Ginger is the rhizome of the perennial plant Zingiber. It’s a gnarly fibrous root with a pungent aroma and very strong taste that has been used for 5,000 years as a spice, medicine and a food. It can be purchased as a powder or as a whole piece of the root. When whole it has to be peeled of its skin which is like a very thin bark. It is used in many cuisines in all formats but it is most commonly known as being combined with garlic in Asian cookery. It can be grated finely to add flavour or julienned so it forms part of the texture of a dish.
Buy fresh ginger and cut off chunks to peel as required. Unpeeled root will stay fresh for up to 3 weeks in a refrigerator.
Why is ginger a superfood?
Ginger has been used for its health benefits for centuries and is still a staple of Chinese herbal medicine. Dried and powdered ginger deliver the same taste effect but it is the root in its raw form that delivers the more effective health benefits.
It has long been agreed that ginger has ameliorating effects on digestive ailments – it can help relieve nausea and is perfectly safe for pregnant women to take to alleviate morning sickness and it can also help eliminate gas, cramps and also diarrhoea.
Other health improving properties are being assigned to ginger as the research continues into the effects that the phytonutrients of plants have on our bodies but because it is known that ginger contains a whole slew of these compounds that have led it to being tagged as a superfood.
It is the volatile oils in ginger (gingerols and shogaols) that produce the pungent taste and give it the healing properties that stimulate the production of enzymes that neutralise acids that cause digestive problems.
It also has chemical compounds that act as inhibitors meaning that ginger might play a useful role in preventing the growth or spread of cancer cells. This is one property of phytonutrients that is the subject of major scientific research.
Ginger can also be used as an anti-inflammatory for arthritis and its warming properties stimulate blood circulation which might help prevent blood clot formation. It is also a natural decongestant and an antihistamine meaning it is efficacious in treating the symptom of colds and sore throats.
One other reason that ginger is considered a superfood is because it is thought that it lowers LDL cholesterol.
It’s easy to increase your intake of ginger unless you have a dislike for its taste. Infuse it to make a tea or add it in stir fries or use it as described in one of the recipes here such as the rhubarb and ginger parfait.
Food Group: Spices
Nutritional Values: Per 100g (peeled root)
- 80 Calories
- 1g Fat of which 0% is saturated
- 18g Carbohydrates
Nutrients:
- Vitamin B6
- Vitamin C
- Folate
- Potassium
- Copper
- Manganese
- Magnesium