🥬
姜
80
foodCalorieDetail.page.perUnit
foodCalorieDetail.page.kj
foodCalorieDetail.page.unitNote
foodCalorieDetail.page.nutritionTitle
1.3foodCalorieDetail.page.nutritionProtein
0.6foodCalorieDetail.page.nutritionFat
10.3foodCalorieDetail.page.nutritionCarbs
2.7foodCalorieDetail.page.nutritionFiber
foodCalorieDetail.page.servingTitle
每100g
80 foodCalorieDetail.page.servingUnit
foodCalorieDetail.page.exerciseTitle
foodCalorieDetail.page.exerciseDesc
🏃
foodCalorieDetail.exercise.jogfoodCalorieDetail.page.exerciseMinutes
🚶
foodCalorieDetail.exercise.walkfoodCalorieDetail.page.exerciseMinutes
🏊
foodCalorieDetail.exercise.swimfoodCalorieDetail.page.exerciseMinutes
🚴
foodCalorieDetail.exercise.cyclefoodCalorieDetail.page.exerciseMinutes
🪢
foodCalorieDetail.exercise.jumpfoodCalorieDetail.page.exerciseMinutes
foodCalorieDetail.page.aboutTitle
去腥增香的调味支柱，兼具食养价值。
foodCalorieDetail.page.efficacyTitle
姜辣素的温热效应
姜的辛辣味来自姜辣素（gingerol），这种物质具有挥发性和温热性，食用后促进血液循环、产生温热感。每100克姜约41千卡、含纤维2.7克。传统"冬吃萝卜夏吃姜"和"早吃姜胜参汤、晚吃姜赛砒霜"的说法反映了姜温热的特性。
厨房里的去腥大师
姜是中餐肉类和海鲜去腥增香的首选调料。生姜片在炖肉或蒸鱼前拍散后涂抹食材表面、或与食材同煮可有效去腥。姜末、姜片、姜丝三种切法用途不同：姜片适合炖煮、姜丝适合蒸鱼点缀、姜末适合拌馅和调蘸料。