| 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 |
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.
Fresh fig contains good amount of moisture and little protein, fat and carbohydrate. The dry fig has a high nutritive value.
It can be taken either by itself or in combination with other foodstuffs, with white flour,or with milk.
Figs are often used for preparing cakes and jams. They are also made into pudding.
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.
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