The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Nutrition and buying tips: Ginger

Dried Ginger Roots
Regency Grade Dried Ginger Roots

All values below are per 1 tsp (2g) of raw ginger root.

Proximates
Water 1.58g
Energy 2kcal
Protein 0.04g
Total lipid (fat) 0.02g
Carbohydrate, by difference 0.36g
Fiber, total dietary 0.0g
Sugars, total 0.03g

Minerals
Calcium, Ca 0mg
Iron, Fe 0.01mg
Magnesium, Mg 1mg
Phosphorus, P 1mg
Potassium, K 8mg
Sodium, Na 0mg
Zinc, Zn 0.01mg

Vitamins
Vitamin C, total ascorbic acid 0.1mg
Thiamin 0.000mg
Riboflavin 0.001mg
Niacin 0.015 mg
Vitamin B-6 0.003mg
Folate, DFE 0µg
Vitamin B-12 0.00µg
Vitamin A, RAE 0µg
Vitamin A, IU 0IU
Vitamin E (alpha-tocopherol) 0.01mg
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU
Vitamin K (phylloquinone) 0.0µg

Lipids
Fatty acids, total saturated 0.004g
Fatty acids, total monounsaturated 0.003g
Fatty acids, total polyunsaturated 0.003g
Cholesterol 0mg

Other
Caffeine 0mg

Tips on buying quality ginger

Our recommendation is to eat fresh wherever possible, and from a reliable supplier. With dried ginger, some care must be taken. From our knowledge in the industry, dried ginger is treated with sulphur for the drying process (other heat treatments are sometimes too expensive for certain importing countries). Therefore, we advise caution when buying dried ginger from small traders in certain countries where quality is not always first priority before price. In case you’re unsure, please refer to our quality and grade standards here when buying good quality dried ginger.

Data taken from United States Department of Agriculture


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