Pickled ginger - calories and properties. The benefits and harms of pickled ginger

Properties of pickled ginger

Nutritional value and composition | Vitamins | Minerals

How much does pickled ginger cost (average price per 1 kg)?

Moscow and Moscow region.

223 rub.

In Japanese cuisine, which is becoming increasingly popular in our country, pickled ginger is in constant demand. It is usually served with sushi, and can also be eaten in its pure form. Pickled ginger has its own unique taste. In addition, it is used to cleanse the palate of the aftertaste of the previous dish before eating the next one. There are 2 varieties of pickled ginger: beni sega and gari.

Why is pickled ginger so beneficial that representatives of the “land of the rising sun” favor it so much? Believe me, it’s not without reason that the Japanese regularly eat this product: in fact, ginger root has an excellent disinfecting effect. After all, sushi is nothing more than raw or half-raw seafood, in which pathogenic bacteria can actively multiply. This is where this indispensable product comes to the rescue.

Nowadays it is very easy to find ginger in any form: fresh root, dried, ground and pickled. It is sold both in vacuum packages, jars of various capacities, and by weight. Many lovers of Japanese cuisine, having tried store-bought pickled ginger, experiment at home. Believe me, pickling ginger is actually a very quick and easy way to get a tasty and healthy addition to your favorite dishes. By the way, the calorie content of pickled ginger is 51 kcal per 100 grams of seasoning.

Delicious salad for weight loss

This salad will not only saturate the body, but will also add vitamins and minerals necessary for health and help you lose weight. The dish has tonic properties, and the vegetables suggested in the recipe can be easily replaced with those that are on sale according to the season.

Ingredients

• A small head of Chinese cabbage;
• 2 sour green apples;
• Ginger root pickled in beets – no more than 15 grams;
• Coarse table salt, freshly ground black pepper;

• Any fresh herbs according to your taste preferences;
• 1-2 tablespoons of liquid honey;
• 65 ml. unrefined sunflower or olive oil;
• Half a juicy lime;
• 0.5 teaspoons of mustard with grains.

Benefits of Pickled Ginger

The benefits of pickled ginger lie, first of all, in its beneficial effect on the human respiratory system, which is why it is often recommended to be consumed by those who suffer from asthma and chronic bronchitis. It has also proven itself well as a means for the prevention of respiratory diseases, in particular colds and flu.

The beneficial properties of pickled ginger are due to the presence of an almost unchanged (compared to the raw product) set of vitamins and macro and microelements that are essential for the human body.

The benefits of pickled ginger are also manifested in the ability to enhance sexual energy and renew sexual desire that has faded over time. By the way, not a single Japanese knows about this! And lovers of diets and other alternatives to quick weight loss may be interested to know that this pink seasoning is an excellent dietary food product. Thanks to it, you will not only avoid gaining extra pounds, but also get rid of unwanted centimeters.

How is it good for the health of people after 50 years of age?

Is it good for people over 50 to eat the product? The chemical composition of ginger contributes to its positive effects on the human body at any age. But it’s no secret that after 50 years, many diseases worsen in a person, and the body becomes weaker. Therefore, in old age, introducing ginger into the diet will not be at all superfluous . It perfectly slows down the aging process and has a good effect on the appearance and condition of both the male and female body. The fact is that ginger:

• thins the blood;
• removes cholesterol;
• prevents the development of cancer;
• helps with arthritis and rheumatism;
• normalizes blood pressure;
• speeds up metabolism, helps with weight loss;
• strengthens teeth and gums;
• stimulates sexual activity;
• helps with diseases of the genitourinary system.

Among other things, ginger is also widely used in cosmetology. Due to its rejuvenating effect, various face masks are often made from pickled ginger. Such masks are especially popular among women of mature age and older.

Reference! Recipe for anti-aging mask with ginger: 1 tbsp. grated pickled ginger root and mix with 2 tbsp. honey Apply to face and neck for 15 minutes. Apply once a week. This mask will perfectly even out your complexion, make your skin firmer and more elastic, get rid of fine wrinkles, and tighten your facial contour. In addition, this mask has a tonic effect and removes toxins from cells.

How to select and store

To purchase a quality product, you should pay attention to its color. The root in the marinade, prepared according to the correct recipe, has a pale pink or yellowish tint. Brighter colors indicate the use of food coloring.

