Pickled Canned Ginger Root
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 1.21 g | 0% |
| Net Carbohydrates | 0.56 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0.65 g | 2% |
| Protein | 0.08 g | 0% |
| Total Fat | 0.03 g | 0% |
| Saturated Fat | 0.01 g | 0% |
| Monounsaturated Fat | 0.01 g | - |
| Polyunsaturated Fat | 0.01 g | - |
| Trans Fat | 0.01 g | 100% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 226.5 mg | 10% |
| Potassium | 9 mg | 0% |
| Calcium | 18.5 mg | 1% |
| Magnesium | 1 mg | 0% |
| Iron | 0.07 mg | 0% |
| Zinc | 0.01 mg | 0% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0%
Vitamin C
0%
Vitamin D
0%
Vitamin E
0.3%
Vitamin K
0.5%
Vitamin B1
0.4%
Vitamin B2
0.3%
Vitamin B3
0%
Vitamin B5
0.7%
Vitamin B6
0.5%
Vitamin B7
-
Vitamin B9
0.1%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
1%
Iron
0.4%
Magnesium
0.2%
Phosphorus
0%
Potassium
0.2%
Sodium
10%
Zinc
0.1%
Copper
0.5%
Manganese
5%
Selenium
0.2%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 5 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
< 1 min
Jogging
< 1 min
Cycling
< 1 min
Walking
2 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
FAQ
Pickled ginger root is low in calories, with only 5 calories per tbsp, but high in sodium 226 mg, so it it not extremely healthy, but is great as a low calorie garnish.
No. Pickling ginger root consists of sodium (226.5mg) used in the brine, which is higher than fresh, raw ginger. Additionally, pickling brine results in changes in the ginger’s physicochemical properties and compounds, making it not the same as raw ginger.
Pickled canned ginger has only 9mg per 2 tbsp of potassium, which can be suitable for diets that require a restriction in potassium. It is also high in sodium, which may be a concern for those with kidney disease and need to reduce sodium intake, with almost 227 mg of sodium in the pickled canned ginger root.
It depends, as ginger supplementation itself has been found to have a favourable impact on triglycerides and LDL-C; however, pickled canned ginger root may not directly, positively lower cholesterol.
The digestive system. Ginger has been studied for its gastrointestinal benefits and found to reduce nausea and vomiting frequency, especially in pregnancy and chemotherapy-related nausea. Additionally, the compounds in ginger (gingerold and shogaols) can support gastric emptying and motility, that may help with bloating or mild indigestion.
Food Health: Research and Evidence
Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
1. Food Health: Research and Evidence
Source: SpringerLink, 2024
Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9
2. Food Health: Research and Evidence
Source: SpringerLink, 2024
Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.
Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9
