Pickled ginger. Benefits and harms, calorie, healthy recipes, weight loss. With what they eat, contraindications

Ginger root for its beneficial qualities stands second only to ginseng. Spice spicy, so often have questions about the benefits and dangers of pickled ginger.

Benefits and ginger harmful for men and women

Ginger root is equally useful for both men and women, it helps to:

• dilution of blood, thus improving oxygen supply of the organism and preventing a premature occurrence of thrombophlebitis;
• removal of painful symptoms including headaches;
• improve gastrointestinal function, metabolism, blocking manifestations of flatulence;
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• destruction of certain parasites in the intestine;
• enhance immunity;
• removal of toxins, particles, heavy metals, free radicals, acting as an antioxidant;
• lowering levels of sugar and cholesterol in the blood;
• raise the tone of the whole organism;
• slowing aging;
• inhibition of pathogenic intestinal flora in case of poisoning;
• speedy recovery in infectious diseases, as well as bronchitis, tonsillitis, pneumonia, showing their bactericidal, warming and nourishing properties;
• cleansing the oral cavity. When used ginger slices after each daily food intake breath freshening destroyed pathogens causing inflammation of the oral mucosa;
• the revitalization of the cardiovascular system;
• It facilitates termination "seasickness" (the root of the slice held in the mouth for most of the way or at the most critical moment);
• stabilization of nerve conditions - when stressed, unmotivated panic, the imbalance and indecision (applied ginger teas, extracts, pickles);
• in the urogenital area: in men - preventive maintenance of prostatitis, increased production testerona, stimulation of libido and potency, as well as anti-hangover; women - increased tone of muscles of the uterus, help in the struggle with infertility, to maintain the normal operation of the genitourinary system, help in the fight against frigidity.

Pickled ginger can bring not only benefit, but harm if you eat it in unlimited quantities.

The root is a pretty sharp addition to the food, so when an excess can cause:

• acidification and accompanying heartburn;
• upset stomach, diarrhea;
• vomiting;
• allergic reactions in the form of a rash on the skin.

Particular caution should be women during pregnancy, under certain conditions, ginger can cause uterine contractions and the threat to the fetus.

The composition of vitamins and minerals

Pickled ginger, which is determined by a complex substance use and harm to its structure, including:

• about 3% essential oils that provide the plant spicy odor;
• gingerol, giving the root of pungency and affect the activity of the digestion of food in the intestines, but it also can provoke failure in the gastrointestinal tract, to use ginger in large quantities or contraindications;
• vitamin B having a wide range of effects on the body;
• amino acids "nonessential", promoting the proper operation of the whole organism;
• calcium, going to the strengthening of bones;
• Magnesium has a positive effect on the nervous system;
• iron, participating in the process of the oxygen saturation of the body;
• potassium, has diuretic properties, the interaction with other vitamins nourish the cells and tissues of the heart;
• sodium, potassium, together with the support at the cellular level, balance water;
• zinc helps produce sex hormones;
• copper, is responsible for the production of red and white blood corpuscle;
• phosphorus is involved in bone formation, nerve cell.

Calorie, food value

Rich in vitamins and minerals, ginger is a low-calorie dietary supplement. Almost replacing a pharmaceutical multivitamin complex, it does not increase caloric content of food intake - 100 g root contain no more than 60-80 kcal (4.5-5.5% of the required daily requirement).

Structure	amount	% Of the daily value
fats	0.6-0.8 mg	1,23
carbohydrates	15-18 g	13,90
proteins	1.5-1.8 g	2,2
dietary fiber	1.6-2 g	10
water	74-79 g	3,1

Indicators of nutritional value and calorie content are dependent on the quality and freshness of ginger.

Contraindications to the use of

Pickled ginger, the benefits and harms of which is individual for each person, causing deterioration of health in the following cases:

• in acute ulcer disease;
• liver diseases including hepatitis with or in recovery from them;
• the tendency to colitis;
• during exacerbations gastritis;
• diarrhea;
• gall bladder stones presence therein;
• in case of problems with the pancreas;
• Pregnancy (ginger can cause uterine contractions);
• during lactation (milk may acquire specific taste and excessive tonic properties);
• are hypersensitive to one of the root component;
• with poor blood clotting;
• children up to 3 years;
• prior to surgical intervention and receiving anesthesia.

