Ginger Nutritional Information :Low In Calories, High In Gingerol

Ginger is a common spice used worldwide. Ginger is the rhizome of a tropical flowering plant which is biennial or perennial in nature. The reed like ginger herb reaches a height of 3 feet. It is cultivated by sowing small pieces of the rhizome weighing around 15 g with at least one healthy bud, in the soil rich in humus, 4-5 cms below the soil. Ginger grows best in hot and humid conditions but cannot grow in waterlogged areas, so care should be taken for proper drainage. After sowing, the place should be covered with mulch to provide proper nutrition. Proper manure should also be put to aid growth. As ginger is a nutrient exhausting crop, it is not grown continuously in one field but shifted to another field after one yield. The most commonly available varieties of ginger in the world are either Indian or Chinese varieties. India is the largest producer of ginger at around 702,000 metric tons accounting for 34.6% of the world production. 35,616.35 tons of ginger was exported in 2011-12.