Ginger

Ginger is a flowering plant in the family Zingiberaceae whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. Other members of the family Zingiberaceae include turmeric, cardamom, and galangal.

In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced Masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form.

Nutritional value per 100 gm.

Principle

Nutrient Value

Energy 333 kJ (80 kcal)
Carbohydrates 17.77g
Sugars 1.7 g
Dietary fiber 2 g
Fat 0.75 g
Protein 1.82 g
Vitamins
Thiamine (B1) (2%) 0.025 mg
Riboflavin (B2) (3%) 0.034 mg
Niacin (B3) (5%) 0.75 mg
Pantothenic acid (B5) (4%) 0.203 mg
Vitamin B6 (12%) 0.16 mg
Folate (B9) (3%) 11 μg
Vitamin C (6%) 5 mg
Vitamin E (2%) 0.26 mg
Minerals
Calcium (2%) 16 mg
Iron (5%) 0.6 mg
Magnesium (12%) 43 mg
Manganese (11%) 0.229 mg
Phosphorus (5%) 34 mg
Potassium (9%) 415 mg
Sodium (1%) 13 mg
Zinc (4%) 0.34 mg

 

Packing:

TYPE QTY-20’ FCL PACKING MATERIAL
DRY GIGNER 12.50 MT 25/50 Kgs Jute / Polypropylene bags