The fig (Ficus carica) is a large deciduous shrub, that is, a smaller tree from the mace family (Moraceae). The fig tree originates from Southeast Asia and the Eastern Mediterranean. Today, it is grown mostly in the Mediterranean area and under the conditions of the continental climate. The fig tree thrives on the gravelly soil. There are 600 different types of figs.
The value of the fig tree is mentioned in ancient Egyptian scriptures, in Rome it is considered a sacred fruit, while in ancient Greece it was the main source of food. Figs are loved by all generations. It can be consumed dried, fresh, and processed into jam or compote. Used for fermented beverages. It is available year-round.
The fig has a meaty fruit. The fruit is sweet, pear-shaped and varies from green to purple.
Ripe fig fruit contains 80% water, 10-15% fruit sugar, pectin, organic acids, vitamins and minerals.
The calorific value of fresh fruit is 57kcal / 100g, dried figs have 213kcal / 100g. The fig contains potassium, 100g contains 270mg of potassium. Figs contain calcium, magnesium, phosphorus and minerals that make up the bone tissue (more than 98% of calcium, 85% of phosphorus and more than 50% of magnesium in our body are found in the bones.
Fresh fig fruit contains 46mg of calcium and 21mg of magnesium. The calcium to magnesium ratio of 2: 1 is proportional to the ratio of these minerals in our body, especially in the bones. This ensures synergy of performance, better absorption and utilization.
Magnesium is important for the metabolism of muscle and nerve cells, for neuromuscular conduction, normal heart function and regulation of elasticity (tone) of blood vessels, and better regulation of pressure. After Potassium, Magnesium is the most important cell space electrolyte. Magnesium activates more than 300 enzyme systems. Dried figs have the advantage of magnesium (in addition to carob, almonds, walnuts and dates). Magnesium belongs to a group of antioxidant minerals, which protect our cells from metabolic damage. Magnesium is an anti-stress mineral, which undergoes faster loss in the body under stress.
Magnesium is important for the metabolism of muscle and nerve cells, for neuromuscular conduction, normal heart function and regulation of elasticity (tone) of blood vessels, and better regulation of pressure. After Potassium, Magnesium is the most important cell space electrolyte. Magnesium activates (in addition to carob, almonds, walnuts and dates). Magnesium belongs to a group of antioxidant minerals that protect our cells from metabolic damage. Magnesium is an anti-stress mineral that undergoes faster loss in the body under stress.
As far as microelements are concerned, iron, copper and zinc are the most numerous. Most of the vitamins are beta carotene (provitamin A) and vitamin B groups (B1, B2, B3 and B6). Fresh figs contain little vitamin C (3mg = 100 g), and dried figs lose vitamin C by drying.
Figs and dates contain the amino acid tryptophan, which is important for the immune system and restful sleep. The fig contains fiber (2.3 g = 100g), so it is recommended as a laxative to regulate digestion. Due to the high concentration of simple sugars glucose and fructose, fig is a healthier substitute for sugar.
During the process of dehydration, dried figs lose the most water. They contain 50-70% fruit sugar, 4.3% protein, 5% pectin, and concentrated minerals and vitamins (contains 4 times more calcium, phosphorus and magnesium than ripe fruit).
Dried figs, raisins and prunes contain trace elements of copper, important for the formation of red blood cells (erythrocytes) and the synthesis of blood pigment hemoglobin, so they are advised in anemia and fatigue.
Dried figs are best used as a dessert southern fruit available year-round. Dried figs are also best used for non-baked and quick sweet dishes, cakes and cakes. You can stuff figs with almonds and nuts and get a natural replacement for energy bars. The figs can be strung together with a laurel leaf and get the so-called “edible chain” and an ideal souvenir.
Diabetic Tip: Because figs contain fruit sugar, they can be substituted for berries, raspberries, cherries, currants or blueberries.
In the diverse range of Mediterranean cultures, in addition to olives and vines, figs occupy a special place. The fig is one of the first cultivated plants for human consumption. Fig is an indispensable part of traditional jelvoniki and can ideally be combined with salty and sweet dishes.