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Ginger root nutrition facts

Ginger root contains many note-worthy plant derived chemical compounds that are known to have disease preventing and health promoting properties.  

Pungent and spicy, this root herb belongs to the family of Zingiberaceae of the genus: Zingiber and scientifically called as Zingiber officinale.

Ginger herb- cut section	Ginger. Note for knobby surface

The herb has probably originated in the Himalayan ranges in the Indian subcontinent in Southeast Asia and now widely grown all over the world. The plant grows to about a meter in height and bears yellow flowers. Its root features knotty finger like projections that grow downward from the ground surface.

Fresh raw root has silver gray outer surface and the cut section that is either creamy white, yellow or red colored crunchy flesh, depending upon the variety. The root often contains fibrils running through its center, especially in matured.

Its pungent, spicy and aromatic smell is due to essential oils and phenolic compounds such as gingerols and shogaols.

Health benefits of ginger root

• Ginger has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent and anti-microbial properties.

• The root contains many health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene and small amounts of β-phelladrene, cineol, and citral.  Gingerols help improve the intestinal motility and also has analgesic, sedative, anti-pyretic and anti-bacterial properties. Studies have shown that it may reduce nausea induced by motion sickness or pregnancy and may also help relieve migraine headache.

• Zingerone, which gives pungent character to the ginger root, has been found to be effective against E.coli induced diarrhoea, especially in children.

• This herb root is low in calories and contains no cholesterol, but is very rich source of many essential nutrients and vitamins such as pyridoxine (vitamin B-6), pantothenic acid (vit.B-5) that are essential for optimum health.

• It also contains good amount of minerals like potassium, manganese, copper, and magnesium. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure.

Medicinal uses

• Ginger root slices boiled in hot water with added lemon or orange juice and honey is a popular herbal drink in ayurvedic medicine to relieve common cold, cough and sore throat.

• It is also used as vehicle in many ayurvedic decoctions to mask bitterness and alter taste.

• Gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, anti-inflammatory and antibacterial properties. Studies have shown that it may reduce nausea caused by motion sickness or pregnancy and may also relieve migraine.

Selection and storage

Ginger plant can be grown at home garden or in a pot so that fresh roots are readily available for use whenever the need arises. In the store, however, choose fresh organic herb over the dried form of the since it is superior in quality and flavor. 

Fresh roots should feature heavy in hand, stout, juicy, has grey-yellow peel and free from dark spots or mold. Dry root can also be found in these stores, but it may contain significantly reduced levels of volatile oils like gingerols.

Fresh root can be kept in the refrigerator for up to a month or so. Powdered ginger should be stored in the refrigerator in airtight containers.

Culinary use

Wash fresh ginger root in cold running water or rinse for few minutes to remove any sand, soil or pesticide residues. In order to keep the fragrance and flavor intact, it is generally added at the last moment in the cooking recipes, since prolonged cooking results in evaporation of essential oils.

• Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard seeds made to a flavorful curry paste which is then aded to variety of vagetable, meat and curry/soup preparations.

• The herb root is also used in thr preparation of mango, lemon and spondias (ambara in India) pickles.

• Fresh root can be used in the preparation of variety of spicy snacks, candies and ginger bread in food industry.

• Ginge-tea is a popular drink in many Asian countries.

Safety profile

Ginger stimulates many secretary glands in the body; it has "sialogougic" effect (increases salivary juice secretion in the mouth) on salivary glands and also increases bile secretion and its release. It is, therefore, contraindicated in patients with history of gall stones. 

Ginger root is also known to potentiate the toxicity of anti-coagulant drug warfarin, resulting in severe bleeding episodes. (Medical disclaimer)

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