The Healthy Temple

The fig is believed to be indigenous to western Asia and to have been distributed by man throughout the Mediterranean area. Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C.
Fig fruits are bell-shaped, with a wide, flat bottom narrowing to a pointed top. When the fruit ripens, the top may bend, forming a “neck.” Figs can be brown, purple, green, yellow or black, and vary in size. The skin is slightly wrinkled and leathery. They are often dried for preservation, since the fresh fruits are highly perishable. The fig flowers develop inside the fruit and cannot be seen.
The Egyptians, being preoccupied with their digestion, had a habit of fasting. The fig, having mild laxative properties, appealed to them as food which was delicious as well as good for them. Figs are rich in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are also present in small quantities. They are also high in fibre. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of the DV). Figs are fat-free, sodium-free and cholesterol-free.
Nutritional Facts:
· Figs are fat-free, sodium-free and, like other plant foods, cholesterol-free.
· A small serving of about 1 1/2 dried figs equals one fruit exchange, or 15 grams of carbohydrate, provided in the form of glucose and fructose.
· Figs are high in fiber, providing 20% of the Daily Value — more dietary fiber per serving than any other common dried or fresh fruit.
· Figs have the highest overall mineral content of all common fruits.