The classic recipe for pickled ginger

Ginger pickle yourself is not difficult. You will need 170 g of the plant. Pre root is cleaned of skin and soak for 4-5 minutes. in boiling water, then finely cut into plates.

In a small enamel saucepan, mix:

• 60-65 ml of rice vinegar;
• 10-15 ml of water;
• 2 hours. l. salt (preferably iodine);
• 3 tbsp. l. sugar.

Cooking steps:

1. Liquid is brought with stirring to boiling and removed from the heat.
2. Pour brine sliced ​​ginger in a ceramic bowl.
3. Ostuzhennoy mass is placed in a refrigerator, after 7 hours ginger can have.

With the proper preparation of ginger root can change its color with a slightly cream to light pink. This is the result of applying good quality rice vinegar. Taste quality of root crops depends on its freshness - the fresher, more fragrant slices.

another recipe ginger snacks can be used.

You will need:

• root - 300 g;
• wine (red or pink) - 3 tbsp. l .;
• wine vinegar - ½ cup;
• water - 4 tbsp. l .;
• sugar - 1-2 tbsp. l. (Depending on the sweetness of wine);
• salt - to taste.

Cooking steps:

1. Slices of ginger should be placed in boiling water, add a little salt and boil for no more than 3-4 minutes.
2. Next, water is drained, the root is cooled and poured marinade (sugar dissolves in hot fresh water is added to the same wine and vinegar).
3. The preform is placed in a glass jar with a lid, and stored until ready to 3 days away from daylight at room temperature. Later it will be moved to the refrigerator.

Recipe Japanese at home

More refined recipe of marinating - an attempt to join the Japanese kitchen in a home.

You need to bring:

• root plants - 230 g;
• rice wine - 10 mg;
• Sake - 2 tbsp. l .;
• sugar - 1,5-2 Art. l. (taste);
• salt - 0.5 hours. l .;
• Water - 20-30 ml.

Cooking steps:

1. The purified whole root descends to 4-5 minutes. in hot brine, and then pulled out and placed in a glass dish.
2. At the same time preparing the marinade: put all the ingredients in a saucepan on the heat and while stirring bring to a boil.
3. Cooled liquid is poured ginger.

After 4 days of storage in the refrigerator ready to eat spice. If pickled ginger for sushi, you will need to cut it along the grain, if as a snack, it is permissible cutting circles. More spicy taste of ginger can also be obtained in a few hours.

This will require:

• ginger - 200 g;
• iodized salt - 2-2.5 hours. l .;
• sugar - 2-3 tbsp. l. (taste);
• 3% rice vinegar - 250 g;
• Water - 20-30 mg;
• rice wine ( "Mirim") - 2 tbsp. l.

The last ingredient is added if necessary to obtain beautiful color snacks. In its absence can be used several spoons beet or prune juice.

preparation of the algorithm is as follows:

1. Peeled ginger cut into slices along the fibers.
2. The obtained plates are rubbed with 2.3 parts salt. The reaction of the salt mixture and juice plants may temporarily give the blank green.
3. Mix vinegar, water, wine, sugar, salt, if necessary remaining mass is heated to fire until complete dissolution of the last two components and immediately removed from heat. For a more spicy taste is further possible to add 1-2 tsp sake.
4. Ginger poured prepared marinade and languishing on the half-hour fire.
5. The finished snack is necessary to cool, shift into a glass bowl and place in refrigerator.
6. After 5-5.5 hours curing root ready for use.

Pink ginger marinade

Rice vinegar or rice wine, ginger helps to change the color - it becomes a pale pink. The older the root, so they are fibrous, burning, the less likely it is that they will change color.

In the application of vinegar and a simple wine stain does not occur.

Color can change only if you use red wine, which contains dyes. In the case of the marinade with white wine and wine vinegar - appetizer, you can embellish with a few tablespoons of plum or beet juice added when cooking.

How and how much to eat ginger to promote health

Pickled ginger, the benefits and harms are estimated individually for each person is introduced into the daily diet gradually. You should start with small portions, over time, build up. Final optimum daily rate - 2 g per kg body weight.

