# Good Substances of the Day # Pickled Ginger # Benefits of Pickled Ginger

Pickled Ginger, especially as we are familiar with Japanese cuisine, such as "gari," served with sushi, or pink / yellow pickled ginger, eaten with many Asian cuisines, has nutritional value and interesting properties:

✅ Nutritional value

There is Gingerol and Shogaol → Ginger antioxidants.

It contains B vitamins, C vitamins and minerals such as magnesium, potassium.

Provides low energy. Suitable as a side dish to enhance food flavor.

🌿 Health benefits

Help digestion

Pickled ginger stimulates digestive juices, reduces belly tightness, colic

Reduce the fishy smell and wash your mouth.

In Japanese cuisine, a pair of sushi is often served to clear the taste and fishy smell.

Helps reduce nausea, dizziness.

The key substance in ginger has the effect of reducing nausea, vomiting, from motion sickness, boat sickness, or even morning sickness.

Anti-inflammatory

Ginjerol reduces inflammation, joint pain, aches and pains.

Immune enhancement

It contains antioxidants that help prevent colds and enhance body function.

Control blood glucose (in some research)

Ginger may help balance blood sugar, but it must be taken in the right amount.

⚠️. Caution.

High Sodium → Pickled Ginger is often soaked in vinegar, brine or with a sugar blend. It should be eaten but fit.

People with gastritis or acid reflux should be careful because sourness and taste may trigger symptoms.

Pregnant women should take the amount recommended by their doctor.