Ginger
 

Nutrition Information And Facts

The health benefits of ginger are endless.
They have properties rich in anti-oxidant,
anti-inflammatory and anti-cancer;
providing natural remedy for numerous disorders.

Ginger is classified as a herb which have been widely used as traditional medicine or spice in many cultures throughout the world.  Ginger is often referred to as a root, but it is actually an underground stem (called rhizome).

The rhizome is branched with small "limbs".  It has brown skin that is thin if harvested when young, or becomes thick when harvested when it matures.  The color of the flesh varies from pale yellow to white or pink, or even red, depending on the variety.

Young ginger is fragrant, pungent, fleshy and juicy with a mild spicy taste.  Whereas mature ginger is fibrous and almost dry and tends to be spicier than its young counterpart.

Ginger is available in many forms and are used differently in each culture, but here, I will focus on the use of its fresh young juice. 

Nutritional Benefits

Ginger is known to have more than twelve types of anti-oxidants, making it useful for treatment of many disorders.  Like other spices, it has aphrodisiac properties and is used widely for medicinal purposes.

This herb contains essential oils, protein, calcium, phosphorus, iron, vitamin C, choline, folic acid, inositol, manganese, panthotenic acid, silicon, and a small amount of vitamin B3.

Health Benefits

The medicinal uses of ginger is almost endless.  If you can stomach the spiciness, it does wonders in treating many disorders.

Anticoagulant:  Add ginger in most of your cooking or add a teaspoonful of fresh ginger juice in your beverages to enjoy the anticoagulant properties of ginger.  It helps make blood platelets less sticky