<-- Picture of Ginger Root
Ginger (Biological Name: Zingiber officinale, Hindi name: Adarak), a herb is used as a spice and in many medical conditions. It is originated from southeast Asia, and now cultivated in India, China, West Indies, U.S.A. and tropical countries.
Whole fresh ginger root provides the freshest taste. Use fresh ginger root in vegetable curries, in tea, marinades, etc. and baking. Fresh ginger can be kept for several weeks. Dry ginger (Hindi name: Saunth) is also used in many Indian dishes.
Benefits of Ginger Root
Ginger root (Biological Name: Rhizome ) contains cancer-fighting antioxidants, hence useful for fighting factors that cause blood clots. The dried ginger root contains approximately 4% volatile oils that give ginger its characteristic odor and taste. The main components of the ginger oil are beta-bisabolene and arcurcumene, neral and geranial, camphor, beta-phellandrene, geranial, neral and linalool, etc.
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Ginger and ginger spice can be beneficial for reducing cholesterol. It offers relief in the conditions of sore throat, cold & cough remedy, and for nausea associated with pregnancy.
Tea made of ginger (fresh or dry) is good as sore throat remedy. Dried ginger can be used in baking or in teas. For conditions of sore throat and cold & cough, fresh ginger may be chewed or fresh or dried ginger root can be added to tea to make a ginger tea. It is used to cleanse the body through perspiration.
Ginger is used for: Atherosclerosis (heart disease), Asthma, Colds, Colic, Constipation remedy, Cough, Eye diseases, Fever, Migraine headaches, Morning sickness, Motion sickness, Nausea, Rheumatoid arthritis, Uranary Incontinence, Vomiting, etc.
Nutritional Values of Ginger Root
Parameters | Value per 100g |
| Moisture Protein Fat Minerals Fibre Carbohydrates Energy Calcium Phosphorus Iron | 80.900 gm 2.300 gm 0.900 gm 1.200 gm 2.400 gm 12.300 gm 67.000 K cal 20.000 mg 60.000 mg 3.500 mg |
Vitamins | |
| Carotene Thiamine Riboflavin Niacin Vitamin C | 40.000 µg 0.060 mg 0.030 mg 0.600 mg 6.000 mg |
Minerals & Trace Elements | |
| Magnesium Copper Manganese Zinc Chromium | 405.000 mg 0.740 mg 5.560 mg 1.930 mg 0.057 mg |
Source: National Institute of Nutrition, ICMR, Hyderabad, India. www.ninindia.org
Tips for Storing & using Ginger Root & Spices
Storing of Ginger Root & Ginger Spice
Ginger is mostly used fresh, minced, crushed or sliced. Fresh ginger can be kept for several weeks in refrigerator. Store dried and powdered ginger in airtight containers.