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 |