Unbelievable Ginger Benefits for Health

Ginger [Thumbnail image]

Ginger is a spice with a long history. It began to be used for food about 5000 years ago in the countries of Southeast Asia. In the Middle Ages, the plant was brought to Europe to fight the plague. The culture became widespread at the beginning of the 19th century after it arrived in America. Today, India produces half of the world’s ginger exports.

The main value of the Ginger lies in the presence of micro- and macro elements:

  • Vitamins of the groups B, K, E;
  • Calcium, phosphorus, copper, selenium, iron, zinc;
  • Amino acids—tryptophan, methionine, leucine;
  • Essential oil;
  • Curcumin is a natural antibiotic and immunomodulator.
Ginger drink

Why Ginger is so important

  1. It facilitates the digestion of food, stimulates the production of gastric juice, improves appetite. In dyspepsia disorders relieves symptoms and pain. It protects the mucosa from the influence of Helicobacter pylori, which causes gastritis and ulcers, positively affects the intestinal microflora, reduces gas formation.
  2. Endocrinologists recommend ginger for type 2 diabetes, thyroid diseases, adrenal glands, to restore hormonal background.
  3. Using ginger during pregnancy help prevention of nausea and vomiting. More information on National Library of Medicine’s website.

For the prevention of seasonal colds in viral diseases. The root has a warming, expectorant effect, strengthens immunity.

This root strengthens blood vessels, reduces harmful cholesterol settling on the walls, prevents atherosclerosis.

Green tea with a spoonful of fresh root soothes nerves after stress, serves as a good antidepressant.

Reduces inflammation in the joints, counteracts osteoarthritis and other bone diseases.

It prevents blood clots, reduces pressure on heart vessels, improves blood flow.

The essential oil of the ginger root is used to treat bronchitis.

Sliced Ginger Root and Ginger Powder in the Bowl

How to Select and Store Ginger

The value of ginger is its root, and it is used. Depending on the degree of ripeness, it has a thin or thick skin. Young plant differs from mature in appearance. It has a beige hue of skin, few nodules, a smooth surface. The pulp of the root has white fibers or painted in creamy color. The root is very juicy and soft. Fresh root is more suitable for tea.

The not fresh root has a wrinkled, dry skin with greenish nodules. The root pulp has a yellow color and the fibers with streaks are tough. You need to apply force to cut it or rub it on a grater. This root is used when cooking meat or stewed vegetables.

Storage options

  • In the fridge, the fresh root preserves useful properties for 4 weeks. At the first sign of fading, it loses some vitamins.
  • For long-term storage, the root is cut into pieces, distributed in packets, kept until a year in the freezer.
  • In powder form, the root is stored in glassware for 5-9 months.
  • In marinated form, the root can be stored in a closed container for 1 year.
Posted in Nutrition

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