Ginger is a perennial crop with its origin being traced to the Asian continent. During growth, the plant attains a height of one meter at full maturity. Underneath, the plant produces rhizomes, also referred to as ginger or ginger roots. The leaves formed by the plant are strap-like, thin, and with a light green pigment. Originally, ginger rhizomes can be traced to the Monsoon forests.
The plant also produces pink and white flower buds. Very beautiful yellow flowers are produced when these flower buds blossom. Therefore, in homes situated in subtropical areas, these flowers are used for landscaping. When withering of the stalk begins, this is the time the roots are harvested. The root is scraped, washed or scalded because it may begin to sprout when left without doing these. The scraping or scalding is meant to kill it.
The best growing conditions are 1500 millimeters of annual rainfall and the climate must be free from frost. If the rain is not adequate, then it must be supplemented by irrigation. The soils must be well drained and alluvial or loamy in texture. Fertility must be high and must be supplemented by compost or well-rotten manure for best performance. Waterlogging should be prevented because it kills the plant.
In 2016, the world produced a total of 3.3 million tons of ginger. The largest producer is India, which is followed by Nigeria, China, and Indonesia. India accounts for about 34 percent of the total world production. The current level of production has been growing gradually and is expected to continue growing at a steady rate. Other countries are also joining the product. This will see production grow a lot in the next few years.
A lot of use is available for ginger with the most common being as a medicine and as a spice. Basically, the young rhizomes produce a fleshy juicy substance with a pleasant taste. By adding them to boiling water the result is herb tea. The plant can also be used in making of wine and candy. Another wide application of the plant is as a flavouring recipe, for example, in beer, bread, crackers and cookies.
The water content in the root is 78 percent when raw. Other nutrients are carbohydrates, proteins and fat with 18, 2, and 1 as their percentages respectively. Every 100 grams of the root has 80 calories. Manganese, vitamin B6, dietary minerals, and magnesium are other minerals in the plant. The quantity of essential nutrients in tablespoon of powdered rhizomes is negligible.
Consuming this product in reasonable amounts produces no side effects. However, consumption is not recommendable when one is using certain medication. Such medications include nifedipine, which is a cardiovascular drug and warfarin, which is an anticoagulant drug. The substance interferes with these drugs in the body through interaction.
Numerous clinical conditions like vomiting and nausea can be cured by this plant as claimed by proponents. With several reasons, expectant women are also advised to consume it. The clinical importance of ginger has not been proven in any way. Therefore, claims made by proponents need much research to produce proof.
The plant also produces pink and white flower buds. Very beautiful yellow flowers are produced when these flower buds blossom. Therefore, in homes situated in subtropical areas, these flowers are used for landscaping. When withering of the stalk begins, this is the time the roots are harvested. The root is scraped, washed or scalded because it may begin to sprout when left without doing these. The scraping or scalding is meant to kill it.
The best growing conditions are 1500 millimeters of annual rainfall and the climate must be free from frost. If the rain is not adequate, then it must be supplemented by irrigation. The soils must be well drained and alluvial or loamy in texture. Fertility must be high and must be supplemented by compost or well-rotten manure for best performance. Waterlogging should be prevented because it kills the plant.
In 2016, the world produced a total of 3.3 million tons of ginger. The largest producer is India, which is followed by Nigeria, China, and Indonesia. India accounts for about 34 percent of the total world production. The current level of production has been growing gradually and is expected to continue growing at a steady rate. Other countries are also joining the product. This will see production grow a lot in the next few years.
A lot of use is available for ginger with the most common being as a medicine and as a spice. Basically, the young rhizomes produce a fleshy juicy substance with a pleasant taste. By adding them to boiling water the result is herb tea. The plant can also be used in making of wine and candy. Another wide application of the plant is as a flavouring recipe, for example, in beer, bread, crackers and cookies.
The water content in the root is 78 percent when raw. Other nutrients are carbohydrates, proteins and fat with 18, 2, and 1 as their percentages respectively. Every 100 grams of the root has 80 calories. Manganese, vitamin B6, dietary minerals, and magnesium are other minerals in the plant. The quantity of essential nutrients in tablespoon of powdered rhizomes is negligible.
Consuming this product in reasonable amounts produces no side effects. However, consumption is not recommendable when one is using certain medication. Such medications include nifedipine, which is a cardiovascular drug and warfarin, which is an anticoagulant drug. The substance interferes with these drugs in the body through interaction.
Numerous clinical conditions like vomiting and nausea can be cured by this plant as claimed by proponents. With several reasons, expectant women are also advised to consume it. The clinical importance of ginger has not been proven in any way. Therefore, claims made by proponents need much research to produce proof.
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