Pickled ginger - calories and properties. The benefits and harms of pickled ginger

Properties of pickled ginger

Nutritional value and composition | Vitamins | Minerals

How much does pickled ginger cost (average price per 1 kg)?

Moscow and Moscow region.

223 rub.

In Japanese cuisine, which is becoming increasingly popular in our country, pickled ginger is in constant demand. It is usually served with sushi, and can also be eaten in its pure form. Pickled ginger has its own unique taste. In addition, it is used to cleanse the palate of the aftertaste of the previous dish before eating the next one. There are 2 varieties of pickled ginger: beni sega and gari.

Why is pickled ginger so beneficial that representatives of the “land of the rising sun” favor it so much? Believe me, it’s not without reason that the Japanese regularly eat this product: in fact, ginger root has an excellent disinfecting effect. After all, sushi is nothing more than raw or half-raw seafood, in which pathogenic bacteria can actively multiply. This is where this indispensable product comes to the rescue.

Nowadays it is very easy to find ginger in any form: fresh root, dried, ground and pickled. It is sold both in vacuum packages, jars of various capacities, and by weight. Many lovers of Japanese cuisine, having tried store-bought pickled ginger, experiment at home. Believe me, pickling ginger is actually a very quick and easy way to get a tasty and healthy addition to your favorite dishes. By the way, the calorie content of pickled ginger is 51 kcal per 100 grams of seasoning.

Chemical composition

Energy value (KBZHU) per 100 grams:

• Calorie content – ​​42.12 kcal.
• Proteins – 0.51 g.
• Fats – 0.40 g.
• Carbohydrates – 11.88 g.

Benefits of Pickled Ginger

The benefits of pickled ginger lie, first of all, in its beneficial effect on the human respiratory system, which is why it is often recommended to be consumed by those who suffer from asthma and chronic bronchitis. It has also proven itself well as a means for the prevention of respiratory diseases, in particular colds and flu.

The beneficial properties of pickled ginger are due to the presence of an almost unchanged (compared to the raw product) set of vitamins and macro and microelements that are essential for the human body.

The benefits of pickled ginger are also manifested in the ability to enhance sexual energy and renew sexual desire that has faded over time. By the way, not a single Japanese knows about this! And lovers of diets and other alternatives to quick weight loss may be interested to know that this pink seasoning is an excellent dietary food product. Thanks to it, you will not only avoid gaining extra pounds, but also get rid of unwanted centimeters.

Cooking options

For consumption, pickled ginger can be purchased ready-made, but it will be much healthier if you prepare it at home. Well, having this product on hand, you can eat it not only in its pure form, but also use it together with other dishes, using it for cooking.

Interesting information! The product will be tasty if, in addition to beets that are small in size and oblong in shape (they are the most delicious and brightest in color), you use fruit vinegar for the marinade, for example, raspberry, red wine, aromatic spices and brown (cane) sugar.

It is enough to peel and cut the root vegetables into thin slices, and transfer them to a glass jar with a lid, pour the marinade. For 350 grams of root and small beets you will need a dessert spoon of salt, preferably coarsely ground, 1.5 tbsp. spoons of sugar, 65 ml. raspberry (apple or rice) vinegar and 250 ml. guilt. You can add a little coarsely ground black peppercorns to the marinade. All ingredients are mixed in a saucepan, brought to a boil, the marinade is cooled to a warm state and you can pour it over the vegetables. After a few days, the magnificent delicacy is ready to eat.

Composition of the product

The benefits and harms of pickled ginger come from the active substances contained in the product.

Among them are the following:

• essential oils;
• amino acids;
• gingerol;
• organic acids;
• vitamins of groups A, B, C;
• mineral elements.

The content of essential oils gives the product a tart-fresh aroma. The substances are able to positively influence the state of the digestive system and exhibit antiparasitic activity.

Amino acids are important components of protein; they participate in metabolic processes, restore, renew, and strengthen. Valine and tryptophan are essential amino acids necessary for the normal functioning of body systems.

Gingerol is a unique compound in the root that gives the product its pungent taste. Actively fights inflammation and exhibits powerful antioxidant properties.

Organic acids tone and prolong youth. They are necessary for normal brain function and strong memory.

Vitamin A has a positive effect on the condition of skin and hair, improves vision. B vitamins are essential for the nervous system. Ascorbic acid will strengthen the immune system, protect against seasonal infections, invigorate and tone.

Contained zinc, phosphorus, magnesium, iron have a complex effect on health, accelerate metabolism, strengthen the cardiovascular and endocrine systems.

Despite the fact that the product is pickled, ginger nevertheless contains a small amount of calories. The calorie content of pickled ginger prepared according to the classic recipe is 51 kcal per 100 g. The spice is absolutely harmless for people on a diet with normal consumption.

Contraindications

Despite the fact that the pickled root is not considered a medicine, it also has a number of beneficial properties and contraindications. Among the latter it is worth highlighting:

• gastritis, peptic ulcer;
• damage to the liver and gallbladder;
• allergy;
• pregnancy.

Many people wonder whether a nursing mother can have hot seasoning. Officially, ginger is not prohibited during breastfeeding, but the abundance of active ingredients can cause an allergic reaction in the child.

