Possible benefits of ginger:
Agricultural origin: Thailand
- Wheat: possible cross contamination
- Gluten: possible cross contamination
- Egg: absent
- Milk: absent
- Nuts: possible cross contamination
Nutritional values ( per 100 gram from supplier )
- Energy: 1589 Kj / 380 Kcal
- Fat: 0 g / of which saturated: 0 g
- Carbohydrates: 93 g / of which sugar: 75 g
- Fibers: 1 g
- Protein: 0 g
- Salt: 0.36 g
Reducing gas and improving digestion
Consuming ginger may help improve digestion. Several studies have investigated ginger’s effects on the gasses that form in the intestinal tract during digestion. Some research indicates that enzymes in ginger can help the body break up and expel this gas, providing relief from any discomfort. Ginger also appears to have beneficial effects on the enzymes trypsin and pancreatic lipase, which are important for digestion. In addition, ginger may help increase movement through the digestive tract, suggesting that it may relieve or prevent constipation.
Some research indicates that ginger can help alleviate morning sickness and relieve nausea following cancer treatment. One small study from 2010 examined the effects of ginger root powder supplements on nausea in 60 children and young adults who underwent chemotherapy. The analysis showed that the supplement led to reduced nausea in most of the people who took it.
Researchers behind a small study, which included 74 volunteers, found that a daily dosage of 2 grams (g) of raw or heated ginger reduced exercise-induced muscle pain by about 25%.
Lowering cancer risk
Ginger is an excellent source of antioxidants. Studies have shown that, for this reason, ginger can reduce various types of oxidative stress. Oxidative stress happens when too many free radicals build up in the body. Free radicals are toxic substances produced by metabolism and other factors. The body needs to eliminate free radicals to prevent them from causing cellular damage that can lead to a range of diseases, including cancer. Dietary antioxidants help the body get rid of free radicals. In a 2013 trial, researchers gave 20 participants either 2 g of ginger or a placebo for 28 days. The participants all had a high risk of developing colorectal cancer. Biopsies showed that the participants who had consumed the ginger had fewer negative changes in healthy colon tissue. This group also had reduced cellular proliferation. The findings indicate that ginger could play a role in preventing colorectal cancer.
We have consulted scientific studies to substantiate additional information. You can find the source here: