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Ginger garlic puree Calories
Intense flavor, antioxidant and anti-inflammatory properties
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (medium) of Ginger garlic puree (15 g) has 12 calories. That works out to 80 calories per 100 g. It contains 2.5 g of carbs, 0.5 g of protein, 0.1 g of fat and 0.4 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Ginger garlic puree Nutrition Facts
Selected: 1 tablespoon (medium) · 15 g
12
KCAL / 15G
Carbs
2.5g
· 1% DV
Protein
0.5g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 16% · Fat 6%
Ginger garlic puree nutrition facts table · 1 tablespoon (medium) (15 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 12 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.95 mg | 0% |
| Total carbohydrate | 2.5 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 0.5 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Tablespoon of Ginger garlic puree?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 12 kcal |
| 1 teaspoon (small) | 5 g | 4 kcal |
| 1 piece (small) | 10 g | 8 kcal |
| 1 serving (medium) | 20 g | 16 kcal |
| 1 ounce (medium) | 28 g | 22 kcal |
| 2 tablespoon (large) | 30 g | 24 kcal |
| 1 pack (large) | 50 g | 40 kcal |
| 100 g | 100 g | 80 kcal |
| 1 cup (large) | 120 g | 96 kcal |
Calculated from 80 calories per 100 g.
Frequently Asked Questions About Ginger garlic puree
What is ginger garlic puree made of?
Ginger garlic puree is made by blending fresh ginger and garlic into a smooth mixture. Some recipes add a little water or oil to help it blend, while packaged versions may include other ingredients, so check the product’s ingredient list.
How do you make ginger garlic puree at home?
Peel fresh ginger and garlic, then blend them together until smooth. Add only a small splash of water if the blades need help moving. For easier use later, portion the puree before storing it in the refrigerator or freezer.
How do you use ginger garlic puree in Indian cooking?
Ginger garlic puree is commonly stirred into hot oil at the start of Indian curries, lentil dishes, and marinades. Cook it briefly while stirring before adding wet ingredients, so its raw aroma mellows without letting the garlic burn.
How long does homemade ginger garlic puree last in the refrigerator?
Keep homemade ginger garlic puree in a clean, sealed container in the refrigerator and use it within 3–4 days. If it contains oil, do not leave it at room temperature; freeze portions promptly if you will not use them soon.
Can you freeze ginger garlic puree?
Yes, ginger garlic puree freezes well in small portions. Freeze it in an ice-cube tray or a sealed freezer container, then take out only what you need. Add a frozen portion directly to a hot dish or thaw it in the refrigerator.
Does ginger garlic puree need to be fried before adding it to a dish?
For most cooked dishes, ginger garlic puree tastes better when briefly cooked in oil first. This softens its raw bite and releases its aroma. For cold sauces or marinades, you can use it without frying.
Can ginger garlic puree replace fresh ginger and garlic?
Yes, ginger garlic puree can replace fresh ginger and garlic in many recipes. Because it is already finely blended and distributes quickly, start with less than you think you need, then taste and add more if the dish needs it.
Why does ginger garlic puree turn green?
Ginger garlic puree can turn green when natural compounds in garlic react with enzymes or acidic ingredients. A green tint alone does not necessarily mean it has spoiled, but discard it if you also notice mold, an off smell, or an unusual texture.
What is a good ratio of ginger to garlic in ginger garlic puree?
Equal amounts of ginger and garlic make a balanced starting point for ginger garlic puree. Use more garlic for a sharper, savory flavor or more ginger for a brighter, warmer one; the right balance depends on the dish.
What can you use instead of ginger garlic puree?
Use finely grated fresh ginger and minced garlic instead of ginger garlic puree, adding each separately to the recipe. If neither is available, ginger and garlic powders can add some flavor, but they will not give the dish the same fresh taste or texture.
Ginger garlic puree Vitamins & Minerals
Vitamins
B6
0.05mg · 3% DV
Vitamin C
1.95mg · 2% DV
B1
0.01mg · 1% DV
B2
0.01mg · 1% DV
Minerals
Manganese
0.12mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
51mg · 2% DV
Iron
0.18mg · 1% DV
Sodium
1.95mg · 0% DV
Ginger garlic puree Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Ginger garlic puree
To burn the 12 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Ginger garlic puree?
Ginger garlic puree is a freshly ground blend of ginger and garlic, used as a cooking base or seasoning rather than usually eaten on its own. It brings the two ingredients’ punchy aromas together in a form that is easy to stir into a dish.
Across South Asian and other cuisines, cooks add it to curries, marinades, soups and stir-fries; it also works in everyday home cooking elsewhere when a recipe calls for both ingredients. The taste is sharp, warming and savoury, so a little can go a long way. It is low in fat and contributes some fibre, while adding plenty of flavour without needing much oil. Briefly fry it at the start of cooking to mellow the raw edge, and keep the heat moderate so it does not scorch.
How Nutritious Is Ginger garlic puree?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Ginger garlic puree Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Ginger garlic puree Contain Allergens?
No known major allergens
Which Diets Is Ginger garlic puree Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Ginger garlic puree Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.