Nutritional Facts and Benefits of Ginger

Ginger is among the most commonly used spices around the world. It has lots of medicinal benefits and is an essential ingredient of alternative medication. The word ginger has its roots from the French word gingembre. Ginger is an also an essential part of Chinese, Korean, Japanese and many South Asian foods for flavoring dishes.

It’s plant is called Zingiber officinal. Cultivation of ginger first started in south Asia. Mostly ginger is added in lots of dishes during cooking. It produces a very fresh juicy fragrance and taste. In Hindi, ginger is called adrak. Ginger is sometimes added in making tea and juices as well. Pickled Ginger is also used in south Asian countries alongwith the main course. It is also a part of vegetable salads around the world. Ginger is used in a variety of ways (raw, crushed, sliced, and powdered) in salads, beverages, food

Medicinal Benefits

Ginger is a very good antioxidant and antiseptic. Ginger tea is commonly used in many countries of the world as a main beverage after having meal due to its digestive properties. Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting. Ginger is also believed to be beneficial in treating inflammation and cold. Also ginger is believed to be beneficial in headaches and migraines.

Nutritional composition of Ginger

A 100g piece of ginger has following nutritional values:

• Cholesterol: 0
• Protein: 1.82
• Calories : 80
• Carbohydrates: 17.77
• Fibers: 2
• Fat: 0.75