Fig (Anjeer)

Fig Fresh (contents may differ for dry fig)
Moisture 88.1% Protein 1.3%
Fat 0.2% Minerals 0.6%
Carbohydrate 63.4% Fibre 2.2%
Calcium 126 mg Phosphorus 77 mg
Iron 3 mg
>Calorific Value - 80 (values per 100 gms)
>Small amount of Vitamin B complex
Origin and Distribution/Food Value

The fig occupies a high position among fruits.Soft,sweet and pulpy, this delicious fruit promotes health. Its is a pear-shaped hollow fruit. The ripe fresh fruit is juicy, wholesome and delicious.It is is also available in Dry Form. The fig is a native of Asia Minor and spread early to the Mediterranean region. The main areas of fig cultivation in India are Pune in Maharashtra, srirangapatnam in Karnatka,Lucknow in Uttar Pradesh and parts of Gujarat.

Keep in mind while eating Fig

Fresh fig contains good amount of moisture and little protein, fat and carbohydrate. The dry fig has a high nutritive value.

  • Eaten with other foodstuffs

It can be taken either by itself or in combination with other foodstuffs, with white flour,or with milk.

  • Used in Cakes and Jams, Pudding

Figs are often used for preparing cakes and jams. They are also made into pudding.

  • Precautions before eating

Figs should be washed thoroughly before use. The skin of the dry fruit being tough,the soaked fig is easy to deigest. however, essential to take water along with the fruit as much of the nutrients come out into the water.

Fig For Various Diseases

Find Us On facebook

FB Page

Visit Our Twitter Account,follow on Facebook and Twitter