April 1, 2017

8 Health Benefits of Ginger | Nutritional Value

Basic Characteristics of Ginger


Ginger belongs to the group of aromatic herbs which are mostly used in Asian cuisine as the main spice.

Ginger color is golden yellow or light yellow, the outside of ginger is gnarled and reminiscent of the tuber.


Ginger is used in mature form, when is mostly dry, with stronger membrane and as a young immature ginger which is juicy, with a soft shell, but is more difficult to be able to find in stores. 

In addition to fresh shapes, ginger can also be found as ginger powder, dried ginger, candied ginger and pickled ginger.

Nutritional Value of Ginger


In ginger are represented minerals - magnesium, potassium, copper, manganese. 

From vitamins, in ginger are represented vitamin C, and almost all B group vitamins.


The Health Benefits of Ginger

Ginger color is golden yellow or light yellow, the outside of ginger is gnarled and reminiscent of the tuber.

- Eliminates gastric complaints, flatulence, nausea, vomiting

- Improves digestion, metabolism, prevents ulcers

- Helps in Weight Loss

- Boosts immunity and protects against viruses

- Increases appetite, heats the body

- Clearing the lungs, relieves cough, acting against asthma, bronchitis

- Reduces blood sugar levels

- Relieves the pain of rheumatism and osteoarthritis

Undesirable Effects of Ginger


Ginger is not recommended for pregnant women, because although there is inadequate evidence, it is believed that eating ginger to relive morning sickness during pregnancy is not recommended because it can cause miscarriage.

Ginger should not be used by people who have problems with blood clotting; the reason that ginger has an anticoagulant effect and seems stronger than aspirin. 

National Institutes of Health warns of the negative effects of consuming ginger while the patient is on medication for thinning the blood, due to an increased risk of bruising or bleeding. 

If you have a bleeding disorder or are taking the above mentioned drugs for thinning the blood, you should steer clear of ginger.


Application of Ginger as a spice in the kitchen


Ginger is readily used in Asian cuisine, and is often added to soups, stews, dishes with rice, steamed vegetables, although ginger is added in cakes.

When buying ginger always choose firm fruit with firm taut membrane. Before using ginger must be peeled and cleaned and commonly used chopped or grated.

Fresh, unpeeled ginger can be stored in the refrigerator up to 3 weeks in the freezer for up to 6 months. 

Dried ginger should be stored in tightly closed glass jar in a cool, dark and dry place. You can also keep in the fridge, and prolong shelf life of one year.

If you want your dish has a stronger flavor, add the ginger in the final stages of cooking meals; a milder aroma and taste will be achieved if you add ginger at the beginning of cooking