Fig Fruit

Fig Fruit

1 (large, dried) fig fruit contains:

57 cal;
.9 gm protein (incomplete) ;
.27 gm fat;
14.5 gm carbohydrate;
26 mg calcium
16 mg phosphorus;
.63 mg iron;
7 mg sodium;
134 mg potassium;
17 units A;
.02 mg B-1;
.02 mg B-2;
.15 mg niacin;
15 mg magnesium.

Depending upon the variety, fresh domestic figs are generally available from June through September; fresh Greek figs are available mid October through December; the figs that are around most of the year are dried. The dried figs are a concentrated source of nutrients, although a certain amount, especially of vitamin C, are lost during the drying process. Fig fruit is a good source of calcium, hence may be helpful in relaxing nerves and muscle cramps and aiding against migraine headaches and arthritis pain; calcium is also an aid in inducing sound sleep and is helpful in building strong bones and teeth, making figs a good substitute for candy as snacks, especially for children. As a good source of B vitamins, figs may be helpful for energy and growth and for overcoming the effects of a lack of sleep. Traditionally, figs are thought to be an aid to digestion.