Vitamins in ginger root: Ginger Root – StatPearls – NCBI Bookshelf

09.08.202328.06.2023 by alexxlab

Ginger Root – StatPearls – NCBI Bookshelf

Continuing Education Activity

Ginger root is a plant-based, whole food spice used in the personal or professional treatment of various conditions, ranging from gastrointestinal upsets to cancer. It originates from the root of the Zingiber officinale plant. This activity reviews the history, nutritional properties, health benefits, mechanism of action, potential side effects, and the role of ginger root as a valuable agent in lifestyle medicine.

Objectives:

Describe the recommended dosing for consuming ginger.
Summarize the reported health benefits of ginger root.
Review the mechanism of action of ginger root.
Explain some potential contraindications to using ginger root.

Access free multiple choice questions on this topic.

Indications

Ginger root has gained worldwide popularity in recent years. We will review the health and medical benefits of ginger in this article.

Ginger root has been used for centuries around the world in preparing cuisine. Ginger root has been mentioned in traditional Ayurvedic and Chinese medical literature. Southeast Asian countries are the largest producers of the root. Ginger’s name originates from the ancient Sanskrit word, srngaveram, translating to “horn root.” The root itself originates from the root of the Zingiber officinale plant, a tropical plant with green-purple flowers and a fragrant stem known as a rhizome.[1] The Indians and Chinese are thought to have used it as a tonic for thousands of years to treat illness.[2]

Ginger root is a member of the family of roots consisting of turmeric and cardamom. There are over 1300 different species of ginger root plants. Its strong aroma and taste are due to ketones called gingerols, a primary component of the root. It is high in vitamin C, vitamin B6, micronutrients like magnesium, potassium, copper, manganese, fiber, and water. It is also high in phytochemicals and polyphenols. Gingerols, shogaols, and paradols are the three major active components from terpenes found in ginger, and the suggested serving size ranges from 170mg to 1g of powder a day. A primary metabolite of gingerol is known as (S)-[6]-gingerol-4’-0-β-glucuronide. Ginger and its metabolites appear to accumulate in the gastrointestinal tract and exert their effects by relieving pain through anti-inflammatory effects, soothing the digestive system through carminative effects, and alleviating nausea. Recently, research has focused on the mechanism of action of ginger and its various components.

Studies have shown ginger’s promising preventative properties against chronic diseases, such as hypertension and CHD, as well as its contribution to the overall improvement of immune system action. One study showed increasing ginger intake by 1g per day based on a proper diet could provide such preventative benefits.[3] There is evidence for its health benefits as an antibacterial/viral agent, antioxidant, anti-inflammatory agent, antinausea compound, and anticancer agent. These benefits will be discussed next.

Mechanism of Action

The exact mechanism is not understood entirely, but several active compounds of ginger have been shown to have biological activity.

Gingerol and gingerol-related compounds: Antioxidant activity, anti-tumor activity via induction of apoptosis and modulation of genetic activity, anti-inflammatory and anti-analgesic activity, antimicrobial activity, and hepatoprotective activity
Paradol: Antioxidant, anti-cancerous, and antimicrobial properties
Shogaol: Antioxidant, anti-inflammatory, anti-cancerous activity via inhibition of cell invasion, reduction of matrix metalloproteinase-9 expression, and anti-proliferation activity
Zingerone: Antioxidant activity, anti-inflammatory, and anti-bacterial properties
1-Dehydro-10-gingerdione: Regulation of inflammatory genes
Terpenoids: Induction of apoptosis via activation of p53
Ginger flavonoids: Antioxidant activity

Microbes are an essential part of the human body and gut, most often keeping us healthy. However, foreign microbes can invade the body and make us ill, causing diseases such as the flu. There is evidence that harmful microbes can contribute to the formation of chronic conditions, such as cancer and coronary heart disease. As pathogens become more resistant to developed drugs, the use of antibiotics and vaccines can be non-effective. Ginger has been shown to play a vital role as an antimicrobial agent. Several active components have been shown to be active against E coli, Salmonella typhi, Bacillus subtilis, Candida albicans, M. avium, and M. tuberculosis.[4]

