Nutritional properties of Ginger
Energy :
80.00 Kcal / 100g
Category : Spices & Sauces
Group : Basic Spices & Condiments
Composition And Nutritional Value :Ginger is a flowering plant whose rhizomes (underground stems) are commonly used as a spice and medicinal herb. It contains bioactive compounds like gingerol, which is responsible for its distinctive spicy flavor and potential health benefits. Ginger is low in calories but rich in essential nutrients, including vitamins B6 and C, magnesium, potassium, and manganese. It also provides dietary fiber and antioxidants that contribute to its anti-inflammatory and antioxidant properties. Ginger is often used in both fresh and dried forms, each offering a slightly different intensity of flavor.
Health Benefits : Ginger has long been used in traditional medicine for its various health benefits. It is widely known for its ability to relieve nausea and digestive issues, making it effective in treating motion sickness and morning sickness during pregnancy. Ginger also has anti-inflammatory properties, which may help alleviate pain and reduce inflammation in conditions like arthritis. The compounds in ginger, particularly gingerol, may improve digestion, boost metabolism, and support immune function. Additionally, it has been studied for its potential to lower blood sugar and improve heart health, though more research is needed to fully understand these effects.
Culinary Uses : Ginger is a versatile spice used in both sweet and savory dishes across a variety of cuisines. It is commonly used in Asian, Indian, and Middle Eastern cooking to add a fresh, spicy flavor to curries, stir-fries, and soups. Ginger can also be used in baked goods like gingerbread, cakes, and cookies, as well as in beverages like ginger tea or ginger ale. In its fresh form, ginger is often grated or sliced and added to dishes for a zesty kick, while dried ginger powder is typically used in spice blends or for seasoning. Pickled ginger is also commonly served as an accompaniment to sushi.
Types : There are several types of ginger, with the two most common being fresh ginger and dried ginger. Fresh ginger has a more intense, vibrant flavor and is often used in cooking and as a garnish. Dried ginger, typically ground into a fine powder, is more concentrated and is used in baking and spice blends. Pickled ginger, often served with sushi, is thinly sliced and marinated in vinegar and sugar. There are also variations like black ginger, which is less common but used in some traditional herbal remedies, offering a more potent flavor profile.
Shopping And Storage Tips : When buying ginger, look for fresh roots that are firm, smooth, and free from wrinkles or soft spots, which can indicate aging. Fresh ginger should be stored in the refrigerator in a paper towel or plastic bag for up to three weeks. Dried ginger powder should be kept in an airtight container in a cool, dry place and used within six months to maintain its potency. You can also freeze fresh ginger to prolong its shelf life. When using fresh ginger, you can peel the skin off with a spoon or knife, then grate, slice, or chop it as needed for your recipes.
