| |
| Ginger |
 |
One of the earliest Oriental
spices known in Europe, ginger has been cultivated in India both as
a fresh vegetable and marketed as a dried spice since time immemorial.
The fresh, dried or powdered rhizome of a slender, perennial herb,
ginger has been acclaimed worldwide for its characteristic taste,
flavour & texture. Ginger has always meant many things to many
people.
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|
NUTRITIONAL
DATA
(100gr, edible portion) |
Ginger
(whole) |
| Water |
10.0
Grams |
| Food
Energy |
120 Calories |
| Protein |
2.5
Grams |
| Fat |
0.8 Grams |
| Total
Carbohydrate |
15.0 Grams |
| Fibre
Carbonhydrate |
5.5 Grams |
| Ash |
7.0 Grams |
| Calcium |
2.0 Grams |
| Phosphorous |
60
Mg. |
| Sodium |
0.0 Mg. |
| Patassium |
0.0 Grams |
| Iron |
3.5 Mg. |
| Thiamine |
0.06 Meg. |
| Riboflavin |
0.03 Meg. |
| Niacin |
0.6 Mg. |
| Ascorbic
Acid |
0.15
Mg. |
| Vitamin
A Activity |
0.2 International Units |
| |
|
|
| Microbiologicals
Standards |
Typical
Results |
Reject
Levels |
| Total
Viable Count |
4.0x106 (cfu/g) |
>107
(cfu/g) |
| Total
Plate Count |
<1,00,000 |
| E
Coli |
04 |
>103
|
| B
Cereus |
0.1 |
>103
|
| Clos
Perfringens |
Nil |
>103
|
| Saimonella |
Absent |
Absent |
| yeasts |
12 |
>106
|
| Moulds |
04 |
>106 |
| |
|
|
| Typical
Chemical Standards |
|
|
| Moisture |
8.4
% |
12.0 max |
| Volatile
Oil |
2.0
% |
1.0
% min |
| Ash |
7.0
% |
8.0
% max |
| Acid
Insoluble Ash |
0.90.% |
1.35
% max |
| Lead |
N.A |
N.A |
| |
|
NUTRITIONAL
DATA
(100gr, edible portion) |
Ginger
Powder |
| Water |
8.0
Grams |
| Food
Energy |
120 Calories |
| Protein |
2.5
Grams |
| Fat |
0.8 Grams |
| Total
Carbohydrate |
15.0 Grams |
| Fibre
Carbonhydrate |
5.0 Grams |
| Ash |
7.0 Grams |
| Calcium |
1.5 Grams |
| Phosphorous |
62
Mg. |
| Sodium |
0.0 Mg. |
| Patassium |
0.0 Grams |
| Iron |
3.0 Mg. |
| Thiamine |
0.06 Meg. |
| Riboflavin |
0.03 Meg. |
| Niacin |
0.6 Mg. |
| Ascorbic
Acid |
0.15
Mg. |
| Vitamin
A Activity |
0.2 International Units |
| |
|
|
| Microbiologicals
Standards |
Typical
Results |
Reject
Levels |
| Total
Viable Count |
2.5x106 (cfu/g) |
>107
(cfu/g) |
| Total
Plate Count |
<1,00,000 |
| E
Coli |
02 |
>103
|
| B
Cereus |
01 |
>103
|
| Clos
Perfringens |
Nil |
>103
|
| Saimonella |
Absent |
Absent |
| yeasts |
05 |
>106
|
| Moulds |
01 |
>106 |
| |
|
|
| Typical
Chemical Standards |
|
|
| Moisture |
7.6
% |
12.0 % max |
| Volatile
Oil |
1.5
% |
1.0
% max |
| Ash |
6.15
% |
8.0
% max |
| Acid
Insoluble Ash |
0.85
% |
1.35
% max |
| Lead |
N.A |
N.A |
|
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|
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