Antioxidants help free the body of free radicals and reduce oxidative stress. The imbalance between reactive oxygen species (ROS) production and antioxidative defense mechanisms can induce oxidative stress. Long-term exposure can lead to many chronic diseases, such as rheumatoid arthritis, post-ischemic perfusion injury, myocardial infarction, chronic inflammation, and cancer. Ginger is a source of numerous antioxidants and plays a role in reducing lipid oxidation and ROS formation. Studies have shown ginger root’s active compounds’ ability to scavenge superoxide anion and hydroxyl radicals and inhibit lipid peroxidation in vivo.[5]

Inflammation is an important immune response mechanism to damage and can be mediated via interleukin-1 (IL-1), tumor necrosis factor (TNF), and anti-inflammatory cytokines. Just as NSAIDs are commonly used to treat inflammation, medicinal plants are of interest as well. In vivo studies have shown ginger’s ability to suppress pro-inflammatory cytokines and down-regulate induction of inflammatory genes.[6]

The exact mechanism of ginger on nausea and vomiting is not clear, but studies have shown that active compounds such as gingerols, shogaols, and diterpenoids possess antiserotoninergic and 5-HT3 receptor antagonistic effects, known to play a role in providing nausea sensation relief.[7]

Unregulated cell growth and tumor development are complex processes involving many genetic and metabolic alterations. Medicinal plants have long been studied for such chronic disease management. Ginger’s active compounds have been shown to control tumor development via regulation of tumor suppressor genes, induction of apoptosis, and inactivation of VEGF signaling. Numerous studies have shown 6-gingerols ability to suppress hyperproliferation and inflammatory processes leading to carcinogenesis, angiogenesis, and metastasis.[8]

Ginger has specifically been found to be effective against various GI cancers such as gastric cancer, pancreatic cancer, liver cancer, colorectal cancer, and cholangiocarcinoma.[9]

Administration

Ginger root is a whole plant-based food. It can be consumed in healthy breakfast items such as oatmeal and chia seed puddings, as a spice in Indian or Asian curries and cuisine, in soups, in salad dressings, in herbal tea as crushed or minced root, in powder form as a supplement, in juice or a smoothie to flavor the beverages, in baking, or the hard candy form for the common cold and sore throat. The recommended serving is a tablespoon of ground ginger or 2/3 cup of freshly ground ginger.

The most common edible form of ginger root is in its yellow/beige form. Methods of consuming ginger for a healthy lifestyle include whole, crushed, or minced in herbal tea, powdered form as a supplement, juice form as a flavor, or crystallized candy form for the common cold and sore throat. Ginger pills can be prepared by adding fresh ginger juice to ginger powder and blending it in mortar and pestle until it becomes a thick paste; it can be rolled into pills once dried. The proportion of juice to powder is roughly 4 to 1. Two tablets can be taken three times a day.[2]

Adverse Effects

Ginger root is generally considered safe by the U.S. Food and Drug Administration (FDA), and daily approved intake of up to 4 grams is deemed safe. With higher doses, there is potential for the development of gastrointestinal discomfort, allergic reactions, prolonged pre-existing bleeding, central nervous system depression, and arrhythmia.

Studies have shown that in cases of above 6 grams ingestion, ginger root can exacerbate gastrointestinal disturbances such as gastrointestinal reflux, heartburn, and diarrhea. It can cause warfarin toxicity and potentiate warfarin’s anticoagulant properties, potentially leading to bleeding. It can lower blood pressure and has been shown to cause arrhythmia in a small number of cases. By increasing the bile acid secretion, it can aggravate gallstone formation.[10]

Contraindications

There are no known allergic reactions to any form of ginger exposure if taken at recommended doses.

Monitoring

It is recommended to minimize ginger intake to below 4 grams of ginger per day if noted adverse side effects are experienced.

