The Nutritional Benefits of Ginger

The Nutritional Benefits of Ginger

Ginger has long been used in Asian medicine to treat stomach aches, nausea and diarrhea. A common use of ginger is to relieve nausea and vomiting associated with motion sickness, surgery and pregnancy. Ginger has also been used for rheumatoid arthritis, osteoarthritis, and joint and muscle pain, as it is believed to have some anti-inflammatory properties.

It is not clear whether ginger is effective in treating rheumatoid arthritis, osteoarthritis or joint and muscle pain. The lack of quality human trials on chemotherapy associated nausea makes ginger an uncertain evidence-based treatment. However, its benefit with pregnancy-associated nausea and motion sickness, as well as evidence from animal studies, may make ginger at least a potential tool in helping patients who are not well controlled by other nausea-reducing medications.

Cooking with Ginger

Fresh ginger imparts a very different flavor and is often used in fruit salads, curries, stir-fried dishes and more. Most Asian food stores sell young fresh ginger, which has a pale, thin skin that doesn’t need peeling. However, large supermarkets usually sell mature ginger (also known as raw ginger) with a tough outer skin that you’ll need to peel.

Look for smooth skin – not dried or wrinkled – and use a metal teaspoon to peel the root instead of a knife. Fresh ginger can be sliced, grated or minced (with a garlic press) into soups, stews, curries, chutneys, salads, condiments, stir-fried dishes or teas. You can also extract juice from the root for use in salad dressings, marinades or to add some zip to beverages like lemonade or iced tea. 

Using Ginger in Food Service

Fresh ginger adds a wonderfully piquant flavor and a texture dimension to the aesthetic appeal of menu items prepared in quantity

Although the processed fresh ginger is very useful, many chefs prefer to prepare their own fresh ginger to achieve desired texture or flavor characteristics for their menu item. To process fresh ginger, wash it and remove the woody ends and stems, but it does not have to be peeled. The ginger can be put through a food processor, blender or buffalo chopper for desired consistency. If the processed ginger will be stored in a refrigerator for a few days, add vinegar to reduce oxidation