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.
- 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. A piece of dry ginger is powdered along with a crystal or rock salt. A quarter teaspoonful of this powder should be taken with a small piece of jugglery. It will bring quick relief as ginger, being carminative, aids digestion by stimulating the gastrointestinal tract.
- Mumps: The dry ginger (adrak) is considered beneficial in the treatment of mumps. It should be made into a paste and applied over the swollen parts. As the paste dries, the swelling will be reduced and the pain will also subside.
Q. How to make dry ginger powder at home?
- Start by selecting a fresh piece of ginger and washing it thoroughly to remove any dirt or debris.
- Peel the ginger and cut it into small pieces.
- 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.
- Once the ginger is completely dried out and brittle, remove it from the oven and let it cool.
- Place the cooled ginger pieces in a blender or food processor and pulse to create a fine powder.
- Strain the powder through a fine-mesh sieve to remove any large chunks.
- Store the dry ginger powder in a sealed container in a cool, dry place.