Description
A knobbly rhizome with a fresh, aromatic heat. Grated it garnishes many dishes; pickled in sweet vinegar it becomes sushi gari.
生姜
しょうが
shōga
Ginger
- Summer
- Autumn
Did you know?
Young early-summer ginger turns pink naturally when pickled in vinegar.
Famous produce
- Kochi, top producer
- Kumamoto
In the kitchen
- gari
- shōgayaki
- yakumi
- amazu-zuke
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
28 kcal
- Protein 15%
- Fat 11%
- Carbohydrate 74%
| Energy | 28 kcal |
|---|---|
| Water | 91.4 g |
| Protein | 0.9 g |
| Fat | 0.3 g |
| Carbohydrate | 6.6 g |
| Dietary fibre | 2.1 g |
| Salt equivalent | 0 g |
| Sodium | 6 mg |
|---|---|
| Potassium | 270 mg |
| Calcium | 12 mg |
| Magnesium | 27 mg |
| Iron | 0.5 mg |
| Zinc | 0.1 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.1 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.03 mg |
| Vitamin B2 | 0.02 mg |
| Vitamin B12 | 0 µg |
| Folate | 8 µg |
| Vitamin C | 2 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 06103 · Tr = trace · — = no data
