Ginger

Ginger Ginger, native to Asia, has been grown since before recorded history. Widely used in Asian cooking, it is believed ginger was brought to India in the 5th century, where it has remained an important plant ever since. From India, ginger made its way to the Roman Empire, where it was used extensively as a food and medicine. Along with black pepper, ginger was known as the most commonly traded food along the Spice Route.

Key Nutrients

Ginger includes a high amount of fiber, vitamin C and flavonoids. Flavonoids are a class of molecules which are high in antioxidant content.

Health Benefits

Dietary Fiber – Dietary Fiber stimulates digestion and peristalsis, helping to relieve indigestion and constipation problems.

Flavonoids – Flavonoids are a class of antioxidants which help to promote healthy cell growth and reduce inflammation. They are also a powerful class of molecules when it comes to reducing the risk of certain cancers.

Vitamin C – Regular consumption of foods rich in vitamin C helps the body develop resistance against infections and scavenges harmful, pro-inflammatory free radicals. Vitamin C also helps to prevent respiratory problems such as asthma and lung cancer. Vitamin C has been shown to lower blood pressure, and therefore lessen the probability of hypertension.

Season

Ginger is harvested in the Fall, but due to its fantastic ability to store well, it can be found year round in any specialty store of supermarket.

Nutrition Information

Per 1 teaspoon (2 grams):

Calories (cKal): 2
Protein (grams): .04
Total Fat (grams): .02
Carbohydrates (grams): .36
Fiber (grams): 0

Buying and Storing

When buying ginger, make sure the root is firm to the touch. Gingers stores very well in your refrigerator, where it can store for up to one month.

Best Way to Add to Diet

Ginger can be added to the diet both fresh and in its powdered form. Fresh ginger can be used in most desserts as well as Asian recipes. Add some dried ginger to your baked goods and smoothies.