研究证明,生姜含姜辣素、芳香醇、姜烯、水芳烯、茨烯、氨基酸、尼克酸、柠蒙酸、抗坏血酸、蛋白质、脂肪、硫胺素、核黄素、胡萝卜素、粗纤维素及钙、铁、磷等,具有较高的营养价值。生姜具有特殊的辣味和香味,可调味添香,是生活中不可缺少的调配菜,可做腥味较强的鱼肉之调配菜,可生食、熟食,可腌渍、盐渍、醋渍,可加工成姜汁、姜粉、姜酒、姜干,可提炼制作香料的原料。 Studies have shown that ginger contains gingerol, aromatic alcohols, zingiberenes, aquazenes, azoles, amino acids, nicotinic acid, citron, ascorbic acid, protein, fat, thiamine, riboflavin, carotene, Su and calcium, iron, phosphorus, etc., with high nutritional value. Ginger has a special spicy and scent, seasoning Tim Hong, indispensable to life in the deployment of vegetables, fishy fish can be made with the deployment of vegetables, raw food, cooked food, pickled, salted, pickled, can Processed into ginger juice, ginger powder, ginger wine, dried ginger, spices can be refined raw materials.