FIG
October 10th, 2011 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food”
FIG
Figs are another one of my favourite fruits. They are sweet and soft and the taste is very delicate. Some varieties are nicer than others,but they are all very yummy. I like them straight from the tree, but also dried at times. When you pick them from the tree yourself, beware of the sap, because it may affect your skin. It looks a bit like latex, a milky substance. If you are allergic to that, use gloves and leave the fruit for a little while, so the sap dries. After that you will be fine. The darker the variety of fig, the higher they are in carotene and antioxidants.
Fresh figs are low in carbohydrates, but dried, they become quite high and are therefore a good energy pick-up food.
The fibre content is excellent.
Vitamins: Some vitamin C, also B1, B2, B3, B5, B6 and vitamin K.
Minerals: Copper, Iron, Manganese. Magnesium, Iron and a trace of Selenium.
Even though figs should be eaten raw, to give you maximum value, they are often used in the kitchen to add to meat dishes, such as venison. In the bakery department, they come in handy in cakes, muffins and ice creams (Well?? Alright just once then!)
Even though some people use them in salads, I do not think this a good idea, as fruits and vegetables are a bad combination. See book.
