Ginger root has been a staple of traditional natural medicine for centuries. According to the University of Maryland Medical Center, the root may be able to relieve diarrhea, upset stomach, nausea, arthritis, colic, colds, the flu and even heart conditions. But crystallized ginger, which has been cooked and coated in sugar, may not provide the same health benefits.
Nutrition Facts
Crystallized ginger, sometimes known as candied ginger, is considerably higher in sugar and carbohydrates than fresh ginger. According to the U.S. Department of Agriculture, raw ginger root has approximately 80 calories, 1.8 g protein, 0.75 g fat, 17.75 g carbohydrates, 2 g fiber and 1.7 g natural sugar per 100 g. However, 100 g of crystallized ginger has closer to 375 calories, 90 g carbohydrates, 2.5 g fiber and an incredible 80 g sugar.
Properties
While fresh ginger has a pungent, biting taste and a stringy texture, crystallized ginger is mellower and much sweeter. The sugar-coated outside is crunchy, while the boiled inside is smooth and has a gel-like texture. Since it's been coated in sugar for taste as well as preservation, crystallized ginger has a considerably longer shelf life than the fresh root. According to Food.com, crystallized ginger will last in an airtight container for up to three months. Fresh ginger root, in contrast, will keep for only about three weeks, and only if it is refrigerated, unpeeled and wrapped tightly in plastic wrap.
Uses
While fresh ginger root is typically used in savory dishes, you may use crystallized ginger in baked goods and desserts. To employ fresh ginger, peel it and then slice the root as thinly as possible before dicing each slice into even smaller pieces. Pickle small slices or combine them with garlic to flavor curries, casseroles, stews and soups. You may use medallions of crystallized ginger or smaller pieces; try mixing them into batches of granola, muffins, pancakes or scones or simply serving them as an accompaniment to warm cobbler or cold ice cream. You can make your own crystallized ginger by boiling thin slices of fresh ginger root in sugar syrup and then rolling the cooked, cooled pieces in more sugar.
Considerations
While cooked and sugared ginger isn't devoid of the health properties that fresh ginger offers, it contains so many more sugar and carbohydrate grams that it isn't accurate to think of it as a health food. However, crystallized ginger is an appetizing way to ease into the pungent taste of the fresh root, so it can work well as a transitional food.
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