Overeating of the product can result allergic reaction, edemaSince marinated plant promotes retention of water in the body, the dysfunction of the gastrointestinal tract. Given the presence and severity of acid in ginger snack, nutritionists do not advise to eat it on an empty stomach, so as not to irritate the lining of the intestine.

The recommended period of use of pickled ginger in food - seasons of the greatest number of colds and SARS outbreaks, when it is required to increase the body's resistance.

Snack is a good preventive and promotional tool for the proper functioning of the nervous, cardiovascular system, gastrointestinal tract, therefore the most in demand with emotional overload and stress states. In addition to marinated, food used fresh or dried ginger.

root pieces used in the preparation:

• Tea.
• Infusion.
• Tinctures.
• Hot dishes.

Do pickled ginger will help in losing weight?

Ginger - it is an aid for weight loss, which is a good complement to a balanced diet and regular physical exercise.

A mechanism for maintaining weight loss program lies in the fact that the pickled ginger:

• It is considered to be low-calorie foods;
• reduces the feeling of hunger;
• It stimulates the production of gastric juice;
• accelerates metabolic processes in the body;
• breaks down fats, directs their product on energy education, not allowing to form body fat;
• removes waste products and toxins;
• lowers cholesterol levels in the blood;
• It reduces the feeling of heaviness postprandial;
• controls the process of metabolism.

At the use of ginger for weight loss is necessary to observe consistency (2-3 weeks in a row, a break of 10 days) and a certain time reception (during the morning, afternoon meal, but not in the evening - can worsen night sleep).

How to use ginger to maintain their youth?

Ginger is considered a powerful natural antioxidant. Nutritionists recommend to prolong the youth start typing in your diet root 30 years.

This will allow for a long time to delay the signs of aging such as:

• Slagging of the organism;
• accumulation of free radicals therein;
• reduction vessel elasticity;
• excess cholesterol;
• malfunction of the gastrointestinal tract, nervous and endocrine systems

Ginger helps to permanently preserve the clarity of mind and sexual performance. It is necessary to have a different method of preparing root systematically, but in reasonable quantities (on the average no more than 120-150 g per day). A short heat treatment ginger increases its efficiency. Effective results can be obtained from the use of ginger in komplekses garlic.

Retention rules

Fresh ginger root should be stored in the refrigerator for no more than 20 days, wrapped in plastic wrap. When it is treated before the marinade preferably peel layer as thin as possible so as not to affect the layers containing the fragrant essential oils.

After marinating root in brine can be stored in the refrigerator for 1 to 6 months. Pre-sterilized tableware storage should be glass or ceramic with a well stoppered cap. Ginger not to expose to the wind and not dehydrated, it is necessary to completely cover the prepared marinade.

With what they eat pickled ginger?

Traditionally, pickled ginger - inalienable addition to sushiWhere he not only emphasizes the taste of Japanese cuisine, but also serves as a protector against bacteria, which can penetrate into the human body with the raw fish.

• Liquid from the root is used as a marinade for chops, stroganoff, steaks.
• Marinated slices can be part of salads (vegetable, seafood), strengthening and diversifying their taste.
• Petals of Ginger - a great addition to sandwiches with red fish, ham, pate.
• Pickled root vegetable can also serve as a decoration of dishes, and as a complement to the grilled meat, fish, poultry.
• For an unusual taste ginger put in broth, fish, vegetable soups.
• Root used in the preparation of meat sauces or hot.
• Adding ginger soy sauce turns a familiar snack in the original.
• combination of sauerkraut and pickled ginger is recommended to low-calorie diet.

To the hot dishes are not lost ginger aroma and spicy taste, it is recommended to lay the slices in their plants for 5-7 minutes. until tender.

Precautions for the use of ginger

Pickled ginger, the benefits and harms to be studied before being introduced into the diet, You can not eat on a regular basis or temporarily in the following cases:

• fever;
• adoption medicinal blood thinners;
• the presence of acute forms of any of the internal organs and systems of the disease;
• before bedtime;
• at elevated blood pressure, intracranial pressure available.

My favorite condiment of the Japanese can be or friend or foe. When used correctly, pickled ginger can only talk about its usefulness and forget about the possible dangers.

Video of pickled ginger, its mineral properties and rules of use

Recipe pickled ginger:

Benefits of pickled ginger: