Properties and benefits of figs: recipes and contraindications

A biblical fruit, which often appears in the Old Testament associated with grapes and wine, as a symbol of peace, security and prosperity: the fico, with its sweet and extraordinary flavour, we use it almost exclusively for the fruitAnd considering the short duration of its main season (basically the months of August and September), we risk wasting a rather rare delicacy. But figs, in reality, can be paired with a series of natural products in other dishes as well. In fact, for all dishes, fromappetizer al Dolce: fromsalad ai cheese, passing through the pasta, the carne and fish. Up to the very particular fig jamFigs are a true delight for their unique flavor and the variety of uses they offer in the kitchen, from desserts to pasta, from jam to meat. But figs are also an important source of well-being. Figs grow well in arid, very hot climates, and their origins are in Asia Minor. Currently, the main fig producers are Turkey, the Spain, the Greece , CaliforniaBut even in Italy you can find very good varieties of figs, from June to September, starting from those grown in Sicilia.

Index of topics

Nutritional values

Every 100 grams of figs provide approximately 47 calories , but also:

81,9 grams of water
0,9 grams of protein
0,2 g of lipids
11,2 g of soluble sugars
1,38 g of insoluble fiber
0,63 g of soluble fiber
7 mg of Vitamin C
270 mg of Potassium
25 mg of Phosphorus
43 mg of Calcium

Benefits

The benefits of figs are linked to their high content of vitamins and mineral salts.

They fight cellular aging
They help keep the blood pressure
They promote good intestinal function
They defeat the constipation
They help maintain a healthy weight
They can prevent some forms of cancer, such as colon cancer.
They aid digestion
They are a precious ally for the skin, bones and eyes.

Use in the kitchen

Figs are incredibly versatile in the kitchen . You can use them from the beginning to the end of a meal, from a prosciutto and fig appetizer to a fig jam tart. These are some recipes we've selected for our website.

Pasta with figsIt's made with prosciutto, pine nuts, and a few drops of lemon juice. Add a few shavings of parmesan or hard ricotta.
Fig jam: delicious and energetic, fig jam is perfect not only for breakfast with some rusks or sandwich bread Homemade, but also great for lunch and dinner with cheese. And it's easy to make, too.
Salad with figs: a simple dish perfect for lunch at the office, enriched by the presence of Feta among the ingredients and made even more tasty by the addition of balsamic vinegar glaze.
Homemade dried figsFigs can't be frozen, but you can prepare them dried. Choose healthy, not too bruised figs, wash them, dry them, and let them dry thoroughly in the sun.

How many figs can you eat?

Fig consumption is concentrated between the months of June and September . But don't overdo it. A serving of three or four figs a day is more than sufficient , trying to combine them with some other food. For one simple reason: being high in sugar , they could lead to an increase in blood sugar levels . The best time to eat figs is breakfast , or as an afternoon snack. Avoid the evening: they don't promote sleep.

How to preserve them

Figs are purchased ripe, soft, and with thin skin. They should be eaten quickly: within one or two days of purchase. To preserve them, if they're already overripe, they should be refrigerated ; otherwise, you can store them in a cool, preferably ventilated area.

Controindicazioni

Figs are rich in oxalates , molecules that, if concentrated in too high a concentration, can lead to the formation of kidney stones . Therefore, fig consumption is not recommended for people with kidney or gallbladder problems . Finally, fig consumption is not recommended for those taking antimicrobial medications.

Figs: Benefits, Culinary Uses, and Side Effects