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Figs
Wild fig trees first grew in Africa, West Asia, South Asia and around the Mediterranean Sea during the time of the dinosaurs about a hundred million years ago. The fig tree is a member of mulberry family. People have been eating wild figs since there were people. People love figs because figs are delicious. They are very healthy and full of calcium, potassium, and fiber. Figs are highly alkaline food, therefore help regulate the pH of the body. Figs can be dried in hot sunshine like raisins. Fig trees produce two crops every year. Some people also eat the leaves of the fig tree.

Health benefits of figs can be attributed to the presence of minerals and vitamins in them. Figs are one of the highest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs have a laxative effect and contain many antioxidants. They are good source of flavonoids and polyphenols. In one study, two medium size dried figs produce a significant increase in plasma antioxidant capacity.
Figs contain vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chlorine.

Health Benefits
:

Prevent constipation: There are 5 grams of fiber per three-fig serving. So, it helps in healthy bowel function and prevents constipation. They are also good for digestion, indigestion, stomach ache, etc. Figs are known for soothing and laxative properties.

   
Reduce weight
: The fiber in figs also helps to reduce weight and is recommended for obese people.
   
Lower cholesterol
: Figs contain Pectin, a soluble fiber. When fiber goes through the digestive system, it mops up globs of cholesterol and eliminates it.
   
Coronary heart disease: Dried figs contain phenol, Omega-3 and Omega-6. These fatty acids reduce the risk of coronary heart disease.

Colon cancer: Fiber helps mop up and usher out cancer causing substances.

Post-menopausal breast cancer
: Fiber content in figs give protection against breast cancer.
   
Diabetes: The American Diabetes Association recommends figs for a high fiber treat. Figs are rich in potassium which help control blood sugar. Fig leaves have anti-diabetic properties. They help reduce the amount of insulin needed by diabetic patients.

Hypertension:  Figs are high in potassium but low in sodium. So they help avoid hypertension.
   
Strengthens bones: Figs are rich in Calcium. Calcium helps to strengthen bones.

Macular degeneration
: Much vision loss in older people is due to macular degeneration. Fruits and figs are helpful to reduce this condition.

Relief for throat
: The high mucilage content in figs, helps to heal and protect sore throats.

Nutritional Information:
Serving Size: (100 grams or 3.75 ounces) 
 Calories Per Serving  74
 Total Fat
 0 g
 Cholesterol 0 mg
 Sodium  1 mg
 Total Carbohydrates
19 g
 Dietary Fiber
5 g
Sugars
16 g
 Protein 1 g
 Vitamin A
2 %
 Iron
 2 %
 Vitamin C
3 %
 Calcium 3 %

Cooking: Figs are low in fat and sugar.

Figs are sweet and soft and their paste is used as a replacement for sugar. Processed figs are used to make pies, pudding, cakes, other bakery products, jam, jellies and preserves.

Precaution: Eating too many fig can cause diarrhea. Dried figs are high in sugar and might cause tooth decay.

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