ginger
Also known as: ginger root, adrak, inji, allam, shoga, shunti, raw ginger
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Also known as: ginger root, adrak, inji, allam, shoga, shunti, raw ginger
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender slices of lean beef and crisp, colorful vegetables tossed in a savory ginger-garlic sauce. This quick and healthy stir-fry is perfect for a weeknight dinner and comes together in under 30 minutes.
Tender, velvety chicken and crisp vegetables are tossed in a savory garlic-ginger sauce. This classic Chinese-American stir-fry is a perfect one-pan weeknight dinner, ready in under 30 minutes.
A quick, healthy, and satisfying vegan meal. Crispy pan-fried tofu and vibrant vegetables are tossed in a savory ginger-garlic sauce, all served over wholesome brown rice. Perfect for a weeknight dinner for one.
A quick, healthy, and flavorful vegan stir-fry packed with plant-based protein from tempeh and colorful vegetables, all tossed in a light and savory tamari-ginger sauce. Perfect for a satisfying weeknight meal.
A quick and healthy vegan stir-fry featuring crispy pan-fried tofu and tender-crisp green beans tossed in a light and savory soy-ginger sauce. Perfect for a weeknight meal ready in under 30 minutes.
Unpeeled ginger lasts about 3 weeks in the refrigerator when stored in a bag, or up to 6 months in the freezer.
If the ginger is young and the skin is very thin, peeling is optional. For older ginger with tough, papery skin, peeling is recommended for better texture.
The most efficient way is using the edge of a teaspoon; it follows the contours of the root and removes only the skin, minimizing waste.
Yes, but the flavor profile is different. Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh grated ginger.
Look for roots that are firm to the touch, heavy for their size, and have smooth, taut skin. Avoid ginger that is soft, shriveled, or moldy.
Yes, freezing is an excellent way to preserve ginger. You can freeze it whole and grate it directly from the freezer without thawing.
Ginger is known for its anti-inflammatory properties, its ability to soothe digestive issues and nausea, and its potential to help lower blood sugar.
Technically, ginger is a rhizome (an underground stem), but in culinary and dietary contexts, it is classified as a root vegetable.
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.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Galangal or turmeric root can work in some recipes, though the flavor will change. Ground ginger or ginger paste are the most common substitutes.