Full chemical composition of ginger per 100 g
Chemical analysis of ginger shows that it contains over 400 different compounds. The main components of ginger rhizomes are carbohydrates (50–70%), lipids (3–8%), terpenes and phenolic compounds.
Terpene components include zingiberene, β-bisabolene, α-farnesene, β-sesquiphellandrene, and α-curcumene, while phenolic compounds include gingerols, paradols, and shogaols. Gingerols (23-25%) and shogaols (18-25%) are found in greater numbers than others.
The aromatic ingredients include zingiberen and bisabolene, while the pungent ingredients are known as gingerols and shogaols. Other compounds related to gingerol or shogaol (1-10%) include 6-paradol, 1-dehydrogerdione, 6-gingerdione and 10-gingerdione, 4-gingerdiol, 6-gingerdiol, 8-gingerdione, gbirdiol, 10-imbirdiol, and diarylhepitano … The characteristic smell and taste of ginger comes from a mixture of essential oils such as shogaols and gingerols.
Data from in vitro, animal and epidemiological studies show that ginger and its active ingredients inhibit growth and induce apoptosis in various types of cancers, including skin, ovarian, colon, prostate, brain, breast, cervical, and oral cancers. renal, gastric, pancreatic and hepatic types of oncology.
The anticancer activity of ginger is attributed to its ability to modulate several signaling molecules such as NF-kB, STAT3, MAPK, PI3K, ERK1 / 2, Akt, TNF-α, COX-2, cyclin D1, cdk, MMP-9, survivin, cIAP- 1, XIAP, Bcl-2, caspases and other proteins that regulate cell growth. [source]
- Fats: 0.7 g
- Proteins: 1.8 g
- Carbohydrates: 17.8 g
- Water: 79 g
- Ash: 0.8 g
- Cellulose: 2.0 g
Vitamins
| Name |
amount |
% RDA |
| Vitamin B1 (thiamin) |
0.03 mg |
2% |
| Vitamin B2 (riboflavin) |
0.03 mg |
2% |
| Vitamin B5 (pantothenic acid) |
0.2 mg |
4% |
| Vitamin B6 (pyridoxine) |
0.16 mg |
eight% |
| Vitamin B9 (folic acid) |
11 μg |
3% |
| Vitamin B12 (cyanocobalamin) |
0.0 mcg |
0% |
| Vitamin C (ascorbic acid) |
5 mg |
6% |
| Vitamin E (as alpha-tocopherol) |
0.26 mg |
2% |
| Vitamin D (as cholecalciferol) |
0.0 mcg |
0% |
| Vitamin B3 (PP, nicotinic acid) |
0.95 mg |
five% |
| Vitamin K |
0.1 μg |
0.1% |
| Vitamin B7 (biotin) |
0.0 mcg |
0% |
| Beta carotene |
8.8 mcg |
0.2% |
| Lutein + Zeaxanthin |
6 μg |
0.1%
|
| Vitamin B4 (choline) |
28.8 mg |
5.8% |
| Methylmethionine sulfonium (vitamin U) |
0 mg |
0% |
Minerals
Macronutrients
| Name |
amount |
% RDA |
| Potassium |
415.0 mg |
17% |
| Calcium |
16.0 mg |
2% |
| Silicon |
16 mg |
53% |
| Magnesium |
43.0 mg |
eleven% |
| Sodium |
13.0 mg |
1% |
| Sulfur |
1.1 mg |
0.1% |
| Phosphorus |
34.0 mg |
4% |
| Chlorine |
9.8 mg |
0.4% |
Microelements and ultramicroelements
| Name |
amount |
% RDA |
| Aluminum |
739 μg |
2% |
| Boron |
34.4 mcg |
49% |
| Bromine |
46.8 mcg |
2% |
| Vanadium |
7.12 μg |
18% |
| Iron |
0.9 mg |
3% |
| Iridium |
0.06 μg |
- |
| Iodine |
21 μg |
