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Fig

Fig

Description

The fig is the sweet fruit of the shrub or tree in the Ficus genus. The fruit contains a fair amount of potassium and fiber.

Figs are in greatest supply from July through October.

The German Commission E status is "null" or neutral i.e. while it is not approved, there is no documented risk. There may also be some concern over the claims made by manufacturers i.e. they are unproven.

References:

Blumenthal, M (Ed.): The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. American Botanical Council. Austin, TX. 1998.

Caloric Content

1 2 3
Calories: 47 58 42
Protein: .48 .33 .32 gm
Carbohydrates:12.215.2611.19 gm
Fiber: .77 .48 .46 gm
Total fats: .19 .09 .08 gm
Saturated fats:.038 .017 .016 gm
Unsaturated fats:.134 .060 .056 gm
Cholesterol: 0 0 0 mg



1. Raw - 65 grams
2. Canned, Light Syrup - 3 fruits, 1-3/4 tbls liquid, 85 grams
3. Canned, Water Packed - 3 fruits, 1-3/4 tbls liquid, 80 grams

4 5
Calories: 140 477
Protein: 1.67 5.7 gm
Carbohydrates:35.85122.2 gm
Fiber: 2.63 8.97 gm
Total fats: .64 2.18 gm
Saturated fats: .129 .438 gm
Unsaturated fats: .4471.527 gm
Cholesterol: 0 0 mg



4. Dried, Cooked - 1/2 cup, 130 grams
5. Dried, Uncooked - 10 fruits, 187 grams

Vitamin Content

1 2 3
Vitamin A: 91 32 31 IU
Thiamine:.038.019.018 mg
Vitamin B-2:.032.032.030 mg
Vitamin B-6:.072 - - mg
Vitamin B-12: 0 0 0 mcg
Biotin: - - - mcg
Niacin:.256.371.356 mg
Pantothenic Acid:.192.059.055 mg
Folic acid: - - - mcg
Vitamin C: 1.3 .9 .8 mg
Vitamin E: - - - IU



1. Raw - 65 grams
2. Canned, Light Syrup - 3 fruits, 1-3/4 tbls liquid, 85 grams
3. Canned, Water Packed - 3 fruits, 1-3/4 tbls liquid, 80 grams

4 5 USRDA
Vitamin A: 207 285000 IU
Thiamine: .014 .133 1.7 mg
Vitamin B-2:.143 .165 1.7 mg
Vitamin B-6:.173 .419 2.0 mg
Vitamin B-12: 0 0 6 mcg
Biotin: - - 300 mcg
Niacin:.8321.298 20 mg
Pantothenic Acid:.165 .813 10 mg
Folic acid: 1.3 14.1 400 mcg
Vitamin C: 5.8 1.6 60 mg
Vitamin E: - - 30 IU



4. Dried, Cooked - 1/2 cup, 130 grams
5. Dried, Uncooked - 10 fruits, 187 grams

Mineral Content

1 2 3
Calcium: 22 23 22 mg
Copper:.045.092.088 mg
Iron: .23 .25 .24 mg
Magnesium: 11 9 8 mg
Manganese:.082.073.070 mg
Phosphorus: 9 9 8 mg
Potassium: 148 86 83 mg
Selenium: - - - mcg
Sodium: 1 1 1 mg
Zinc: .09 .10 .09 mg



1. Raw - 65 grams
2. Canned, Light Syrup - 3 fruits, 1-3/4 tbls liquid, 85 grams
3. Canned, Water Packed - 3 fruits, 1-3/4 tbls liquid, 80 grams

4 5 USRDA
Calcium: 79 2691000 mg
Copper:.172 .585 2 mg
Iron:1.23 4.18 18 mg
Magnesium: 33 111 400 mg
Manganese:.213 .726 n/a mg
Phosphorus: 38 1281000 mg
Potassium: 3911332 n/a mg
Selenium: - - n/a mcg
Sodium: 6 20 n/a mg
Zinc: .28 .94 15 mg



4. Dried, Cooked - 1/2 cup, 130 grams
5. Dried, Uncooked - 10 fruits, 187 grams

Amino Acid Content

1 2 3
Tryptophan:.004.003.002 gm
Threonine:.015.011.010 gm
Isoleucine:.015.010.010 gm
Leucine:.021.014.014 gm
Lysine:.019.014.013 gm
Methionine:.004.003.002 gm
Cysteine:.008.005.006 gm
Phenylalanine:.012.009.008 gm
Tyrosine:.02.014.014 gm
Valine:.018.013.012 gm
Arginine:.011.008.007 gm
Histidine:.007.005.005 gm
Alanine:.029.020.019 gm
Aspartic acid:.113.079.075 gm
Glutamic acid:.046.032.031 gm
Glycine:.016.011.011 gm
Proline:.031.022.021 gm
Serine:.024.016.016 gm



1. Raw - 65 grams
2. Canned, Light Syrup - 3 fruits, 1-3/4 tbls liquid, 85 grams
3. Canned, Water Packed - 3 fruits, 1-3/4 tbls liquid, 80 grams

4 5
Tryptophan:.014.049 gm
Threonine:.055.187 gm
Isoleucine:.051.174 gm
Leucine:.073.249 gm
Lysine: .066.228 gm
Methionine:.014.047 gm
Cysteine:.027.094 gm
Phenylalanine:.040.138 gm
Tyrosine: .073.247 gm



4. Dried, Cooked - 1/2 cup, 130 grams
5. Dried, Uncooked - 10 fruits, 187 grams

4 5
Valine:.064 .215 gm
Arginine:.039 .131 gm
Histidine:.023 .080 gm
Alanine:.101 .344 gm
Aspartic acid:.3941.341 gm
Glutamic acid:.161 .552 gm
Glycine:.057 .193 gm
Proline:.111 .376 gm
Serine:.083 .282 gm



4. Dried, Cooked - 1/2 cup, 130 grams
5. Dried, Uncooked - 10 fruits, 187 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.