Ginger root, raw

Plant foods · Vegetables · All vegetables

g
Macronutrients 67 / 100 How is this scored?

Composition

Energy

Protein 1.8 g · 7 kcal/100g
Fat 0.8 g · 7 kcal/100g
Carbs 17.8 g · 71 kcal/100g
Fiber 2.0 g
Water 79 g
Total energy 80 kcal

Energy is predominantly from carbs (84%); EFSA recommends 45–60% for a balanced diet

Fat quality 60 / 100 How is this scored?
Total fat
0.8g
Saturated
0.2g
Monounsat.
0.2g
Polyunsat.
0.2g
Omega-6
0.12g

Saturated fat is 2.3% of energy, within the WHO limit of 10%.

Protein quality 52 / 100 How is this scored?
Histidine 100%
Isoleucine 93%
Leucine 69%
Lysine 70%
Methionine + Cysteine 52%
Phenylalanine + Tyrosine 94%
Threonine 86%
Tryptophan 100%
Valine 100%

Limiting amino acid is Methionine + Cysteine (52% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 28 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 5.0 mg
Vitamin D 0.0 µg
Vitamin E 0.3 mg
Vitamin K 0 µg
Thiamin (B1) 0.03 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.8 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.16 mg
Folate (B9) 11 µg
Vitamin B12 0.00 µg

Minerals

Calcium 16 mg
Iron 0.6 mg
Magnesium 43 mg
Phosphorus 34 mg
Potassium 415 mg
Sodium 13 mg
Zinc 0.3 mg
Copper 0.23 mg
Manganese 0.23 mg
Selenium 0.7 µg

Notable source of Copper (23% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.