Ginger rhizome has the roundish form, mainly located in the same plane, has palm-separated pieces and resembles various figures. Ginger root contains a large number of essential oils, to which it owes its spicy and a phenol-like substance – gingerol which gives it piquant hotness.



Ginger can be stored in the fridge for no more than a week. At the same time, it should be wrapped in food wrap to make sure that the root is always dry.

Ginger contains a very complex mixture of pharmacologically active components. It is rich in salts of magnesium, calcium and phosphorus, as well as vitamins of the “nervous” group B (B1, B2, B12), C, A. In addition, ginger contains all amino acids essential for humans (including tryptophan, threonine, lysine, methionine, phenylalanine and valine), as well as essential oils (their presence gives the same spicy), cineole, borneol, citral, beta-carotene, capsaicin, caffeic acid, curcumin.

Today, nutritionists strongly recommend adding ginger to your daily diet. Description of the pharmacological action of ginger can take more than one page as its application is so diverse. Depending on the form and quantity of the substance, it positively affects a variety of ailments. Here are a few in order to give an idea of ​​the versatility of the ginger root: expectorant, antibacterial, anti-inflammatory, antimicrobial, antiseptic, bactericidal, anti-arteriosclerotic etc.

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