Nutritional Composition of Ginger per 100 g |
| Composition | USDA Handbook 8-2 (Ground) | ASTA |
| Water (g) | 9.38 | 7.0 |
| Food energy (kcal) | 347 | 380 |
| Protein (g) | 9.12 | 8.5 |
| Fat (g) | 5.95 | 6.4 |
| Carbohydrates (g) | 70.79 | 72.4 |
| Ash (g) | 4.77 | 5.7 |
| Calcium (g) | 0.116 | 0.1 |
| Phosphorus (mg) | 148 | 150 |
| Sodium (mg) | 32 | 30 |
| Potassium (mg) | 1342 | 1400 |
| Iron (mg) | 11.52 | 11.3 |
| Thiamine (mg) | 0.046 | 0.050 |
| Riboflavin (mg) | 0.185 | 0.13 |
| Niacin (mg) | 5.155 | 1.90 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | 15 | 15 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1977. |
| The Nutritional Composition of Spices. ASTA Research Committee. February 1977. |
| ND = Not detected. |