It is also worth remembering how much product you can consume per day - no more than 10 g. Otherwise, the dish will cause irritation of the gastric mucosa, which will negatively affect the condition of the digestive system.

Cooking at home (video)

The most convenient visual example is a video recipe on how to make pickled ginger correctly yourself.

Pickled ginger is a tasty and healthy addition to your diet. But in order to get the maximum benefit from using the product, you need to know how to choose or prepare the spice, store it and what contraindications there are. Also, do not forget about the daily norm - no more than 10 g.

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What is pickled ginger and why is it pink?

Ginger itself is an amazing seasoning. When fresh, it is spicy, tangy-sweet and aromatic. In ancient times in Asia it was called the gift of the gods. It is widely believed that the spice is made from the root of the plant. But to be completely precise, it is not from the root, but from the rhizome - a modified stem-rhizome growing horizontally underground.

Pickled ginger, or as it is called in Japan - gari or beni-shoga, is a spice prepared from the rhizomes of the plant with the addition of vinegar and sugar. Only young rhizomes are used for harvesting - they are softer and more tender. This spice is usually served with sushi. Many people believe that pickled ginger should be consumed at the same time as rolls, as it supposedly brings out the flavor of the dish better. This is actually a mistake. According to the original idea of ​​Japanese culinary experts, gari should be consumed between different types of sushi. The whole secret of this sequence is that it cleanses the oral cavity of foreign tastes and thereby allows you to fully appreciate the taste differences between individual types of sushi. If you consume ginger and rolls at the same time, on the contrary, you will not be able to recognize the entire flavor bouquet of the delicacy.

Chemical composition and effect of product components on the body

Despite the fact that ginger is almost 80% water, scientific research has shown that the rhizomes contain a huge amount of beneficial components. Thanks to some of them, the spice has antitumor, antimicrobial, neuroprotective and other healing properties.

Groups of useful components:

1. Amino acids. Ginger root contains 18 of the 20 amino acids necessary for humans, including the most important essential ones, which the body is not able to synthesize on its own, but vital activity is impaired without them. Amino acids are the basis of all proteins, they are necessary for the creation of tissues, and are also involved in most metabolic processes.
2. Organic acids. The pickled root is a real storehouse of organic acids. These substances are responsible for preserving the taste and beneficial qualities of the spice. Organic acids give the seasoning the ability to activate intestinal motility, prevent fermentation in the gastrointestinal tract, improve metabolism, and also stimulate the production of gastric juices.
3. Essential oils. According to scientists, ginger essential oils consist of about 150 different chemical components, the main ones being terpenes (hydrocarbon compounds with a pronounced aroma). The most important among them are sesquiterpene hydrocarbons and phenolic compounds gingerol, shogaol, zingerone, and paradol. Essential components not only give the spice a special astringent flavor, but also have therapeutic properties.

The results of laboratory studies confirm the anti-inflammatory effect of the essential components of ginger. They exhibit antioxidant activity and prevent damage to macromolecules caused by free radicals (oxidative stress). Terpenes also give the spice bactericidal and antiparasitic activity and improve the functioning of the digestive system.

Gingerol, for example, is not only responsible for ginger's flavor profile, but is also a potent anti-inflammatory compound and a natural cancer cure. Thanks to gingerol, ginger - both fresh and canned - has pronounced pain-relieving properties. This fact makes the spice useful for people suffering from arthritis and other inflammatory diseases. No less useful components are paradol and zingerone, which provide protection against malignant cell degeneration and also have antimicrobial activity:

1. Minerals. Ginger root contains almost three dozen elements from the periodic table, which have a beneficial effect on all systems and organs, and also participate in all processes occurring in the body.
2. Vitamins. This spice is a treasure trove of vitamins. The root contains almost the entire group of B vitamins, as well as vitamins C, E, D, K. B vitamins are indispensable for the proper functioning of the nervous system, help maintain good memory, and also make a person more resistant to stress. Vitamin C is the main protector of the immune system. Vitamin E protects against premature aging, D is responsible for bone strength, and K is for blood clotting and the process of hematopoiesis.

Chemical composition of the pickled product:

How to prepare red or pink ginger

In oriental restaurants, the client may be served white, yellow, pink or even red gari. The color of a spice is determined by two factors:

• plant variety;
• canning technology.

There are two types of ginger found in nature: white, also known as Hedychium coronarium (common in the mountains of Tibet and Nepal, Cuba, Brazil), and pink (red) - Alpinia purpurata (grows in Southeast Asia, Thailand, Malaysia).

White and yellow gari are obtained if wine or rice vinegar is used as a marinade; red and pink ginger are prepared by adding natural dyes - red wine or beet juice. Sometimes the food additive E124 is used as a dye.

Calorie content

Ginger, both raw and canned, has a very low calorie content. According to various sources, it ranges from 50 to 80 kcal per 100 g of product. This fact makes the seasoning very popular among people on a diet. However, nutritionists warn: replacing whole foods with canned ginger is unsafe. Moreover, consuming burning in unlimited quantities can be harmful. Keep in mind that ginger in any form is just a spice and not a food product.

See also:

Nutmeg - beneficial properties and contraindications, how to use and harm