fourteen% |
| Cobalt |
0.25 μg |
2.5% |
| Lithium |
0.79 μg |
0.8% |
|
Manganese
|
230.0 μg |
12% |
| Copper |
226.0-230.0 μg |
23% |
| Molybdenum |
2.8 μg |
4% |
| Nickel |
5.2 μg |
3.5% |
| Rubidium |
15.4 mcg |
fifteen% |
| * Lead |
2.64 mcg |
26% |
| Selenium |
0.7 μg |
1% |
| * Strontium |
16.9 mcg |
2% |
| Fluorine |
13 μg |
0.3% |
| Chromium |
1.36 μg |
2.8% |
| Zinc |
340-554 μg |
4.5% |
Proteins and amino acids
| Name |
amount |
% RDA |
| Total protein content |
1.82 g |
3% |
| Content of essential amino acids |
0.42 g |
1.9% |
| Nonessential amino acid content |
0.6 g |
1% |
Essential amino acids
| Acid name |
amount |
% RDA |
| Valine |
0.07 |
4% |
| Histidine |
0.03 |
3% |
| Isoleucine |
0.05 |
3% |
| Leucine |
0.07 |
2% |
| Lysine |
0.06 |
2% |
| Methionine |
0.02 |
1%
|
| Threonine |
0.04 |
3% |
| Tryptophan |
0.01 |
3% |
| Phenylalanine |
0.07 |
3% |
Essential amino acids
| Acid name |
amount |
% RDA |
| Alanin |
0.03 |
0.5% |
| Arginine |
0.04 |
0.7% |
| Aspartic acid |
0.21 |
1.7% |
| Glycine |
0.04 |
1.1% |
| Glutamic acid |
0.16 |
1.2% |
| Proline |
0.04 |
0.9% |
| Serine |
0.05 |
0.6% |
| Tyrosine |
0.02 |
0.7% |
| Cystine |
0.01 |
0.6% |
Fats and fatty acids
| Name |
amount |
% RDA |
| Total fat content |
0.75 g |
0.8% |
| Unsaturated fatty acid content |
0.315 g |
0.8% |
| Content of omega-3 unsaturated fatty acids |
0.036 g |
3.6% |
| Content of omega-6 unsaturated fatty acids |
0.125 g |
1.3% |
| Saturated fatty acid content |
0.210 g |
0.8% |
Unsaturated fatty acids
| Acid name |
amount |
| Palmitoleic C 16: 1 (omega-7) |
0.022 g |
| Oleic C 18: 1 (omega-9) |
0.124 g |
| Linoleic C 18: 2 (omega-6) |
0.125 g |
| Linolenic C 18: 3 (omega-3) |
0.036 g |
| Stearidonic C 18: 4 (omega-3) |
0.0 g |
| Gadoleic C 20: 1 (omega-11) |
0.007 g |
| Arachidonic C 20: 4 (omega-6) |
0.0 g |
| Eicosapentaenoic C 20: 5 (omega-3) |
0.0 g |
| Erukovaya C 22: 1 (omega-9) |
0.0 g |
| Klupanodone C 22: 5 (omega-3) |
0.0 g |
| Docosahexaenoic C 22: 6 (omega-3) |
0.0 g |
| Nervonic C 24: 1 (omega-9) |
0.0 g |
Saturated fatty acids
| Acid name |
amount |
| Caprylic C 8: 0 |
0.007 g |
| Capric C 10: 0 |
0.0 g |
| Lauric C 12: 0 |
0.041 g |
| Myristic C 14: 0 |
0.019 g |
| Palmitic C 16: 0 |
0.125 g |
| Stearic C 18: 0 |
0.018 g |
| Arachidic C 20: 0 |
0.0 g |
| Begenic C 22: 0 |
0.0 g |
| Lignoceric C 24: 0 |
0.0 g |
Sterols
| Name |
amount |
% RDA |
| The amount of phytosterols |
15.0 mg |
27% |
| Cholesterol |
0.0 mg |
0% |
Carbohydrates
| Name |
amount |
% RDA |
| Total carbohydrate content |
17.77 g |
6% |
| Mono- and disaccharides |
3.39 g |
6.8% |
| Glucose |
1.2 g |
0.7% |
| Fructose |
1.5 g |
0.9% |
| Galactose |
0.0 g |
0% |
| Sucrose |
0.7 g |
0% |
| Lactose |
0.0 g |
0% |
| Starch |
4.0 g |
0% |
| Maltose |
0.0 g |
0% |
| Cellulose |
2.0 g |
ten% |
Purine bases
| Name |
amount |
% RDA |
| Purine sum content |
6 mg |
4% |
◄ Back to ginger description
