Figs are among the healthiest fruits, but many are not familiar with their healing powers.
Whether fresh or dried, the fig is rich in many healthy phyto-nutrients, antioxidants and vitamins. Juicy and sweet, the fig is one of the first fruits in which our ancestors enjoyed it too.
There is the possibility that humans have grown figs before raising wheat and barley. In addition to the low calorie content (only 74 teas in 100 grams), the fig tree also contains food fibers, minerals and vitamins. Fresh figs are appreciated due to the abundance of antioxidants such as carotene, tannin, lutein and chlorogenic acid.
In addition, fresh figs also contain a high amount of antioxidant vitamins, such as vitamins A, E and K. Antioxidants do not protect against free radicals whose destructive action can lead to premature aging, dementia, heart disease, and cancer. At the same time, studies confirm that chlorogenic acid makes balance in blood sugar levels.
The fig tree has very low fat content, and the richer is with fiber of any other fruits and vegetables, so it should be consumed daily. Pectin is a soluble fiber that lowers blood cholesterol levels, while tryptophan helps with circulation problems and insomnia.
The mild taste of figs perfectly complies with savory flavors, such as sheep and goat cheese, so it can be added to various compotes or dishes. The fresh figs can make sweet, compote, jam and fermented drinks.
High value of magnesium. Magnesium is one of the essential elements that protect our nervous system from stress. It is very important for bones, immunity, brain and nervous systemitis. It stimulates health and vitality, heals many diseases and significantly slows down the aging process. Dried figs contain three times as much magnesium as ordinary.
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