Figs dried good properties

Fig, fig tree or fig is the most ancient culture, this tree has tender and juicy fruits with an extraordinary honey sweet taste. It grows in the margins with a subtropical climate: in the north-west of India, in the Mediterranean, in the Transcaucasus, in Central Asia, and in the Crimea.
For useful properties of figs, see here. All useful properties are completely and completely preserved in ripe dried fruits. Dried figs are transportable, stored for a long time, it can be purchased at any time of the year. The dried quality figs have a light beige, light brown matte color, the Figs are the same in size and relatively soft. Another example of the high quality of dried figs is its slightly flattened shape. Some people are scared off by the white plaque on the figs. And this is in fact - not a disadvantage, but a pleasant addition in the form of glucose( such a fig will be surprisingly sweet).
Fig is a true record among dried fruits for fiber, the use of dried fruits creates a feeling of satiety and promotes the normal functioning of the gastrointestinal tract. Soused figs can be consumed by people of any age.

Caloric value

Nutritional value per 100 g of edible part.
Caloric value 257 kcal
Proteins 3,1 g
Fats 0,8 g
Carbohydrates 57,9 g
Dietary fibers 18,2 g
Organic acids 2 g
Water 16 g
Unsaturated fatty acids 0,2 g
Mono anddisaccharides 54.9 g
Starch 3 g
Ash 2 g
Saturated fatty acids 0.2 g

Vitamins
Vitamin PP 0.7 mg
Beta-carotene 0.078 mg
Vitamin A( RE) 13 μg
Vitamin B1( thiamine) 0.07 mg
Vitamin B2( riboflavin) 0.09 mg
Vitamin E( TE) 0.3 mg
Vitamin PP( Niacin equivalent) 1.2 mg
Macroelcops

Calcium 144 mg Magnesium 59 mg Sodium

11 mg Potassium 710 mg Phosphorous 68 mg



Trace elements Iron 0.3 mg Energy value

Figs dried is 257 kcal.

Useful properties of dried figs are checked by time and experience and are caused by the maintenance in it of a plenty of microcells and vitamins necessary for normal functioning of an organism of the person. This is a real storehouse of potassium, magnesium, iron, calcium, B vitamins. High content of pectin makes dried figs the most valuable product. This substance contributes to the early healing of connective tissue after injuries of the joints and bones. Gall and syringic acid contained in dried figs are bactericidal substances that promote the restoration of healthy intestinal microflora after infectious diseases of the gastrointestinal tract. Removes excess cholesterol from the body.

Dried figs also contain numerous flavonoids and polyphenols that increase the antioxidant activity of blood plasma, and rutin strengthens the capillary walls and helps absorb vitamin C, while ascorbic acid( vitamin C) contains this fruit relatively little.

Dried figs are used to treat and prevent numerous diseases.
Quite popular is the decoction of three dried fig fruits, brewed in a glass of milk. Its use in a warm form effectively helps with angina, severe cough, especially recommended for anemia and weakening of the body. Daily use of dried figs reduces the risk of cardiovascular disease. According to some scientific studies, catechins and epicatechins contained in dried figs have an anti-cancer effect. Decreases the degeneration of the retina.

Figs are a wonderful laxative, but do not use it before a long trip or an important hours-long meeting!
Exclude dried figs from your menu if you have pancreatitis, diabetes, or acute bowel disease. Fig is contraindicated in obesity, obesity, as it is a high-calorie dried fruit and actively promotes weight gain.