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Product: Ginger (Zingiber officinale)
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| Basic Information: Also known locally as Kion. One of the medicinal plants with health benefits and a condiment widely used in gastronomy. | |
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Origin: Peru
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Region: Apurímac, Junín, Ayacucho.
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: USDA Organic, RTPO Peru, Kosher
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Available presentations: In flakes, powder.
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Suggested industrial applications: Food industry: meat products, sausages, baking preparations, pastries, nutrition and fitness, dietary supplements, healthy snacks, beverages. Veterinary industry.
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Uses: Culinary seasoning, food additive.
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Properties: The many virtues attributed to ginger are due above all to its richness in volatile oils. It also has phenolic substances (called gingerols, shoagols and gingerones), proteolytic enzymes, linoleic acid, vitamins (especially vitamin B6 and vitamin C) and minerals (calcium, magnesium, phosphorus and potassium).
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| Main functionality: It is used traditionally as a natural anti-inflammatory and especially for respiratory problems. It grows in the central jungle of Peru. It has antioxidant properties and a high content of phenolic components. Contains vitamin C, B2, B3, Iron, Phosphorus and Calcium. | |
| Secondary functionality: Promotes the elimination of bacteria and other harmful intestinal microorganisms. Regularly taking ginger helps to improve the composition of the intestinal flora and helps prevent the appearance of intestinal putrefactions responsible for abdominal bloating and bloating. (Recommended to accompany probiotics). | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 296 kcal |
| Water / Water | 6 g |
| Carbohydrates / Carbohydrates | 68.61 g |
| Proteins / Proteins | 10.4 g |
| Total fat / Total fat | 2.12 g |
| Fiber / Fiber | 26.2 g |
| Ash / Ash | - |
| Calcium / Calcium | 265 mg |
| Phosphorus / Phosphorus | 176 mg |
| Iron / Iron | 14.31 mg |
| Thiamine / Thiamine | 0.022 mg |
| Riboflavin / Rivoflavin | 0.126 mg |
| Niacin / Niacin | 0.212 mg |
| Ascorbic acid / Ascorbic acid | 21 mg |