Health BENEFITS of Figs:
High in Vitamin B6 (Pyridoxine)
- helps the body convert food into energy
- supports a healthy nervous system
- helps make oxygen-carrying red blood cells
(see full list here)
High in Copper
- aids in producing ATP, the body's main source of energy
- helps release stored iron to make oxygen-carrying red blood cells
- assists in making and maintaining strong connective tissues
(see full list here)
High in Potassium
- works with sodium to maintain fluid and electrolyte balance
- monitors the electrical activity of the heart
- required for proper nerve conduction and muscle contraction
(see full list here)
High in Polyphenols (Phytonutrients)
- assist in lowering blood pressure and heart disease risk
- aid in reducing inflammation and oxidative stress
- help slow down carbohydrate digestion and tumor growth
High in Chlorogenic Acid (Phytonutrient)
- helps slow the release of glucose into the blood stream
- aids in lowering blood pressure
- improves cardiovascular health
Good Amounts of:
MACRONUTRIENT PERCENTAGE OF CALORIES
(1 medium fig = approximately 37 calories)
MACRONUTRIENT BREAKDOWN
(grams per 1 medium fig)
9.6g
Carbohydrates
.4g
Protein
.2g
Fat
FIBER & NATURAL SUGARS
(grams per 1 medium fig)
1.5g
Fiber*
8.1g
Natural Sugars*
NET CARBS
(grams per 1 medium fig)
8.1g
Carbohydrates – Fiber = Net Carbs
*Recommended fiber intake is 25g for women and 38g for men each day per the National Academies of Sciences, Engineering, and Medicine.
*Natural sugars occur naturally in whole foods. There is no specific recommendation for natural sugars. However, the recommended maximum amount of "added sugar" per the American Heart Association is 24g (6 teaspoons) for women and 36g (9 teaspoons) for men each day. Added sugar is the sugar added to processed and packaged foods and does not include natural sugars. The less added sugar in your diet the better! (4g sugar = 1 teaspoon of sugar)
Nutritional Data Source: U.S. Agricultural Research Service Nutrition Data Release 28.