Plant Identification, Cultivation and History

From Wikipedia, the free encyclopedia

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.

Ginger is indigenous to southern China, from whence it is spread to the Spice Islands and other parts of Asia, and subsequently to West Africa and to the Caribbean.[2] Ginger appeared in Europe, via India, in the 1st Century CE as a result of the lucrative spice trade.[3]

Thrives in filtered light and planted in well drained composted soil.  


Nutritional value per 100 g (3.5 oz)

Energy, 333 kJ (80 kcal);Carbohydrates,17.77 g

Sugars,1.7 g;Dietary fiber,2 g;Fat,0.75 g;

Protein,1.82 g;

Vitamins: Thiamine (B1),(2%),0.025 mg;

Riboflavin (B2),(3%), 0.034 mg;Niacin, (B3)(5%)0.75 mg;

Pantothenic acid (B5),(4%)0.203 mg;

Vitamin B6,(12%),0.16 mg;Folate (B9),(3%),11 μg;

Vitamin C(6%,5 mg;Vitamin E,(2%),0.26 mg;

Trace metalsCalcium,(2%)V,16 mg;Iron,(5%),0.6 mg;

Magnesium,(12%),43 mg;Manganese,(11%),0.229 mg;

Phosphorus,(5%),34 mg;Potassium, (9%), 415 mg; 

Sodium,(1%),13 mg; Zinc,(4%),0.34 mg


Link to USDA Database entry

•           Units

•           μg = micrograms • mg = milligrams

•           IU = International units

Percentages are roughly approximated usingUS recommendations for adults.

Source: USDA Nutrients

Folk medicine[edit]


Ginger house rum, Madagascar

The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminativeand used frequently for dyspepsia, gastroparesis, slow motility symptoms, constip

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