Ginger Nutrition facts

Ginger

Pungent, spicy ginger root is one of the traditional root herbs of culinary and medicinal importance. Ginger composes novel phytochemical compounds and holds a special place, even today, in many traditional Indian and Chinese medicines for their disease-preventing and health-promoting properties.
The spicy root is actually an underground rhizome of small herb plant belonging to the Zingiberaceae family, of the genus: Zingiber.
Scientific name: Zingiber officinale.
Ginger is thought to have originated in the Himalayan foothills of Northern India. Today, it is widely grown all over the world as a major commercial spice crop. The ginger plant grows to about a meter in height and features thin grass-blades like dark-green leaves and small yellow flowers.
Its root features knotty finger-like projections that grow downward from the soil surface. The fresh root has a silver-gray outer skin (peel). Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety. The root often contains thin strands of fibrils running lengthwise through its center, especially in overmature ones.