Ginger root, raw

Common Name: Ginger root, saenggang, 생강

Ginger likely originated in the jungles of Southern Asia, probably in
what is present day India.
Knobby and light brown, ginger root is used widely in Korean food for
its somewhat spicy semi-sweet and pungent flavor.
Ginger is often used in making stocks and broth to reduce the odor of cooking meat.
Ginger is also used grated in marinades and dipping sauces, or sliced in braised and boiled dishes. In the latter, the ginger slices are usually removed before eating the dish.
It can be found in many supermarkets and Asian markets and is best kept in the refrigerator vegetable compartment, tightly wrapped in a paper towel placed inside a plastic bag.
Dried ginger is most often used for medicinal purposes while fresh is most often used for cooking.
Substitutes: green ginger (less pungent), galangal (more pungent)

Image by marker_photography from Pixabay

Nutrition Facts 

Serving size: 100g.
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet
Nutrition Source: USDA SR26

Amount Per Serving
Calories 80
Calories From Fat (8%) 6.31
Calories From Protein (6%) 5.09
Calories From Carbohydrates (86%) 68.6
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 0.75g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.15g
Polyunsaturated Fat 0.15g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 13mg <1%
Potassium 415mg 12%
Total Carbohydrates 17.77g 6%
Fiber 2g 8%
Sugar 1.7g
Sugar Alcohols 0g
Net Carbohydrates 0g
Protein 1.82g 4%
Vitamin A 0IU 0%
Vitamin C 5mg 8%
Calcium 16mg 2%
Iron 0.6mg 3%
Vitamin E 0.26mg 3%
Vitamin D 0IU 0%
Thiamin 0.03mg 2%
Riboflavin 0.03mg 2%
Niacin 0.75mg 4%
Vitamin B6 0.16mg 8%
Folate 11mcg 3%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.2mg 2%
Vitamin K 0.1mcg <1%
Phosphorus 34mg 3%
Magnesium 43mg 11%
Zinc 0.34mg 2%
Copper 0.23mg 11%
Manganese 0.23mg 11%
Selenium 0.7mcg 1%
Alcohol 0g
Caffeine 0mg
Water 78.89g

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