Chinese Sliced Sushi Ginger Mini Packed
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Conpany Profile
Product Details
Dunsunrise Foods co., ltd, as one of the leading supplier and manufacturer of sushi ginger and ginger drinks, has been in the global market for 16 years since early 2002. We have our own R&D department and ginger planting farm, therefore, we have the ability to develop new ingredient formula as our clients required. By now, we have developed around 100 formulas for sushi ginger. And our product sells to all over the world including Japan, EU, America, Asia and Africa. From last year, we have developed natural sushi ginger and sushi ginger without MSG and Aspartame According to the market demand. We endeavor to offer healthy sushi foods to the people around the world and glad to provide samples.
Quick Details:
raw material: tender ginger
certification: BRC, IFS, ISO,HACCP,KOSHER,HALAL,FDA
package:1kg-bags,190g-bottled,360gbottled,3g-10gminipacked, 20lbs barrels,20g-30g bags,doypacked, any other package as the clients required.
delivery time:15days
brand: the clients' brand or OEM or our own brand-Future
color:white/pink
capacity:500 000ctns/month
Certification
R&D centre
Production line
Ginger planting farm
Sewage disposal facility
Tips:
Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat (table). In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 80 Calories and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low in nutrient content (table).
When used as a spice powder in a common serving amount of one US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of essential nutrients, with the exception of manganese (70% DV).
Composition and safety
If consumed in reasonable quantities, ginger has few negative side effects.[14] It is on the FDA's "generally recognized as safe" list
Chemistry
The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound. Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.
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