Ginger

Figure 1. Cross section of the Ginger rhizome.

The Ginger plant or Zingiber officinale is a herbaceous perennial flowering plant whose rhizome, or "root" of the plant, is called Ginger. Ginger originated in Southeast Asia and belongs to the family Zingiberaceae, which also includes Turmeric (i.e. Curcuma longa). Ginger is used as a food flavoring and medicine.

Ginger can be used fresh, dried, powdered, or as an oil or juice. The unique fragrance and flavor of Ginger come from its natural oils, the most important of which is gingerol. According to studies, gingerol has powerful anti-inflammatory and antioxidant effects.

Ginger is a nutritious food source. Per 100g of Ginger provides:

• 80,000 calories
• 2g of dietary fiber
• 0.75g of fat
• 1.82g of protein
• 2% daily value of Vitamin B1
• 3% daily value of Vitamin B2
• 5% daily value of Vitamin B3
• 4% daily value of Vitamin B5
• 12% daily value of Vitamin B6
• 3% daily value of Vitamin B9
• 6% daily value of Vitamin C
• 2% daily value of Vitamin E
• 2% daily value of Calcium
• 5% daily value of Iron
• 12% daily value of Magnesium
• 11% daily value of Manganese
• 5% daily value of Phosphorus
• 9% daily value of Potassium
• 1% daily value of Sodium
• 4% daily value of Zinc

Taken as a dietary supplement, Ginger is used to aid digestion, reduce nausea (e.g. morning sickness), reduce menstrual pain, and help fight the flu and common cold. Recent studies have also suggested that Ginger may have anti-diabetic properties. Ginger may also inhibit the growth of bacteria, and studies have shown that it is particularly effective against oral bacteria linked to gingivitis periodontitis.