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This article is part of a larger article titled "100+ Healthiest Foods On Planet Earth."  Read it here.

Figs Nutritional Information (per 100g)

Water: 79.1 g
Calories: 74 kcal
Protein: 0.8 g
Carbohydrate: 19.2 g
Dietary fiber: 2.9 g
Sugars: 16.3 g
Fat: 0.3 g
Saturated fat: 0.1 g
Monounsaturated fat: 0.1 g
Polyunsaturated fat: 0.1 g
Vitamin C: 2 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.4 mg
Vitamin B6: 0.1 mg
Vitamin B9: 6 μg
Vitamin A: 7 μg
Vitamin E: 0.1 mg
Vitamin K: 4.7 μg
Calcium: 35 mg
Iron: 0.4 mg
Magnesium: 17 mg
Phosphorus: 14 mg
Potassium: 232 mg
Sodium: 1 mg
Zinc: 0.2 mg

The fig is the fruit of a species of flowering plants native to Asia, eaten either fresh or dried. The fig is most commonly used in sweet foods like jams and pastries, and are also fantastic in savoury dishes such as stuffing, dips and chutneys. With high levels of fibre, and benefits for weight loss, cardiovascular disease and cancer, figs are an exotic way to deliver a number of unique health benefits.

Figs benefit mainly from being low-calorie and high in fibre. 100g of fig contains 74 calories, and for that you get 11% of your Daily Value (DV) of dietary fibre, 6% DV of potassium and 5% DV of B6. The high fibre has distinct health benefits for weight loss, and is also great for the digestive system. Potassium and B6 are both vital to a number of processes in the body, including blood pressure regulation and the formation of red blood cells, so while a diet of only figs is not a wise idea, as part of a balanced approach, figs could be quite beneficial.

Figs have been identified as being a source of phenolic acids and flavonoids including gallic acid, catechin and gallocatechin, with potent antioxidant benefits. There is evidence that figs may suppress the proliferation of cancer cells, which is certainly an interesting avenue of research.

There is also evidence that fig leaf may have benefits when it comes to preventing some of the risk factors associated with cardiovascular disease. Fig leaf extract has been shown to decrease the level of triglycerides in the blood, and to also lower blood sugar levels. The high amounts of fibre in figs could be useful for the treatment of obesity and protection against cardiovascular disease.