Ingredient Guide•Ginger
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Source of Fiber
Spices & HerbsRoot VegetablesSoutheast Asia
GingerCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Zingiber officinale
Also known as:
AdrakGinger Root
Ginger is a warming root with a spicy-sweet flavor. It aids digestion, reduces inflammation, and supports nausea relief and immunity.
Calories (100g)80 kcal
Dietary ProfileVegan & Vegetarian
Default UnitGram
Calories in Ginger & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Ginger?
100 grams of Ginger (raw/dry reference weight) provides approximately 80 kcal, 17.8g carbohydrates, 1.8g protein, 0.8g fat, and 2.0g dietary fiber. A realistic single-person portion of 50g contains roughly 40 kcal before cooking oils or garnishes.
80.0kcal
Calories
1.8g
Protein
17.8g
Carbs
0.8g
Fat
2.0g
Fiber
1.7g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 24 kcal | 5.3g | 0.5g | 0.2g | 0.6g |
| Per 50g (Standard Home Serving) | 40 kcal | 8.9g | 0.9g | 0.4g | 1.0g |
| Per 100g (Standard Reference) | 80 kcal | 17.8g | 1.8g | 0.8g | 2.0g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Ginger fresh and long-lasting
Pantry (Short-Term): Unpeeled fresh ginger can sit at room temperature in a cool, dry place out of direct sunlight for up to 1 week. Refrigerator (Medium-Term): Keep unpeeled ginger roots inside a resealable plastic bag or airtight container with all the air pressed out, stored in the crisp drawer. It stays fresh for 3–4 weeks. Freezing (Long-Term): Store whole, unpeeled ginger hand in a freezer bag for up to 6 months. When needed, grate it directly from frozen—no thawing required, and the frozen skin rubs off smoothly.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
Peel with a Spoon: Skip the paring knife or vegetable peeler, which wastes valuable flesh. Scrape the thin skin using the edge of a simple metal spoon; it glides around the knobby, irregular joints effortlessly. Slicing vs. Grating: Slicing: Best for slow-simmered soups, stews, or teas where you want a warm, mellow background infusion. Grating: Releases intense juice and fiery flavor ideal for stir-fries, dressings, marinades, and baking. Taming the Fiber: Slice or grate perpendicular to the visible fibrous grain running along the length of the rhizome to avoid stringy textures in dishes.
Culinary Uses, Origins & Cultural Heritage
How Ginger is used across regional kitchens and history
Common Culinary Uses
In ancient Rome, ginger was heavily taxed due to its high value as an imported luxury commodity. After the fall of the Western Roman Empire, ginger became rare in Europe until Marco Polo and later spice traders re-established trade routes. By the 13th and 14th centuries, a pound of ginger was worth the equivalent cost of a live sheep! During the 16th century, Spanish conquistadors introduced ginger to the Caribbean and Central America, leading Jamaica to become a top exporter of high-grade ginger to Europe.
Historical Roots
Ginger is native to Maritime Southeast Asia and was domesticated by Austronesian peoples around 5,000 years ago. Through ancient maritime trade networks, it migrated to India and China early on. It was one of the first Oriental spices introduced to the Mediterranean region by Arab traders via the Spice Routes, gaining immense popularity among ancient Greeks and Romans as both a prized flavor and a medicinal luxury.
Regional & Cultural Traditions
East & Southeast Asia: A core element of the aromatic triad (alongside garlic and scallions) that underpins Cantonese, Japanese, Thai, and Vietnamese cooking. It balances gamey or fishy notes in seafood and meats. South Asia (India): Essential to Ayurvedic medicine (Adrak fresh, Saunth dry) where it is revered as a universal remedy (vishwabhesaj). Paired with garlic as a paste, it forms the foundation of countless curries. Middle East & Europe: Historically celebrated for its digestive properties; evolved into a staple for sweet baking traditions like gingerbread, speculoos, and seasonal spiced drinks.
Did You Know?
As the story goes, Queen Elizabeth I invented the gingerbread man in the 16th century itself. She got her royal bakers to shape the biscuits to look like visiting foreign dignitaries and special guests.
Chef & Cooking Tips
Young vs. Mature Ginger: Seek out young "pink" ginger if available in markets during late summer. It has paper-thin tender skin (no peeling needed), zero stringy fiber, and a mild, delicate heat ideal for pickling.
Recipes Using Ginger
Explore 5 recipes featuring Ginger
Frequently Asked Questions about Ginger
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Ginger?
Per 100 grams (raw/dry reference weight), Ginger contains approximately 80 kcal, 17.8g carbohydrates, 1.8g protein, 0.8g fat, and 2.0g dietary fiber. A typical 50g culinary portion provides roughly 40 kcal before cooking oils, butter, or garnishes are added.
What is Ginger and how is it used in cooking?
Ginger is a warming root with a spicy-sweet flavor. It aids digestion, reduces inflammation, and supports nausea relief and immunity.
How do you prepare and cook with Ginger?
Peel with a Spoon: Skip the paring knife or vegetable peeler, which wastes valuable flesh. Scrape the thin skin using the edge of a simple metal spoon; it glides around the knobby, irregular joints effortlessly. Slicing vs. Grating: Slicing: Best for slow-simmered soups, stews, or teas where you want a warm, mellow background infusion. Grating: Releases intense juice and fiery flavor ideal for stir-fries, dressings, marinades, and baking. Taming the Fiber: Slice or grate perpendicular to the visible fibrous grain running along the length of the rhizome to avoid stringy textures in dishes.
How should Ginger be stored to keep it fresh?
Pantry (Short-Term): Unpeeled fresh ginger can sit at room temperature in a cool, dry place out of direct sunlight for up to 1 week. Refrigerator (Medium-Term): Keep unpeeled ginger roots inside a resealable plastic bag or airtight container with all the air pressed out, stored in the crisp drawer. It stays fresh for 3–4 weeks. Freezing (Long-Term): Store whole, unpeeled ginger hand in a freezer bag for up to 6 months. When needed, grate it directly from frozen—no thawing required, and the frozen skin rubs off smoothly.
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