Ginger has over 12 types of antioxidants and this is the main reason why it is used as an effective remedy for treating various disorders. Just like other spices, it possesses powerful anti-inflammatory properties and it is commonly used for medicinal purposes. This herb is a rich source of calcium, protein, manganese, silicon, pantothenic acid, essential oils, phosphorus, iron, folic acid, inositol, choline, vitamin C, and vitamin B3.
Ginger root is commonly used in Asian cultures. The Japanese use fresh young ginger as condiments with all their meals. The active compound in ginger is known as gingerol. In old ginger, gingerol is richer and more concentrated
Comparing the young and old ginger root
Young ginger is pungent, fleshy, juicy, and fragrant with a mild spicy taste. Old ginger, on the other hand, is almost dry and fibrous and it has a spicier taste compared to its young counterpart.