Comparative Analysis of the Nutritional Composition and Phytochemical Analysis of Rosemary (rosmarinus Officinalis) and Ginger (zingiber Officinale)

Rosemary (Rosmarinus officinalis) and ginger (Zingiber officinale) are esteemed medicinal plants in Nigeria, recognized for their nutritional and therapeutic attributes. This study performed a comparative evaluation of their proximate and phytochemical profiles to assess their potential in mitigating malnutrition and diet-related disorders. Samples sourced from Offa, Kwara State, Nigeria, underwent proximate analysis for moisture, ash, crude protein, crude fat, crude fiber, and carbohydrates, complemented by qualitative phytochemical screening for tannins, saponins, flavonoids, phenols, and carbohydrates. Results indicated that rosemary exhibits higher crude fiber (8%), protein (10%), fat (6%), and ash (10%) content, reflecting its nutrient-rich nature, while ginger is predominantly carbohydrate-rich (81.3%) with lower fiber (5.4%), protein (3.2%), and ash (1.0%). Phytochemically, rosemary contains tannins, saponins, flavonoids, and phenols, whereas ginger lacks tannins and phenols but includes saponins and flavonoids. These findings underscore rosemary’s suitability for digestive, metabolic, and antimicrobial applications, and ginger’s value as an energy source with anti-inflammatory properties. Their complementary characteristics advocate for synergistic use in functional foods and supplements to bolster public health in Nigeria. The study proposes further exploration of combined therapeutic benefits and enhanced cultivation to promote food security and economic growth.