Bella Adams
People all over the world are certainly familiar with the amazing subtropical plant, the fig. The juicy and very sweet fruits of this plant are of particular value. Let’s find out what is so useful in their composition right now!
Asia Minor, Turkey, and India are considered to be the homeland of figs, and it was there that the first trees began to grow about five thousand years ago.
The benefits of using figs (fig tree, fig tree, fig, fig tree) have been known since the prosperity of Ancient Greece.
In ancient times, the fig tree was a symbol of wealth and prosperity, fertility, and love.
The soldiers of Alexander the Great always had a bag of dried or dried berries with them on a campaign, because the gruel from these fruits heals wounds, and after a hard hike or battle, the berries helped to quickly regain strength.
Composition of figs
The rich composition of figs makes them a valuable component of the diet.
The fruit contains a large number of useful elements:
- vitamins A, PP, E, C, and B group (B1, B2, B5, B6, B9);
- carotenes and carotenoids;
- mineral components – iron, phosphorus, potassium, calcium, sodium, magnesium, zinc, copper, manganese, selenium;
- saturated and unsaturated fatty and organic acids – malic, citric, quinic, glyceric, aspartic;
- amino acids – tryptophan, lysine, fiction, asparagine;
- di- and monosaccharides;
- starch;
- ash;
- dietary fiber;
- fiber;
- enzymes;
- pectins;
- tannins.
Nutritional value of fresh figs per 100 g of product: proteins ~ 0.8 g; fats ~ 0.3 g; carbohydrates ~ 13.2 g; energy value ~ 52 kcal.
Figs are superior to apples in terms of iron content and equal to nuts in terms of potassium, and the amino acid tryptophan, which is responsible for the state of the circulatory system and is a precursor of serotonin, a substance that affects mood and sleep, makes them valuable and unique.
Types and varieties of figs
Depending on the variety, figs can have different shapes (from spherical to elongated) and colors (from yellow-green to dark purple).
There is a black fig with black skin and red flesh. It is tender and moderately sweet. It is harvested only in the form of jam or jam.
White figs are characterized by thicker, lighter skin and yellowish or red flesh. White figs with yellowish flesh taste better, like honey figs. They are primarily dried and used to make jam and preserves.
Useful properties of figs
Fig juice removes sand and stones from the kidneys and gallbladder, and has a positive effect on the liver and spleen
It relieves infectious and viral skin diseases, removes toxins, and is effective in the prevention of cancer.
A record amount of potassium normalizes heart muscle function, and blood pressure, improves hemoglobin levels, strengthens blood vessel walls, and prevents blood clots and venous insufficiency. Regular consumption can prevent heart attack, stroke, and hypertensive crisis.
Figs are used for colds, pharyngitis, sore throat, severe cough, laryngitis, and loss of voice.
The product quickly removes poisonous and toxic substances, so it is used in the treatment of poisoning and liver disease.
Dried or dried figs are recommended to be always on hand for athletes, tourists, and people engaged in hard physical labor. It is quickly digested and restores strength well.
Fiber, trace elements, and acids of fresh fruit gently cleanse the intestines and relieve constipation and bloating.
Figs are extremely useful for men. It is an effective medicine for prostatitis, gives a surge of energy, and restores virility at any age.
For women, regular inclusion of fresh and dried figs in the menu is a way to solve many health problems. Figs will help you lose weight. Just replace one meal with 2-3 berries, and you will soon feel the extra pounds disappear.
Fruit helps to activate metabolism and remove excess fat. Fresh figs can also be the main food on a fasting day. It will also help to tidy up your feet. When wearing heels, the legs often get tired, veins begin to protrude, and varicose veins appear. It is not easy to cope with these painful and unaesthetic problems, especially if you have a sedentary job. The solution is simple: one or two fruits (dried or fresh) a day will be enough to prevent such problems.
The benefits of dried figs for the body
The health-improving and strengthening effect of dried figs on the body is due to their chemical composition and is characterized as:
- reducing blood clotting;
- prevention of atherosclerotic plaques and blood clots;
- improvement of vascular elasticity;
- normalization of blood circulation;
- Reducing the risk of developing heart disease;
- Relief of lung and respiratory diseases;
- Increasing hemoglobin in the blood;
- improvement of the general condition in case of tachycardia;
- lowering cholesterol; elimination of constipation;
- strengthening the immune system;
- improvement of appetite;
- removal of gastric and intestinal spasms;
- improving the condition of the skin;
- Inhibition of the development of cancer cells;
- Strengthening of the cardiovascular system.
The harm of figs and contraindications for its use
Figs practically do no harm, but in some cases, they may be contraindicated in patients or not recommended for consumption. Dried figs are harmful to gout; obesity; diabetes mellitus; urolithiasis.
Figs can also be harmful to those people who have inflammatory diseases, for example, of the digestive tract. The most common diseases for which this product should not be consumed are enteritis, pancreatitis, and colitis.
But in general, it is a fruit that brings almost no benefits to the body and can be used without age restrictions.
The only important thing is to eat figs in moderation, just like any other natural product.
Figs in dietetics and cooking
Low-calorie content, low sugar, and carbohydrate content allow fresh figs to be included in the diet menu. And dietary fiber and fiber, which normalize the functions of the gastrointestinal tract, contribute to rapid satiety and maintain a feeling of fullness. In addition, it effectively removes toxins, toxins and has a laxative effect, which determines the ability to restore metabolic processes and metabolism at the cellular level.
In cooking, figs are used in salads, cold appetizers, and main courses, as well as desserts and pastries. It goes well with the following foods: fish; lean and low-fat meat; various types of cheese; olives and olives; greens; tomatoes; pine nuts; honey. Figs can be found in recipes for dietary dishes along with soft cheeses (mozzarella, feta cheese), herbs, and cherry tomatoes. It goes well with dressings made from vegetable oils and balsamic vinegar. Fresh fruits are used for stuffing poultry, vegetable, and cheese casseroles, and fillings for meat rolls. Stewed figs are used as a side dish for chicken or chicken.
The berries are used to make many sweets: jams, preserves, jams, syrups, and sherbets. Among the dietary permitted ones are marmalade, marshmallows, puddings, mousses, and jellies.
