The common fig, Ficus carica, is low fruit tree that is widespread in the Middle East and throughout North and South Mediterranean countries, from Afghanistan to Portugal and Morocco. Fig is not demanding in terms of environment, withstand heat and poor soils. Moreover, it is one of the oldest fruits known to man. Grows to a height of 3-10 meters and has smooth gray bark. The fruit is 3-5 cm long, green in color when unripe and purple when ripped.
Fresh figs contain 82% water, fruit acids, sugars, part of which monosaccharides, pectin, minerals – potassium, calcium, magnesium, phosphorus, sulfur, and manganese. Dried figs are altered composition of up to 26% water, fruit acids, sugars, pectin, protein, minerals, vitamins and very helpful – B1, B2, PP, E. One cup of dried figs provides the same amount of calcium as a cup of milk. The fig contains many oxalic acid – 100 mg%. Figs have a higher fiber level than any other fruit or vegetable. In a dried fig contains two grams, which is 20% of the daily dose. Fiber is very important for the normal functioning of the digestive system.
With its content of potassium and sugar fig is good remedy for heart disease, high blood pressure and swelling. Iron and manganese act against anemia and pectin has laxative properties and therefore fig can be used for constipation. Dietary antioxidants neutralize harmful substances that occur as a result of chemical reactions in the body or adopted out. Thus prevent the destruction of cells. Its high in calcium helps bones, nails and hair. Dried figs have a much higher level of phenol content than other fruits. Phenol is used for its antiseptic characteristics. In fig contains fatty acids omega-3 and omega-6 and phytosterols, which are essential for reducing cholesterol. They are very good for the heart, brain and nervous system. Fig can be consumed by people who have experienced illness as figs with energy. They are used to combat asthma, colds, obesity, and cough.