Introduction:
The ginger tuber is very popular because of its special fresh, citrus-like and pungent aroma and its positive effects on health. It is hard to imagine Asian cuisine without ginger.
Use/Preparation:
Fresh and ground, ginger flavours sweet dishes and drinks such as smoothies, biscuits, spice mixtures (e.g. Pumpkin Spice), liqueur or tea. The tuber also goes well with hearty dishes such as sauces, dressings, soups, marinades, curries, poultry and rice dishes.
Health:
The tuber is rich in vitamin C, magnesium, iron and calcium. It has an antibacterial and anti-inflammatory effect, can inhibit the multiplication of certain viruses and relieve nausea. The pungent substances it contains stimulate blood flow and circulation. In addition, consuming ginger can aid digestion.
Alternatives:
Turmeric has similar properties to ginger. The spiciness can be achieved with pepper or chilli. A similar taste can be achieved with the same amount of cardamom.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 80/333 |
| Fat | 0,8 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 17,8 g |
| Sugar | 1,7 g |
| Protein | 1,8 g |
| Salt | 0 g |
