Spice

Flesh

Ginger 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 312

Amount per 100 g

Total Fat 8.08 g
Saturated Fat 2.24 g
Trans Fat 0 g
Monounsaturated Fat 2.45 g
Polyunsaturated Fat 3.39 g
Cholesterol 0 mg
Sodium 39.6 mg
Salt 0.09 g
Total Carbohydrate 50.4 g
Dietary Fibre 25.2 g
Total Sugars 4.71 g
Complex / starch 14.3 g
Protein 9.48 g
Water 26 g

Detailed nutrients

Energy 312 kcal
Water 26 g
Carbohydrates 50.4 g
- Sugars 4.71 g
- Starch 14.3 g
- Fibre 25.2 g
Protein 9.48 g
Fat 8.08 g
- Saturated Fat 2.24 g
- Monounsaturated Fat 2.45 g
- Polyunsaturated Fat 3.39 g
  - Omega-3 0.51 g
Vitamins 102 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.28 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 44 µg
- Vitamin C 2 mg
- Vitamin E 2.16 mg
- Vitamin K 32.1 µg
Minerals 279 mg
- Major Minerals 278 mg
  - Calcium 29 mg
  - Sodium 39.6 mg
  - Potassium 209 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.09 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.28 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.34 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 44 · vitamin-e: 2.16 · vitamin-k: 32.1 ·

Minerals

Sodium: 39.57 · Potassium: 209 · Calcium: 29 · Iron: 1.5 ·

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

History

500

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

1700

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

2010

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