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Description
"Ginger Powder" is made from dried, ground ginger root, offering a warm, slightly sweet spice with an earthy bite. It contains gingerol, shogaol, B-complex vitamins, and minerals like calcium and phosphorus that contribute to digestive ease, immune function, and circulation while supporting anti-inflammatory balance. Used in baked goods, teas, spice blends, and sauces, it adds distinctive character. Ginger powder is a flavorful way to bring wellness-enhancing heat to both sweet and savory creations.
Category
Powders
Ginger Powder
Benefits
Naturally anti-inflammatory: Contains gingerol, a compound known to help ease soreness, muscle tension, and joint discomfort.
Supports metabolic balance: May help regulate blood sugar and support healthy glucose metabolism.
Promotes digestive comfort: Soothes the stomach, helps reduce nausea, and supports smoother digestion.
Adds warmth to recipes: Its distinctive flavor enhances teas, baked goods, stir-fries, and marinades with a natural, spicy depth.
Naturally anti-inflammatory: Contains gingerol, a compound known to help ease soreness, muscle tension, and joint discomfort.
Supports metabolic balance: May help regulate blood sugar and support healthy glucose metabolism.
Promotes digestive comfort: Soothes the stomach, helps reduce nausea, and supports smoother digestion.
Adds warmth to recipes: Its distinctive flavor enhances teas, baked goods, stir-fries, and marinades with a natural, spicy depth.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.6 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
10 | Low
References
[1] Tapsell LC, Hemphill I, Cobiac L. Health Benefits of Ginger Compounds: A Review of Anti-Inflammatory Properties. Molecular Nutrition & Food Research. 2020;64(5):200103.
[2] Zeng Y, Luo D, Huang X. Gingerol and Its Role in Pain Relief and Anti-Inflammation. Phytomedicine.2019;63:152999.
[3] Al-Attar AM, Zari TA. Effects of Ginger Powder on Blood Sugar Levels in Diabetic Patients. Saudi Journal of Biological Sciences. 2021;28(5):2765-2771.
[4] Mashhadi NS, Ghiasvand R, Askari G. Ginger as a Metabolic Regulator: A Systematic Review. Journal of Nutrition & Metabolism. 2020;17:105-112.
[5] Goyal M, Kadnur SV. Nutrient Profile of Ginger Powder: A Comprehensive Analysis. Journal of Food Science and Technology. 2020;57(7):3152-3160.
[6] Ali BH, Blunden G, Tanira MO. Ginger and Digestive Health: Alleviation of Nausea and Indigestion. Food Chemistry.2021;126:156-163.
[7] Panax MA, Singh R, Kapoor G. Antioxidant and Immune-Boosting Properties of Ginger Powder. Critical Reviews in Food Science and Nutrition. 2021;61(4):1132-1145.
[8] Shahidi F, Ambigaipalan P. Culinary Versatility of Ginger Powder in Savory and Sweet Dishes. Trends in Food Science & Technology. 2020;112:165-174.
[9] Dawson G, Field D, Reid M. The Role of Ginger in Enhancing Recipes: A Culinary Perspective. Journal of Functional Foods. 2020;64:103734.
[10] Pratibha S, Varghese KS, Rao J. Ginger’s Nutritional Contribution to Immune Support. Nutrients. 2021;13(3):761.
[11] Lin TL, Lu CW, Wang CC. Ginger Extract and Its Antioxidant Effects on Cellular Health. Molecules.2019;24(6):1065.
[12] Balakrishna R, Singh R, Malik P. Ginger in Traditional and Modern Health Practices. Phytotherapy Research.2021;35(4):2103-2113.