Ginger, ground
13-832
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 284kcal
- Energy (kJ)
- 1208kJ
- Protein
- 7.4g
- Fat
- 3.3g
- Saturated fatty acids
- 1.57g
- Monounsaturated fatty acids
- 0.95g
- Polyunsaturated fatty acids
- 0.12g
- Carbohydrate
- 60g
- Total sugars
- 19.8g
- Fibre (AOAC)
- 14.1g
Minerals
- Salt
- 0.09g
- Sodium
- 34mg
- Potassium
- 910mg
- Calcium
- 97mg
- Magnesium
- 130mg
- Phosphorus
- 140mg
- Iron
- 46.8mg
- Copper
- 0.45mg
- Zinc
- 4.7mg
- Chloride
- 40mg
- Manganese
- 28mg
- Selenium
- Significant
- Iodine
- Significant
Vitamins
- Carotene
- 220µg
- Retinol equivalent
- 37µg
- Vitamin D
- 0µg
- Vitamin E
- Significant
- Thiamin
- 0.05mg
- Riboflavin
- 0.19mg
- Niacin
- 5.1mg
- Vitamin B6
- 1.01mg
- Vitamin B12
- 0µg
- Folate
- 0µg
- Vitamin C
- 0mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
Description
3 samples and literature sources
References
Reviewed 2013. Vegetables, Herbs and Spices Supplement, 1991 (13-832) with fatty acids from LGC (1987) and phytosterols from 13-865, and Marsh et al (1977) Composition of foods: spices and herbs, raw, processed and prepared