Native to Western Asia and North Africa, figs were cultivated very early throughout the Middle East and Europe and reached England and China by the 1550s.
Figs are a member of the mulberry family and are obtained in a number of varieties. Most fig trees are small at 10-30 feet and thrive in warm, dry climates. The flowers of fig trees never blossom as they are inside, therefore figs contain dozens of minuscule seeds which give them their distinctive, crunchy texture.
Figs are sweet and juicy when ripe. They can be red, yellow, purple-skinned or green-striped, each with their own distinct flavour.
- Provide the essential minerals: magnesium, manganese, calcium, copper, and potassium which combined helps to strengthen bones, teeth andlower blood pressure. (1)
- Contain vitamin K which helps to regulate blood flow and prevent the onset of Azlheiemr’s disease. (2)
- Abundant in B-vitamins which help to metabolise carbohydrates, fats and proteins in the body. (3)
- The nutritional value of figs increases when dried, particularly its calcium content which helps to provide joint relief. (4)
- Contain powerful antioxidants that neutralize free radicals in your body and fight disease. (5)
- Supply a plentiful amount of fibre and provide anti-inflammatory relief which helps regulate the body’s digestive system. (6)
- Extracts and dried figs have been found to contain ingredients that are anticarcinogenic, protect the heart as well as regulate kidney and liver functions. (7)
Figs Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||3|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0 %|
|Total Carbohydrates||19 g||6%|
|Dietary Fibre||3 g||12%|
|Vitamin A 3%||Vitamin C||3%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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