Source of fiber – figs

Rich in vitamins, minerals and fiber, figs have been known to mankind since ancient times. This versatile ingredient will add a touch of sweetness to a variety of dishes. One of the oldest plants in the world, the fig tree is featured in the earliest historical documents and features prominently in the Bible. Figs are native to the Middle East and the Mediterranean. This fruit was so highly valued by the Greeks that at some point they even suspended the export of figs. The nutritional value Figs are high in natural sugars, minerals and soluble fiber. It is rich in potassium, calcium, magnesium, iron, copper, antioxidant vitamins A, E and K, which contribute to good health.

Research Figs are often recommended for the purpose of nutrition and toning the intestines. It acts as a natural laxative due to its high fiber content. Many of us consume too much sodium (salt) found in refined foods. High sodium intake can lead to potassium deficiency, and an imbalance between minerals is fraught with hypertension. A diet rich in fruits and vegetables, including figs, increases the amount of potassium in the body. Figs are useful for those who want to control their weight. Foods high in fiber make you feel full and keep you from feeling hungry for a long time. In addition, figs contain prebiotics that support the already existing “good” bacteria in the gut, improving the digestive process. Being an excellent source of calcium, this fruit is involved in strengthening bone tissue. Potassium is able to resist the excretion of calcium from the body caused by salt intake.

Selection and storage The fig season is at the end of summer – the beginning of autumn, depending on the variety. Figs are quite perishable fruit, and therefore it is best to eat them within 1-2 days after purchase. Choose plump and soft fruits with rich color. Ripe figs have a sweet aroma. If you bought unripe figs, leave them at room temperature until ripe.

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