Ginger (dried) Nutrition Facts
Description: Ginger,root,dried
Local Names:
Scientific Name:
Category: Condiments and Spices
Calories in Ginger (dried)
The calories in 100 grams of Ginger (dried) is 379.295 calories (kcal).
Quick Ginger (dried) Nutritional Value
Here is a quick overview of Ginger (dried) nutrition information:
Quantity | 100g |
Calories | 379.295 kcl |
Fat | 6.015g |
Protein | 7.68g |
Carb | 69.46g |
Detailed Ginger (dried) Nutrition Data
Here is the detailed data on Ginger (dried) nutrition info:
Ginger (dried) Macronutrients data
Weight | 100g |
Energy | 1600.335 Kj |
Calories | 379.295 kcl |
Fat | 6.015g |
Protein | 7.68g |
Carb | 69.46g |
Fiber | 8.3g |
Water | 8.923g |
Ginger (dried) Minerals Data
Weight | 100g |
Calcium | mg |
Iron (Fe) | mg |
Magnesium | mg |
Phosphorus (P) | mg |
Potassium (k) | mg |
Sodium (Na) | mg |
Zinc (Zn) | mg |
Copper (Cu) | mg |
Manganese | mg |
Ginger (dried) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | 0.16mg |
Riboflavin, B2 | 0.27mg |
Niacin, B3 | 0.8mg |
0.16mg | |
Folate, B9 (μg) | 37μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 2mg |
other Ginger (dried) Micronutrients
Weight | 100g |
Ash | 7.5g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Ginger (dried) , Nutrition Info
Serving size of 100 grams of Ginger (dried) , contains 379.295 calories, 7.68g of Protein, 6.015g of Fat, and 69.46g of Carbs.
Ginger (dried) Nutrition facts Summary | ||
Description: | Ginger,root,dried | |
Local Names: | ||
Scientific Name: | ||
Category: | Condiments and Spices | |
Serving Size: | 100 grams | |
Calories: | 379.295 Kcal/100g | |
Nutrients | - Energy:
1600.335Kj |
Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Nwinuka NM, Ibeh GO, Ekeke GI (Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.5). Proximate composition and levels of some toxicants in four commonly consumed spices. Jorunal of Applied Science and Environmental Management. 9(1):150-155., Okolo, S. C, Olajide, O. O, Idowu ,D. I, Adebiyi A. B, Ikokoh, P. P., Orishadipe, A. T. (2012). Comparative proximate studies on some Nigerian food supplements. Annals of Biological Research, 3 (2), 773-779., https://fdc.nal.usda.gov/