Share

[Get This]

Nutritional Data for 100 grams of GINGER ROOT; RAW

Mean value per 100.00 grams edible part;  7.0% refuse 
Portions:  5 SLICES, 1-IN DIAM = 11.00 gm, 1/4 C SLCS,1-IN DIAM = 24.00 gm
9.5% Cals from fat, 10.3% Cals from protein, 80.2% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   69.000     2.4%     3.1%
Protein                 Gms :    1.740     2.8%     3.5%
Total lipid (fat)       Gms :    0.730     0.8%     1.0%
Carbohydrate, by diff.  Gms :   15.090     3.2%     4.5%
Total saturated fat     Gms :    0.203     0.6%     0.8%
Ttl monounsaturated fat Gms :    0.154
Ttl polyunsaturated fat Gms :    0.154
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :   13.000     2.6%     2.6%
Total dietary fiber     Gms :    2.000     8.0%     8.0%
Vitamin A               Re  :    0.000     0.0%     0.0%
Vitamin A               IU  :    0.000
Ascorbic acid           Mg  :    5.000     8.3%     8.3%
Thiamin                 Mg  :    0.023     1.5%     2.1%
Riboflavin              Mg  :    0.029     1.7%     2.2%
Niacin                  Mg  :    0.700     3.7%     4.7%
Vitamin B6              Mg  :    0.160     8.0%    10.0%
Folacin                 Mcg :   11.200     5.6%     6.2%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  415.000    20.8%    20.8%
Calcium                 Mg  :   18.000     2.2%     2.2%
Phosphorus              Mg  :   27.000     3.4%     3.4%
Magnesium               Mg  :   43.000    12.3%    15.4%
Iron                    Mg  :    0.500     5.0%     3.3%
Zinc                    Mg  :    0.340     2.3%     2.8%
Pantothenic acid        Mg  :    0.203     4.1%     4.1%
Copper                  Mg  :    0.226    11.3%    11.3%
Manganese               Mg  :    0.229     6.5%     6.5%
Ash                     Gms :    0.770
Water                   Gms :   81.670
Food energy             KJ  :  287.000
Caprylic acid  (8:0)    Gms :    0.007
Lauric acid   (12:0)    Gms :    0.039
Myristic acid (14:0)    Gms :    0.018
Palmitic acid (16:0)    Gms :    0.120
Stearic acid  (18:0)    Gms :    0.017
Palmitoleic acid(16:1)  Gms :    0.021
Oleic acid      (18:1)  Gms :    0.119
Gadoleic acid   (20:1)  Gms :    0.007
Linoleic acid (18:2/n6) Gms :    0.120     1.9%     2.4%
Linolenic acid(18:3/n3) Gms :    0.034     2.1%     2.8%
Phytosterols            Mg  :   15.000
Histidine               Gms :    0.030     3.2%     3.9%
Isoleucine              Gms :    0.051     6.5%     8.1%
Leucine                 Gms :    0.074     6.7%     8.4%
Lysine                  Gms :    0.057     6.0%     7.5%
Methionine              Gms :    0.013
Cystine                 Gms :    0.008
Methionine+Cystine      Gms :    0.021     2.0%     2.6%
Phenylalanine           Gms :    0.045
Tyrosine                Gms :    0.020
Phenylalanine+Tyrosine  Gms :    0.065     5.9%     7.4%
Threonine               Gms :    0.036     6.5%     4.1%
Tryptophan              Gms :    0.012     4.3%     5.5%
Valine                  Gms :    0.073     9.2%    11.6%
Arginine                Gms :    0.043
Alanine                 Gms :    0.031
Aspartic acid           Gms :    0.208
Glutamic acid           Gms :    0.162
Glycine                 Gms :    0.043
@Y:    0.041
Serine                  Gms :    0.045
Protein Score:  74, 37% ideal. EAA score: 0.74. 
Limiting Amino Acid: Methionine+Cystine    


Top of This Page.
Vegetables Directory
Om Aham Mani Contents