Toxicity

In high doses, ginger root can exacerbate gastrointestinal disturbances such as gastrointestinal reflux, heartburn, and diarrhea. As mentioned above, it can potentially cause warfarin toxicity, potentiating the drug’s anticoagulant properties and leading to bleeding. It can lower blood pressure and has been shown to cause arrhythmia in a small number of cases. By increasing the bile acid secretion, it can aggravate the gallstone formation. [11]

Enhancing Healthcare Team Outcomes

Managing health outcomes following delivery of a herbal remedy such as ginger root requires an interprofessional team of healthcare personnel such as pharmacists, primary care physicians, nurses, and other mid-level providers. To enhance and reap the benefits of such a beneficial natural herb, the dosage should be optimized. Age, sex, pre-existing conditions, and diet can influence the remedial characteristics of ginger root that have been studied and should be optimized for different cohorts of our population [Level 1 and 2] if a patient is taking ginger root as a daily antioxidant or alleviating joint inflammation pain, their healthcare team to monitor health improvements or side effects. The provider can actively review signs of side effects such as GI reflux, heartburn, or diarrhea and consult with a pharmacist to optimize dosing as needed. This holistic approach will provide an evidence-based method of utilizing ginger root as a supplement in lifestyle medicine.

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References

1.: Kumar KM, Asish GR, Sabu M, Balachandran I. Significance of gingers (Zingiberaceae) in Indian System of Medicine – Ayurveda: An overview. Anc Sci Life. 2013 Apr;32(4):253-61. [PMC free article: PMC4078479] [PubMed: 24991077]
2.: Bode AM, Dong Z. The Amazing and Mighty Ginger. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd ed. CRC Press/Taylor & Francis; Boca Raton (FL): 2011. [PubMed: 22593941]
3.: Wang Y, Yu H, Zhang X, Feng Q, Guo X, Li S, Li R, Chu D, Ma Y. Evaluation of daily ginger consumption for the prevention of chronic diseases in adults: A cross-sectional study. Nutrition. 2017 Apr;36:79-84. [PubMed: 28336112]
4.: Chang JS, Wang KC, Yeh CF, Shieh DE, Chiang LC. Fresh ginger (Zingiber officinale) has anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines. J Ethnopharmacol. 2013 Jan 09;145(1):146-51. [PubMed: 23123794]
5.: Mashhadi NS, Ghiasvand R, Askari G, Hariri M, Darvishi L, Mofid MR. Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence. Int J Prev Med. 2013 Apr;4(Suppl 1):S36-42. [PMC free article: PMC3665023] [PubMed: 23717767]
6.: Young HY, Luo YL, Cheng HY, Hsieh WC, Liao JC, Peng WH. Analgesic and anti-inflammatory activities of [6]-gingerol. J Ethnopharmacol. 2005 Jan 04;96(1-2):207-10. [PubMed: 15588672]
7.: Lete I, Allué J. The Effectiveness of Ginger in the Prevention of Nausea and Vomiting during Pregnancy and Chemotherapy. Integr Med Insights. 2016;11:11-7. [PMC free article: PMC4818021] [PubMed: 27053918]
8.: Rahmani AH, Shabrmi FM, Aly SM. Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities. Int J Physiol Pathophysiol Pharmacol. 2014;6(2):125-36. [PMC free article: PMC4106649] [PubMed: 25057339]
9.: Prasad S, Tyagi AK. Ginger and its constituents: role in prevention and treatment of gastrointestinal cancer. Gastroenterol Res Pract. 2015;2015:142979. [PMC free article: PMC4369959] [PubMed: 25838819]
10.: Ryan JL, Morrow GR. Ginger. Oncol Nurse Ed. 2010 Feb;24(2):46-49. [PMC free article: PMC5008850] [PubMed: 27595143]
11.: Chuah SK, Wu KL, Tai WC, Changchien CS. The effects of ginger on gallbladder motility in healthy male humans. J Neurogastroenterol Motil. 2011 Oct;17(4):411-5. [PMC free article: PMC3228982] [PubMed: 22148111]

: Disclosure: Morni Modi declares no relevant financial relationships with ineligible companies.
: Disclosure: Kalgi Modi declares no relevant financial relationships with ineligible companies.

Health Benefits, Nutrients, Preparation, and More

Written by WebMD Editorial Contributors

Experts believe that ginger is safe to use in moderation, but it could come with some side effects. For example, eating ginger could increase a person’s risk of bleeding by reducing blood clotting. This effect likely doesn’t impact most people, but could be an issue for those who have blood platelet disorders or are at a greater risk of bleeding due to medication or other reasons.

