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

Student: Balikis Ajoke Lukman (Project, 2025)
Department of Biochemistry
Lens Polytechnic, offa, Kwara State.

Abstract

The study investigates the nutritional and phytochemical compositions of rosemary and ginger to compare their health-promoting properties. Using proximate and phytochemical analyses, the research found that rosemary contains higher protein, fat, fiber, and ash, while ginger is richer in carbohydrates. Rosemary showed the presence of tannins, saponins, flavonoids, and phenols, while ginger contained saponins and flavonoids. These findings suggest that both plants can serve complementary roles in nutrition and health, with rosemary offering stronger antioxidant and anti-inflammatory effects, and ginger providing energy and immune support.

Keywords
Rosemary Ginger Phytochemicals Nutrition Nigeria Herbs Health Antioxidants Functional Foods Herbal Medicine
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