Ginger is a herb that boasts of a number of medicinal properties. Get to know about the health and nutrition benefits of eating ginger, apart from the herb’s nutritional value.
Ginger is a herb, which originated in China and later, spread to India, Southeast Asia, West Africa and the Caribbean. It is basically the rhizome of the monocotyledonous perennial plant Zingiber officinale. It has been in use since ages, both as a spice as well as an herb. Ginger is also said to have been cultivated ever since the initial days of the civilization and is widely used in cuisines. Apart from being a prominent part of dishes, it is a medicinal herb according to ayurveda, naturopathy, aromatherapy and herbal therapy. The nutrients present inside ginger, especially its volatile oils—gingerols and shogaols, accord a number of health benefits to its users. In fact, ginger has also been found to be effective in fighting against some fatal ailments like cancer. In the following lines, we have provided information on nutritional value and health benefits of eating ginger.
Nutrient/100g
|
Content
|
Energy
|
80 Kcal
|
Carbohydrates
|
17.77 g
|
Protein
|
1.82 g
|
Total Fat
|
0.75 g
|
Cholesterol
|
0 mg
|
Dietary Fiber
|
2.0 g
|
Vitamins
|
|
Folates
|
11 µg
|
Niacin
|
0.750 mg
|
Pantothenic acid
|
0.203 mg
|
Pyridoxine
|
0.160 mg
|
Vitamin A
|
0 IU
|
Vitamin C
|
5 mg
|
Vitamin E
|
0.26 mg
|
Vitamin K
|
0.1 µg
|
Electrolytes
|
|
Sodium
|
13 mg
|
Potassium
|
415 mg
|
Minerals
|
|
Calcium
|
16 mg
|
Copper
|
|
Iron
|
0.60 mg
|
Magnesium
|
43 mg
|
Manganese
|
0.229 mg
|
Phosphorus
|
34 mg
|
Zinc
|
0.34 mg
|
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