Health benefits of Ginger
This is a flowering plant
Which was once only found in Southeast Asia. It is among the healthiest spices on the planet.
It is said that it originated in the Himalayan foothills of Northern India.
Ginger is widely grown all over the world and is used in many dishes and is a major commercial spice crop.
The ginger plant can reach a meter in height and features thin grass-blades like dark-green leaves and small yellow flowers.
Although many people are familiar with recipe using ginger like gingerbread, ginger cake, ginger tea, or ginger biscuits, ginger is more than just a flavouring it has been used for its medicinal properties throughout the ages
It belongs to the Zingiberaceae family.
Ginger is closely related to turmeric, cardamom, and galangal.
appearances alone, ginger does not look health boosting. When you are eating ginger, you are eating the root, this root is called the rhizome ginger contains many nutrients including, Folate, niacin, pantothenic acid, pyridoxine, vitamin A, vitamin C, sodium, vitamin E, potassium, calcium, copper, iron, magnesium manganese, phosphorus zinc, vitamin K.
Health Benefits of eating ginger include.
- Motion Sickness
- Stomach Discomfort
- Reduces Inflammation
- Blood Circulation
- Menstrual Discomfort
- Relieves Stress
- Cough and cold
- Alzheimer’s Disease
- Weight Loss
Ancient writings from Rome, Greece, China, and Arab countries all describe ginger’s uses as a medicine. It was especially popular in Asian medicine as a treatment for stomach issues, including nausea and diarrhoea
Its root features a sort of knotty finger look that grow downward into the soil surface. The fresh root has a silver-grey outer skin (peel). Cut sections feature creamy white, yellow, or red-coloured crunchy flesh depending upon the variety. The root often contains thin strands of fibrils running lengthwise through its centre, especially in over-mature ones.
Ginger has a beautiful pungent, spicy, smell, which gives flavours to many dishes.
Ginger is also packed with essential oils and phenolic compounds such as gingerols and shogaols in the root.
By Aaron Christopher Slade