10 BENEFITS OF GINGER
10 BENEFITS OF GINGERS
Ginger and daily life, such as ginger duck, Hakka dishes - ginger large intestine, snack stalls with white cut vegetables or sticky sauce ginger, bar modulation ginger soda, festive gingerbread house and so on.
The benefits of ginger - not to provide nutrients, but because it has a variety of health effects
Because ginger function is to provide flavor, is commonly used spicy seasoning, is an indispensable master in the kitchen, playing a "food perfume" role, aromatic ingredients "ginger tung" and "ginger oil phenol" with seasoning and appetite The role of food, add some ginger, the food will be transformed, coveted, boiled seafood, fish to fishy, seasoning, body cold and ultimately it.
The average daily intake of ginger is not high, according to the National Nutrition Survey data, the amount of ginger in the top 100, said most people rarely note the ginger dishes, may have been eating out when the. On the nutritional value, the ginger and general vegetables, low calorie, rich in potassium, a small amount of water-soluble vitamins, because the food intake is small, it may contribute to the limited nutrients.
Recently, many foreign scholars have systematically evaluated the antioxidant potency of various plant foods (antioxidant components help to eliminate oxidative damage of blood lipid). Among the 11 kinds of rootstock, ginger has the highest antioxidant potency, Potatoes or sweet potatoes more than 10 times. Not only that, the antioxidant effect of ginger than most of the fruits and vegetables are high.
Australian scholars found that ginger contains ginger alcohols:
1, can inhibit platelet aggregation: is a weapon against cardiovascular disease.
2, anti-inflammatory effects: human bone joints after years of use and wear, cartilage produce degenerative arthritis, aging can be said to be a natural phenomenon, mainly in the elderly and a few middle-aged. In addition to aging factors, sports injuries, prolonged continuous excessive use of joints, congenital joint structure abnormalities, such as arthritis, may also cause osteoarthritis.
US clinical studies have also pointed out that ginger extract can reduce joint pain, study the use of the dose, ginger is 3 grams per day, serving months 3 months to two years, but because of the strong taste of ginger, sometimes lead to gastrointestinal discomfort .
Europe and the United States several rigorous clinical studies have confirmed that the role of ginger have vomiting to reduce the symptoms of pregnant women and the number of hi help, but also ease seasickness vomiting, and chemotherapy-induced nausea and vomiting.
"Compendium of Materia Medica" records: Jiang Xin and not C, evil to avoid evil, raw taste, cooked food, vinegar, miso, salt and honey fried reconcile, no unfavorable, can be vegetables and can be fruit, Carry on. In other words, the benefits of ginger a lot, especially in the face of a variety of modern and oxidative injury of free radicals related to chronic diseases, the effect of resistance to reconcile.
"Ginger: Xin, lukewarm, sweating solution table, the temperature in the vomit", so colds, nausea and vomiting, a bowl of hot ginger to relieve the effectiveness of cold chills, available ginger soup, Hot dip the body, leads to dripping sweat.
Precautions for Edible Ginger
However, Chinese medicine also believes that, under normal circumstances, the food in the human body automatically integrated regulation, but there are symptoms occur, we must choose all the food we go, so the nature of food and disease types or drug taste has contradictions.
Ginger, pepper, garlic, etc., are mostly hot, a small amount of intake of the effect of stomach and intestines, suitable for cold disease, excessive intake is easy to phlegm flare, this is the people in the diet should pay attention to matters.
Ginger is the old spicy
Ginger in Guangdong and ginger varieties are two kinds of ginger. Guangdong ginger for the cultivation of major species in Taiwan, according to harvesting points are tender ginger, pink ginger, ginger three.
1, tender ginger: ginger planted to 4 months, stems and tender skin thin, pale color, soft and juicy meat, petiole by the end of the pink scale leaves, this time harvesting called tender ginger, the period of 5-10 Month, origin to South cast, Ilan-based.
Second, the pink ginger: planted to 6 months, until the semi-mature, full hypertrophy of the tubers, bark into a light brown, smooth and bright, then harvested as powder ginger, the production period of 1 to 6 months, Three Gorges, Miaoli, Chiayi based.
Third, the ginger: planted for 10 months, has been fully mature and aging, the stems of meat thinning, thick skin and more fiber, juice less spicy strong, then collected as ginger, that ginger mother. The saying goes: "Ginger is the old spicy," which means that because of its resistance to storage, the market is sold throughout the year, rich in the period from August to December, origin to Nantou, Chiayi, Taichung, Taitung more.