Ginger has a distinct flavor and adds a bit of a spicy kick to food. Fresh ginger can be grated into dishes or sliced and pickled. Dried, ground ginger adds flavor to both savory and sweet recipes.

Here are some foods that taste great with ginger added to them:

Cooked vegetables, such as carrots or asparagus
Indian curry dishes with coconut milk
Breads and muffins
Chinese stir fry
Sushi
Grilled chicken
Chicken soup
Apple cake

Top Picks

Ginger

Composition

The tart and spicy aroma of ginger root is felt due to the content of essential oil in it, which is concentrated mainly in the rhizome. The main components of ginger are: zingiberene (zingiberene) – up to 70%, starch – 4%, gingerol – 1.5%, camphene, linalool, gingerin, phellandrene, bisabolene, borneol, citral, cineol, sugar and fat.

Ginger also contains vitamins C, B1, B2, A, micro and macro elements (zinc, sodium, potassium, iron, magnesium salts, phosphorus, calcium) and essential amino acids: valine, leucine, methionine, threonine, tryptophan and phenylalanine.

Features

It has an exciting, anti-inflammatory, antispasmodic, analgesic, absorbable, carminative, diaphoretic, healing and tonic effect. Ginger also has a strong antioxidant and sedative effect, improves immunity and protects the body from parasites. Ginger has the ability to enhance sexual potency. Ginger is very useful for the prevention and treatment of colds.

Application

Ginger root is an excellent prevention of various diseases associated with the sexual sphere. Ginger is a very strong plant, and taking it can restore male potency. The sharp taste of ginger makes the blood run faster, and the beneficial substances contained in the root saturate the body with vitality. The use of ginger can restore physical strength and keep mental performance in good shape.

Ginger is a real powerful energy source for men. Ginger for men is also useful as a prevention of sexually transmitted diseases. You should eat a few cloves of ginger a day and play sports – this will reduce the risk of prostatitis and other inflammation of the prostate gland to a minimum.

Ginger contains vitamins and substances that the body cannot synthesize itself, but receives from the outside – these substances speed up metabolism, therefore, they have the most positive effect on a man’s health. Ginger tea is a good diaphoretic and cold remedy. It is effective for colds, flu, coughs, congestion in the lungs, sinusitis, it also helps with sore throat, has an expectorant effect, and brewed crushed roots warm the body well.

Gingerol is the substance responsible for the pungent taste of ginger. It is it that provides a warming effect, speeds up metabolism, and also breaks down excess fats. Ginger tea is not only beneficial for those who want to lose weight. It also tastes quite good.

Ginger root is rich in essential amino acids that play an important role in the metabolic process. This allows the use of ginger to normalize fat metabolism, in particular, to increase the digestibility of animal fats.

Ginger is used for diseases of the joints (arthritis, arthrosis, osteoarthritis), motion sickness, gastric ulcer, to increase appetite and improve digestion, atherosclerosis, impaired fat and cholesterol metabolism, to normalize the state of blood vessels.

Health benefits and harms of ginger, uses and properties of the root

In the past few years, an outlandish product has appeared on supermarket shelves and markets, which some have only heard of, while others have been actively using for many years – this is ginger root.

Its health benefits are undeniable. It is known for its medicinal properties for colds, flu and other ailments. It is used in cooking as a seasoning, in cosmetology, as an active component of various creams and masks. However, experts say that it can bring not only benefits, but also harm. But first things first. To begin with, let’s figure out what it is.

Product description

If you have only seen ginger as a beige or yellowish-gray root, then you will be interested to know what this plant looks like in its entirety. The plant is perennial. His home country is predominantly in a tropical and subtropical climate (Australia, India, Barbados, South Asia). The largest exporter is China.

You can grow ginger in your own garden or on the windowsill, although this will require creating favorable conditions. It is a trunk like a reed, about one and a half meters in height with spike-shaped inflorescences. The flowers can be of various shades of yellow, as well as from beige to brown. The plant propagates by rhizomes. The roots themselves are in the form of medium-sized tubers (somewhat reminiscent of Jerusalem artichoke roots, but flatter). They are used after peeling. In the middle, the root is fleshy and sinewy, it has a lot of juice. The taste is a combination of spicy, spicy and sweet.

