Ginger
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  • Ginger root is a rhizome from the flowering ginger plant.
  • Young ginger rhizomes are juicy and fleshy and have a mild taste.
  • The skin is light brown on the bulbous rhizome with an ivory flesh inside.
  • Dried ginger is used widely as a fragrant, hot spice in both savoury and sweet creations.
  • Ginger can also be pickled, steeped in boiling water to make a herbal tea, made into candied ginger or into ginger wine.

Health Benefits

Garlic is a good source of dietary fibre and vitamin B1.

100g of garlic yields the following:

  • Calories – 149
  • Total Carbs – 11% of DV
  • Protein – 6.36g
  • Dietary Fibre – 8% of DV
  • Vitamin A – 0% of DV
  • Vitamin C – 52% of DV
  • Calcium – 18% of DV
  • Iron – 9% of DV

*Percent Daily Values are based on a 2000 calorie diet.

Selecting tips

  • Select ginger that has unblemished plump roots, without wrinkles and feels heavy for its size.
  • Ginger can be used as needed by breaking off the size required and peeling.
  • Slice, grate or crush as required.

Storage tips

  • Store fresh ginger in a perforated bag in the fridge for up to 2 weeks.
  • Store dried ground ginger in a small, airtight container in a cool, dark place for 6 months.

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