Ginger is the common name for the monocotyledonous perennial plant Zingiber officinale. The term is also used to describe the edible part of the plant which is commonly used as a spice in cooking throughout the world. Often referred to as ginger "root", the edible section is actually a rhizome. The ginger plant has a long history of cultivation known[citation needed] to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.
Culinary uses
Ginger root, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 80 kJ
Carbohydrates 17.77g
- Sugars 1.7 g
- Dietary fiber 2 g
Fat 0.75 g
Protein 1.82 g
Thiamin (Vit. B1) 0.025 mg 2%
Riboflavin (Vit. B2) 0.034 mg 2%
Niacin (Vit. B3) 0.75 mg 5%
Pantothenic acid (B5) 0.203 mg 4%
Vitamin B6 0.16 mg 12%
Folate (Vit. B9) 11 μg 3%
Vitamin C 5 mg 8%
Calcium 16 mg 2%
Iron 0.6 mg 5%
Magnesium 43 mg 12%
Phosphorus 34 mg 5%
Potassium 415 mg 9%
Zinc 0.34 mg 3%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
25.4-pound ginger "root"
25.4-pound ginger "root"
Pickled ginger
Pickled ginger
Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishes such as seafood or mutton. Powdered dry ginger root (ginger powder) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.
Ginger is also made into candy and used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-- a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer.
Medical uses
The medical form of ginger historically was called "Jamaica ginger"; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA's 'generally recognized as safe' list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as the herb promotes the release of bile from the gallbladder.[4] Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. [5]
The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties [6]
Nausea
Ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy,[7] though ginger was not found superior over a placebo for post-operative nausea.
Folk medicinal uses
There are a variety of uses suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made and ginger water was commonly used to avoid heat cramps in the US. Ginger has also been historically used to treat inflammation which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen.[5] Research on rats suggests that ginger may be useful for treating diabetes.
Information reposted from http://en.wikipedia.org/wiki/Ginger