Use both fresh roots and dried, crushed into powder. You can see them in sugar or pickled (often served as a seasoning for sushi). Of course, the best and most useful are fresh roots. As a seasoning, they are added to various meat, vegetable and fish dishes; tea is brewed with them. In Europe, the plant became known in the middle 14th century, when sailors brought it there. He gained particular popularity at a time when the plague was raging in Europe. People believed that its medicinal properties protect against infection with the plague. The plant began to be widely used in the 16th century, after it was brought to America.

The composition of ginger and its calorie content

Ginger is a unique combination of trace elements and vitamins. It consists of:

Gingerol (weight loss)
Essential oils
Terpenes (widely used in the cosmetics and perfume industries; in medicine – as part of anthelmintic drugs, expectorants, antiseptics)
B vitamins (B1-B6, B9)
Vitamin C (ascorbic acid)
Vitamin E
Vitamin K
Macronutrients: sodium, calcium, magnesium, phosphorus, manganese, copper, iron, selenium, zinc
Citral (starting compound for the production of vitamin A)

Calorie content – 80 kcal / 100 grams. Content of carbohydrates15%.

Benefits of ginger

The roots of the plant are of the greatest value to humans. For therapeutic and preventive purposes, it is worth using fresh rhizomes, and dried ginger is suitable as a spice in cooking.

Beneficial features:

Helps with motion sickness and toxemia in pregnant women, relieves nausea (fresh (chew a piece) or as a drink)
Promotes digestion and speeds up metabolism
Eliminates flatulence, bloating, colic
Has a mild laxative effect
Helps strengthen teeth and gums (rinsing or applying a paste of grated root)
Normalizes blood circulation, reduces blood pressure, strengthens the heart muscle
Used in the fight against helminths
Has a general strengthening and tonic effect on the body
Positive effect on memory
Improves skin quality
Reduces acne.
Helps with depressive conditions and mental disorders (root itself or essential oil).

Benefits for Women

It has been documented that ginger has been used as a medicinal plant for over three thousand years. Ancient Chinese healers, as well as Avicenna and Hippocrates, wrote about its amazing beneficial properties.

Almost all of the positive effects listed above are equally beneficial for the human body, both female and male. But, due to the characteristics of the organism of each of the sexes, additional areas of health can be distinguished, where it invariably has a healing effect.

It is not necessary to bypass purely female problems. The plant is known to reduce pain during menstruation. Since ancient times, it has been used in the treatment of infertility. And, as we have already said, this healing root helps relieve nausea during toxicosis in pregnant women. It should be noted that this only applies to the first trimester of pregnancy. At later dates (second or third trimester), it is better to refrain from it, because. it reduces blood pressure, and this can harm both the mother and the child. Eating rhizomes has a beneficial effect on the female organs, in particular on the uterus.

The benefits to the body are not limited to this. Ginger is considered an aphrodisiac plant (that is, it helps to increase sexual desire) due to the fact that it improves blood circulation and promotes blood flow to the pelvic organs.

The dietary properties of the product are also well known. It improves metabolism in the body, removes toxins and toxins, the body begins to burn fat reserves. Due to its properties, the plant is present in many diets.

Benefit for men

What can be especially highlighted useful for men’s health from this amazing plant? In Chinese, the name “ginger” sounds like “masculinity”, and it fully corresponds to its name, having a positive effect on the entire male immunity in a complex, wide spectrum.

The root is considered a male spice and has been used by the Chinese as an aphrodisiac since ancient times. Essential oils, vitamin C and lysine, in its composition increase potency, improve the tone of the muscles of the genital organs. All due to the fact that it enhances blood circulation and blood flow to the organs of the genitourinary system.

Also having anti-inflammatory properties, it prevents or reduces the development of prostatitis, and is even used in the treatment of male infertility. The immunological properties of the root should not be underestimated. Its use helps to increase vitality and improve memory.

