Figs provide essential vitamins and minerals

Fresh figs are in peak season from July to November. According to the Bundeszentrum für Ernährung (BZfE), darker skins generally indicate riper, sweeter fruit.

Nutritionally, fresh figs are low in fat and calories but provide significant amounts of fiber, carbohydrates, and protein. They are particularly rich in potassium (approximately 230 mg per 100g) and calcium (57 mg per 100g). Other notable nutrients include magnesium, iron, phosphorus, B-vitamins, vitamin K, and vitamins A and C.