Nutritional Value

Nutrition science reveals the strengths and qualities of nuts, among which dry figs are included and medical science substantiates their contribution to human health.

Dried figs are rich in vitamins A, B, C and minerals like calcium, phosphorus, potassium and iron.

Two basic human nutritional purposes are served simultaneously by eating figs. About 10% of the energy consumed by the human body can be derived by eating 100 grams while, at the same time, the needs of 7% protein, 17% calcium, 30% iron and magnesium and percentage of about 5% vitamins are satisfied, which are all essential for the good maintenance of the chemical equilibrium of the organism and the cellular function.

In addition to the above, dried figs contain a large percentage of fibers that can help lower the cholesterol and triglycerides levels since these cleanse and detoxify the body. The water of fibers makes figs digestible, while their capacity to bind cholesterol taken up by other foods has resulted in moving it away from the body before it is absorbed, thus keeping it low. One hundred grams of dried figs contain 7.6 grams of fiber when the minimum daily intake of fiber from different sources is 20-35 grams.

It is also worth mentioning the high content of figs in calcium, which reaches that of milk whose 100 grams can cover 17% of the recommended daily requirements.

Due to their high value laxative they are used in pharmacology as a natural laxative versus other chemical substances.