What are figs?
Figs are the fruit of the Ficus carica, a species that is believed to have been cultivated for the first time in Egypt. Among the main world producers of figs are Turkey, Greece, Portugal, Spain and California.
What are the nutritional properties of figs?
100 g of figs (edible portion) provide 47 calories broken down as follows:
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88% carbohydrates
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8% protein
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4% lipid
In particular, 100 grams of figs make for:
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81.9 g of water
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0.9 g of protein
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0.2 g of lipids
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11.2 g of soluble sugars
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2 g of fiber, of which:
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0.63 g of soluble fiber
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1.38 g of insoluble fiber
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Regarding vitamins and minerals, 100 g of figs provide:
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7 mg of vitamin C
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0.4 mg of niacin
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0.04 mg of riboflavin
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0.03 mg of thiamine
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15 micrograms of vitamin A (retinol equivalent)
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270 mg of potassium
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25 mg of phosphorus
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43 mg of calcium
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2 mg of sodium
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0.5 mg of iron
When should you not eat figs?
The consumption of figs can interfere with the action of oxazolidinones, molecules used as antimicrobials. One example is linezolid.
Seasonality of figs
In most regions where figs are produced the season begins in June and continues through August.
Possible benefits and drawbacks of figs
Thanks to their content in potassium figs can help you keep tabs on your blood pressure. Also it is a good source of fiber, which in addition to promoting the good functioning of the intestines can also help you maintain (or restore) normal weight and fight some cancers.
Figs are however also a source of oxalates, molecules that when concentrated can promote the formation of stones. This is why the consumption of these fruits could be recommended in case of problems with the kidneys or gall bladder is uncontrolled.
Finally, dried figs may contain sulphites, substances that act as preservatives but that can cause intolerance reactions, these can be particularly serious in the case where one suffers from asthma.
