The utility and effectiveness of fresh ginger for weight loss is known to everyone, but what about the marinated product? How is it useful, how to use pickled ginger for weight loss and is it worth doing at all? In all these issues we will understand together in the course of the article.
What is useful for pickled ginger?
The benefits of pickled ginger has been repeatedly proven, because the composition of the product is very similar to pharmacy multivitamins. So, in pickled ginger contains vitamins A, B1, C, B2, calcium, phosphorus and magnesium salts, as well as potassium, iron, zinc and sodium. Another ginger has a wide range of amino acids, including tryptophan, which is necessary for the body to produce serotonin - the "happiness hormone". Also pickled ginger improves digestion, is often used as an antiemetic, expectorant and analgesic. In addition, this product has a positive effect on the respiratory system, and therefore it is often recommended for use by patients with asthma. Also, pickled ginger is known as a "medicine for winter", thanks to its ability to warm the blood. And here is another property of pickled ginger, which deserves attention - it is able to thin the blood, which improves the supply of oxygen to the brain. Therefore, ginger is often recommended to eat people engaged in intellectual activities. And all these useful properties are successfully supplemented by low caloric content of pickled ginger. That's why you can apply pickled ginger for losing weight to his fresh brother. How to eat pickled ginger for weight loss? Here, too, everything is simple, to buy slender forms, ginger should be eaten. Of course, do not sit on a diet consisting only of pickled ginger, but to complement them with different dishes, which, as you think, do not have enough taste, the most it. For example, a combination of fresh cabbage and pickled ginger will be very successful.
Is marinated ginger harm?
Hearing that the caloric content of pickled ginger is very small, only 15 kcal in 100 grams, many will want to diversify their menu with this product. But it is worthwhile to beware, for all its positive qualities, pickled ginger is not useful to everyone. So, it is undesirable to use pickled ginger pregnant women in late terms and nursing mothers. Caution in the use of ginger is necessary to observe ginger for people with diseases of the gastrointestinal tract, for example, an ulcer or gastritis.
How to make pickled ginger?
There are several recipes for pickled ginger, here are two of them - the most simple and traditional, for the preparation of real Japanese pickled ginger.
Method 1
Ingredients:
- ginger root - 170 g;
- salt - 2 teaspoons;
- rice vinegar - ¼ cup;
- sugar - 3 tbsp. spoons.
Preparation
Cleaned ginger sliced thin slices and put in a deep plate, preferably ceramic. In a saucepan mix salt, rice vinegar and sugar, bring to a boil and garnish with the received marinade. As soon as the brine has cooled, put the plate with it in the refrigerator for 6-7 hours. After that, you can enjoy the taste of homemade pickled ginger.
Method 2
Ingredients:
- the root of ginger - 250 g;
- rice wine - 1 tbsp. spoons;
- sake - 2 tbsp. spoons;
- sugar - to taste.
Preparation
For a minute we lowered the purified ginger into boiling water, after which the water is drained. The root of the ginger is dried with a paper towel. Sake, sugar and rice wine mix in a saucepan and bring to a boil. The mixture is cooled, poured into a glass container and put there the root of ginger (it is not necessary to grind it). Next, a jar of ginger is placed in the fridge for 4 days. Cut the spine immediately before use.