Ginger is rich in nutrients, containing a variety of nutrients. According to the Chinese Academy of Medical Sciences Institute of Health Research shows that every 500 grams of fresh ginger contains 40 grams of carbohydrates, 3.5 grams of fat, protein 7.0 grams, 5.0 grams of crude fiber, carotene 0.90 milligrams, thiamine 0.05 milligrams, riboflavin 0.20 milligrams, 2.0 milligrams of nicotinic acid, 20 milligrams of ascorbic acid, inorganic salts 7.0 grams of calcium 100 milligrams, 225 milligrams of phosphorus, iron 35.0 mg. These are all essential nutrients for maintaining human health. But different ginger varieties, different organs and parts, contain different nutrients, Qu Din, Qu He provides a table of nutrients for reference (Table 1-1).

Table 1-1 Nutritional Composition of Different Parts of Ginger

Ginger has an aromatic, rich and spicy flavor, which can be extracted as flavorings and used to mix pastries and beverages. The spicy components of ginger are curcumin, i.e. gingerol (C17H26O4), gingerone (C11H14O3) and gingerenol (C17H24O13). Gingerol and gingerenol are oily liquids and gingerone is a crystalline. The volatile oil components of ginger are gingerol, gingerene, hydrargynene, tzatzinene, gingerenone, geraniol, citral, resin and so on. Because ginger has a special pungent flavor, there are deodorant, go to the shame, deodorant effect, and therefore for the cooking of the necessary seasonings. Ginger can also be processed into dried ginger, ginger powder, ginger juice, sugar ginger, ginger oil, ginger wine, ginger and other foods.