How healthy pickled ginger

31.07.2015
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Pickled ginger became known in Russia due to the popularization of Japanese cuisine in which he is an integral seasoning for dishes such as sushi. Initially, it was served with them for disinfection of bacteria that may be present in the raw fish, but its sharp, tangy and spicy taste was appreciated by gourmets and separately. Gradually, he began to be added to a variety of main dishes and salads, and even be used independently. Unlike many sauces and condiments, ginger has not only a unique aroma and taste, but is a storehouse of nutrients that have a salutary effect on the entire body. In Japan, the product was awarded the status of a truly miraculous. He is considered a remedy for many diseases, source of longevity and good health.

Types Ginger

There are two types of ginger white (Jamaican) and black. For marinating is applied first. Pale pink pickled ginger is formed by its reaction with vinegar in marinating. Black ginger is dried in the sun brown, its taste is more pungent and hot, and the smell pronounced.

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The composition of pickled ginger

White pickled ginger
Ginger is similar in composition to a multivitamin, which lie everywhere on the shelves of pharmacies. It contains amino acids, vitamins B1, B2, C, A, calcium, potassium, magnesium, iron, phosphorus, sodium, and zinc. It is rich in carbohydrates, essential oils, dietary fiber, and also contains tryptophan, which helps the body produce "happiness hormone" serotonin.

Beneficial features


Ginger has a positive effect on virtually all body systems. Here is a list of its advantages:

It has excellent antibacterial effect, reduces the risk of poisoning;
It increases appetite, stimulates peristalsis, improves digestion;
It has analgesic and antispasmodic properties;
It strengthens the immune system due to the unique combination of the amounts of vitamins;
Due to the extremely low-calorie (only 15 calories per 100 grams) promotes weight loss;
It lowers cholesterol and blood sugar;
It reduces knee pain in osteoarthritis;
It gives courage and strength, tones;
It produces a warming effect;
It thins the blood and improves blood flow and circulation;
It has antitumor effects and is used for the prevention of cancer;
It reduces nausea, so it can be used with the "sea sickness";
It helps restore potency and can be an aphrodisiac;
It helps to treat colds;
It stimulates mental activity;
It prevents aging of the organism;
It helps with depression, stress and nervous tension.

Contraindications to eat


Pickled ginger has many useful properties, but they can be fully appreciated only in the case if it is taken in moderate amounts. There are some circumstances in which this aromatic spice is not recommended for use in general:

Gastric and duodenal ulcers;
The high acidity of the stomach;
Diseases of the liver and gall bladder;
High blood pressure, stroke, heart attack;
Pancreatitis;
The last stages of pregnancy and breastfeeding (for the first term of ginger can be used to eliminate toxicity).
Although quite rare, but there are individual intolerance to ginger, which is expressed in heartburn, nausea, allergies. Also, do not be a time to eat a very large amount of ginger. Daily rate - 10-30 grams (1-3 tablespoons). The company offers ResFood pickled ginger wholesale - one of the most useful and colorful spices for the kitchen of your institution.