Dry Ginger: Powder Nutrition Facts, Health Benefits Ayurveda

Ginger is a root that has been used as a spice and medicine for centuries. It has a fiery flavor and contains a wide range of beneficial nutrients and antioxidants. Dry ginger has a stronger flavor than fresh and is used in many cuisines around the world. In this post, we’ll take a look at the health benefits of dry ginger and how to incorporate it into your diet. We’ll also explore the different forms and how to store it for maximum freshness. Finally, we’ll discuss some of the delicious ways you can use it in your cooking. So if you’re looking to spice up your health and your meals, read on!

Dry Ginger Nutrition Facts and Calories Chart

Dry ginger is an incredibly nutritious food. It is a good source of minerals like manganese, potassium, magnesium, and phosphorus. It is also high in dietary fiber, vitamin B6, and zinc. Additionally, it contains anti-inflammatory compounds, which may help reduce inflammation in the body. It also contains compounds that may help reduce nausea, aid digestion, and improve blood circulation. The potential health benefits make it an excellent choice for a nutritious meal. Nutritional value per 100 g powder:

  • Biotin: 0 mcg
  • Calcium: 690 mg
  • Carbohydrates (Carbs): 57.9 g
  • Chloride: 3.3 mg
  • Cholesterol: 0 mg
  • Choline: 0 mg
  • Chromium: 0 mcg
  • Copper: 0.3 mg
  • Dietary Fiber: 11.3 g
  • Energy (Calories): 335 kcal
  • Fat: 4.9 g
  • Iodine: 0 mcg
  • Iron: 8.2 mg
  • Magnesium: 298 mg
  • Manganese: 7.8 mg
  • Molybdenum: 0.2 mcg
  • Pantothenic Acid: 0.7 mg
  • Phosphorus: 152 mg
  • Potassium: 1,715 mg
  • Protein: 7.8 g
  • Saturated fat: 0.5 g
  • Selenium: 0.2 mcg
  • Sodium: 13 mg
  • Sugars: 0.1 g
  • Vitamin A: 0 IU
  • Vitamin B1 (Thiamin): 0.3 mg
  • Vitamin B2 (Riboflavin): 0.2 mg
  • Vitamin B3 (Niacin): 2.6 mg
  • Vitamin B5 (Pantothenic Acid): 0.7 mg
  • Vitamin B6: 0.6 mg
  • Vitamin B9 (Folate / Folic Acid): 0 mcg
  • Vitamin B12: 0 mcg
  • Vitamin C: 0 mg
  • Vitamin D: 0 IU
  • Vitamin E: 0.6 mg
  • Vitamin K: 0 mcg
  • Water: 6.3 g
  • Zinc: 2.1 mg

Dry Ginger in India

Sunth (Zingiber officinale) is hot, light and dry in nature. It is dry form of ginger root. It may be of benefit in cardiac disorders due to increasing circulation and potential blood thinning properties when used at a high dosage. Dry ginger is used as a toxin-digesting, anti inflammatory in arthritis in many traditional ayurvedic formulas such as triphala guggul, yograj guggul. Useful in nausea (morning, postoperative, and travel sickness), flatulence, griping.

Home Remedies

  • Common Cold and Cough: It also clears phlegm in coughs and colds. Try dry ginger tea which increases heat, improve circulation, and eliminate mucus from the system. Boil 1/2 teaspoon dry ginger and cinnamon with a pinch of clove and enjoy this healthy tea on the cold winter mornings to stay away from cough and cold.
  • Diarrhea: In case of diarrhea caused by indigestion, dry or fresh ginger is very useful. Grind a piece of dry ginger with crystal or rock salt to obtain a powder. Consume a quarter teaspoon of this powder along with a small piece of jugglery for quick relief. Ginger, known for its carminative properties, stimulates the gastrointestinal tract, aiding digestion.
  • Mumps: Dry ginger (adrak) proves beneficial in treating mumps. To utilize its healing properties, create a paste and apply it over the swollen areas. As the paste dries, it reduces swelling and alleviates pain.

Q. How to make dry ginger powder at home?

  1. Start by selecting a fresh piece of ginger and washing it thoroughly to remove any dirt or debris.
  2. Peel the ginger and cut it into small pieces.
  3. Spread the pieces out on a baking sheet and place it in the oven at a low temperature (200 degrees Fahrenheit) for 3-4 hours. OR Sun dry for a week on clean cotton sheet.
  4. Once the ginger is completely dried out and brittle, remove it from the oven and let it cool.
  5. Place the cooled ginger pieces in a blender or food processor and pulse to create a fine powder.
  6. Strain the powder through a fine-mesh sieve to remove any large chunks.
  7. Store the dry ginger powder in a sealed container in a cool, dry place.


Q. Can I make ginger tea with dried ginger?
Absolutely! Ginger tea can be made using both fresh and dried ginger. Simply steep a few slices of fresh ginger or a teaspoon of dried ginger in hot water for about 5-10 minutes. Strain and enjoy your soothing and aromatic ginger tea.

Q. Is dry ginger an option for fresh ginger in recipes?
Yes, dried ginger can be used as an alternative to fresh ginger in recipes. However, keep in mind that dried ginger has a more concentrated flavor, so you may need to adjust the quantity accordingly. Generally, use about 1/2 to 1 teaspoon of dried ginger for every tablespoon of fresh ginger called for in the recipe.

Q. Does ginger help with weight loss?
Believers credit ginger with aiding in weight loss because it boosts metabolism and fosters feelings of fullness. Some studies indicate that ginger may reduce appetite and increase calorie burning, though further research is necessary to confirm its efficacy as a weight loss aid.

Q. Can ginger regrow hair on the head?

Although ginger has traditionally served as a remedy for potential hair-promoting properties, scientific evidence confirming its effectiveness in regrowing hair on the head remains limited. Nonetheless, ginger comprises antioxidants and compounds that may enhance scalp health and activate hair follicles, potentially fostering healthier hair growth.

Q. What is the difference between ginger ale and ginger beer?

Ginger ale and ginger beer are both carbonated beverages with a ginger flavor, but they differ in taste, ingredients, and brewing process. Ginger ale is typically milder and sweeter, with a crisp and refreshing taste. It’s often made with ginger extract, sugar, and carbonated water. On the other hand, ginger beer tends to have a stronger and spicier ginger flavor, with a slightly fermented taste. It’s brewed with ginger, sugar, water, and sometimes yeast for fermentation, resulting in a more robust and complex flavor profile.

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