The common fig is the best-known species of the fig (ficus), which is botanically classified in the moraceae family.
The common fig grows wild from the Mediterranean to India and is cultivated in other tropical and subtropical regions. Around the Mediterranean, there are mainly two crop seasons for figs. The large and juicy summer figs are harvested in June and July. The small and sweet autumn figs are picked in September and are usually dried.
Season: June, July and September (only imported produce)
Nutritional Value Tableper 100 g edible portion
|74 kcal||Protein 0.9 g||Sodium 3 mg||B1 0.05 mg|
|314 kJ||Fat 0.3 g||Potassium 232 mg||B2 0.06 mg|
|Carbohydrates 15.5 g||Calcium 60 mg||B6 0.11 mg|
|Dietary fibres 3 g||Phosphorus 23 mg||C 5 mg|
|Magnesium 18 mg||E 0.5 mg|
Energy: 74 kcal, 314 kJ
Nutrients: Protein 0.9 g, Fat 0.3 g, Carbohydrates 15.5 g, Dietary fibres 3 g
Minerals: Sodium 3 mg, Potassium 232 mg, Calcium 60 mg, Phosphorus 23 mg, Magnesium 18 mg
Vitamins: B1 0.05 mg, B2 0.06 mg, B6 0.11 mg, C 5 mg, E 0.5 mg
Did you know...?
Figs are rich in dietary fibre and contain about 15 percent sugar. Sugar content rises to 60 percent in preserved, dried figs.
1 portion a day corresponds to: