| Moisture | 80.9% | Protein | 2.3% |
|---|---|---|---|
| Fat | 0.9% | Minerals | 1.2% |
| Fibre | 2.4% | Carbohydrates | 12.3% |
| Calcium | 20 mg | Phosphorus | 60 mg |
| Iron | 2.6 mg | Vitamin C | 6 mg |
Ginger is white or yellow outside and become grey-brown or orange with age, upto 2.5 cm in diameter. Leaves and rhizomes are dug out after the leafy parts are dried. They are sold as fresh ginger and dried ginger called Sount in India. Ginger is believed to have originated in India and was introduced in China at a very early date. India, China and Taiwan are the major producers of ginger. In India,ginger grown in Kerala is found to be superior than the ones grown in other places, in aroma and in taste.
Ginger, fresh and dried, both forms contain effective food value. The dried inger,scraped or peeled before drying, constitute the spice, and is esteemed for its flavour, pungency, aroma and medicinal value.
Ginger is called Maha-aushidhi, meaning the great medicine in India. The ginger yields an essential oil,but this lacks the pungent principle,it is used in the manufacture of flavouring essence and in perfumery.
In western countries, it is widely used for culinary purposes in gingerbread, biscuits, cakes, puddings, soups and pickles. But used as curry powder all over the world, it is the most widely-used spice in chinese cookery like production of ginger beer, ginger ale and ginger wine.
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