Immune benefit

Ginger is a powerful natural antioxidant that neutralizes free radicals and slows down the oxidation processes that aggravate the flu and other infectious diseases. Ginger has an anti-inflammatory, analgesic, detoxifying effect, accelerates metabolism, activates the nervous system, and also well compensates for the lack of vitamins and trace elements in the human body.

It is possible to learn the characteristics of your immune system, understand how your body is able to resist infections and get a personal plan for strengthening immunity thanks to genetic analysis.

In cosmetology

All people tend to pay attention to external beauty. For us, the condition of our hair and skin is important. For centuries, ginger has been used as a base or supplement in cosmetics. It can be added to shampoo or hair masks. You can also separately rub the juice of the plant into the scalp. Thanks to its properties, the hair will take on a healthier look, become stronger, dandruff will go away.

Also, it is a very powerful antioxidant, so its regular use frees the body of toxins, removes the released radicals. The skin is cleansed, rejuvenated, looks more well-groomed, acquires a healthy color. For those whose skin is prone to breakouts (such as teenage acne), it will be useful to know that plant derivatives act as an antiseptic and have bactericidal properties. In pharmacies, you can find skin care products with its extract.

On the shelves of stores and pharmacies, you can see product lines that include ginger root. These can be shampoos, hair masks, caring oils. They are mainly intended for oily and normal hair. The healing components of the plant help to eliminate dandruff, improve blood circulation in the hair follicles and strengthen the hair.

Often this plant is included in the composition of anti-cellulite creams and gels, because. it helps to improve metabolism in tissues and organs, improves blood circulation, eliminates the “orange peel”.

The extract of the plant is part of the facial skin care products. Due to the anti-inflammatory and antiseptic effects, it helps to heal wounds and eliminate acne. Products with it are ideal for oily and combination skin. Skin prone to breakouts and acne. The substances included in its composition whiten, eliminate freckles and age spots.

The extract tones, improves blood circulation, giving the skin of the face a healthier, radiant, toned look. Due to its antifungal properties, the extract is used in antifungal products and foot creams.

Harm and medical contraindications

Despite all the listed beneficial properties of the plant – this is not a panacea. Even the best medicine has contraindications. Healing ginger is no exception. Let’s talk in more detail about contraindications, and about what harm to health can be in different situations.

First of all, about people with serious disorders of the cardiovascular system. If you have hypertension of the second or third stage, then doctors do not recommend using the root. Why? As already mentioned, it has the ability to thin the blood. Therefore, in combination with antihypertensive drugs, blood pressure can drop sharply, and this is life-threatening. With GB of the first stage, the plant will help reduce pressure. However, you must use it carefully.

Also, do not use the root and its derivatives for people with coronary heart disease, who have had a stroke or a pre-stroke condition, a heart attack or a pre-infarction condition.

Now about diseases of the gastrointestinal tract. Gingerol and other substances that make up ginger give it a sharp taste. And this means that it is better for people with stomach diseases to refuse it, because. it can be irritating to mucous membranes. Such diseases include: colitis, enterocolitis, ulcer, gastritis, diverticulitis, diverticulosis.

For the same reason, use is contraindicated if there is damage to the mucous membrane in the oral cavity. Liver diseases, such as hepatitis, cirrhosis, cholelithiasis, are also contraindications for use. Not recommended for children under two years of age. Older children can be given with caution so that an allergic reaction does not start.

We repeat once again that pregnant women can use the plant and its derivatives only in the first trimester to alleviate the symptoms of toxicosis. In the second and third trimester, it is dangerous for the life of the fetus and mother, as it can greatly reduce blood pressure.

Most use the root for colds. But you should not use it if you have a fever, because it itself causes a sensation of heat. Bleeding with hemorrhoids, uterine bleeding, frequent nosebleeds are also contraindications.

Although recommended for people with diabetes, it is forbidden to combine with antidiabetic drugs. You can not combine the drug with antiarrhythmic drugs and hypotonic drugs. In case of an overdose, nausea, vomiting, diarrhea are possible. In this case, you need to immediately stop using.

Selection rules

You can meet the sale of the root in several forms: fresh, dried and pickled – a different way of storage for different purposes. The dried root works well as a spice. When choosing a dried product, it is necessary to inspect its surface for fogging and mold – of course, they should not be. There should be no lumps in the ground product.

