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(AccurHealth) Figs can be traced back to ancient times and are thought to of originated in western Asia and then later brought to the Mediterranean region. Figs grow on the Ficus Tree (member of the Mulberry family) and range in color and in texture. There are multiple varieties of figs that can be found all around the world. While many are not considered palatable, many are.

Health benefits

Figs contain a multitude of nutrients such as vitamin B6, copper, magnesium, manganese, and pantothenic acid. But figs are most known to offer the following health benefits;

Potassium: Figs are a great source of potassium which is a mineral known to benefit cardio health and blood pressure.

Fiber: Figs are also known as one of the best sources of dietary fiber helping the body stay regular.

Calcium: Figs are a good source of calcium promoting bone health and reducing the risk of osteoporosis. A half-cup of fresh figs provides just as much calcium as a half cup of milk. One single dried fig contains just about as much calcium as an egg.

Iron: Figs are also a great source of iron helping deliver oxygen to our cells providing increased energy.

Diabetes: Studies have shown that fig leaves have antidiabetic properties by reducing the amount of insulin one needs and can lower triglyceride levels, the main form fat.

Cancer: Studies have found that fig leaves may inhibit cancer growth.

Dried figs

Dried figs are commonly found in our grocery stores but the majority of them are treated with sulfur dioxid gas or with sulfites to extend shelf life. Sulfur compounds are used to prevent oxidation and bleaching of colors. Sulfites have been linked to various different health issues.

Warning

Figs contain oxalates (naturally occurring substance found in plants, animals and humans) and when concentrated in body fluids they can crystallize promoting health concerns. A word of caution for those suffering with kidney and gallbladder issues; figs should be eaten in small amounts or even avoided.

Dried figs also have a higher concentration of sugar compared to fresh fig and should be eaten in moderation or avoided if you are pre-diabetic.

Reference:

Book: The Worlds’ Healthiest Foods Author: George Mateljan