Ginger Root
"Aromatic culinary rhizome"
Ginger is an aromatic, pungent culinary rhizome.
Also known as
(No data)
Botanical name
Zingiber officinale
Product Details
PLU Code
4612
4-digit conventional code
Category
Vegetables
Ginger Root › All Sizes
Origin
Eastern Himalaya, South-Central China
Temperature
12 to 14°C (54 to 57°F)
Shelf Life
60-90 days
Status
Approved
About Ginger Root
The listed market type is Regular.
Nutrition Information
Ginger root, raw; USDA SR Legacy, FDC 169231, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 80 kcal; Protein: 1.82 g; Fat: 0.75 g; Total carbohydrate (by difference): 17.77 g; Dietary fiber: 2 g; Vitamin C: 5 mg; Folate: 11 µg; Total sugars: 1.7 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for mature ginger rhizomes. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
12 to 14°C (54 to 57°F)
Humidity
85-90%
Packaging
Well-ventilated bags or containers
Shelf Life
60-90 days
Storage Notes: Dehydration is the main problem, with rhizomes losing sheen and shriveling at low humidity, while cold storage causes chilling injury with skin pitting and loss of color. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 336-337.
Applies to: mature ginger rhizomes.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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