出版社：Pakistan Society of Food Scientists and Technologists
摘要：Zingiber officinale is a medicinal herb that is used all around the word as spice. The mandate of current study was to explore the nutritional worth of ginger because of its easily availability and mostly use. The raw materials were analyzed for the proximate like moisture, fat, protein, fiber, ash & NFE and mineral profile. The composition profiling of Zingiber officinale indicated moisture, protein, fat, fiber, ash and nitrogen free extract as 75.14±13.9, 8.43±0.32, 5.35±0.17, 3.14±0.13, 2.60±0.09 and 5.37±0.18%, respectively. Moreover, Zingiber officinale contained appreciable amount of minerals especially potassium 410.91±13.97, magnesium 45.02±1.80, phosphorus 32.56±1.24, calcium 15.76±0.57, manganese 0.70±0.04, copper 0.58±0.02, iron 0.54±0.03 and zinc 0.33±0.01 mg/100g, respectively. However, potassium, magnesium, phosphorous, calcium and sodium were present in meager amounts
