Garlic vs Ginger – Which is Healthier?

Our Verdict

When comparing garlic to ginger, we picked the ginger.

Why?

Both are great, and it is close!

Notwithstanding that (almost?) nobody eats garlic or ginger for the macros, let’s do a moment’s due diligence on that first: garlic has more than 3x the protein and about 2x the fiber (and slightly higher carbs). But, given the small quantities in which people usually consume these foods, these numbers aren’t too meaningful.

In the category of micronutrients, garlic has a lot more vitamins and minerals. We’ll not do a full breakdown for this though, because again, unless you’re eating it by the cupful, this won’t make a huge difference.

Which means that so far, we have two nominal wins for garlic.

Both plants have many medicinal properties. They are both cardioprotective and anticancer, and both full of antioxidants. The benefits of both are comparable in these regards.

Both have antidiabetic action also, but ginger’s effects are stronger when compared head-to head.

So that’s an actual practical win for ginger.

Each plant’s respective effects on the gastrointestinal tract sets them further apart—ginger has antiemetic effects and can be used for treating nausea and vomiting from a variety of causes. Garlic, meanwhile, can cause adverse gastrointestinal effects in some people—but it’s usually neutral for most people in this regard.

Another win for ginger in practical terms.

Want to learn more?

You might like to read:

• The Many Health Benefits of Garlic
• Ginger Does A Lot More Than You Think

Take care!