Nutrition and buying tips: Ginger

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