Ginger

It has been used for thousands of years for medicinal purpose.The root of underground stem(rhizome)of the ginger plant can be consumed fresh, powdered, dries as a spice ,in oil form ,or as juice. Ginger is popular ingredient in cooking, and especially in Asian and Indian cuisine. Ginger is called “Vishwaushadh”.

Ginger contents:

Water = 80.9%                                 

Protein = 2.3%

Fats = 0.9%

Carbohydrates = 12.3%

Iron = 2.6 ml/100 gm

Benefits of Ginger:

1. In India ginger has been used for centuries to reduce inflammation.

2. Ginger is used to reduce cholesterol, lowering the risk of blood clotting.

3. Ginger is very useful in RTI.

4. Ginger is useful in dysmenorrhoea.

5. Ginger is useful in reduction of pain.

6. Ginger is useful in toothache.

7. Ginger is used in Acidity.

8. Ginger is useful in headache, migraine, nausea.

9.Ginger juice is used in loose motions with a cup of warm water.

10.It increases immunity power.