|Nutrition Facts about Figs
Although considered a fruit, the fig is actually a flower that is inverted into itself. The seeds are drupes, or the real fruit. Figs are the only fruit to fully ripen and semi-dry on the tree.
For many years the fig has been used as a coffee substitute. The fruit contains a proteolytic enzyme that is considered an aid to digestion and is used by the pharmaceutical industry. Because of its high alkalinity it has been mentioned as being beneficial to persons wishing to quit smoking.
Figs contain a natural humectant -- a chemical that will extend freshness and moistness in baked products.
A chemical found in figs, Psoralens, has been used for thousands of years to treat skin pigmentation diseases. Psoralens, which naturally occurs in figs, some other plants and fungi, is a skin sensitizer that promotes tanning in the sun.
Figs provide more fiber than any other common fruit or vegetable. The fiber in figs is both soluble and insoluble. Both types of fiber are important for good health.
Figs have nutrients especially important for today's busy lifestyles. One quarter-cup serving of dried figs provides 5 grams of fiber -- 20% of the recommended Daily Value. That serving also adds 6% of iron, 6% of calcium, and 7% of the Daily Value for potassium. And, they have no fat, no sodium, and no cholesterol. Recent research has shown that figs also have a high quantity of polyphenol antioxidants.
* Nutrition Information is based on dried and uncooked figs.
Disclaimer: The range of values obtained through various private and government investigators are true and accurate to the best knowledge. Variations may occur due to crop differences year to year. Analysis and ranges of values obtained by various private and governmental sources may vary from actual data obtained from current and future crop years.