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Ginger
 
Ginger root, raw Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 80 kJ
Carbohydrates     17.77g
- Sugars  1.7 g
- Dietary fiber  2 g  
Fat 0.75 g
Protein 1.82 g
Thiamin (Vit. B1)
0.025 mg  
2%
Riboflavin (Vit. B2)
0.034 mg  
2%
Niacin (Vit. B3)
0.75 mg  
5%
Pantothenic acid (B5)
0.203 mg 
4%
Vitamin B6  0.16 mg 12%
Folate (Vit. B9)
11 μg 
3%
Vitamin C
5 mg
8%
Calcium 16 mg 2%
Iron  0.6 mg 5%
Magnesium  43 mg 12% 
Phosphorus  34 mg 5%
Potassium  415 mg   9%
Zinc  0.34 mg 3%
Ginger is a pungent herb commonly used as a cooking spice throughout the world. It is the rhizome of the perennial plant Zingiber officinale in the family Zingiberaceae.

The medical form of ginger historically was called "Jamaica ginger" it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines.

Ginger is on the FDA's 'generally recognized as safe' list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as the herb promotes the release of bile from the gallbladder.

Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.

Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in developing countries. Zingerone is likely to be the active constituent against enterotoxigenic Escherichia coli heat-labile enterotoxin-induced diarrhea.

Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy, though ginger was not found superior over a placebo for post-operative nausea.