Comparative Proximate and Mineral Analysis of Zingiber Offinale and Curcuma Longa

This study compared the nutritional composition of Zingiber officinale (ginger) and Curcuma longa (turmeric) through proximate and mineral analysis. Using AOAC standard methods, results showed that ginger contained higher levels of carbohydrate (40.13±0.12%), fiber (2.58±1.16%), moisture (19.00±0.99%), and lipid (12.47±1.01%) compared to turmeric. These results suggest that ginger is a better source of energy and dietary fiber but may be more prone to spoilage due to its higher moisture content. In contrast, turmeric exhibited a higher ash content (10.98±0.99%) than ginger (8.77±1.21%), indicating a richer mineral profile. Mineral analysis revealed that turmeric contained significantly more potassium (2526339±0.005mg/kg), sodium (6083.64±0.006mg/kg), calcium (5963.14±0.003mg/kg), magnesium (71543.85±0.007mg/kg), and iron (6147.28±0.005mg/kg) than ginger. These minerals play crucial roles in lowering blood pressure, maintaining healthy bones, aiding muscle function, and supporting nerve transmission. Ginger, while lower in mineral content, offers a higher proportion of macronutrients beneficial for energy and digestion. Overall, the study concludes that both spices provide distinct nutritional advantages—ginger excels in macronutrients, while turmeric is a superior source of essential minerals.