For medicinal purposes, it is best to choose fresh roots. On the shelves of supermarkets, products are often stale. If storage conditions have been violated, the root becomes dryish, wrinkled or begins to rot. Choose heavier roots, firm and dense, they have more juice. The benefits of fresh products are always, undoubtedly, higher than dried or pickled ones.

Marinade is equally suitable for cooking and for the prevention of diseases. It is slightly worse than the fresh root, and still retains many active trace elements and nutrients. It is easier to store the marinade than the dry product and its shelf life is much longer. If ginger is imported from distant hot countries, then the pickled version will be of better quality than dried.

Storage conditions

There are several options for storing ginger at home. Fresh roots are best stored in the refrigerator, pre-packed in cling film. The film will protect the roots from drying out. This will keep it for up to two weeks. Can be frozen in the freezer. Then it is better to pre-clean and cut the roots for ease of use.

An alternative way is to dry it a little and wrap the plant in thick paper. You can store at room temperature in a dry place – the shelf life is about a month. The dried product is stored mainly in cloth bags, in a dry place at room temperature – a shelf life of up to half a year.

Another option is to grate or cut into thin slices and dry in the oven at a temperature of 50 ⁰ . Readiness can be determined by touch (finished slices break easily). In this form, it can be stored in a tightly closed jar for up to several years.

Another way is to pour ginger with honey. This will mutually enhance the properties of ginger and honey. The shelf life of such a product is up to six months.

The shelf life of such a product is up to six months. Candied fruits are made from parts of the plant, as well as marinade – it must be stored in a tightly closed container.

If you have a lot of fresh product, you can squeeze juice out of it using an electric juicer. It is not recommended to store, as well as drink juice in its pure form. Usually, a tincture of alcohol is prepared from juice, or from a root cut into slices – 50 to 50 juice and alcohol. A tightly closed bottle of tincture can retain healing properties for up to 3 years. But, if the bottle has already been opened, then you can use the contents within 21 days, on the 22nd day, everything that remains should be thrown away.

Tincture is used for several camels in tea, warm milk or fruit drink. Attention! The tincture is not added to hot drinks. Tincture is used to treat colds and infectious diseases.

How to eat

Ginger has a spicy aroma and pungent taste, and is also refreshing.

Before use, the rhizomes must be washed well under running water, peeled, and can even be placed in cold water for an hour. This is done so that particles of fertilizers and other chemicals that may have been used in cultivation do not enter the body.

On the Internet, you can find dozens of recipes for cooking. Here are the most basic ones:

1 tbsp grated root is approximately equal to 1 tsp. dry ground. Proportions for cooking – 1 gram of spice per 1 kg of dish.
Ginger tea. A piece of root the size of a phalanx of the little finger, grate or finely chop, pour a glass of boiling water. Add 2-3 lemon slices. Cover, let it brew. Then add a spoonful of honey or sugar. If desired, you can add grated or chopped root to any tea.
Another drink recipe. A piece (2-3 cm) is thinly cut. Thinly sliced quince, a sprig of mint, a few clove sticks, cinnamon and 2-3 tsp are added to it. green tea. Pour 500 ml of boiling water. Let it brew for 10 minutes. Then you can add a tablespoon of honey. The drink is ready to drink.

Drinks with ginger have anti-inflammatory, soothing, tonic properties. Can be used both hot and cold.

Pickled ginger. Pickling it is not easy, you have to spend a lot of time. Of the available ingredients, apple cider vinegar is suitable. The roots must first be washed and peeled. Then they need to be rubbed with salt and sent to the refrigerator for 4 hours. After that, they are washed and doused with boiling water. When the roots have cooled, they are rubbed on a small vegetable cutter, poured with a marinade of vinegar, salt and sugar. For a traditional pink hue, grated beets are added. Now the marinade needs to be infused. This process will take 3 days. After that, the product is ready for use. Often it is served with rolls and sushi, as a seasoning that emphasizes the taste of the dish.
Candied ginger will be an alternative to sweets, and also useful. But be careful – they have a lot of sugar, which means carbohydrates. It’s not worth getting carried away with them.
Many people add the plant to baking (remember the famous gingerbread).