An absolute treat in fresh form but often found in dried form in many markets, figs are native to the Middle East and Western Asia. Fresh figs score a 98 out of 100 in Dr. T.C. Fry’s “A General Guide to Food Selection,” making this food tied with bananas as the highest rated. Dried figs fetch a 92 rating.
Figs are in season from July through September. A medium-size fig measures 2¼ inches in diameter, weighs 50 grams and contains 37 calories.
Figs belong to the Moracea, or mulberry, family in the genus Ficus. Its scientific name is Ficus carica. Popular varieties grown in the United States include Black Mission, Brown Turkey, Conadria and Kadota.
Figs are rich in fiber and contain moderate amounts of Vitamins B6 and K as well as the minerals manganese and potassium. The fruits contain 79 percent water by weight.
Turkey is the leading producer of figs, growing almost 275,000 metric tonnes in 2012, followed by Egypt with 171,000 metric tons. Algeria (110,000 tons), Morocco (102,000 tons) and Iran (78,000 tons) round out the list of leading five producers.
Stats for 100 Grams of Figs (Fresh)
- 74 calories
Percentages based on the Reference Daily Intake for a 2,000-calorie diet
- Fiber: 11.6%
- Vitamin B6: 5.7%
- Vitamin K: 5.9%
- Manganese: 6.4%
- Potassium: 6.6%
- Carbohydrates: 93.2%
- Protein: 3.4%
- Fat: 3.4%
- Subacid fruit
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Editor of Fruit-Powered.com, Fruit-Powered Digest and Fruit-Powered Video, Brian Rossiter guides health seekers in creating supreme vitality through the Fruit-Powered Life Force Center’s natural health services: the Fruit-Powered Lifestyle Coaching Program and Posture Exercises Method. Brian, who enjoys a low-fat raw food diet and posture correction exercises and calisthenics, is also the author of the raw food transition and recipe books Alive!, A Taste of Raw Food: 7 Days of Smoothies ’n’ Salads and the four-volume Mouthwatering Recipe Book Series.