Nutrition Facts And Health Benefits Of Ginger And Garlic
Ginger- Health benefits in a nut-shell
- Provides gastro-intestinal relief
- Relieves pregnant women of nausea and vomiting that too in a safe manner.
- It is known to be anti-inflammatory in nature and has antioxidant properties.
- It is known to protect from cancer
- It boosts immunity
Culinary uses of ginger
In India, ginger root is used in most dishes. It is used in both the dry and fresh form. Apart from the main course it is used in making pickles. Ginger is also enjoyed in our households by adding it to the tea and spicing it up. It is added to the juice of lemon and also to sugarcane juice.
In European, American and fusion cuisine a lot of ginger is used to lend a unique flavour to stews. Vegetarians, vegans use it not only in food but in beverages as well, adding a tiny bit of it in health smoothies to provide a twist.
Nutrition facts of ginger (1 tsp) 2 g
Net carbs- 0.36 g
1 tsp of ginger has just 2 calories in it.
Ginger is a good source of minerals such as potassium, manganese, magnesium and copper. They all play essential roles in the day to day functioning of the body.
It has essential oils in it namely: gingerol, farnesene, zingerone, shogaol, and tiny amounts of β-phelladrene, cineol, and citral.
Caution: Patients with a history of gallstones are advised not to consume ginger as it stimulates the secretion of bile. Ginger interacts with drugs like warfarin (an anti-coagulant) and needs to be taken cautiously.
Garlic – Health benefits in a nut-shell
- Garlic provides benefit to the cardiovascular system.
- It has an anti-inflammatory nature that is beneficial not only to cardiovascular system but also to other body systems.
- It provides anti-bacterial and anti-viral benefits.
- It is known to prevent cancer.
- Garlic has been found to improve iron metabolism.
Culinary uses of Garlic
Garlic is extensively used as a spice in every Indian kitchen. It is added to several dishes. It is also pickled so that you can enjoy it with your meals. The only problem with garlic is the undesirable smell and the bad breath it causes. The pungent smell lingers in the mouth for too long.
Coming to international cuisine, you have garlic bread, garlic toast and a whole lot of variants. It is mainly used as a seasoning. In Korea, garlic heads are fermented till they become black. Such garlic is syrupy and sweet and is called black garlic. It is now widely available in the western countries too.
Nutrition facts of garlic (1 tsp) 2.8 g
Net carbs- 0.83 g
1 tsp of fresh garlic has 4 calories in it.
Garlic is the richest source of minerals like iron, selenium, magnesium, manganese, calcium, zinc and potassium.
It has a compound called allicin that works wonders on one’s health. It also contains vitamin C.
Caution: It interacts with warfarin. Not a very good news for low carbers… one single pod of garlic has 1 gm carb… so go slow if on ketogenic diet. 🙁
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