Purchase and save
Purchase: buy tender ginger to tuber white full, the stem end of the scale was pink, with aroma, no rotten better. Powder ginger to tubers full hypertrophy, bark smooth, clean, no damage is better. Ginger is not wrinkled wrinkle, do not rot is better.
Preservation: Preservation method Ginger is not suitable for cold storage, easy to make water loss, if not cut, can be stored in ventilated place. Tender ginger, pink ginger wrap wrap, placed in the refrigerator. Ginger as long as cut, the incision must be wrapped with plastic wrap, into the refrigerator, preferably within two weeks to use.
Examples of recipes
First, the ginger shredded pork
Material: ginger 8 two, lean meat silk 8 two, protein 1, a little white powder, scallion 1
Seasoning: white vinegar, sugar, soy sauce, oyster sauce, wine, pepper, sesame oil amount
practice:
1, ginger washed Peisi Si, lean meat with silk protein, cornstarch, pickled with a little soy sauce, pepper shred, onion cut into sections.
2, the first line of lean meat into the semi-cooked oil over quickly.
3, the pot heat, add a little sesame oil, the first ginger wire saute into the seasonings, semi-cooked lean meat, spring onion, quick fry mix evenly on the plate.
Second, tender ginger pickled
1, tender ginger stripping leaves a little, washed with water, rub salt, the sun on exposure to the sun a day, to soften.
2, will have softened ginger into a large glass bottle, and then poured into the bottle gruel pickled about 10 days, you can remove the food.
3, Note: Do not touch the raw water, or prone to mold damage.
Third, homemade ginger tea
Material: Ginger forty-two, sugar half a catty.
Practice: the ginger washed Paisui, with water to cook juice, residue, add sugar Serve.
Note: When you need to drink hot, warm and cool the best time to cook.
Note: When you need to drink hot, warm and cool the best time to cook.
(The above content reference Chi Mei Hospital Reproductive Medicine Center Li Chunsong dietitians special paper http://labbaby.idv.tw/li06.htm, for reference have different views or views, please contact us, we will immediately deal with or Contact with you. Contact the editor@funhit.com.tw, LOHAS nutritionist thank you for your advice!
The benefits of ginger - not to provide nutrients, but because it has a variety of health effects
Because ginger function is to provide flavor, is commonly used spicy seasoning, is an indispensable master in the kitchen, playing a "food perfume" role, aromatic ingredients "ginger tung" and "ginger oil phenol" with seasoning and appetite The role of food, add some ginger, the food will be transformed, coveted, boiled seafood, fish to fishy, seasoning, body cold and ultimately it.
The average daily intake of ginger is not high, according to the National Nutrition Survey data, the amount of ginger in the top 100, said most people rarely note the ginger dishes, may have been eating out when the. On the nutritional value, the ginger and general vegetables, low calorie, rich in potassium, a small amount of water-soluble vitamins, because the food intake is small, it may contribute to the limited nutrients.
Recently, many foreign scholars have systematically evaluated the antioxidant potency of various plant foods (antioxidant components help to eliminate oxidative damage of blood lipid). Among the 11 kinds of rootstock, ginger has the highest antioxidant potency, Potatoes or sweet potatoes more than 10 times. Not only that, the antioxidant effect of ginger than most of the fruits and vegetables are high.
Australian scholars found that ginger contains ginger alcohols:
1, can inhibit platelet aggregation: is a weapon against cardiovascular disease.
2, anti-inflammatory effects: human bone joints after years of use and wear, cartilage produce degenerative arthritis, aging can be said to be a natural phenomenon, mainly in the elderly and a few middle-aged. In addition to aging factors, sports injuries, prolonged continuous excessive use of joints, congenital joint structure abnormalities, such as arthritis, may also cause osteoarthritis.
US clinical studies have also pointed out that ginger extract can reduce joint pain, study the use of the dose, ginger is 3 grams per day, serving months 3 months to two years, but because of the strong taste of ginger, sometimes lead to gastrointestinal discomfort .
Europe and the United States several rigorous clinical studies have confirmed that the role of ginger have vomiting to reduce the symptoms of pregnant women and the number of hi help, but also ease seasickness vomiting, and chemotherapy-induced nausea and vomiting.
