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Ginger Nutrition Facts

80 calories in 100 g

Calories in Ginger
Ginger root, raw
80 calories in Ginger, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.80 calories / gram
1 Weight Watchers point
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Calorie Sources:86% carbohydrates; 8% fats; 6% proteins
Fats:0.75 g (6 calories, 1% by weight)
Carbohydrates:17.77 g (68 calories, 18% by weight)
Proteins:1.82 g (5 calories, 2% by weight)
Alcohol:~
Water:78.89 g (79% by weight)
Fat Composition:40% saturated; 30% monounsaturated; 30% polyunsaturated
Trans Fat :~
Dietary Fiber:2 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tsp
0.2 cup slices (1" dia)
5 slices (1" dia)
Scientific Name:Zingiber officinale
Refuse:7 %
Refuse Description:Scrapings
Food Group:Vegetables and Vegetable Products
USDA #:11216
Tags: ginger root;
Related Foods: Calories in Celeriac
Calories in Ginger
Calories in Ginger Ale
Calories in Lotus Root
Calories in Root Beer
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:30 mcg
Vitamin B-3:750 mcg
Vitamin B-5:200 mcg
Vitamin B-6:160 mcg
Vitamin B-9:11 mcg
Food folate:11 mcg
Dietary Folate Equivalent:11 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:28.80 mg
Vitamin C:5 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:260 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.10 mcg
Calcium (Ca):16 mg
Copper (Cu):220 mcg
Fluoride (F):~
Iron (Fe):600 mcg
Magnesium (Mg):43 mg
Manganese (Mn):220 mcg
Phosphorus (P):34 mg
Potassium (K):0.41 g
Selenium (Se):0.70 mcg
Sodium (Na):13 mg
Zinc (Zn):340 mcg
Cholesterol:~
Phytosterols:15 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:17.77 g
Dietary Fiber:2 g
Sugars Total:1.70 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.82 g
Essential amino acids
Phenylalanine:40 mg
Leucine:70 mg
Methionine:10 mg
Lysine:50 mg
Isoleucine:50 mg
Valine:70 mg
Threonine:30 mg
Tryptophan:10 mg
Histidine:30 mg
Arginine:40 mg
Non-essential amino acids
Alanine:30 mg
Aspartic acid:0.20 g
Betaine:~
Cystine:8 mg
Glutamic acid:0.16 g
Glycine:40 mg
Hydroxyproline:~
Proline:40 mg
Serine:40 mg
Tyrosine:20 mg
Fats Total:0.75 g
Saturated fatty acids:0.20 g
Monounsaturated fatty acids:0.15 g
Polyunsaturated fatty acids:0.15 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:7 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.12 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.11 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:7 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.12 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.77 g
Caffeine:~
Theobromine:~
Product Type:Ginger
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...To prevent losses of natural vitamins in food try to use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid.
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