Figs, or Ficus caprica, are fruits which have been known to be cultivated since ancient times. There are many varieties of edible figs and the most common fig is called by the same name “common fig” or just fig.
Derived from the flowering species of the fig tree, the dried figs that we see in the market are processed and converted from a fig fruit called as synconium that grows on the fig tree. The reason that figs are preferred dried because of the shelf life dried figs have. While fresh figs last for a few days, dried figs can be stored for several months and hence it is one of the reasons that 90% of the total fig crop of the world is consumed dry.
Figs, dried or fresh, have a high nutritional value and are a good source of carbohydrates. As we speak of dried figs, a half cup serving of the dry fruit provides around 190 calories, 48 grams of carbohydrates, 2.5 grams of protein and less than a gram of fat. A half-cup serving of dried figs provide for 29 per cent of fiber, 14 per cent of Potassium and Vitamin K, 12 per cent each of Magnesium and Calcium and 8 per cent of iron as part of daily recommended dietary intake of nutrition.
Figs are a revered in the traditional system of treating diseases and there are a lot of diseases that may be treated by figs. Some of the known and unknown benefits of this seedy fruit are list below:
• Figs keep High Blood pressure in check.
• Figs help in losing weight as it consuming them gives you satiety.
• Effective against Postmenopausal breast cancer.
• Keeps diabetes in check.
• It is healthy for the heart; prevents coronary heart disease.
• Healthy for the eyes; prevents macular degeneration.
• Increases bone density.
Figs may be sued in a number of recipes; they may be consumed as they are or may be produced into other forms such as jams.