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Figs Nutrition Facts

Figs form part of the Moracea family. They are soft and vary from green to crimson to dark brown in colour, and have a fleshy, pink texture inside. When eaten raw, only the inside of the fig is consumed. However, the full fig may also be used in the production of jams and chutney.

Figs are often referred to as the "fitness fruit" as they offer a combination of dietary fibre, vitamins and minerals and they are sugar, sodium and cholesterol free. They can be eaten in their raw form, dried or as a filling for baked goods such as cakes and muffins. When consuming raw figs, a plump, bruise-free fig is ideal.

Figs contain potassium, calcium, magnesium, iron, copper and manganese. They help to promote healthy bowel functioning, and to regulate blood pressure and balance out pH levels in the body.

An average 40 gram raw fig typically contains about 70 kilojoules, 1 gram of fibre, 3 grams of carbohydrates and zero fat. An average 75 gram dried fig contains about 725 kilojoules, 10.5 grams of fibre, 41 grams of carbohydrates as well as 0.5 grams of fat. As you can see, when figs are eaten raw, they are far healthier than dried figs.

Author: Dimi Ingle
Copyright: Remedium. This article may not be copied, in whole or in part, without the written consent of Remedium.

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