• Limited edition

Candied Ginger with Fructose

Limited Edition

Buy online candied ginger with fructose (ingredients: 55% fructose, 44% ginger. May contain PEANUTS, NUTS and SULPHUR DIOXIDE).

Our dried ginger is carefully cultivated with respect for people and environment.

Dried ginger contains fructose to improve palatability and enhance its natural spicy flavour from the gingerols in it.

Why did we candy our ginger? The most commonly used part is the root, which is mainly composed by fibres and water. Once dried, its consistency is very hard and difficult to chew. By doing so, we are offering you every day the unique flavour of ginger.

Ingredients: 55% fructose, 44% ginger. May contain PEANUTS, NUTS and SULPHUR DIOXIDE

Formats: 1 kg

Origin: China

Reference: ECO04908
14.72 €
( / Kg)
Lowest price in the last 30 days 14.72 €

Free shipping costs for orders above 59 €

Ethical quality

Affordable price

Esclusively on Nuturally

candied ginger with fructose

Ginger with Fructose

  1. Candied with fructose
  2. Big pieces
  3. Slightly tangy

Nutritional values

Ingredients 55% fructose, 44% ginger. May contain PEANUTS, NUTS and SULPHUR DIOXIDE
Weight 1 kg
Storage requirements Store in a cool, dry place
Nutrition declaration average nutritional values per 100 g:
Energy 1493 kJ / 352 kcal
Fats 0 g
of which saturates 0 g
Carbohydrate 86 g
of which sugars 75 g
Fibre 3.5 g
Protein 0.2 g
Salt 0.07 g
Source Euro Company analysis
Recommendations The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
Origin China
Label and packaging The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
Product Ginger


Ginger is a herbaceous plant of the Zingiberaceae native to the Far East and is also cultivated in the whole tropical and subtropical belt. 

The part of the plant that is mainly used as food use is the rhizome (the root); its main natural function is to act as a reserve, i.e. to store water.

Precisely for this reason it is mainly made up of fibres and water; once dehydrated, the consistency is very hard and difficult to chew, so we have chosen to candy it with organic cane sugar to improve its palatability and enhance its natural spicy taste due to the gingerols it contains.

According to some publications, ginger is more effective than placebo in the treatment of nausea caused by seasickness and pregnancy3,4,5.

Zingerone can be active against enterotoxigenic escherichia coli, i.e. diarrhoea in its heat-sensitive and enterotoxin-induced form6.

Preliminary research indicates that nine compounds found in ginger may bind to serotonin receptors and affect gastrointestinal function7.

Ginger can be found on the US FDA's list of "generically considered healthy" substances, although it has contraindications when used in conjunction with certain medications. Ginger is not recommended for people suffering from gallstones because it stimulates the release of bile from the gallbladder8.


1 Vohora, S.B. and Dandiya, P.C., 1992. Herbalanalgesicdrugs. Fitoterapia 63:195–207.

2 Christopher D. Black, Matthew P. Herring, David J. Hurley, Patrick J. O’Connor. Ginger (Zingiber officinale) Reduces Muscle Pain Caused by Eccentric Exercise. The Journal of Pain, 2010;

3 Ernst, E.; &Pittler, M.H. (1 March 2000). “Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials” (PDF).British Journal of Anesthesia 84 (3): 367–371. PMID 10793599. Retrieved 6 September 2006.

4 Wood, C.; Pittler, MH (2000). “Comparison of efficacy of ginger with various antimotion sickness drugs”. British journal of anaesthesia 84 (3): 367–71.

5 Grøntved, A.; Pittler, MH (2000). “Ginger root against sea sickness. A controlled trial on the open sea”. British journal of anaesthesia 84 (3): 367–71.

6 Chen, Jaw-Chyun; Li-Jiau Huang, Shih-Lu Wu, Sheng-ChuKuo, Tin-Yun Ho, Chien-YunHsiang (2007). “Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhoea in Mice”. Journal of Agricultural and Food Chemistry 55 (21): 8390–8397.

7 Abdel-Aziza H, Windeck T, et al (2006) Mode of action of gingerols and shogaols on 5-HT3 receptors: Binding studies, cation uptake by the receptor channel and contraction of isolated guinea-pigileum. European J of Pharma;530(1–2): 136–143.

8 Antoine Al-Achi, A Current Look at Ginger Use







The name of the plant comes from the extinct Middle Indian language, which used the expression singivera. The plant reached Europe together with the veterans of Alexander the Great's Asian campaigns. It first spread in Greece and then throughout the whole Mediterranean area, and the various languages changed the original name according to their own canons, which explains the considerable difference between the various names today.

The English name ginger comes from the French: gingembre, from the ancient English: gingifere, from the Medieval Latin: gingiber, and from the Greek: zingiberis. Ultimately the origin dates back to the Dravidian word inchi-ver.

Ginger was already known to Galen, who described its root as "imported from Barbaria"; at the end of the 14th century Geoffrey Chaucer wrote about it in his Canterbury Tales: "Plants of green ginger and pale licorice, and cloves that offered their sweetness along with nutmeg to be put in beer... or even to be stored in a casket". The Sienese doctor Pietro Andrea Mattioli two hundred years later recommended it as "commendable in food and costumed to eat in condiments.

The use of ginger ("gengiovo") in Florentine confectionery manufacture in the Middle Ages is reported in the sixth novella of the eighth day of the Decameron.

Ginger wine, produced in England, has been marketed since 1740.







There exists a wide variety of uses for ginger in folk medicine that vary from country to country. The medicinal form of ginger has historically been called "Jamaican Ginger" and has been classified as a stimulant and carminative and used frequently for dyspepsia and colic. It was also often used to mask the taste of other medicines.

Ginger tea is considered a remedy against cold. For generations, ginger ale and ginger beer have been recommended as "stomach relaxants" in areas where such drinks are produced and ginger water was commonly used to prevent heat cramps in the United States.

Ginger has anti-inflammatory and antioxidant properties and stimulates digestion and peripheral circulation. The rhizome has a clear anti-inflammatory, antiemetic, antipyretic and anti-inflammatory action1.

A 2010 study highlighted that the daily consumption of ginger contributes to the alleviation of 25% of the pain caused by muscular exercise2.

Affordable price

Affordable price means to us offering our clients candied ginger with fructose that everybody can enjoy.

We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of candied ginger with fructose, you are also contributing to the reduction in the use of plastic.

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