ginger
ginger is roots, which adds a warm aroma to stir-fry and broth. Cutting across the fibers makes it easier to chop.
NUTRITION · RDA 10.4
Nutrition and weight calculator for this ingredient
Ginger (rhizome · raw) · Per 100 g edible portion
The record includes its variety, cut or processing state. It does not describe every food or retail product with that common name.
Serve a variety of Vegetables with meals.
ginger can be used to diversify the table without being biased toward a single Vegetables. The Vegetables food group is part of a meal that provides Dietary fiber and various vitamins and minerals. Slicing across the fibers makes it easier to mince. Rather than adding too much oil and salty seasoning, try to bring out the flavor and texture of the ingredients.
How to select and Preparation
Choose leaves that are not wilted and stems that are not soft. Check rootsVegetables for deep wounds or soft spots. Cutting across the fibers makes it easier to mince.
Storage and cooking use
Dry the surface, wrap it, and then refrigerate. It is more convenient to prepare only the amount needed for cooking rather than preparing a large quantity of ginger at once.
Cooking tips
- Cutting across the fibers makes it easier to chop.
- Dry the surface, wrap, and refrigerate.
Official materials about the general roles of food groups and nutrients, label checking, and hygiene principles. It does not imply the precise ingredient content or disease treatment effects of individual ingredients.
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