Spice
Preserved
Preserved of Ginger is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of ginger: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.84 g
- Saturated Fat 2.35 g
- Trans Fat 0 g
- Monounsaturated Fat 2.14 g
- Polyunsaturated Fat 3.35 g
- Cholesterol 0 mg
- Sodium 39.4 mg
- Salt 0.1 g
- Total Carbohydrate 51.8 g
- Dietary Fibre 25.2 g
- Total Sugars 4.78 g
- Complex / starch 14.5 g
- Protein 10 g
- Water 24.4 g
- Energy 318 kcal
- Water 24.4 g
- Carbohydrates 51.8 g
- Protein 10 g
- Fat 7.84 g
- Saturated Fat 2.35 g
- Monounsaturated Fat 2.14 g
- Polyunsaturated Fat 3.35 g
- Omega-3 0.5 g
- Vitamins 90.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.98 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 38.1 µg
- Vitamin C 2 mg
- Vitamin E 1.86 mg
- Vitamin K 27.7 µg
- Minerals 399 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.98 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.29 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 38.1 · vitamin-e: 1.86 · vitamin-k: 27.7 ·
Minerals
Preserved of Ginger: composition reflects this culinary part relative to the whole ingredient.
History
Chefs insisted on fresh aromatic quality for ginger finishes and infusions, including named preserved portions.
Chefs insisted on fresh aromatic quality for ginger finishes and infusions, including named preserved portions.
Chefs insisted on fresh aromatic quality for ginger finishes and infusions, including named preserved portions.