Ginger (Zingiber officinale, Zingiberaceae family) is a perennial plant, approximately 1 meter, whose rhizome (underground stem) is edible. The plant was the first oriental spice to be planted in the New World and imported into Europe.
The exotic ginger rhizome is edible and medicinal. The characteristic taste of this underground stem is intense and extremely aromatic. According to nutritionists, ginger is rich in starch, proteins, lipids (fatty acids, glycerides, lectins etc.), volatile oils (gingerol) and vitamins (rich in vitamin A and E).
Gastronomy, ginger can be found fresh, dried, powdered, pickled, candied in syrup and also in frozen folder. The spice is used in a variety of oriental dishes, bread (the bread with ginger were already produced in 2400 B.C.), beverages (soft drinks and beer), desserts such as pumpkin jam, broth, soups and stews. It is an essential ingredient to neutralize odors in the preparation of meat, fish and seafood. Ginger is present in the soy sauce, mixing the two ingredients with a little sesame oil or olive oil results in an excellent salad dressing. One of the most famous sauces of the United States consists of the union of honey with ginger. Ginger can also be consumed as herbal tea.
In medicine, ginger is recommended how to treat digestive disorders (indigestion, flatulence, colic and diarrhea) and gastric ulcers because it activates the enzymes from the pancreas. Ginger acts as an antibacterial against harmful bacteria, lowers cholesterol levels and increases the biliary excretion. The Japanese use ginger in sushi as an antidote for poisoning fish. The obstetrician prescribes the use of ginger to relieve and vomiting associated with pregnancy.
100g of ginger is equivalent to 336 Kcal.
If you found an error, highlight it and press Shift + Enter or click here to inform us.