Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. It is sometimes called root ginger to distinguish it from other things that share the name ginger.
Food features: Ginger's Roots fleshy, thick, flat, aromatic and spicy taste.
Place of origin: China's central, southeast to the southwest, Laifeng, Tung Shan, Yang new Echeng, Xianning, Daye provinces widely cultivated. Shandong Laiwu, Shandong Pingdu Dazeshan ginger produced is particularly well known. Also commonly cultivated in tropical regions of Asia.
Nutrient: protein, vitamins, carotenoids, calcium, iron and phosphorus.
Dietotherapy function: The gingerrols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties. Ginger oil has been shown to prevent skin cancer in mice and a study at the University of Michigan demonstrated that gingerols can kill ovarian cancer cells.