3453 Ginger

"Taste the fiery warmth of nature's spice"

Ginger is a popular, versatile, and aromatic root vegetable known for its spicy, zesty flavor and numerous health benefits.

Also known as: Zingiber officinale, Common ginger, Jamaican ginger

Botanical name: Alpinia officinarum

Ginger illustration

Quick Facts

PLU Code

3453 (4-digit conventional)

Category & Size

VegetablesGalangal RootAll Sizes

Origin

Originating in Southeast Asia and India, now cultivated in many tropical regions worldwide.

Storage Temperature

32°F - 40°F (0°C - 4°C)

Shelf Life

1-2 weeks

Status

Approved

About Ginger

It is commonly used in cooking, herbal remedies, and traditional medicine, and its oils and extracts have various industrial applications.

Nutrition Information

Ginger nutrition facts:

100 grams of fresh ginger contains 80 grams of water, 14.1 grams of carbohydrates, 0.75 grams of fiber, and 0.61 grams of protein, giving 34 calories, 0.75 milligrams of beta-carotene, 0.26 milligrams of lutein, and 0.18 milligrams of zeaxanthin, or vitamin A precursors, with substantial amounts of vitamin C, copper, magnesium, manganese, and potassium.

Storage & Handling

Maintain high humidity and cool temperature to prevent dehydration and decay

Optimal Storage Conditions:
Temperature: 32°F - 40°F (0°C - 4°C)
Humidity: 80-90%
Packaging: Breathable bags or burlap sacks to maintain humidity
Shelf Life: 1-2 weeks
Storage Notes: Ginger is highly susceptible to moisture loss. Store in a well-ventilated area to prevent fungal growth.

Search PLU Codes

Tags
3453GingerAlpinia officinarumAll SizesVegetablesGalangal RootApproved
Commodity Details
Commodity Key:
galangal-root
Variety:
Created:
March 2015
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).