In this brief guide, we will address the query, “Can you eat ginger without peeling?” We will also discuss the benefits of ginger and recipes with ginger without peeling it.
Can you eat ginger without peeling it?
Yes, you can eat ginger without peeling it. The skin of ginger is usually thin and has a mild taste, blending with the other flavors of the prepared dish without impacting the flavor and texture.
If washed well, ginger can be eaten raw and unpeeled. Ginger with peel has great antioxidant power and does not pose a health risk due to the contamination aspect as well as the risk to the teeth and chance of choking due to the softness of the skin.
What are the advantages and Disadvantages of Peeling Ginger?
The habit of peeling ginger and other vegetables over the centuries has been perpetuated. This habit often comes from the search for food with a more homogeneous aesthetic, as well as because the skins tend to have a more bitter or astringent taste than the pulp of the food. This is the case with bananas, zucchini, and pumpkin.
Peeling food can be an advantage if the husk is very hard and or indigestible, as is the case with cocoa husks. The husk can also be difficult to dissolve, altering the texture of a meal with the presence of pieces of vegetable husks. In the case of ginger, if the bark comes from old ginger, it can be coarse and not add the desired flavor.
However, the advantages of keeping the skin of vegetables when possible are many: increasing the amount of fiber ingested, not spending time peeling food, reducing food waste by increasing the used parts of the food, and saving money.
What are the Benefits of Eating Ginger?
Ginger is an ancient root used in many dishes, especially oriental, which has a spicy and energizing flavor. It is considered healthy, especially for stomach ailments. Note the nutritional information of 100g of raw ginger:
|Total Fat||0.7 g|
|Total Omega 3 fatty acids||34 mg|
|Total Omega 6 fatty acids||120 mg|
|Total Carbohydrate||17.8 g|
|Dietary Fiber||2.0 g|
|Vitamin C||5 mg|
|Vitamin B6||0.2 mg|
Ginger is a low-calorie source of fiber and protein. In addition to several vitamins and minerals, ginger has omega 3 and 6 and a powerful phytosterol called gingerol. Ginger offers the following health benefits:
- Reduces discomfort from morning sickness: Ginger’s freshness helps relieve nausea, especially nausea in early pregnancy.
- Helps in weight loss: like pepper and cinnamon, ginger is thermogenic and stimulates caloric expenditure, favoring weight loss.
- Improves cardiovascular health: the presence of unsaturated fats reduces the risk of heart attacks and strokes and reduces cholesterol.
- May prevent cancer and protect against Alzheimer’s disease: Gingerol, a phytochemical present in ginger, is anti-inflammatory and has been shown to improve memory and fight inflammation such as intestinal inflammation that leads to cancer.
What are some practical recipes with ginger?
Comforting and invigorating, ginger tea is a delight and can help with a sore throat or tummy. The recipe yields a cup but you can increase the recipe and share it with the family.
- 1-inch chunk of fresh ginger
- 1 cup water
- Optional flavorings (choose just one to match your fresh ginger): 1 cinnamon stick, 1-inch piece of fresh turmeric (cut into thin slices, same as the ginger), or several sprigs of fresh mint
- You can serve with 1 thin round of fresh lemon or orange, and/or 1 teaspoon honey or maple syrup, to taste
- Wash ginger and cut into slices no wider than ¼-inch
- Combine the water, ginger slices and an optional flavoring agent of your choice in a saucepan. Bring to a boil over high heat, then gently simmer for at least 5 minutes.
- Carefully sift the liquid into a mug and serve with citrus and sweeteners as desired.
Ginger Lime Hummus
Quick and easy, this recipe yields 1 and a half cups of a wonderful protein paste full of vitamins.
- 1 medium garlic clove, peeled
- 1 tablespoon of minced fresh ginger
- 1 can of chickpeas, drained
- 2 tablespoons can liquid of chickpeas (aquafaba)
- ¼ cup lime juice (2 large limes)
- ¼ cup tahini
- 2 tablespoons soy sauce or tamari
- Peel the garlic, chop the ginger on a cutting board and squeeze the juice out of the limes.
- Strain the can of chickpeas and reserve the liquid (aquafaba).
- Add the garlic, ginger, chickpeas, aquafaba, lime juice, tahini, and soy sauce to a food processor. Blend until smooth and adjust seasoning.
- Serve with pita bread or use for sandwiches. It lasts for a week if stored in the fridge.
In this brief guide, we have addressed the query, “Can you eat ginger without peeling?” We have also discussed the benefits of ginger and recipes with ginger without peeling it.
Hope you found this blog useful. If you have any questions, please let us know.