Ginger

Ginger

Ginger is a popular ingredient in cooking, and especially in Asian and Indian cuisine. It has also been used for thousands of years for medicinal purposes.

Possible health benefits include relieving nausea, loss of appetite, motion sickness, and pain.

The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form, or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric. It is commonly produced in India, Jamaica, Fiji, Indonesia, and Australia.

It is available fresh and dried, as ginger extract and ginger oil, and in tinctures, capsules, and lozenges. Foods that contain ginger include gingerbread, cookies, ginger snaps, ginger ale, and a wide variety of savory recipes.

Nutrition

Ginger provides a variety of vitamins and minerals:

In 100 grams (g) of fresh ginger root, there are:

  • 79 calories
  • 17.86 g of carbohydrate
  • 3.6 g of dietary fiber
  • 3.57 g of protein
  • 0 g of sugar
  • 14 mg of sodium
  • 1.15 g of iron
  • 7.7 mg of vitamin C
  • 33 mg of potassium

Other nutrients found in ginger in ginger are:

  • vitamin B6
  • magnesium
  • phosphorus
  • zinc
  • folate
  • riboflavin
  • niacin

Fresh or dried ginger can be used to flavor foods and drinks without adding unnecessary salt or sugar. Since it is often consumed in such small amounts, ginger does not add significant quantities of calories, carbohydrate, protein, or fiber.

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