Ginger has been a staple ingredient for millenia. It belongs to the zingiberaceae family (as are cardamon & turmeric). Originating from Southeast Asia, it is a root vegetable (rhizome) rich in antioxidant & health properties. It can be used fresh, in powder, dried, candied, preserved or in oil or juice.
Its medicinal properties come from its main compound: gingerol. It also contains vitamin C & small amounts of magnesium, manganese & calcium.
Benefits of ginger
- Anti-inflammatory
- Anti-nausea: pregnancy (morning sickness) or chemotherapy-related
- Virus fighting
- Anti-bacterial
- Reduces cholesterol
- Reduces migraines
- Prevention against diseases
- Support digestion
- Anti-bloating & anti-flatulence
- Relieves pain & menstrual pain
It can be added to many recipes, both cold or hot & add a strong flavour. It is excellent with white meat, tofu & fish or seafood. Or added to soups or stews. Or to a bowl of vegetables. You can also have it as a cup of ginger tea or flavour your daily water with it. Candied ginger can be added to desserts. I often freeze it (peeled, sliced, chopped, minced, or full) for easy use when I need it for a last-minute recipe.
All in all, ginger is very versatile & definitely worth adding to your diet for its man health benefits.
What about you? Do you have fantastic recipes for ginger you want to share? Feel free!
This series helps you learn more about the health benefits of many ingredients we can use in our daily food. If you want to explore how nutrition & lifestyles changes can help you improve or support your health, contact me on 07788 444 199 / info@biovitalnutrition.com.
Food can definitely improve our health: healthy food, healthy gut, healthy mind, healthy you!