Saturday, May 26, 2018

Here Are Facts About Ginger Rhizomes

By Donna Kelly


Ginger refers to a perennial herb that has its origin on the continent of Asia. The plant grows to reach a height of one meter when fully matured. Underground, it produces rhizomes, which are also called ginger roots or simply as ginger. The plant forms leaves that are thin and strap-like with a light green coloring. The exact place of origin of ginger rhizomes is the Monsoon forests.

The plant produces flower buds that are pink and white in colour. On blossoming, they turn into yellow flowers which are very attractive. As such, they are preferred for use in landscaping in homes situated in the subtropics. At the time the stalk begins to wither harvesting of the roots is done. Since the root can start to sprout, it has to be washed or scalded, and later scraped. This kills it.

The optimum condition for the plant to grow is a climate free of frost and an annual rainfall of 1500 millimetres. In case rain is insufficient, one ought to supplement it by means of irrigation. The soil type should have a loamy or alluvial texture and properly drained. High fertility ensures the best performance and one is advised to complement this using well-rotten composite manure. A common phenomenon to avoid and prevent is waterlogging as this kills the plant.

Statistics from around the world show that India is the largest producer. Global production was 3.3 tonnes in 2016. India is followed closely by China, Indonesia and Nigeria. India is responsible for about 34 % of the total global production. Currently, the level of production has had gradual growth with expectations of the same into the future being anticipated. Other countries joining production will see the next couple of years registering growth n production.

Ginger finds a lot of use, especially as a spice and as medicine. Young rhizomes make a juicy and fleshy substance that has a mild taste. Rhizomes can be used to make herb tea by adding them into boiling water. Honey is often added into herb tea. Candy as well as wine can also be made out of this plant. The plant is also used widely as flavoring for various recipes including crackers, cookies, bread, and beer.

The water content in the root is 78 percent when raw. Other nutrients are carbohydrates, proteins and fat with 18, 2, and 1 as their percentages respectively. Every 100 grams of the root has 80 calories. Manganese, vitamin B6, dietary minerals, and magnesium are other minerals in the plant. The quantity of essential nutrients in tablespoon of powdered rhizomes is negligible.

Consuming this product in reasonable amounts produces no side effects. However, consumption is not recommendable when one is using certain medication. Such medications include nifedipine, which is a cardiovascular drug and warfarin, which is an anticoagulant drug. The substance interferes with these drugs in the body through interaction.

It is claimed by proponents of this substance that it can be used to treat clinical conditions like vomiting and nausea. Various reasons also encourage usage of the substance by pregnant women. Nonetheless, no evidence supports the clinical benefits of ginger. This calls for more research to prove the proponents claims.




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