Marinated ginger is actively used in Japanese cuisine, so popular today in the whole world. It is served to sushi, or is consumed in its own form. The taste of ginger is unique, it does not look like anything. Marinated ginger is also used after one dish to remove its taste before the next. Marinated ginger is of two kinds: gari and benisega. The first is served in the classical version to sushi along with soy sauce and wasabi, and the second is exclusively for meat dishes and noodles, for fish dishes it is not suitable.
Properties and composition of pickled ginger
The root of ginger has an excellent disinfecting effect. That is why it is served to sushi , the basis of which is semi-raw or raw fish, in which various pathogenic bacteria can multiply. This root positively affects the respiratory tract, so it is recommended to use it for anyone who suffers from chronic bronchitis or asthma. Ginger is sold in various forms: fresh, dried, pickled and hammered. Some pickle ginger themselves. This is a fairly quick and easy process. Marinated ginger retains most of the beneficial properties, vitamins and microelements of fresh root. It contains vitamins B, vitamins A and C. Ginger is rich in the following trace elements: calcium , magnesium, iron, phosphorus, potassium, sodium and zinc. Contains ginger and amino acids, such as: lysine, methionine, threonine, tryptophan, valine and phenylalanine.
How many calories are in the pickled ginger?
Marinated ginger is so popular not only due to excellent taste qualities and useful properties. Potential buyers are attracted by the fact that the use of this root helps to lose weight. Caloric content of pickled ginger is rather low. In 100 grams of pickled ginger contains 51 kcal. Regular use of ginger in a few weeks will show a pleasant result on the scales, in the form of skipped kilograms.