<-- Picture of Ginger Root
Ginger (Biological Name: Zingiber officinale, Hindi name: Adarak अदरक), 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. It is used 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.
Health Ginger Benefits
The dried 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. These are responsible for many ginger benefits.
- Ginger root (Biological Name: Rhizome ) contains cancer-fighting antioxidants, hence useful for fighting factors that cause blood clots.
- Ginger and ginger spice can be beneficial for reducing cholesterol. It offers relief in the conditions of sore throat, cold remedy and flu, 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 treatment, vomiting, heartburn home remedyetc.
- research has shown that it can be useful to cancer patients. [L. Ryan et al "Ginger for chemotherapy-related nausea in cancer patients: A URCC CCOP randomized, double-blind, placebo-controlled clinical trial of 644 cancer patients." Journal of Clinical Oncology 2009 27:15s.]
- Ginger has anti-inflammatory properties and is a powerful natural painkiller, so it may provide relief from migraine. [R. Grzanna et al "Ginger--an herbal medicinal product with broad anti-inflammatory actions." Journal of Medicinal Food 2005 8(2):125-32.]
- Ginger is good for curing digestive problems. It can be helpful curing in food poisoning.
Nutritional Values
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
Storing
It is mostly used fresh, minced, crushed or sliced. Fresh ginger can be kept for several weeks in refrigerator. An even better way is to cut it into small chunks and store in brandy to keep them like fresh.
Store dried and powdered ginger in airtight containers.
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