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葱姜蒜常被用来爆香提味、增添香气，是家庭主妇不可或缺的辛香料。其中“姜”不仅能调味去腥，营养价值还很高；姜的热量低，含有独特的“姜辣素”，能抗发炎、防癌、祛寒、促进血液循环，对身体相当有益。

不过营养师表示，不论是老姜或嫩姜，都不宜爆香等高温烹调，不只是会有油烟产生自由基致癌物，也会导致姜辣素等植化素流失，因此姜适合低温蒸煮或凉拌生食，嫩姜可腌渍２、３天后当开胃菜食用。

另外，姜要用多少就切多少，不要整根一起处理；烹调前，先用刷子将表皮的泥沙洗净，再依需求切片或切丝；由于姜皮营养成分高，可保留姜皮一起食用。

老姜的挑选，要选择茎块较硬实、表皮带土、表皮不皱不干的姜，表示比较新鲜；嫩姜则是要挑选有点湿湿的为佳，但不要选购表皮已烂烂的嫩姜。

买回家的老姜最好存放在阴凉通风的地方，避免阳光照射，并保持干燥，若是发出芽，只要切除长芽，其他部分仍可食用；嫩姜或粉姜则放入保鲜袋中包裹好，再放入冰箱冷藏存放，最好１周内使用完毕。

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