Avniv Products
Fresh Figs
| Nutritional value per 100g (3.5oz) | |
|---|---|
| Energy | 1,041kJ (249kcal) |
| Carbohydrates | 63.87 g |
| - Sugars | 47.92 g |
| - Dietary fiber | 9.8 g |
| Fat | 0.93 g |
| Protein | 3.30 g |
| Thiamine (vit.B1) | 0.085mg (7%) |
| Riboflavin (vit.B2) | 0.082mg (7%) |
| Niacin (vit.B3) | 0.619mg (4%) |
| Pantothenic acid(B5) | 0.434mg (9%) |
| VitaminB6 | 0.106mg (8%) |
| Folate (vit.B9) | 9μg (2%) |
| VitaminC | 1.2mg (1%) |
| Calcium | 162mg (16%) |
| Iron | 2.03mg (16%) |
| Magnesium | 68mg (19%) |
| Phosphorus | 67mg (10%) |
| Potassium | 680mg (14%) |
| Zinc | 0.55mg (6%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
|
Fresh figs, not to be confused with dried figs, are a sweet fruit that grows on the Ficus tree (Ficus carica). They are soft, have a honeyed taste to them, and are eaten with their smooth skin. They have crunchy seeds. When dried, figs can be consumed as a snack all year round.
The figs' Ficus tree is a member of the Mulberry family and is a low open tree without thorns or leaves. The fruit, which originated in the Middle East, is barely connected to the tree and can be picked easily. Once picked the ripening process ends, so they should only be picked at the right time.
The fruit's color can range from yellow and brown, all the way to red, purple and black. The most common kind is the yellow fig.
A fig is one of the best plant sources of fiber, copper, vitamin K, magnesium and calcium. Figs are also a fine source ofpotassium, a mineral many people are in shortage of due to too few nutrients in processed food.
