Ginger is much more than a culinary spice. For ages, its underground rhizome has been an integral part of eastern medicine. Ginger originated in Asia and is commonly used in chai tea, a drink considered to be a good antioxidant source. Adding ginger to any recipe makes it a healthier dish!
An overview of this folk remedy and one of the whole popular foods will aid in a better understanding of its vast profile:
Hydroponics of Ginger
Gingers grow exceptionally well in a hydroponic setup if the following conditions are met:
Drip hydroponic system is ideal for cultivating a sensitive plant like ginger,
As a heat-loving plant, ginger grows best within the temperature range of 71-77 °F.
The highest quality yield of the rhizome is observed by applying a 200:80:100 kg/ha NPK fertilizer.
Nutritional Profile of Ginger
The nutritional profile of ginger relies on the following elements:
Ginger has relatively low amounts of proteins and lipids but has a high carbohydrate concentration (71.6g). (FoodData Central , 2019)
Ginger contains plenty of metabolically active minerals like calcium, manganese, and iron.
Ginger possesses an unimpressive vitamin profile. The only notable vitamin found in significant quantity is vitamin C, while a vitamin B lookalike is also present.
Health Benefits of Ginger
Natural Diabetes Therapy
In animal models, ginger even beat the popular diabetes drug for controlling blood sugar. However, in humans, a small dose of ginger dropped the blood LDL level by 13% and increased insulin sensitivity. But it was only after high-dosage administration—about 3g a day—that a substantial reduction in blood glucose level was observed. (M.D., 2019)
Ginger has been shown to reduce inflammation, nausea, migraines, hypertension, and more. There is also evidence that ginger may reduce DNA damage from radiation and provide some protection from industrial pollutants.
Chemistry of Ginger
Ginger’s chemistry is a result of interaction between 400 different compounds. Other than the nutritious macromolecules, the rest of the compounds are mainly terpenes and phenols. (Prasad, 2015)
Ginger derives its characteristic aroma and spice from the duo of terpenes and phenols. The two terpenes responsible for its aroma are zingiberene and bisabolene. At the same time, the aromatic constituents are two phenolic compounds known as gingerols and shogaols.
Ginger is an herbaceous, perennial flowering plant whose medicinal marvels and nutritious aspect lie in its rhizome, a brown stem with a corky outer layer and pale-yellow scented center.
FoodData Central . (2019, April 1). Retrieved from U.S. DEPARTMENT OF AGRICULTURE: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170926/nutrients
M.D., M. G. (2019, February). Is Ginger Beneficial in a Diabetic Diet? Retrieved from Nutrition Facts: https://nutritionfacts.org/video/is-ginger-beneficial-in-a-diabetic-diet/
Prasad, S. (2015). Ginger and Its Constituents: Role in Prevention and Treatment of Gastrointestinal Cancer. Gastroenterology Research and Practice. doi:https://doi.org/10.1155/2015/142979