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

This study presents a comparative analysis of the nutritional composition and phytochemical constituents of rosemary (Rosmarinus officinalis) and ginger (Zingiber officinale) with the aim of evaluating their nutritional and medicinal potentials. Fresh samples of both plants were collected, air-dried, and subjected to proximate and phytochemical analyses using standard analytical methods. The proximate analysis revealed that rosemary contained higher levels of crude fiber (8%), crude fat (6%), protein (10%), and ash (10%) compared to ginger, which showed lower values in these parameters but a higher carbohydrate content (81.3%). The phytochemical screening indicated that rosemary possessed tannins, saponins, flavonoids, and phenolic compounds, while ginger contained saponins and flavonoids. The presence of these bioactive compounds highlights the strong antioxidant, anti-inflammatory, and antimicrobial properties of both plants. The findings suggest that rosemary is richer in essential nutrients and bioactive compounds, making it valuable for maintaining metabolic health and disease prevention, whereas ginger serves as an excellent source of carbohydrates and energy. The study concludes that both herbs have complementary nutritional and therapeutic benefits, recommending their inclusion in functional foods and herbal formulations to enhance overall health and well-being.