What are the benefits of figs
Fig is one of the most ancient fruits known to man (not without reason it is he, and not the apple, that is considered the very “forbidden fruit”). And the names of this plant with sweet and juicy fruits are many – some will call it fig, some will call it a fig tree, some will call it a berry. However, do not call it a fig, but you cannot take away its amazing taste and useful properties.
The sneering name does not in any way affect the amazing healing properties of the fig – it is not for nothing that since ancient times the plant has been used not only as a natural sweetener, but has also been widely used for medicinal purposes. For example, figs contain sugars (fructose content – from 51 to 74%, depending on the variety) and vitamins (B-carotene, B1, B3, PP, C), pectin substances and organic acids. It is also rich in minerals: calcium, magnesium, iron, phosphorus, and in terms of potassium content it is second only to nuts. Thanks to Fig stimulates the gastrointestinal tract, and is also a highly nutritious food product – 249 Kcal per 100 g of dried figs! (The calorie content of fresh (but no less satisfying) fruits is only 74 Kcal per 100g).
Figs help lower blood cholesterol levels and are especially useful in diseases of the cardiovascular system: the fruits contain the enzyme ficin, which has a beneficial effect in the treatment of vascular thrombosis. And in ancient medicine, the plant was most often used as a diaphoretic and antipyretic agent for colds: for example, they drank a decoction of fig fruits brewed with boiling water or hot milk.
Despite all its useful properties, not everyone can afford to enjoy the juicy taste of fig fruits: it is contraindicated in diabetes and acute inflammatory diseases of the gastrointestinal tract.
Chief physician of the GKB im. V. V. Vinogradova
“Figs have incredible beneficial properties for our body. First, figs are high in fiber. Everyone knows that fiber very well removes toxins from the body and has a beneficial effect on the functioning of the gastrointestinal tract. In addition, this fruit is very rich in B vitamins and minerals that have a positive effect on the nervous system and brain function. In Japan, figs are generally considered the main fruit against cancer. Experts say that it helps to stop the multiplication of cancer cells. And figs are also very useful for the cardiovascular system. He strengthens her.
Of course, it is most beneficial when a person consumes fresh figs. Not dried. However, nutritionists recommend eating it in dried form for those people who want to lose weight. But only as a snack. Figs very quickly satisfy hunger and give a feeling of satiety. But fresh figs should be eaten with caution. This fruit is very sweet and high in calories. Therefore, fig lovers can gain extra pounds extremely quickly. And for people with diabetes mellitus and suffering from acute gastrointestinal diseases, it is completely contraindicated. “
Shall we cook the figs? Easily!
– Since figs do not ripen at room temperature, buy only ripe (soft to the touch) and fresh fruits: clean, dry, with smooth skin.
– The shelf life of fresh figs is very short, the fruits deteriorate quickly, so it is not worth buying a lot at a time. You can store fresh figs for a maximum of 2-3 days on the coldest shelf of the refrigerator.
– Figs are consumed both fresh and dried, and in – it gives a piquant taste to a variety of dishes.
– Figs are ideally combined with prosciutto, Parma ham and cheese, and also softens meat and destroys films.
Fig, Parma ham and mozzarella salad
Grilled figs with mozzarella
– In recipes, dried figs are easily replaced with prunes and dried apricots.
– Before slicing dried figs, immerse the knife in warm water for a while so that the pulp will not stick to the blade.
– Too hard and overdried figs can be made juicy and soft by soaking them in water or holding them in a double boiler.
– To separate stuck dried figs, put them in the microwave for 10-15 seconds.
Cupcake with figs and parmesan