FIGS-

11.28.06

Figs have been one of the most common ancient fruits. It was mentioned many times in the Bible and the Quran. The figs are a very good source of fiber, minerals and nutrients.Figs have been first planted in the California 18th century.

• Figs can be part of almost any special diet, be it low fat, low sodium, high fiber, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat. Their unique satiny texture and seeds provide a satisfying mouth feel and crunch.
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• Figs are fat-free, sodium-free and, like other plant foods, cholesterol-free.
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• One serving of figs is 40 grams, about 1/4 cup.
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• 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.
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• Figs are high in fiber, providing 20% of the Daily Value --- more dietary fiber per serving than any other common dried or fresh fruit.
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• Of the approximately five grams of fiber per serving of California figs, four grams are insoluble and one gram is water-soluble.
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• 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).