fresh ginger
Also known as: ginger root, adrak, inchi, shoga, fresh ginger root, allam
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Also known as: ginger root, adrak, inchi, shoga, fresh ginger root, allam
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant, healthy stir-fry made from scratch with tender chickpeas, crisp broccoli, and sweet bell peppers. The savory, tangy sauce is made without soy sauce, using fresh ginger, garlic, and tamarind for a flavorful, low-sodium weeknight dinner.
A light and zesty stir-fry with juicy shrimp, crisp zucchini, and bell peppers. Tossed in a fresh ginger, garlic, and lemon sauce, this is a perfect healthy weeknight meal, ready in under 20 minutes.
A fragrant and creamy stew featuring tender sweet potatoes, cauliflower, and peas simmered in a rich coconut milk broth. It's completely salt-free, getting its vibrant flavor from fresh ginger, garlic, and warm spices.
A versatile and zesty sauce bursting with fresh ginger, garlic, and savory soy sauce. Perfect as a dipping sauce for dumplings, a marinade for chicken, or a dressing for salads and noodles.
Fresh, unpeeled ginger lasts about 3 weeks in the refrigerator and up to 6 months in the freezer.
Look for roots that are firm to the touch, have smooth skin, and feel heavy for their size. Avoid ginger that is soft, wrinkled, or moldy.
Yes, but the flavor is different. Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh grated ginger.
If the ginger is young and the skin is very thin, peeling is optional. For older ginger with tough skin, it is best to peel it using a spoon.
The easiest way is to use a microplane or a fine grater. You can also finely chop it with a sharp knife after slicing it into thin matchsticks.
Yes, raw ginger is safe and commonly used in juices, smoothies, and dressings, though it has a very sharp, spicy bite.
Absolutely. Freezing ginger makes it much easier to grate and preserves its flavor for several months.
Ginger is low in calories but rich in potassium, magnesium, and bioactive compounds like gingerol and shogaol.
Galangal is the closest relative, but you can also use ground ginger, or in some cases, a mix of mace and cardamom for a different aromatic profile.
fresh ginger is a versatile ingredient found in cuisines around the world. With 80 calories per 100g and 1.82 grams of protein, it's a nutritious addition to many dishes.
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