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Ginger

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Ginger

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The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishes such as seafood or mutton. Today the rhizomes are commonly used in Asian medicine to treat rheumatoid arthritis, migraine, sore throats, to improve circulation and reduce fat deposits in the arteries.
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fiber,protein,calcium,phosphorous, aroma oil

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