks, candies, and ice cream flavorings.

Indonesians use guyabano leaves as herbal medicine, usually boiling them to make tea.

Guyabano is rich in vitamin C, dietary fiber, and antioxidants.