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Ground ginger

Ground ginger is very popular in spice mixtures, where it is used in order to make dishes spicier and for its medicinal ingredients.
10%
Water
 84
Macronutrient carbohydrates 84.42%
/11
Macronutrient proteins 10.58%
/05
Macronutrient fats 5%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 0.7g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.2g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 3:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.71 g to essential alpha-linolenic acid (ALA) 0.22 g = 3.17:1.
Ratio Total omega-6 = 0.71 g to omega-3 fatty acids Total = 0.22 g = 3.17:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Ground ginger is used to refine a variety of dishes such as soups or salads. It goes well with tea and is often a central ingredient in spice mixtures. It is obtained by grinding dried ginger and, depending on the drying process, it is still considered a raw food. However, like many spices, it will lose its flavor taste over time.

Culinary uses:

Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine.

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

From Wikipedia: Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.1

Nutritional information:

Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat. In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 80 Calories and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low in nutrient content.

When used as a spice powder in a common serving amount of one US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of essential nutrients, with the exception of manganese (70% DV).1

Composition and safety:

If consumed in reasonable quantities, ginger has few negative side effects. It is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including the anticoagulant drug "warfar.." and the cardiovascular drug, "nifedipi..".

Biological effects:

Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Medicinal use and research:

The evidence that ginger helps alleviate chemotherapy-induced nausea and vomiting is inconclusive and it is not recommended for clinical use for this or for any type of nausea. Studies have found no clear evidence of harm from taking ginger during pregnancy, though its safety has not been established and it is a suspected risk for mutagenicity.
Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease, or blocked intestines may react badly to large quantities of fresh ginger. It can also adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as "warfarinum" or aspirin.
Ginger is not effective for treating dysmenorrhea, and there is no conclusive evidence for it having analgesic properties.
Ginger properties depend on a number of factors, such as cultivar, plant segment, and preparation method (dried or cooked).
1

General information:

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation. As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste.
1

Literature / Sources:

  1. Wikipedia. Ginger [Internet]. Version dated May 8, 2018 [Quoted May 28, 2018] Available from: en.wikipedia.org/wiki/Ginger

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy335 kcal
1'402 kJ
16.8%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids4.2 g6.1%
Recommended daily allowance according to the GDA: 70g
Saturated Fats2.6 g13.0%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)72 g26.5%
Recommended daily allowance according to the GDA: 270g
Sugars3.4 g3.8%
Recommended daily allowance according to the GDA: 90g
Fiber14 g56.4%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin9.0 g18.0%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:27.0 mg)69 mg2.9%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
MinManganese, Mn 33 mg1'665.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
MinIron, Fe 20 mg141.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
MinSelenium, Se 56 µg101.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
ElemPotassium, K 1'320 mg66.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
ProtTryptophan (Trp, W) 0.15 g61.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
VitNiacin (née vitamin B3) 9.6 mg60.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
ElemMagnesium, Mg 214 mg57.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
MinCopper, Cu 0.48 mg48.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
VitVitamin B6 (pyridoxine) 0.63 mg45.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
MinZinc, Zn 3.6 mg36.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.22 g11.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.71 g7.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.15 g61.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.29 g31.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Isoleucine (Ile, I) 0.34 g28.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Valine (Val, V) 0.41 g25.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Leucine (Leu, L) 0.51 g21.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Phenylalanine (Phe, F) 0.31 g20.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Lysine (Lys, K) 0.24 g13.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Methionine (Met, M) 0.09 g10.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Niacin (née vitamin B3) 9.6 mg60.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Vitamin B6 (pyridoxine) 0.63 mg45.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Riboflavin (vitamin B2) 0.17 mg12.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Pantothenic acid (vitamin B5) 0.48 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Folate, as the active form of folic acid (née vitamin B9 and 13 µg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Thiamine (vitamin B1) 0.05 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Vitamin K 3.2 µg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin C (ascorbic acid) 0.70 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Vitamin A, as RAE 2.0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Potassium, K 1'320 mg66.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Magnesium, Mg 214 mg57.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Phosphorus, P 168 mg24.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Calcium, Ca 114 mg14.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Sodium, Na 27 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Manganese, Mn 33 mg1'665.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 20 mg141.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Selenium, Se 56 µg101.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
Copper, Cu 0.48 mg48.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Zinc, Zn 3.6 mg36.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
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