Spice

Flesh

Galangal flesh is a prepared form of the rhizome, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPreparedPureedSliced

Traits

FleshMain PortionPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 328

Amount per 100 g

Total Fat 8.46 g
Saturated Fat 2.43 g
Trans Fat 0 g
Monounsaturated Fat 2.35 g
Polyunsaturated Fat 3.68 g
Cholesterol 0 mg
Sodium 37.7 mg
Salt 0.1 g
Total Carbohydrate 52.8 g
Dietary Fibre 24.2 g
Total Sugars 5.17 g
Complex / starch 15.7 g
Protein 10.2 g
Water 22.5 g

Detailed nutrients

Energy 328 kcal
Water 22.5 g
Carbohydrates 52.8 g
- Sugars 5.17 g
- Starch 15.7 g
- Fibre 24.2 g
Protein 10.2 g
Fat 8.46 g
- Saturated Fat 2.43 g
- Monounsaturated Fat 2.35 g
- Polyunsaturated Fat 3.68 g
  - Omega-3 0.55 g
Vitamins 105 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.64 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 45.6 µg
- Vitamin C 2 mg
- Vitamin E 2.24 mg
- Vitamin K 33.4 µg
Minerals 347 mg
- Major Minerals 346 mg
  - Calcium 64 mg
  - Sodium 37.7 mg
  - Potassium 244 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 1.64 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.35 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 45.6 · vitamin-e: 2.24 · vitamin-k: 33.4 ·

Minerals

Sodium: 37.69 · Potassium: 244 · Calcium: 64 · Iron: 1.5 ·

Flesh of Galangal: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

Dried and fresh commercial packs of galangal reached urban grocers, including named flesh portions.

1800

Chefs insisted on fresh aromatic quality for galangal finishes and infusions, including named flesh portions.

2000

Herb gardens and spice trades supplied galangal for seasoning and medicine alike, including named flesh portions.