Ginger Nutritional Information :Low In Calories, High In Gingerol

Ginger is one of the oldest known spices in the world. Botanical name of ginger is Zingiber officinale. India is the largest producer of ginger in the world. India ranks first among dry ginger producers also. Other major producers of ginger in the world are West Indies, Brazil, China, Japan and Indonesia. Major ginger production centers in India are Kerala, Orissa, Andhra Pradesh, Himachal Pradesh, Meghalaya and West Bengal.

Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.

Soils rich in organic matter with good drainage capacity are ideal for ginger cultivation. Best suitable soils for ginger production are sandy or clayey loam, red loam and lateritic loam soils. Drainage is absolutely necessary for the prevention of disease incidence. Ginger should not be grown in the same site year-after-year.

•  Ginger is recommended for the treatment of ovarian cancer.

•  Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness.

•  Ginger May Reduce Muscle Pain and Soreness

•  Ginger Can Help Treat Chronic Indigestion

•  Ginger May Lower Cholesterol Levels