Ginger
Introduction
Ginger is a spicy, aromatic root (rhizome) of the plant Zingiber officinale, used as a culinary spice and medicinal ingredient rather than a fruit or animal product; it can be eaten raw—thinly sliced, grated or juiced—or cooked, which mellows its bite and brings out sweeter, warming flavours.
Its outer skin is beige to light brown and fibrous, while the flesh inside ranges from pale yellow to light brown; the colour comes from compounds such as gingerols and curcuminoids which also contribute to its pungency and antioxidant properties.
Nutritionally, ginger is low in calories and carbohydrates, contains small amounts of dietary fibre and protein, and provides micronutrients including vitamin B6, magnesium, manganese, potassium and vitamin C in modest amounts; it is also valued for bioactive compounds like gingerols and shogaols that have anti-inflammatory and digestive benefits.
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.