Ginger, root, raw
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 81300 | Water | ||
| 9000 | Carbohydrate | ||
| 5400 | Fiber, total dietary | ||
| 2200 | Protein | ||
| 1300 | ASH, TOTAL | ||
| 900 | Total lipid (fat) | ||
| 407 | Potassium, K | ||
| 380 | Fatty acids, total polyunsaturated | ||
| 300 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 230 | Fatty acids, total saturated | ||
| 80 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 70 | Fatty acids, total monounsaturated | ||
| 63 | Energy | ||
| 55 | Magnesium, Mg | ||
| 44 | Phosphorus, P | ||
| 22 | Tryptophan | ||
| 19 | Calcium, Ca | ||
| 10 | Sodium, Na | ||
| 5 | Vitamin C | ||
| 1.9 | Iron, Fe | ||
| 0.8 | Niacin | ||
| 0.47 | Tocopherol, gamma | ||
| 0.4 | Niacin | ||
| 0.39 | Zinc, Zn | ||
| 0.28 | Vitamin E (alpha-tocopherol) | ||
| 0.2 | Pyridoxine (Vitamin B6 | ||
| 0.13 | Copper, Cu | ||
| 0.089 | Carotene, beta | ||
| 0.04 | Riboflavin | ||
| 0.04 | Thiamin | ||
| 0.015 | Vitamin A, IU | ||
| 0.011 | Folic acid |