s essential to India cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten in salad. Sometimes green sprouts from the ginger roots are finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Not only in India, is ginger used in the foreign countries to add a spicy flavour. In India ginger is mostly used by the people of West Bengal, Punjab, Andhra Pradesh and some other states to prepare spicy delicacies. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.
Ginger, the Indian spice is not only reckoned as having culinary uses, it is also considered as having immense properties related to cure diseases according to the alternative medicines. The composition of ginger entails that it has a healthy balance of Carbohydrates, Fat, Protein, Vitamin, Calcium and minerals.
Nutritional value per 100 g (3.5 oz)
|Energy- 20 kcal
||Folate (Vit. B9)- 11 mg
|Carbohydrates - 17.77g
||Vitamin C- 5 mg
|Fat - 0.75 g
||Calcium- 16 mg
|Protein - 1.82 g
||Iron - 0.6 mg
|Thiamine (Vit. B1) - 0.025 mg
||Magnesium - 43 mg
|Riboflavin (Vit. B2) - 0.034 mg
||Phosphorus - 34 mg
|Niacin (Vit. B3) - 0.75 mg
||Potassium - 415 mg
|Pantothenic acid (B5) - 0.203 mg
||Zinc - 0.34 mg
|Vitamin B6 - 0.16 mg