Translations:Ginger/49/en

Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma. Shogaols are more pungent, and are formed from gingerols during heating, storage or via acidity. Numerous monoterpenes, amino acids, dietary fiber, protein, phytosterols, vitamins, and dietary minerals are other constituents. Fresh ginger also contains an enzyme zingibain which is a cysteine protease and has similar properties to rennet.