 |
| |
|
Ginger Root |
 |
- Aliases
- Ginger Root
- Description
- Ginger is a perennial plant native to Southeast Asia. It typically varies in size and color from sandy-brown, yellow , white, or red.
- Preparation and Serving
- Fresh ginger is a basic ingredient in Asian cuisine. It's powdered form is also widely used in western culture to flavor cakes, cookies and gingerbread.
- Recipe Links
- Orange-Ginger Cookies
- Ginger Ginger Cake
- Cranberry Ginger Slices
- Ginger Glazed Pear Coffee Cake Ring
- Cranberry-Ginger Relish
- Ginger Sweet Potatoes
- Ginger Chicken Delight
- Links
- Melissa’s Mini Merchandiser
- Epicurious Eating Dictionary
- Nutritional Information
Nutritional Value per 100g Edible Portion
| Ginger |
Fresh Raw |
Dried Powdered |
1 tsp. |
| Calories |
69 |
347 |
6 |
| Protein |
1.74 g |
9.12 g |
0.16 g |
| Fat |
0.73 g |
5.95 g |
0.11 g |
| Fiber |
1.03 g |
5.91 g |
0.11 g |
| Calcium |
18 mg |
116 mg |
2 mg |
| Iron |
0.50 mg |
11.52 mg |
0.21 mg |
| Magnesium |
43 mg |
184 mg |
3 mg |
| Phosphorous |
27 mg |
148 mg |
3 mg |
| Potassium |
415 mg |
1342 mg |
24 mg |
| Sodium |
13 mg |
32 mg |
1 mg |
| Zinc |
n/a |
4.720 mg |
0.080 mg |
| Copper |
n/a |
0.480 mg |
n/a |
| Manganese |
n/a |
26.500 mg |
n/a |
| Beta Carotene (A) |
0 IU |
147 IU |
3 IU |
| Thiamine (B1) |
0.023 mg |
0.046 mg |
0.001 mg |
| Riboflavin (B2) |
0.029 mg |
0.185 mg |
0.003 mg |
| Niacin (B3) |
0.700 mg |
5.155 mg |
0.093 mg |
| Pantothenic Acid (B5) |
0.203 mg |
n/a |
n/a |
| Pyridoxine (B6) |
0.160 mg |
n/a |
n/a |
| Ascorbic Acid (C) |
5.0 mg |
n/a |
n/a |
Report filed 04.23.98
Last updated 08.15.98
| |
|
|
