FRESH GINGER

Vietnamese fresh ginger is prized for its distinctive flavor, aroma, and culinary versatility, making it an essential ingredient in Vietnamese cooking and a valued export commodity. Ginger is also valued in Vietnamese traditional medicine for its purported health benefits, including its ability to aid digestion, alleviate nausea, reduce inflammation, and boost immunity.

Fresh ginger from Vietnam typically has a knobby, irregular-shaped rhizome with tan skin that may have a slightly shiny or waxy appearance. The rhizomes can vary in size, but they are generally medium to large. The skin of Vietnamese ginger is usually light brown or beige, while the flesh inside is pale yellow. Fresh ginger in Vietnam has firm and fibrous flesh, with a crisp texture when sliced or grated. It is slightly moist and has a snap when broken. Vietnamese ginger offers a pungent, spicy, and warm flavor with aromatic undertones. It has a peppery heat that adds depth to savory dishes and a hint of sweetness when used in desserts. The aroma of Vietnamese ginger is strong, fragrant, and spicy, with earthy and citrusy notes. It has a refreshing scent that invigorates the senses.

Here are the approximate nutrition facts for 100 grams of fresh ginger:

• Calories: 80 kcal
• Protein: 1.82 grams
• Fat: 0.75 grams
• Saturated Fat: 0.203 grams
• Monounsaturated Fat: 0.159 grams
• Polyunsaturated Fat: 0.218 grams
• Carbohydrates: 17.77 grams
• Dietary Fiber: 2 grams
• Sugars: 1.7 grams
• Vitamin C: 5 milligrams (8% of the Daily Value)
• Vitamin B6: 0.16 milligrams (8% of the Daily Value)
• Iron: 0.6 milligrams (3% of the Daily Value)
• Magnesium: 43 milligrams (11% of the Daily Value)
• Potassium: 415 milligrams (12% of the Daily Value)

Vkoill Group specialize in exporting premium quality fresh ginger from Vietnam to international markets with the high commitment of the stable and consistent on quality and supply.

Fresh Ginger that provided by Vkoill Brand maintain these advantages:

– Quality: Fresh ginger for export is carefully selected to ensure premium quality and optimal freshness upon arrival at destination markets. Only the finest, mature ginger rhizomes with desirable characteristics are chosen for export, meeting stringent quality standards.

– Appearance: Vietnamese ginger typically has a knobby, irregular-shaped rhizome with tan skin that may have a slightly shiny or waxy appearance. The skin is usually light brown or beige, while the flesh inside is pale yellow. Each rhizome is visually inspected to ensure uniformity in size, shape, and appearance, enhancing its marketability.

– Flavor and Aroma: Vietnamese ginger offers a pungent, spicy, and warm flavor with aromatic undertones. It has a peppery heat that adds depth to savory dishes and a hint of sweetness when used in desserts. The aroma is strong, fragrant, and spicy, with earthy and citrusy notes that invigorate the senses.

– Shelf Life: Fresh ginger has a relatively long shelf life if stored properly. It can be stored at cool temperatures and remains fresh for several weeks to months, depending on the storage conditions.

– Packaging: Fresh ginger for export is typically packed in ventilated containers or cartons to allow for airflow and prevent moisture buildup, which can lead to spoilage. Packaging may include cushioning materials to protect the rhizomes from damage during transit.

– Handling: Careful handling practices are crucial to minimize damage to ginger rhizomes during harvesting, packing, and transportation. Gentle handling helps preserve the rhizomes' integrity, ensuring they reach consumers in optimal condition.

– Culinary Uses: Fresh ginger is a versatile ingredient used in various cuisines worldwide. It is commonly used in savory dishes such as soups, stir-fries, curries, marinades, and sauces. It also adds depth of flavor and warmth to beverages, baked goods, and desserts.