Ginger

Scientific Classification;
World: Plantae
Episode: Angiosperms
Class: Monocots
Team: Zingiberales
Family: Zingiberaceae
Breed: Zingiber
Type: Z. Officinale

Ginger, whose homeland is Southwest Asia, is not commercially produced in our country. As a result of the studies carried out in Antalya, ginger was grown in the greenhouse.

Ginger with large lumps similar to ground diamonds is used in fresh or dried form. Ginger is used to relieve indigestion, nausea and motion sickness problems; regulates blood sugar level, acts to lower cholesterol and reduces the risk of heart disease. Ginger is one of the recommended foods for joint calcification patients. Consumption of ginger helps to reduce pain in these people.

Because ginger has a blood sugar lowering effect, users of diabetes medications should consult their doctors and adjust their medication dosage before consuming ginger. Otherwise, the ginger with the drug may cause an excessive decrease in blood sugar levels.

Usage of ginger: Although ginger is generally used as a spice, it is generally consumed in our country for possible health benefits. Herbal tea can be made using root or powdered ginger and ginger is also consumed by mixing with honey. In addition, in the food sector, ginger is used to make carbonated drinks, cookies and cakes.

Nutritional Value of 100 grams of Ginger;
Energy: 80 kcal
Carbohydrate: 17.77 g
Protein: 1.82 g
Oil: 0.75 g
Dietary Fiber: 10,50 gr

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