Fresh and dried figs are rich
in fiber and high in iron,
boosting energy and
promoting healthy blood.

Figs are usually available dried, as fresh figs are easily damaged and have a very short shelf life. This delicious fruit contains good amounts of fiber, most of it soluble, which helps protect against heart disease.
Figs are also a good source of several minerals and vitamin B6, with small amounts of a range of B vitamins, folate, and several other vitamins and minerals. Dried figs are a concentrated source of potassium and are rich in calcium, magnesium, and iron. They are, however, also high in calories, so are best eaten in moderation.

  • Contain sterols, which help to lower blood cholesterol.

  • Good source of natural energy and sugars.

  • Good source of potassium to help prevent fluid retention.

  • Dried fruit is an excellent source of iron, for healthy blood, and of calcium, for bone density.

Practical tips:

Fresh figs deteriorate quickly and so should be eaten the day they are bought or picked. They are best eaten as they are but are also tasty with ham, served as an appetizer, or as part of a dessert. Some varieties of fig have edible skin while others need to be skinned.


The leaves of the fig tree are edible. Fig-leaf liquid extract has antidiabetic properties,
reducing the amount of insulin needed by some people with diabetes.

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