"Compendium of Materia Medica" records: Jiang Xin and not C, evil to avoid evil, raw taste, cooked food, vinegar, miso, salt and honey fried reconcile, no unfavorable, can be vegetables and can be fruit, Carry on. In other words, the benefits of ginger a lot, especially in the face of a variety of modern and oxidative injury of free radicals related to chronic diseases, the effect of resistance to reconcile.
"Ginger: Xin, lukewarm, sweating solution table, the temperature in the vomit", so colds, nausea and vomiting, a bowl of hot ginger to relieve the effectiveness of cold chills, available ginger soup, Hot dip the body, leads to dripping sweat.
Precautions for Edible Ginger
However, Chinese medicine also believes that, under normal circumstances, the food in the human body automatically integrated regulation, but there are symptoms occur, we must choose all the food we go, so the nature of food and disease types or drug taste has contradictions.
Ginger, pepper, garlic, etc., are mostly hot, a small amount of intake of the effect of stomach and intestines, suitable for cold disease, excessive intake is easy to phlegm flare, this is the people in the diet should pay attention to matters.
Ginger is the old spicy
Ginger in Guangdong and ginger varieties are two kinds of ginger. Guangdong ginger for the cultivation of major species in Taiwan, according to harvesting points are tender ginger, pink ginger, ginger three.
1, tender ginger: ginger planted to 4 months, stems and tender skin thin, pale color, soft and juicy meat, petiole by the end of the pink scale leaves, this time harvesting called tender ginger, the period of 5-10 Month, origin to South cast, Ilan-based.
Second, the pink ginger: planted to 6 months, until the semi-mature, full hypertrophy of the tubers, bark into a light brown, smooth and bright, then harvested as powder ginger, the production period of 1 to 6 months, Three Gorges, Miaoli, Chiayi based.
Third, the ginger: planted for 10 months, has been fully mature and aging, the stems of meat thinning, thick skin and more fiber, juice less spicy strong, then collected as ginger, that ginger mother. The saying goes: "Ginger is the old spicy," which means that because of its resistance to storage, the market is sold throughout the year, rich in the period from August to December, origin to Nantou, Chiayi, Taichung, Taitung more.
Purchase and save
Purchase: buy tender ginger to tuber white full, the stem end of the scale was pink, with aroma, no rotten better. Powder ginger to tubers full hypertrophy, bark smooth, clean, no damage is better. Ginger is not wrinkled wrinkle, do not rot is better.
Preservation: Preservation method Ginger is not suitable for cold storage, easy to make water loss, if not cut, can be stored in ventilated place. Tender ginger, pink ginger wrap wrap, placed in the refrigerator. Ginger as long as cut, the incision must be wrapped with plastic wrap, into the refrigerator, preferably within two weeks to use.
Examples of recipes
First, the ginger shredded pork
Material: ginger 8 two, lean meat silk 8 two, protein 1, a little white powder, scallion 1
Seasoning: white vinegar, sugar, soy sauce, oyster sauce, wine, pepper, sesame oil amount
practice:
1, ginger washed Peisi Si, lean meat with silk protein, cornstarch, pickled with a little soy sauce, pepper shred, onion cut into sections.
2, the first line of lean meat into the semi-cooked oil over quickly.
3, the pot heat, add a little sesame oil, the first ginger wire saute into the seasonings, semi-cooked lean meat, spring onion, quick fry mix evenly on the plate.
Second, tender ginger pickled
1, tender ginger stripping leaves a little, washed with water, rub salt, the sun on exposure to the sun a day, to soften.
2, will have softened ginger into a large glass bottle, and then poured into the bottle gruel pickled about 10 days, you can remove the food.
3, Note: Do not touch the raw water, or prone to mold damage.
Third, homemade ginger tea
Material: Ginger forty-two, sugar half a catty.
Practice: the ginger washed Paisui, with water to cook juice, residue, add sugar Serve.
Note: When you need to drink hot, warm and cool the best time to cook.
Note: When you need to drink hot, warm and cool the best time to cook.
(The above content reference Chi Mei Hospital Reproductive Medicine Center Li Chunsong dietitians special paper http://labbaby.idv.tw/li06.htm, for reference have different views or views, please contact us, we will immediately deal with or Contact with you. Contact the editor@funhit.com.tw, LOHAS nutritionist thank you for your advice!
