Ginger

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July 6, 2016
Avocado
April 13, 2016

Ginger

Ginger, a rhizome, is a golden, digit-like underground stem with a sweet yet pungent odor and flavor. Once peeled, ginger’s meat is light-brown and moist. Ginger has become a common ingredient in many of the world’s cuisines. For example, Ginger is used by Japanese Sushi chefs as a garnish to their traditional Sushi dishes. The Japanese assert that it extremely effective in cleansing the palette after the strong, pungent flavors associated with Sushi dishes. Ginger not only tastes good, it’s also believed to have healing/medicinal properties, and people sometimes use it to soothe their upset stomachs and boost their energy. Ground ginger isn’t a good substitute for fresh, but dried whole ginger will work in a pinch, as will the minced or puréed ginger that’s sold in jars.

Names: Ginger root, Geung, Khing, Shoga.

Source: Asia, South America, and the United States.

Handling: Stored at approximately 40°F in relatively dry environment. Do not mist.

Varieties: White ginger, Black ginger and Green ginger


Nutrition Facts
Serving Size 100
Servings Per Container 1

Amount Per Serving
Calories 80 Calories from Fat 7.2
% Daily Value*
Total Fat .8g 1%
Saturated Fat .2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Sugars 1.7g
Protein 1.8g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.