to vary between 6.2 and 19.8 percent, 5.7 to 14.5 percent, and 1.1 to 7.0 percent, respectively, in different cultivars (Jogi et al., 1972). Minute glands containing essential oil and resin are scattered throughout the rhizomes, but are particularly numerous in the epidermal tissues (Guenther, 1952; Mangalakumari et al., 1984).

Table 11.10 shows the composition (% w/w) of dry ginger suggested by the Central Food Technological Research Institute (CFTRI), India, based on the chemical analysis of various raw ginger samples (Natarajan et al. 1970). The nutritional data for a typical sample of dry ginger are given in Table 11.11 (Farrell, 1985).

Singh et al. (1975) tentatively characterized the components in ginger lipids using thin-layer chromatography. Partial glycerides, free fatty acids, triglycerides, phosphatidic acids, lysolecithins, phosphatidylinositols, lecithins, and digalactosyl diglycerides were identified. Capric, lauric palmitic, stearic, oleic, linoleic, and linolenic were the major

Table 11.10 Chemical composition of dry ginger

Volatile oil, %

1.25 to 2.81

Crude fiber, %

1.4 to 9.5

Cold alcohol extract, %

1.12 to 3.9

Total ash, %

6.11 to 9.58

Acid insoluble ash, %

0.3 to 1.23

Crude protein, %

8.1 to 11.6

Starch, %

41.54 to 55.06

Water extract, %

10 to 20

Acetone extract, %

5.11 to 11.71

Table 11.11 Nutritional data for 100 g dry ginger


9.4 g

Food energy

347 kcal




6.0 g

Total carbohydrate

70.8 g


5.9 g


4.8 g


116 mg


12 mg


184 mg


148 mg


1342 mg


32 mg


5 mg


5 mg

Vitamin A

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