Ground dried ginger has a different flavour profile from fresh — drying converts gingerols into shogaols, which are more pungent and heat-stable. Per teaspoon it provides trace manganese and iron. Ground ginger is used in baking, spice blends, and warming drinks where fresh ginger would be impractical or too fibrous.
Ground and fresh ginger are not interchangeable in all recipes; ground is sweeter and less bright. For baking use ground; for stir-fries and sauces use fresh. One teaspoon ground is roughly equivalent to a tablespoon of fresh.
Where Ginger, ground Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 910 mg | 46% | |
| Phosphorus | 140 mg | 20% | |
| Magnesium | 130 mg | 35% | |
| Calcium | 97.0 mg | 12% | |
| Iron | 46.8 mg | 334% | |
| Chloride | 40.0 mg | 5% | |
| Vitamin A (RE) | 37.0 µg | 5% | |
| Manganese | 28.0 mg | 1400% | |
| Niacin equivalents (NE) | 6.00 mg | 38% | |
| Niacin (B3) | 5.10 mg | 32% | |
| Zinc | 4.70 mg | 47% | |
| Pantothenic Acid (B5) | 1.27 mg | 21% | |
| Vitamin B6 | 1.01 mg | 72% | |
| Copper | 0.450 mg | 45% | |
| Riboflavin (B2) | 0.190 mg | 14% | |
| Thiamin (B1) | 0.050 mg | 5% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Folate | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Monounsaturated fat | 0.950 g | — | |
| Polyunsaturated fat (PUFA) | 0.120 g | — | |
| Trans fat | 0.000 g | — | |
| Fructose | 10.2 g | — | |
| Glucose (dextrose) | 9.60 g | — | |
| Sucrose | 0.000 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 220 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% | |
| Omega-3 (DHA) — Docosahexaenoic acid | 0.000 g | — | |
| Omega-6 (GLA) | 0.000 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.000 g | — | |
| Omega-3 (DPA n-3) — Docosapentaenoic acid (n-3) | 0.000 g | — | |
| Omega-3 (SDA) | 0.000 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →
Phytochemicals
Bioactive plant compounds — not classified as essential nutrients but associated with a range of health benefits.