It is worth remembering how to store pickled ginger:

• the optimal place is the refrigerator;
• container - a glass jar with a tight lid;
• The shelf life of pickled ginger is indicated on the packaging, but the product should not be consumed for more than 1 month from the moment the jar is opened.

It is not prohibited to freeze the processed root - pickled ginger can be stored in the freezer for more than 1 year.

What causes the color: white, pink (red)

On store shelves you can often find white, pink or, as it is also called, red medicinal root and you may wonder what the difference is.

A distinctive feature of these types of ginger is the type of raw material and the method of pickling it. In its natural form, the product has a white, slightly creamy color, and during the pickling process it can acquire:

• yellow or white color (when adding rice or wine vinegar);
• pink or red - when using beets or wine.

Pink ginger has a different taste than white ginger, but its properties and benefits remain the same. The pink seasoning contains slightly more vitamin B1 and magnesium, while the white seasoning has a predominance of zinc.

Why does pickled spice turn pink?

Pickled ginger looks like small, thinly sliced ​​pink slices. The fresh root is white or light beige in color. It is believed that the change in color is due to the contact of the flavonoids that make up the root vegetable with vinegar, after which it acquires a pleasant coral tint.

Indeed, under the influence of acid, slices of young ginger change their color, but at the same time acquire a dirty pink tint. The root of an adult plant practically does not change, but retains its natural color.

Initially, pickled ginger was served to the table this way, but since the slices looked unappetizing, chefs thought about increasing the aesthetics of the snack and giving it an attractive color. For these purposes, they began to use coloring pigments:

• beet juice or red berries;
• vinegar;
• wine made from dark grape varieties.

But even with the help of these substances it was not always possible to achieve an even and uniform color. The degree of staining is influenced by the following factors:

• age of the root crop. The older and thicker the root, the more pigment is required for coloring;
• the type of vinegar used. Rice gives a straw shade, apple – creamy, ecru, wine – dark red color;
• type of product used. With the help of dark varieties of wine, shades from coral to carmine are achieved, beet or plum juice - bright pink, raspberry;
• In addition to natural ones, manufacturers often use food dyes obtained artificially. Depending on the color of the additive, you can find slices of pickled ginger from pale pink to dark crimson.

In Europe and the USA, you can find mostly white slices of pickled ginger, and their taste is no different from their colored counterparts. This is due to the desire to limit the use of artificial colors and additives in food.

How to marinate at home?

One can only guess how ginger is pickled in industrial production. In order to avoid excessive spending and not put your health at risk, instead of buying a ready-made product, you can pickle ginger at home. It will be a good companion for sushi and rolls, and having imagination will give you a lot of options for preparing unique dishes containing it. Read below for information on how to pickle ginger for sushi and other dishes.

Recipe for making pickled ginger (pink) at home:

1. Fresh ginger root, in an amount of about 300 grams, needs to be peeled and cut into thin slices using a sharp knife or a special attachment in a food processor.
2. To speed up the marinating process, blanch it in boiling water for about 5-10 minutes.
3. The marinade is prepared from water, wine vinegar (3 tablespoons each), as well as salt and sugar to taste.
4. To give the finished product a beautiful and familiar red or bright pink color, you can add a couple of tablespoons of beet juice.
5. The prepared hot marinade is poured into a jar and left for 3 days in a cool place, after which it is ready for use.

Pickled ginger according to the recipe at home is stored in a cool place.

If the principle of moderation is observed and when served correctly, pickled ginger is healthy and tasty, and its harmful properties rarely appear and only if the main rules are neglected.

What diseases will benefit from using the product?

In terms of the content of useful substances, pickled ginger is in no way inferior to fresh root. Thanks to this feature, the spice can positively influence the course of almost all biochemical processes in the human body. Moderate consumption of hot roots as a seasoning can help treat a number of diseases:

• diseases of the digestive tract in the initial stage or during remission;
• diabetes mellitus (type II);
• joint diseases (arthritis, rheumatism);
• skin problems - increased secretion of the sebaceous glands, acne, dermatitis;
• inflammatory or infectious lesions of the urinary system.

Recipes for dishes with pickled root

Pickled ginger is an excellent snack, but it is often used in the preparation of meat, fish dishes, sushi, and rolls. It gives the dish an unsurpassed aroma and a slightly tart, spicy taste.

