Nutritional components of ginger

Ginger is nutritious and contains many nutrients. According to the research of Health Research Institute of China Academy of Medical Sciences, every 500g of fresh ginger contains 40g of carbohydrate, 3.5g of fat, 7.0g of protein, 5.0g of crude fiber, 0.90mg of carotene, 0.05mg of thiamine, 0.20mg of riboflavin, 2.0mg of nicotinic acid, 20mg of ascorbic acid, 7.0g of inorganic salt, 0.0mg of calcium100mg of phosphorus. These are all essential nutrients to maintain human health. However, different ginger varieties, different organs and parts contain different nutritional components. Please refer to the table of nutritional components provided by Quding, Quhe (table 1- 1).

Table 1- 1 Nutrients in Different Parts of Ginger

Ginger has a strong aroma and spicy taste, which can extract the essence and be used to make cakes and drinks. The pungent components of ginger are gingerol, namely gingerol (C 17H26O4), gingerol (c114o3) and gingerol (C 17H24O 13). Gingerol and gingerol are oily liquids, and gingerol is crystal. The volatile oil of ginger is composed of gingerol, gingerol, phellandrene, terpene, gingerol, borneol, citral, resin and so on. Because ginger has a special spicy taste, it has the effect of removing fishy smell, odor and peculiar smell, so it is an essential seasoning for cooking. Ginger can also be processed into dried ginger, ginger powder, ginger juice, sugar ginger slices, ginger oil, ginger wine, ginger sauce and other foods.