Ginger Root
Scientific Binomial Name: Zingiber officinale
Ginger comes to us from South Asia. It has many uses including eating as a food, medicinally, or as a spice because of it's potent flavor.
Selection Information
Usage: Good in sauces, condiments, chicken & fruit dishes. Used in cake, bread & ice cream. Young, fleshier roots are often cooked with sugar into a candy. Ground Ginger Root is also used to make Ginger Ale and Ginger Beer.
Selection & Storage: Good-quality ginger root should have smooth light brown skin with a light sheen and white flesh. Pick the roots with the least number of knots and/or branching.
Storage: Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze ginger root for up to three months.
Avoid: Avoid product that is small, wrinkled or soft.
Seasonal Information
Available year-round from Fiji, Costa Rica, Taiwan, the Philippines, Hawaii and Brazil.
Ginger Root Nutritional Information
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Serving Size: 1 oz (28g)
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| Amount Per Serving |
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Calories 22
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Calories from Fat 0
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% Daily Value* |
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Total Fat 0 |
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Sodium 4mg |
0% |
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Total Carbohydrate 5g |
2% |
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Dietary Fiber 1g |
2% |
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Sugars g |
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Protein 1g |
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Vitamin A 0% |
Vitamin C 2% |
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Calcium 0% |
Iron 1% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Ginger Root is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese.
Ginger Root Tips & Trivia
- This tropical tuber, which first came from Malabar and Bengal, India, now is grown in many areas, including Hawaii, Puerto Rico and the Fiji Islands which supply the mainland U.S. market.