1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction to Ginger Ingredients

Ginger is the fresh rhizome of Zingiber officinale Roscoe, a perennial herb of the ginger family, with a height of 40-100cm. Aliases are ginger root, 100 spicy cloud, hooked finger, Yindixin, Yanliang boy, fresh ginger, honey ginger. Ginger rhizomes (dried ginger), cork (ginger skin), and leaves (ginger leaves) can be used as medicine. Ginger has the functions of dispersing, relieving vomiting, and relieving cough in traditional Chinese medicine.

nutritional value

1. Ginger contains protein, multivitamins, carotene, calcium, iron and phosphorus.

2. Ginger contains oily volatile oils such as gingerol, gingerene, phellandrene, citral and aroma; and gingerol, resin, starch and fiber.

Edible effect

1. Increase appetite and promote digestion: chewing ginger can cause blood pressure to rise. Gingerol has a stimulating effect on the oral cavity and gastric mucosa, can promote the secretion of digestive juice and increase appetite. Can increase intestinal tone, rhythm and peristalsis.

2. Antiemetic: It has a peripheral antiemetic effect, and the active ingredient is a mixture of zingerone and zingerone. Treat stomach cold and vomiting. It can also cure stomach heat and vomiting.

3. Promote blood circulation and drive away cold: Ginger soup made with ginger and brown sugar can promote blood circulation and drive away cold, and prevent colds. It has been a good dietary medicine for colds and colds since ancient times.

4. Sterilization: In vitro experiments show that ginger has obvious inhibitory effect on typhoid bacillus and Vibrio cholerae.

5. Helping Yang: According to the theory of traditional Chinese medicine, ginger is the product of helping Yang.

6. Detoxification: Ginger can also detoxify the poison of Pinellia and Nanxing. It can be used for decoction and drinking. It can be used for the numbness of throat and tongue caused by Pinellia and Nanxing poison.

For people

Ginger is suitable for headache, body aches, cough, spit white sticky phlegm, stomach cold pain, cold vomiting, abdominal pain, vomiting and diarrhea caused by colds and colds.

Taboo crowd

People with yin deficiency and internal heat and excessive internal fire should not eat it; people with eye diseases, carbuncles, hemorrhoids, hepatitis, diabetes and Sjogren's syndrome should not eat it; pregnant women should not eat it.

Buying skills

1. Observe the surface: When selecting ginger, we can observe the surface of the ginger. If the skin is rough, the texture can be seen clearly, and the overall color is light yellow, then these gingers are better, if they are slightly green.

2. Ginger sprouting: When choosing ginger, you will often see sprouted ginger. Although such ginger is not as unhealthy as sprouted potatoes, it proves that ginger is fresher, but sprouted ginger consumes its own nutrients and time. A long time will cause the ginger to dry out, so if you want to keep the ginger good and fresh, it is best not to choose the sprouted ginger

3. Smell: good and fresh ginger, smell it, it will have a strong spicy taste, which is the natural smell of ginger. If there are some other sour special smells, then such ginger must not be selected.

Storage brief

Before storage, the selected ginger pieces should be spread out thinly and dried for 1-2 days to evaporate the water on the surface of the ginger to facilitate storage.

Cellar storage method: Choose a place with low groundwater level, good drainage and firm soil to dig the cellar.

Box box storage method: The box box is built with bricks indoors, and the height is about 1.5 meters.

Ginger Nutrition Facts List

[Nutrition content per 100g]

basic nutrition

Energy 46 kcal

Protein 1.3 g

Fat 0.6 g

Carbohydrates 10.3 g

Crude Fiber 2.7 g

lipids

Monounsaturated Fatty Acids 0.154 g

Polyunsaturated Fatty Acids 0.154 g

Polyunsaturated fatty acids as a percentage of total fatty acids 30.1 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 27 mg

Magnesium 44 mg

Sodium 14.9 mg

Potassium 295 mg

Phosphorus 25 mg

Sulfur 5.36 mg

Chlorine 22.98 mg

Iron 1.4 mg

Iodine mcg

Zinc 0.34 mg

Selenium 0.56 mcg

Copper 0.14 mg

Manganese 3.2 mg

Fluorine micrograms

vitamins

Vitamin A mcg

Vitamin C 4 mg

Vitamin D mcg

Vitamin E mg

Vitamin K 0.1 mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.02 mg

Vitamin B2 (riboflavin) 0.03 mg

Vitamin B3 (niacin) 0.8 mg

Vitamin B4 (choline) 28.8 mg

Vitamin B5 (pantothenic acid) 0.203 mg

Vitamin B6 0.16 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 11 mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 90 mg

Methionine 15 mg

Threonine 92 mg

Lysine 35 mg

Tryptophan 17 mg

Valine 43 mg

Histidine 27 mg

Isoleucine 57 mg

Phenylalanine 60 mg