Introduction:
Figs are the fruits of the fig tree, one of the oldest domesticated natural plants. The fruits have a green to dark purple skin. The flesh is white to deep purple-red. They convince with their honey-sweet, fruity aroma and have a unique structure due to the crunchy, small seeds.
Use/Preparation:
Figs taste good raw or dried, in salads, in bars, coated in chocolate, in muesli or porridge, made into jams and chutneys, as antipasti with cheese and with rice or meat dishes.
Health:
Especially B vitamins are present in figs. But they also contain vitamins A, C, E and K, as well as the minerals and trace elements calcium, magnesium, iron and zinc. Fresh figs have little effect on blood sugar levels, while dried figs have a high glycaemic load. Due to their mild laxative effect, figs can help with constipation. Moreover, due to their blood pressure and cholesterol-lowering properties, they are considered a remedy for cardiovascular diseases.
Alternatives:
Ob getrocknet oder roh, Datteln, Aprikosen oder Pflaumen haben ein ähnliches fruchtig-süßes Aroma, sind reich an Vitaminen und Mineralstoffen und können in vielen herzhaften und süßen Rezepten als Alternative verwendet werden.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 74/310 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 19,2 g |
| Sugar | 16,3 g |
| Protein | 0,8 g |
| Salt | 0 g |
