GINGER

ASSOCIATION OF INDUSTRIAL PRODUCERS AGROECOLOGICOS FRUTOS DEL BOSQUE

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Ginger is a spice and medicinal plant used since ancient times from Central Asia and Southeast Asia. This lily-like rhizome-like plant of the Zingiberaceae family is cultivated in all tropical regions.

SCIENTIFIC NAME: ZINGIBER OFFICINALE L

GINGER VARIETY: COMMON (CREOLE)

MAIN PRODUCTION AREAS: JUNÍN, CHANCHAMAYO AND SATIPO IN THE JUNÍN REGION.

PRODUCT: FRESH GINGER

PRODUCTION: ALL YEAR

SENSORY DESCRIPTION

ODOR: AROMATIC CHARACTERISTIC OF THE SPECIES

FLAVOR: SPICY ASTRINGENT

HEAT: YELLOW TO SLIGHTLY CREAMY YELLOW

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By-product

GINGER IN FLAKES

1.-FEATURES:

ORGANOLEPTICS:

White color

ODOR: AROMATIC Characteristic

FLAVOR: SPICY ASTRINGENT

Appearance: flaky and thin

PHYSICOCHEMICALS:

Humidity: 11%

Ochratoxin A: 15ppm

Total ash: 2.93%

Total Aflactoxin: 10ppm

2.-Quality: Our product is 0.8 cm long and 0.5 cm thick and inspected according to our quality plan

NUTRITIONAL VALUE OF FRESH GINGER IN 100 GR OF EDIBLE PART

 

COMPONENT

100 GR CONTENT, EDIBLE PART

VALUES BASED ON A DIET OF 2000 CALORIES

CALORIES

47

 

CARBOHYDRATES

MATCH

IRON

9 g

66 mg

1.8 mg

300 g

125 mg

18 mg

NIACIN

Ashes

FIBER

0.7 mg

1 g

0.90 g

125 mg

 

25 g

TOTAL FAT

1.60 g

66g

ASCORBIC ACID

2 mg

60 mg

CALCIUM

RIBOFLAVIN

TIAMINE

44 mg

0.06 mg

0.02 mg

162 mg

162 mg

 

 

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