Chicken (turkey) breast with pickled root

The meat according to this recipe turns out juicy with a crispy crust. Cut chicken or turkey fillet (can be replaced with lean pork) into medium-sized pieces and place in a deep bowl. Pour over the dressing prepared in advance from the following ingredients:

• vegetable oil – 20 ml;
• garlic – 3 cloves;
• pickled ginger slices – 30 g;
• sugar, salt, pepper - to taste.

To enrich the taste and add juiciness, you can add chopped onions to the mixture if desired. Fry the prepared fillet in a frying pan in a small amount of vegetable oil or bake in the oven.

Sweet and sour spicy sauce for meat and fish dishes

The ginger sauce prepared according to this recipe is universal. It is ideal for salads, vegetable side dishes, meat or fish dishes. Pickled ginger retains all its beneficial properties because it is not subjected to heat treatment. In addition to the root vegetable slices, you will need to take one tablespoon:

• tomato paste;
• rice vinegar;
• vegetable oil;
• Sahara;
• flour.

Peel three cloves of garlic and prepare 1 cup of water.

Saute chopped garlic in a deep frying pan, add tomato paste and simmer for 1-2 minutes. Gradually introduce water in which to dilute the flour in advance. Add spices, pour in vinegar, stir and cover with a lid. Reduce heat to low and simmer for a quarter of an hour.

Cool the finished sauce, add chopped pickled ginger. Serve it separately or combine it with meat at the final stage of cooking.

Spicy cottage cheese

Pickled ginger is an indispensable ingredient in the preparation of many desserts. In addition, it goes well with fermented milk products, especially cottage cheese.

The simplest recipe:

1. Rub 250 g (one pack) of cottage cheese with a fat content of 5% or 9% through a sieve twice.
2. Combine with ¼ or ½ cup of condensed milk (depending on consistency).
3. Add finely chopped pickled ginger slices.
4. Mix the mixture well and serve for breakfast.

Syrniki

To prepare an unusual dessert, you should prepare the following set of products:

• cottage cheese – 350 g;
• pickled ginger – 15 g;
• flour – 60-80 g;
• sugar – 70 g;
• semolina – 1 tablespoon;
• baking powder – ½ sachet;
• 1 chicken egg;
• salt – ¼ teaspoon.

Additionally, you will need a little flour for breading and vegetable oil for frying.

Cooking steps:

1. Place cottage cheese, sugar, salt, egg into a blender bowl and beat until a fluffy, homogeneous mass is obtained.
2. Transfer it to a deep bowl, add flour, semolina, baking powder. Mix everything.
3. The amount of flour depends on the quality of the cottage cheese. If it is runny, the portion should be increased.
4. Lastly, add the pickled ginger shavings, then stir again.
5. Leave the mixture for 30 minutes for the semolina to swell and gluten to develop.
6. After half an hour, use a glass to form cheesecakes, and then fry on both sides.

Place the finished dessert on a plate and serve with condensed milk.

Can children eat ginger?

The opinions of pediatricians regarding the benefits of consuming ginger in infancy vary. For example, representatives of oriental medicine allow the intake of a herbal product with the introduction of complementary foods to infants, since the product has a positive effect on the intestines of babies, eliminating colic and preventing constipation.

Modern European doctors are inclined to believe that the seasoning has a very intense, irritating effect on the mucous membranes of internal organs, can provoke increased salivation and therefore allow ginger to be taken in small portions only from 1.5-2 years of age.

Children are most often given decoctions or tea with the addition of ginger, which help cure respiratory diseases and bronchitis. Essential oils are used as an inhalation agent for viral diseases and coughs. Ginger drinks can help with:

• nausea and vomiting;
• digestive disorders.

Did you know? The word “gingerbread” appeared in the Russian language thanks to the appearance of spicy gingerbread, which merchants brought from European countries.

How does the product help you lose weight?

The main reasons for excessive obesity are metabolic disorders, intemperance in eating, and a sedentary lifestyle. Poor nutrition and frequent stress play a big role.

When losing weight, pickled ginger stabilizes the emotional state, relieving the effects of stressful situations due to the presence of magnesium. It also normalizes hormonal levels, reduces appetite, accelerating the absorption of food.

Gingerol activates the processes of cleansing and removing toxins, which leads to comfortable weight loss. Accelerating the processes of food absorption provides the thermal energy necessary for a faster and more complete breakdown of fats, preventing their accumulation in problem areas.

There are no strict instructions on how to take pickled ginger for weight loss. There are only general recommendations.

Ginger root is a catalyst for burning fat and stimulates metabolism.