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
For the full publication, please contact the author directly at: balikislukman288@gmail.com
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Institutions
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1