The sweet, succulent and nutritious fig was prescribed in ancient Greece to Olympic athletes. It provides energy, minerals and abundant fiber.
Properties of figs
Perhaps because it is such a sweet and juicy fruit, many people think it has a lot of calories. However, their caloric intake if consumed fresh is only slightly higher than that of apples.
And it also comes entirely from its natural sugars (glucose, fructose, sucrose). Your percentage of fats and proteins is negligible.
In addition to energy (74 calories coming mainly from the 14 g of carbohydrates found in 100 g fresh figs, or 249 calories in the same amount of dried fig) and lots of fiber, the figs provide minerals such as calcium and magnesium , especially concentrated in the dried fig.
Minerals in abundance
Potassium: it is the most abundant mineral in the fig: 232 mg / 100 g in the fresh and 680 in the dry one.
Calcium: the fig is the fruit that contains more calcium: 35 mg / 100 g in the case of fresh figs and 162 mg in dried figs.
Magnesium: with 17 mg and 68 mg per 100 grams of fresh and dry fig respectively, ensures calcium fixation:
Phosphorus: provides half that of calcium, the ideal ratio for the mineral balance of the skeleton and to keep bones in good condition.
Iron: dried figs help to obtain moderate doses of iron: a 50-gram serving covers 6% of the daily needs of women and 8% of those of men.
Manganese: this trace element participates in the formation of bones and tissues, in the coagulation of blood, in the functions of insulin and in the synthesis of cholesterol.
As for vitamins, vitamin K stands out and, in fresh figs, several of group B, such as B1, B5 and B6.